Print

Parmesan Crusted Chicken Sheet Pan Dinner

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Parmesan Crusted Chicken Sheet Pan Dinner is an easy, flavorful one-pan meal featuring juicy chicken breasts coated in a crispy parmesan and breadcrumb crust, alongside roasted red potatoes and garlicky green beans. Perfect for busy weeknights, this balanced dinner requires minimal prep and cleanup while delivering maximum taste.

Ingredients

For the Chicken:

1 ½ lb chicken breast (34 pieces), about 1 inch thick

2 tablespoons olive oil

2 garlic cloves, minced

⅓ cup grated Parmesan cheese

⅓ cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if plain)

½ teaspoon cracked black pepper

½ to ¾ teaspoon sea salt

For the Potatoes:

2 lb red potatoes, cut into bite-sized pieces

12 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons grated Parmesan cheese

Salt and pepper, to taste

For the Green Beans:

1 lb fresh green beans, ends trimmed

1 tablespoon olive oil

1 garlic clove, minced

1 tablespoon Parmesan cheese (optional)

Salt and pepper, to taste

Instructions

  • Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.

  • Toss potatoes with olive oil, garlic, Parmesan, salt, and pepper; spread on one side of sheet pan.

  • Toss green beans with olive oil, garlic, Parmesan (if using), salt, and pepper; arrange next to potatoes.

  • Pat chicken dry; brush with olive oil and garlic mixture. Mix Parmesan, breadcrumbs, salt, and pepper; coat chicken well.

  • Place coated chicken on sheet pan with space between pieces.

  • Bake 20–25 minutes until chicken reaches 165°F and potatoes are tender. Optionally broil chicken 2–3 minutes for extra crispiness.

  • Let rest, then serve chicken with potatoes and green beans.

Notes

Add fresh herbs like rosemary or thyme to potatoes for extra flavor.

Substitute sweet potatoes for red potatoes for a sweeter side.

Use panko for a lighter, crunchier crust.

Add lemon zest or juice over green beans for brightness.

Swap green beans for asparagus or broccoli as desired.