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5 from 59 votes

Parmesan Crusted Chicken Sheet Pan Dinner

Dinner on one pan? Yes! This simple Parmesan Crusted Chicken Sheet Pan Dinner is easy to toss together and clean up is a breeze. Crispy roasted potatoes, garlic green beans and juicy, parmesan crusted chicken is a meal everyone will be begging for!
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4
Calories: 626kcal
Author: Lorie Yarro


For the Chicken:

For the Potatoes:

  • 2 lb red potatoes, but into bite sized pieces (if small quartered, larger potatoes will be cut into 6ths or 8ths even)
  • 1 - 2 garlic clove, minced
  • 2 T olive oil
  • 2 T grated parmesan
  • salt and pepper to taste

For the Green Beans:

  • 1 lb fresh green beans, ends trimmed
  • 1 T olive oil
  • 1 garlic clove, minced
  • 1 T parmesan (optional)
  • salt and pepper to taste


  • Preheat oven to 425°F.
  • Line a sheet pan with parchment for easier cleaning or spray with cooking oil. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on ⅓ of the pan and place in oven for about 10-15 minutes. (if you like your potatoes nice and browned, go with the extra five minutes.)
  • While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan.
  • Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.
  • Remove from oven and allow to cool several minutes before serving. Enjoy!



  • The biggest thing that will vary this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time.
  • Salt and pepper is really however you prefer. I always season my chicken with a decent amount of pepper and a pinch of salt or so. You don't have to go all in from the get fo, feel free to add in more at the end!
  • The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
  • You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About ½ - 1 teaspoon is great.


Calories: 626kcal | Carbohydrates: 53g | Protein: 48g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 768mg | Potassium: 1953mg | Fiber: 7g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 37mg | Calcium: 219mg | Iron: 4mg