Crispy Parmesan Crusted Chicken Sheet Pan Dinner
This Crispy Parmesan Crusted Chicken Sheet Pan Dinner is the perfect one-pan meal — juicy chicken with a golden, cheesy crust, roasted potatoes, and crisp-tender green beans all baked together. With minimal prep, no-fuss cleanup, and balanced flavor, it’s the ultimate weeknight dinner solution that’s both comforting and efficient.
Equipment
- Large Sheet Pan
- Mixing bowls
- Tongs or spatula
- Measuring Cups and Spoons
- Instant-Read Thermometer
Ingredients
- 1.5 lb Chicken Breasts (3–4 pieces, 1-inch thick)
- 2 Tbsp Olive Oil
- 2 cloves Garlic, minced
- ⅓ cup Grated Parmesan Cheese
- ⅓ cup Breadcrumbs (plain or Italian)
- ½ tsp Cracked Black Pepper
- ¾ tsp Sea Salt
- 2 lb Red Potatoes, cut into 1-inch cubes
- 2 Tbsp Olive Oil (for potatoes)
- 1–2 cloves Garlic, minced (for potatoes)
- 2 Tbsp Grated Parmesan Cheese (for potatoes)
- 1 lb Fresh Green Beans, trimmed
- 1 Tbsp Olive Oil (for green beans)
- 1 clove Garlic, minced (for green beans)
- 1 Tbsp Parmesan Cheese (optional, for green beans)
- 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 evenly over one-third of the sheet pan and bake for 10–15 minutes.
- While potatoes bake, combine chicken with olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper. Coat evenly.
- Remove sheet pan from oven. Push potatoes to one side and add the coated chicken breasts to the center. Toss green beans with olive oil, garlic, and Parmesan, then place on the remaining space of the pan.
- Return the pan to the oven and bake for 25 minutes, or until chicken reaches 165°F (74°C) and potatoes are fork-tender. Broil for 3–5 minutes for extra crispiness if desired.
- Allow chicken to rest for 5 minutes before serving. Garnish with fresh parsley or lemon wedges if desired.