Parmesan Crusted Chicken Sheet Pan Dinner

Last updated on February 22nd, 2026 at 08:20 pm

The Sheet Pan Dinner That Actually Feels Complete

There’s something incredibly satisfying about pulling one single pan out of the oven and knowing dinner is done. No juggling burners. No extra skillets soaking in the sink. Just golden, crispy Parmesan crusted chicken, roasted potatoes with caramelized edges, and tender green beans all cooked together in perfect timing. This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal that feels hearty and comforting but still practical for a busy weeknight.

The beauty of this recipe is balance. The chicken develops a crisp, savory Parmesan crust. The potatoes roast until creamy inside and slightly crisp outside. The green beans stay bright and tender with just enough bite. Everything cooks in stages so nothing turns mushy or dry.

It’s structured, efficient, and deeply satisfying.

Why This Recipe Works So Well

Sheet pan dinners succeed when timing and spacing are respected. Instead of throwing everything onto the tray at once, this recipe staggers the cooking process. The potatoes go in first because they need a head start. The chicken is added second so it stays juicy while developing a crisp coating. The green beans finish everything off without overcooking.

The Parmesan crust is what elevates this beyond a basic baked chicken dinner. It forms a golden, slightly crisp layer that contrasts beautifully with the juicy interior of the chicken breast. Breadcrumbs add structure while garlic infuses warmth throughout.

If you enjoy bold garlic-forward flavors with a sticky glaze instead of a crispy crust, you might also love these Honey Garlic Chicken Thighs, which bring a richer, caramelized profile. And for something more pepper-forward and wok-style, this Easy Black Pepper Chicken Recipe offers a completely different texture and flavor direction while staying weeknight friendly.

Ingredients

For the Chicken

1½ lb chicken breast (3–4 pieces, about 1 inch thick)
2 tbsp olive oil
2 garlic cloves, minced
⅓ cup grated Parmesan
⅓ cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if plain)
½ tsp cracked black pepper
½–¾ tsp sea salt

For the Potatoes

2 lb red potatoes, cut into bite-sized pieces
1–2 garlic cloves, minced
2 tbsp olive oil
2 tbsp grated Parmesan
Salt and pepper to taste

For the Green Beans

1 lb fresh green beans, trimmed
1 tbsp olive oil
1 garlic clove, minced
1 tbsp Parmesan (optional)
Salt and pepper to taste

Step-by-Step Instructions

1. Preheat and Prepare the Pan

Preheat your oven to 425°F. This higher temperature encourages browning and prevents soggy vegetables. Line a large sheet pan with parchment paper or lightly coat with cooking spray. Make sure the pan is large enough to allow everything to sit in a single layer.

2. Start with the Potatoes

In a medium bowl, toss potatoes with olive oil, minced garlic, Parmesan, salt, and pepper. Spread them across one-third of the sheet pan. Keep them cut-side down where possible for better caramelization.

Roast for 10–15 minutes. If you prefer extra crisp edges, let them go closer to 15 minutes before adding anything else.

You should start seeing slight browning around the edges before moving to the next step.

3. Prepare the Chicken

While the potatoes roast, pat the chicken completely dry. Moisture prevents crisping. In the same mixing bowl (less cleanup), combine olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper.

Press the mixture firmly onto both sides of the chicken. The coating should stick well and form a visible layer rather than a light dusting.

Remove the sheet pan from the oven. Gently shift the potatoes to make space and place the coated chicken on the second third of the pan.

4. Add the Green Beans

In the same bowl again, toss the green beans with olive oil, garlic, optional Parmesan, salt, and pepper. Spread them evenly across the final third of the sheet pan.

Ensure they are not piled on top of each other. Crowding leads to steaming instead of roasting.

5. Bake Everything Together

Return the pan to the oven and bake for about 25 minutes. The chicken should reach an internal temperature of 165°F. The crust should be golden and slightly crisp.

If you want extra browning, switch to broil for 3–5 minutes at the end. Watch carefully—Parmesan can burn quickly.

6. Rest Before Serving

Let the chicken rest for 5 minutes before slicing. This keeps juices inside the meat rather than running out onto the plate.

Texture & Timing Tips

• If your chicken breasts are thick on one end, lightly pound them to even thickness.
• Flip potatoes halfway through if you want even more crisping.
• If green beans start browning too fast, stir gently at the 15-minute mark.
• Use freshly grated Parmesan for better melting and browning.

Flavor Variations

Add Fresh Herbs

Sprinkle chopped parsley or thyme over the finished dish for brightness.

Make It Spicier

Add a pinch of chili flakes to the chicken coating.

Swap the Vegetables

Broccoli, asparagus, or zucchini can replace green beans. Adjust timing depending on thickness.

Use Chicken Thighs

Boneless thighs stay juicier and slightly richer. Increase cooking time by about 5 minutes if needed.

Serving Ideas

Serve directly from the sheet pan for a casual family dinner.
Plate individually for a cleaner presentation.
Pair with a light side salad for added freshness.
Leftovers slice beautifully for wraps or lunch bowls the next day.

Storage & Reheating

Refrigerator

Store in airtight containers up to 4 days.

Freezer

Chicken freezes well for up to 2 months. Potatoes and green beans are best fresh but can be frozen if needed.

Reheating

Reheat at 350°F for best texture. Avoid microwaving too long, as the crust can soften.

Common Mistakes to Avoid

Overcrowding the pan leads to steaming.
Skipping the head start for potatoes results in undercooked centers.
Using too little oil prevents proper browning.
Adding chicken too early can dry it out before vegetables finish cooking.

FAQ

Can I prep this ahead of time?
Yes. Prep potatoes and green beans up to a day in advance. Coat chicken just before baking for best texture.

How do I get the crust extra crispy?
Use a wire rack over the sheet pan so heat circulates underneath the chicken.

Can I make this gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers.

What’s the best potato type?
Red potatoes or Yukon golds roast well and stay creamy inside.

Can I double the recipe?
Yes, but use two sheet pans to prevent overcrowding.

Does it work for meal prep?
Absolutely. Portion into containers for easy reheatable lunches.