There’s something so satisfying about a one-pan dinner that feels both homemade and a little special — enter the Parmesan Crusted Chicken Sheet Pan Dinner. This seasonal favorite highlights juicy chicken breasts, crunchy parmesan-breadcrumb crust, golden roasted red potatoes, and bright green beans all roasted together for easy cleanup and maximum comfort. If you love crowd-pleasing weeknight recipes that don’t skimp on flavor, you’ll want to try this. And if you’re already into sheet-pan meals, you might enjoy another one of my favorites like this sheet pan chicken pitas with herby ranch for more inspiration.
Ingredients & Equipment
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 plain 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 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
Equipment
- Large rimmed baking sheet (sheet pan) — half-sheet is perfect
- Parchment paper or cooking spray
- Medium mixing bowls (2)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
- Instant-read thermometer (very helpful to check chicken)
Notes and helpful tools
- If you want extra crispiness on the potatoes, use a heavy-duty sheet pan, preheat it in the oven for a few minutes, then add the potatoes to the hot pan (careful — use oven mitts).
- A food processor or blender can quickly turn bread into fresh breadcrumbs if you don’t have them on hand.
- An instant-read thermometer ensures the chicken is perfectly cooked to 165°F without overcooking.
Step-by-Step Instructions (with tips)
Preheat your oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
Prep the potatoes:
- In a medium bowl, toss together 2 lb red potatoes (cut into bite-sized pieces), 1–2 minced garlic cloves, 2 T olive oil, 2 T grated parmesan, and salt and pepper to taste. Stir well to evenly coat all the pieces.
- Spread the potatoes on one third of the sheet pan in a single layer, giving each piece some space. Crowding will steam them instead of roast them.
- Place the pan in the oven and roast the potatoes for about 10–15 minutes. (If you like your potatoes nicely browned, go with the extra five minutes.)
Prepare the chicken while potatoes start roasting:
- In the same medium bowl (no need to dirty another), combine 1 1/2 lb chicken breasts (about 3–4 pieces, approx. 1 inch thick), 2 T olive oil, 2 minced garlic cloves, 1/3 c grated parmesan, 1/3 c breadcrumbs (plus 1 tsp Italian seasoning if using plain breadcrumbs), 1/2 tsp cracked pepper, and 1/2–3/4 tsp sea salt. Toss well so each piece is evenly coated with the parmesan-breadcrumb mixture.
- Tip: Pat the chicken dry with paper towels before coating — this helps the crust adhere and crisp.
Add the chicken:
- Remove the pan with the partially roasted potatoes from the oven. Space the coated chicken breasts on the middle portion of the pan, leaving room for the green beans to be added later.
- Return the pan to the oven.
Toss and add the green beans:
- While the chicken and potatoes bake, quickly toss the green beans with 1 T olive oil, 1 minced garlic clove, 1 T parmesan (optional), and salt and pepper to taste in another bowl or on a plate.
- After adding the chicken, bake the pan while you prepare the green beans, then spread the beans on the remaining third of the sheet pan.
Bake until done:
- Bake for about 25 minutes total after adding the chicken and beans, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- For extra crispy potatoes and crust, turn the oven to broil on high for 4–5 more minutes, watching closely so nothing burns.
Finish and rest:
- Remove from the oven and allow the chicken to rest for several minutes before serving. Resting keeps juices locked in and makes the chicken juicier.
- Serve warm, sprinkle any extra parmesan over the green beans, and enjoy!
Practical tips and variations
- Thinner vs thicker chicken: If your chicken breasts are thicker than 1 inch, slice them horizontally into cutlets or pound to an even 1-inch thickness for even cooking. If too thin, watch the baking time (they’ll cook faster).
- Make it boneless/skinless or with skin: This recipe is written for boneless, skinless breasts. If you prefer bone-in or skin-on, adjust cooking time and ensure internal temp reaches 165°F near the bone.
- Oven swapping: Prefer roasting vegetables separately? Roast potatoes on one pan and chicken on another for more space and crisping. You can also roast the green beans quickly in a hot skillet on the stovetop with a squeeze of lemon for freshness.
- Gluten-free option: Substitute gluten-free breadcrumbs or crushed gluten-free crackers and confirm your parmesan is gluten-free.
- Herb boosts: Stir chopped fresh rosemary or thyme into the potato mixture for aromatic depth, or fold in chopped basil into a finishing drizzle of olive oil for the chicken.
- Make it saucy: Serve with a lemon-garlic yogurt or a quick pan sauce made from chicken drippings, a splash of white wine or chicken broth, a knob of butter, and a squeeze of lemon.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep chicken separate from very soft vegetables if possible to maintain texture.
- Reheating: Reheat in a 375°F oven for 8–12 minutes or until warmed through to help retain crispness, or crisp individual pieces in a hot skillet with a little oil. Microwave is okay but may soften the crust.
Freezing
- To freeze cooked components, cool them quickly to room temperature (no more than 2 hours out), then pack in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months.
- Thaw in the refrigerator overnight before reheating. Re-crisp in a 400°F oven for 10–15 minutes.
Make-ahead
- Prep the potato and breadcrumb mixtures a day ahead and store separately in the fridge. Trim green beans and toast breadcrumbs lightly (for extra crunch) up to a day in advance.
- For meal prep: portion into single-serving containers after cooking. This recipe makes great lunches for busy weekdays.
Seasoning and salt guide
- If you’re curious about different salts and how they change flavor, check out this guide to the benefits of Japanese pink salt for a deeper dive into choosing salts and how they affect dishes.
How to Use / Serve This Dish
Serving ideas
- Fresh squeeze of lemon: A little lemon juice over the chicken and beans brightens the whole dish.
- Sauces: Offer a garlicky yogurt sauce, honey-mustard, or a simple chimichurri for an herb-packed contrast.
- Sides: Serve with crusty bread or steamed rice if you want more starch, or a crisp green salad for added freshness.
- Family-friendly tweaks: Halve or mash the potatoes for little ones who prefer softer textures; skip extra garlic if kids are sensitive to bold flavors.
Pairings
- Wine: A medium-bodied Chardonnay or a light Pinot Noir partners beautifully with parmesan and roasted potatoes.
- Sides for company: A lemon-arugula salad, roasted carrots with honey and thyme, or a simple tomato and cucumber salad add color and balance.
Leftover ideas
- Slice leftover chicken for sandwiches, toss potato chunks into a breakfast hash, or chop everything and fold into a warm pasta with extra parmesan and a splash of olive oil.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless chicken thighs will work and often stay more forgivingly juicy. Reduce the baking time slightly if they’re small, or increase if bone-in — always check for 165°F internal temperature.
Q: My potatoes never get crispy — what am I doing wrong?
A: Common causes: overcrowding the pan, too low oven temperature, or wet potatoes (don’t rinse after cutting unless you dry them well). Spread potatoes in a single layer with space between pieces and roast on a preheated pan for best crisping. Or roast potatoes separately at 450°F for super-crisp edges.
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, leftovers will keep 3–4 days. Reheat in the oven to retain texture. If you froze them, eat within 2 months for best quality.
Q: What can I swap for parmesan if I don’t have any?
A: Pecorino Romano can be a salty, sharper substitute. For a dairy-free option, use nutritional yeast for a cheesy flavor and add a little extra salt.
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of seasonal comfort food that feels both effortless and thoughtfully made: crisp-topped chicken, golden potatoes, and bright green beans come together with minimal fuss and maximum flavor. If you try this recipe and want to compare techniques or find similar one-pan inspiration, take a peek at this version of Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest for another take. For another crisp-parmesan sheet pan idea, the Sheet Pan Crispy Parmesan Garlic Chicken | The Recipe Critic is a great companion recipe. And if you’re collecting sheet-pan inspiration to build a weekly rotation, browse this handy Sheet Pan Dinners | Lemons & Zest collection. I’d love to hear how your sheet pan turned out — try it this week, tweak it to your liking, and share your favorite variations!
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the chicken
- 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick) Boneless, skinless
- 2 T olive oil
- 2 cloves garlic, minced
- ⅓ c grated parmesan Plus extra for serving
- ⅓ c breadcrumbs (Italian or plain) Can add 1 tsp Italian seasoning to plain breadcrumbs
- ½ tsp cracked pepper
- ½ - ¾ 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)
- 1 - 2 cloves garlic, 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 clove garlic, minced
- 1 T parmesan (optional)
- salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
- In a medium bowl, toss together the red potatoes, minced garlic, olive oil, grated parmesan, and salt and pepper. Stir well to evenly coat all the pieces.
- Spread the potatoes on one third of the sheet pan in a single layer. Place the pan in the oven and roast the potatoes for about 10–15 minutes.
- In the same medium bowl, combine the chicken breasts, olive oil, minced garlic, grated parmesan, breadcrumbs, cracked pepper, and sea salt. Toss well to coat each piece.
Cooking
- Remove the pan with the partially roasted potatoes from the oven. Space the coated chicken breasts on the middle portion of the pan.
- Toss the green beans with olive oil, minced garlic, parmesan (optional), and salt and pepper. Spread the beans on the remaining third of the sheet pan.
- Bake for about 25 minutes total or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- For extra crispy potatoes and crust, turn the oven to broil on high for 4–5 more minutes, watching closely.
Serving
- Remove from the oven and allow the chicken to rest for several minutes before serving. Serve warm, sprinkle any extra parmesan over the green beans, and enjoy!
