This parmesan crusted chicken sheet pan dinner is one of those easy meals you’ll come back to again and again. Everything cooks together on one pan, giving you crispy potatoes, tender chicken with a golden parmesan coating, and garlicky green beans.
Simple enough for busy weeknights, yet satisfying enough for the whole family, this recipe keeps both prep and cleanup to a minimum.
If you’re looking for a dependable, no-fuss dinner that still feels comforting and homemade, this is a recipe worth saving.
For the Parmesan Crusted Chicken
- Chicken Breasts – boneless chicken breasts work best here; choose pieces close in size so they cook evenly.
- Olive Oil – helps the coating stick and keeps the chicken juicy while baking.
- Garlic – adds bold, savory flavor that pairs perfectly with the parmesan.
- Parmesan Cheese – creates a crispy, salty crust as it bakes.
- Breadcrumbs – help form the crunchy coating; Italian-style adds extra seasoning, but plain works just as well.
- Cracked Black Pepper – gives a little bite without overpowering the chicken.
- Sea Salt – enhances all the flavors in the crust.
For the Roasted Potatoes
- Red Potatoes – hold their shape well and roast up tender on the inside with crispy edges.
- Garlic – adds extra flavor as the potatoes roast.
- Olive Oil – helps the potatoes brown and prevents sticking.
- Parmesan Cheese – adds a salty, crispy finish once roasted.
- Salt and Pepper – season to taste for balanced flavor.
For the Green Beans
- Fresh Green Beans – cook quickly and add a fresh, crisp contrast to the chicken and potatoes.
- Olive Oil – lightly coats the beans so they roast instead of steam.
- Garlic – adds simple, classic flavor.
- Parmesan Cheese (optional) – for an extra savory touch.
- Salt and Pepper – season to taste.
The Best Parmesan Crusted Chicken Sheet Pan Recipe
This all-in-one sheet pan dinner makes weeknight cooking simple and cleanup minimal. Juicy chicken coated in a savory parmesan crust cooks alongside golden roasted potatoes and garlicky green beans for a complete, satisfying meal made entirely on one pan.
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Servings: 4
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Ingredients
For the Chicken:
- 1 1/2 lb chicken breast (about 3-4 pieces), approx. 1 inch thick
- 2 tbsp 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
For the Potatoes:
- 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 tbsp olive oil
- 2 tbsp grated parmesan
- salt and pepper to taste
For the Green Beans:
- 1 lb fresh green beans, ends trimmed
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp parmesan (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Prepare a sheet pan by lining it with parchment paper or coating it lightly with cooking spray. In a medium bowl, combine all of the potato ingredients and mix until evenly coated. Arrange the potatoes on one-third of the sheet pan and place in the oven for 10–15 minutes. If you prefer extra browning, allow them to roast for the full 15 minutes.
- While the potatoes are in the oven, use the same bowl to combine all of the chicken ingredients, tossing until the chicken is fully coated. Carefully remove the sheet pan from the oven, add the chicken to the pan, and return it to the oven while you prepare the green beans.
- In the same bowl, toss together all ingredients for the green beans. Remove the pan once more and add the green beans to the remaining space.
- Bake for approximately 25 minutes, or until the chicken reaches an internal temperature of 165°F. If you’d like the potatoes to be crispier, switch the oven to high broil for an additional 4–5 minutes.
- Remove from the oven and let everything rest for a few minutes before serving.
Notes
- Chicken breast size and thickness can affect cooking time. While 25 minutes is typical at 425°F, larger or thicker pieces may require additional time to cook through.
- Seasoning levels can be adjusted to personal taste. You can always add more salt and pepper after cooking if needed.
- The top of the chicken will be crispier than the underside. For added airflow and crunch, consider using a rack set inside the sheet pan.
- Additional herbs or seasonings can be added if desired. Italian seasoning or oregano work especially well—about 1/2 to 1 teaspoon is plenty.
- Can I use frozen vegetables?
Fresh potatoes and green beans work best for this recipe. Frozen vegetables release extra moisture while cooking, which can prevent everything from crisping up properly. - What if my chicken breasts are really thick?
If your chicken is thicker than about 1 inch, it may need a little extra time in the oven. You can also pound thicker pieces slightly so they cook more evenly with the rest. - Do I need a meat thermometer?
No, but it’s the easiest way to know when the chicken is perfectly cooked. The internal temperature should reach 165°F. - How can I tell if the chicken is done without a thermometer?
Slice into the thickest part of the chicken. If the juices run clear and the center is no longer pink, it’s done. If not, return it to the oven for a few more minutes. - How do I make the potatoes extra crispy?
Make sure the potatoes are spread out in a single layer and not overcrowded. For even more crispiness, turn the oven to broil for the last 4–5 minutes and watch closely.
