When it comes to weeknight dinners, simplicity, flavor, and minimal cleanup are the ultimate trifecta. Enter the Parmesan Crusted Chicken Sheet Pan Dinner, a one-pan wonder that checks all the boxes.
With crispy roasted red potatoes, garlicky green beans, and juicy chicken coated in a golden Parmesan crust, this meal is guaranteed to be a family favorite. Whether you’re cooking for a crowd or just looking to spice up your weeknight routine, this dish delivers big on taste with minimal effort. Let’s dive into how to make this delicious and satisfying meal!
Why You’ll Love This Sheet Pan Dinner
- Easy Prep and Cleanup: Everything cooks on one pan, so you’ll spend less time scrubbing dishes and more time enjoying your meal.
- Balanced Meal: Protein-packed chicken, fiber-rich green beans, and hearty potatoes make for a well-rounded plate.
- Crowd-Pleasing Flavors: Parmesan cheese, garlic, and olive oil create a medley of flavors that’s hard to resist.
- Customizable: You can easily swap out the vegetables or adjust seasonings to suit your preferences.
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh ingredients to create a flavorful meal. Here’s what you’ll need:
For the Chicken:
- 3-4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Potatoes:
- 1.5 pounds red potatoes, quartered
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Green Beans:
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: additional grated Parmesan cheese for garnish
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven ensures everything roasts evenly and develops that perfect golden-brown exterior.
2. Prepare the Potatoes
In a large bowl, toss the quartered red potatoes with olive oil, Parmesan cheese, minced garlic, salt, and pepper. Spread them out in a single layer on a large baking sheet. Roasting the potatoes first gives them a head start since they take longer to cook than the chicken and green beans.
Pro Tip: To achieve extra-crispy potatoes, make sure they aren’t overlapping on the pan.
3. Roast the Potatoes
Place the baking sheet in the oven and roast the potatoes for 15 minutes. This initial roasting ensures they’ll be tender on the inside and crispy on the outside by the end of cooking.
4. Coat the Chicken
While the potatoes are roasting, prepare the chicken. In the same bowl (no need to wash it!), combine chicken breasts with olive oil, Parmesan cheese, breadcrumbs, minced garlic, salt, and pepper. Toss until each piece is evenly coated with the cheesy breadcrumb mixture.
Pro Tip: For even cooking, pound the chicken breasts to an equal thickness before coating them.
5. Season the Green Beans
In a separate bowl, toss the trimmed green beans with olive oil, minced garlic, salt, and pepper. If you’re a true Parmesan lover, sprinkle some extra cheese over the green beans for added flavor.
6. Assemble the Sheet Pan
Once the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side to make room for the chicken and green beans. Arrange the chicken breasts in the cleared space and spread the seasoned green beans on the other side of the pan.
7. Roast Everything Together
Return the sheet pan to the oven and roast for an additional 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the potatoes should be golden and tender. The green beans will turn bright green with slightly crispy edges.
8. Serve and Enjoy
Remove the sheet pan from the oven and let everything rest for a couple of minutes before serving. Plate up your Parmesan-crusted chicken alongside the roasted potatoes and garlicky green beans. Garnish with extra Parmesan if desired.
Tips for Success
- Uniform Sizing: Cut your potatoes into similar-sized pieces to ensure even cooking.
- Fresh Ingredients: Use fresh green beans for the best texture and flavor.
- Don’t Overcrowd: Spread everything out on the baking sheet to allow proper roasting. If needed, use two pans.
- Thermometer Check: Use a meat thermometer to ensure your chicken is perfectly cooked at 165°F (74°C).
FAQs About Parmesan Crusted Chicken Sheet Pan Dinner
Can I use other vegetables instead of green beans?
Absolutely! Broccoli, asparagus, or Brussels sprouts would work wonderfully in this recipe. Just keep in mind that cooking times may vary slightly depending on your choice.
What can I substitute for breadcrumbs?
If you’re gluten-free or simply out of breadcrumbs, crushed cornflakes or almond flour can be used as alternatives.
Can I make this dish ahead of time?
While this dish is best enjoyed fresh out of the oven, you can prep everything (seasoning the chicken and vegetables) a few hours in advance and store it in the refrigerator until ready to cook.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F (175°C) oven or microwave until warmed through.
Can I use frozen green beans?
Yes, but keep in mind that frozen green beans may release more moisture during cooking, which could affect their texture.
Nutrition Information (Per Serving)
- Calories: 550
- Protein: 45g
- Carbohydrates: 40g
- Fiber: 6g
- Fat: 25g
- Sodium: 800mg
Final Thoughts
This Parmesan Crusted Chicken Sheet Pan Dinner is everything you want in a weeknight meal—quick, delicious, and easy to clean up. With crispy potatoes, vibrant green beans, and juicy chicken coated in cheesy goodness, it’s a dish that’s sure to please even picky eaters. Whether it’s a busy weeknight or a casual weekend dinner with friends, this recipe will quickly become a staple in your kitchen. Try it tonight and watch it disappear from plates in no time!
PrintParmesan Crusted Chicken Sheet Pan Dinner Recipe
This simple Parmesan Crusted Chicken Sheet Pan Dinner is easy to toss together and clean up is a breeze. Crispy roasted potatoes, garlic green beans, and juicy, parmesan-crusted chicken make a meal everyone will be begging for!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sheet Pan/Roasting
- Cuisine: American
Ingredients
For the Chicken:
3–4 boneless, skinless chicken breasts
2 tablespoons olive oil
½ cup grated Parmesan cheese
¼ cup breadcrumbs
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the Potatoes:
1.5 pounds red potatoes, quartered
2 tablespoons olive oil
¼ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
For the Green Beans:
1 pound fresh green beans, trimmed
1 tablespoon olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Optional: additional grated Parmesan cheese
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Potatoes:
In a large bowl, combine the quartered red potatoes with olive oil, Parmesan cheese, minced garlic, salt, and freshly ground black pepper. Toss until the potatoes are evenly coated.
Spread the coated potatoes in a single layer on a large baking sheet.
Roast the Potatoes:
Place the baking sheet with the potatoes in the preheated oven and roast for 15 minutes.
Prepare the Chicken:
While the potatoes are roasting, in the same bowl (no need to clean it), combine the chicken breasts with olive oil, Parmesan cheese, breadcrumbs, minced garlic, salt, and freshly ground black pepper. Toss until the chicken is well coated.
Prepare the Green Beans:
In a separate bowl, toss the trimmed green beans with olive oil, minced garlic, salt, and freshly ground black pepper. If desired, add additional Parmesan cheese for extra flavor.
Add Chicken and Green Beans to the Pan:
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side of the pan to make space.
Place the coated chicken breasts in the cleared space on the baking sheet.
Add the seasoned green beans to the other side of the pan, arranging them in a single layer.
Continue Roasting:
Return the baking sheet to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Serve:
Once everything is cooked through, remove the baking sheet from the oven.
Serve the Parmesan-crusted chicken alongside the roasted potatoes and garlic green beans.
Notes
Chicken: For best results, ensure the chicken breasts are of similar size and thickness to promote even cooking. Pounding them to an even thickness can help achieve this.
Green Beans: Fresh green beans are recommended for this recipe. If using frozen or canned green beans, be aware that the texture and cooking time may vary.
Parmesan: Parmesan is included in every part of this chicken sheet pan dinner. Toss it with the potatoes, the chicken, and the green beans. Parmesan lovers will be obsessed with each and every bite.
Nutrition
- Serving Size: 1 chicken breast with potatoes and green beans
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg
