Parmesan Crusted Chicken Sheet Pan Dinner
Crispy Parmesan crusted chicken baked on one sheet pan with roasted potatoes and green beans. An easy, complete weeknight dinner with minimal cleanup and bold garlic flavor.
Equipment
- Large Sheet Pan
- Parchment Paper
- Mixing bowls
- Sharp knife
- Cutting board
- Instant-read thermometer
Ingredients
For the Chicken
- 1 1/2 lb chicken breast 3–4 pieces, about 1 inch thick
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/3 cup grated Parmesan
- 1/3 cup breadcrumbs Italian style or plain
- 1/2 tsp cracked black pepper
- 1/2-3/4 tsp sea salt adjust to taste
For the Potatoes
- 2 lb red potatoes cut into bite-sized pieces
- 1-2 cloves garlic 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 clove garlic minced
- 1 tbsp Parmesan optional
- salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Toss potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread over one-third of the pan and roast for 10–15 minutes.
- Pat chicken dry. In a bowl, mix olive oil, garlic, Parmesan, breadcrumbs, salt, and pepper. Press mixture firmly onto both sides of the chicken.
- Remove pan from oven, shift potatoes slightly, and place coated chicken on the second third of the pan.
- Toss green beans with olive oil, garlic, Parmesan (if using), salt, and pepper. Add to final third of the pan.
- Bake for about 25 minutes until chicken reaches 165°F internally and vegetables are tender.
- Optional: Broil 3–5 minutes for extra browning. Let chicken rest 5 minutes before serving.
Notes
Use a wire rack over the sheet pan to crisp the chicken underneath. Avoid overcrowding to ensure proper roasting. Freshly grated Parmesan browns and melts better than pre-shredded varieties.