Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 lb chicken breast (about 3-4 pieces), approx. 1 inch thick; 2 T olive oil; 2 garlic cloves, minced; 1/3 c grated parmesan; 1/3 c breadcrumbs, Italian or plain–can add 1 tsp Italian seasoning to plan breadcrumbs!; 1/2 tsp cracked pepper; 1/2 – 3/4 tsp sea salt; 2 lb red potatoes, cut 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; 1 lb fresh green beans, ends trimmed; 1 T olive oil; 1 garlic clove, minced; 1 T parmesan (optional); salt and pepper to taste

Some nights, I just don’t have the energy for a pile of dishes. That’s when sheet pan dinners save the day! This parmesan crusted chicken sheet pan dinner is one of my go-to meals because it’s effortless, flavorful, and packed with crispy potatoes and tender green beans. It’s one of those meals that looks impressive but comes together in under an hour with minimal cleanup—exactly what we all need on a busy weeknight.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

A little backstory on this one…

The first time I made this, I was in full-on “use what you have” mode. I had chicken breasts in the fridge, a bag of green beans that needed to be used, and a few red potatoes hanging around. Parmesan is always in my fridge (because cheese is life), and I thought, why not throw it all together? I tossed the chicken in a simple parmesan-breadcrumb coating, roasted everything on one pan, and hoped for the best.

When I pulled it out of the oven, the chicken was golden and crispy, the potatoes had that perfect crunchy edge, and the green beans were just the right level of tender-crisp. I took one bite and immediately knew this was going into the regular rotation. It’s comfort food without the extra fuss, and the best part? Only one pan to wash!

A dish with simple roots

Parmesan crusted chicken is a classic in Italian and American cooking, often served pan-fried. This baked version keeps all the flavor while cutting down on oil and mess. Sheet pan dinners have become more popular in recent years as home cooks look for simple, no-fuss meals that still taste incredible. The combination of crispy breadcrumbs and parmesan gives the chicken that satisfying crunch, while roasting brings out the natural sweetness in potatoes and green beans.

Let’s talk ingredients (and easy swaps!)

Chicken breast

The star of the show! Boneless, skinless chicken breasts work best here, but you can easily swap in boneless thighs for extra juiciness. If your chicken breasts are super thick, slice them in half lengthwise to ensure even cooking.

Parmesan cheese

Freshly grated parmesan adds a nutty, salty depth of flavor. Pre-grated works in a pinch, but the fresh stuff melts and crisps up better. No parmesan? Try pecorino romano or even asiago.

Breadcrumbs

Italian breadcrumbs bring a little herby goodness, but plain works too—just add a pinch of Italian seasoning for that extra flavor. Panko breadcrumbs make for an even crispier crust.

Red potatoes

These little gems get beautifully golden and crisp in the oven. Yukon Golds also work well, and if all you have are russets, just cut them into smaller pieces and soak them in water for 10 minutes to remove excess starch (this helps them crisp up).

Green beans

Fresh is best! They roast beautifully and still have a little bite to them. If using frozen green beans, don’t thaw them first—just toss them on the pan straight from the freezer.

Olive oil & garlic

Olive oil helps everything roast evenly while garlic adds a punch of flavor. Feel free to use garlic powder if fresh isn’t available.

What you’ll need in the kitchen

You don’t need fancy gadgets, just a few basics:

A large sheet pan (or two smaller ones if needed)
Parchment paper for easy cleanup (or a light spray of cooking oil)
A good knife for cutting the potatoes evenly
Mixing bowls to coat everything in seasoning

If you don’t have parchment, foil works too—just lightly oil it to prevent sticking.

Step-by-step: From oven to table

1. Get that oven hot

Preheat your oven to 425°F. High heat is key for getting those potatoes crispy.

2. Start with the potatoes

Toss the potatoes with olive oil, garlic, parmesan, salt, and pepper in a bowl. Spread them on one-third of the sheet pan and bake for 10-15 minutes. This head start gives them the perfect texture.

3. Coat the chicken

In the same bowl (fewer dishes!), mix the chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper. Make sure each piece is well-coated.

4. Add the chicken to the pan

Take the pan out, push the potatoes over a bit, and lay the chicken in the center. Pop it back in the oven.

5. Green beans join the party

Toss the green beans with olive oil, garlic, and a little parmesan. Once the chicken has cooked for about 10 minutes, take the pan out and add the green beans to the last third of the pan.

6. Finish baking

Bake for another 15 minutes until the chicken reaches 165°F internally. If you want extra crispy potatoes, broil everything for 4-5 minutes at the end.

7. Serve and enjoy

Let everything cool for a few minutes, then dig in!

Variations to try

Make it gluten-free: Use gluten-free breadcrumbs or finely crushed almonds for a nutty crunch.
Switch up the veggies: Swap green beans for asparagus, Brussels sprouts, or bell peppers.
Add spice: A pinch of red pepper flakes in the breadcrumb mixture adds a little heat.
Try different proteins: Thin pork chops or salmon fillets work beautifully with this method!
Make it dairy-free: Use nutritional yeast instead of parmesan for a cheesy flavor.

Serving ideas and presentation

For a simple yet elegant touch, serve this meal with a sprinkle of fresh parsley and an extra dusting of parmesan. A squeeze of lemon over the chicken brightens up the flavors beautifully. If you’re feeling fancy, plate everything on a large serving platter for a family-style meal.

The perfect drink pairing

This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. If you prefer reds, a mild Pinot Noir works too. For non-alcoholic options, a sparkling lemon or cucumber water adds a refreshing contrast to the savory flavors.

Storing and reheating tips

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep the chicken crispy. Microwaving works too, but the crust won’t be as crunchy.

Scaling the recipe up or down

Cooking for two? Just halve the ingredients and use a smaller sheet pan. Feeding a crowd? Double the recipe and spread everything over two pans to avoid overcrowding.

Common questions

Can I use chicken thighs instead?

Absolutely! They’ll be juicier but may need an extra 5 minutes of cook time.

What if I don’t have fresh garlic?

Garlic powder works—use about 1/2 teaspoon per clove as a substitute.

Can I make this ahead of time?

Yes! Prep everything in advance and store in separate containers. Bake when ready.

What if my potatoes aren’t crispy?

Make sure they’re spread out on the pan and not touching too much. A little extra broil time helps!

Can I freeze this meal?

Cooked chicken and potatoes freeze well for up to 2 months. Green beans can get mushy, so it’s best to make them fresh.

Give it a try!

This parmesan crusted chicken sheet pan dinner is one of those easy, reliable meals that never disappoints. Whether you’re feeding the family or meal prepping for the week, it’s a winner. Let me know if you try it—I’d love to hear your twists on it!