Imagine a sheet pan coming out of the oven, the kitchen filling with warm roasted garlic and Parmesan, the potatoes bronzed at the edges and the chicken boasting a crisp, golden crust. This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of weeknight meal that feels comforting and special at once, perfect for a cozy family supper or a relaxed dinner with friends. If you enjoy easy, flavorful one-pan meals, also take a look at this one-pan creamy Parmesan chicken and rice for a different, silky take on Parmesan chicken that still keeps cleanup simple.
What Makes This Special
This dish lands in that sweet spot where simplicity meets restaurant-worthy flavor, all on a single pan. Crisped Parmesan forms a savory crust while the potatoes roast to fluffy-tender perfection and green beans keep a bright snap, so every forkful balances texture and savory depth.
Why you will reach for this recipe again
- Minimal hands-on time, maximum oven magic
- One pan means easy cleanup and a tidy kitchen
- A crisp, golden Parmesan crust that adds contrast to tender chicken
- Flexible enough to change with whatever vegetables you have on hand
Ingredients and Key Notes
A few simple ingredients work together here, each with a small job to do. The Parmesan gives the chicken its signature crust, the olive oil and garlic carry flavor and help create browning, and the potatoes and green beans roast alongside so everything finishes at the same time. If you want a leaner twist on other recipes that call for bacon, swap in turkey bacon for a lighter, leaner touch.
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Notes: Use even-sized potatoes so they roast evenly, and pat the chicken dry before coating to help the Parmesan adhere. Freshly grated Parmesan melts and browns better than pre-shredded varieties.
How to Cook Parmesan Crusted Chicken Sheet Pan Dinner
- Preheat the oven to 425°F, the high heat helps the potatoes develop a golden crust while crisping the Parmesan on the chicken. You should begin to smell a faint toasty warmth from the oven as it reaches temperature.
- In a small bowl, mix the olive oil, minced garlic, Italian seasoning, salt, and pepper, this fragrant oil will coat the potatoes and chicken and infuse them with savory garlic notes.
- Place the halved potatoes on a sheet pan and drizzle with half of the olive oil mixture. Toss to coat and spread out in a single layer, leaving a little space between pieces so the hot air can circulate. The potatoes should glisten from the oil and not sit crowded together.
- Roast the potatoes in the oven for 15 minutes, you will see edges begin to brown and the kitchen will fill with a roasted, earthy scent.
- While the potatoes are roasting, prepare the chicken by drizzling it with the remaining olive oil mixture and coating it with grated Parmesan cheese, pressing gently so the cheese adheres and forms a crust. The chicken will feel tacky where the oil helps the cheese stick.
- After the potatoes have roasted for 15 minutes, add the green beans and chicken to the sheet pan, arranging the pieces so air flows between them and the chicken breasts are not touching. The contrast of the bright green beans against the pale chicken makes the pan look inviting.
- Roast everything together for an additional 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender, the Parmesan should be deep golden and the potatoes should yield easily when pierced. A thermometer inserted into the thickest part of the chicken should read 165°F.
- Serve hot and enjoy your meal, garnish with a little extra grated Parmesan or a squeeze of lemon if you like brightness, and listen for the happy crunch as you cut into the crusted chicken.
Prep ~ 15 minutes, Cook ~ 40 to 45 minutes, Total ~ 55 to 60 minutes, Servings ~ 4, Kcal ~ 440 per serving (estimate)
Plan Ahead
You can do a surprising amount in advance to streamline dinnertime. Trim and halve the baby potatoes and store them submerged in cold water in the fridge for up to 24 hours to prevent browning. Trim the green beans and pat them dry in an airtight container, and mix the olive oil, garlic, and Italian seasoning ahead of time so the flavor has a moment to meld. The Parmesan can be grated and stored in a small bag or container.
If you want to assemble and finish later, toss the potatoes in half the oil mixture and place them on the sheet pan, cover with plastic wrap, and refrigerate for up to 8 hours. Keep the chicken and remaining oil mixture separate in the fridge, then bring the pan to room temperature for 10 minutes before starting to roast. To finish, begin by roasting the chilled potatoes for an extra 5 to 8 minutes before adding the chicken and green beans so everything reaches doneness together.
How to Store Leftovers
Refrigerate cooked leftovers in an airtight container for up to 3 to 4 days. Place the pieces in a single layer if possible to keep the crust from becoming too soggy, and add a paper towel to absorb excess moisture. For longer storage, freeze portions in a freezer-safe container for up to 2 months, wrapping the chicken and vegetables separately will help preserve texture.
To reheat gently, place leftovers on a baking sheet in a 350°F oven until warmed through, about 10 to 15 minutes for refrigerated portions, and 20 to 25 minutes from frozen. For a crisper crust, finish under the broiler for a minute or two while watching closely so the Parmesan does not burn. A freshness cue to look for is a bright, savory aroma and a crust that still has some texture, if the chicken smells off or the vegetables are slimy, discard them.
Serving Ideas and Pairings
- A simple green salad with lemon vinaigrette to brighten the plate
- Crusty bread or rolls to soak up any pan juices
- A tangy tomato and cucumber salad for contrast
- Steamed asparagus or roasted Brussels sprouts for extra vegetables
- A light, herby couscous or orzo if you want an additional starch
Make It Your Own
- Lemon and herb lift, not overpower This is an easy swap, stir in 1 tablespoon of lemon zest and a handful of chopped parsley into the olive oil mixture for a bright, herby finish that complements the Parmesan.
- Add turkey bacon for smoky notes For a smoky, savory layer without using pork, crisp chopped turkey bacon and scatter it over the roasted vegetables during the final 5 minutes, the fat will add flavor without overwhelming the dish.
- Crunchier crust option Roll the oiled chicken in a mixture of grated Parmesan and finely crushed panko or cornflakes for an extra-crisp texture that stays crunchy longer.
- Swap the veg Use carrots, bell peppers, or thinly sliced sweet potatoes if you prefer different textures and colors, just adjust roasting times so everything finishes at the same time.
- Try bone-in chicken pieces If you would rather use bone-in breasts or thighs, increase the roast time to about 35 to 40 minutes after adding the chicken, and check doneness with a thermometer.
- Creamy Parmesan twist For a richer crust that stays moist, try a mayo-based crust technique that binds the Parmesan and herbs to the chicken, see a helpful guide to Parmesan crusted chicken with mayo for a tried method that deepens the flavor and texture.
Cook’s Notes and Secrets
- Use a thermometer Aim for 165°F in the thickest part of the chicken to ensure safety while avoiding overcooking.
- Give the potatoes room Crowding causes steaming, not browning, so spread items in a single layer.
- Pat chicken dry before coating Moisture prevents the Parmesan from sticking and browning properly.
- Rest briefly Let the chicken rest 5 minutes after coming out of the oven so juices redistribute and the crust firms up.
- High heat matters 425°F encourages a golden crust on the cheese and caramelization on the potatoes.
- Watch the last minutes Keep an eye during the final 3 to 5 minutes, Parmesan can go from golden to burnt quickly.
Parmesan Crusted Chicken Sheet Pan Dinner FAQs
What cut of chicken works best for the Parmesan crust?
Boneless, skinless chicken breasts give a consistent thickness and cook evenly on a sheet pan. If your breasts are very thick, consider pounding them slightly to an even thickness for uniform cooking, or use chicken thighs if you prefer darker meat and more forgiving timing.
Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan melts and browns more attractively. Pre-shredded cheeses often contain anti-caking agents that can prevent the same silky browning, so if texture matters, grate fresh.
How can I make the crust crispier?
Press the Parmesan onto the oiled chicken well, use freshly grated cheese, and consider mixing in a tablespoon of panko for extra crunch. Also avoid overcrowding the pan so hot air circulates, and broil for a minute at the end if you want a deeper golden finish.
Is this recipe freezer friendly?
Yes, cooked portions freeze well for up to 2 months in a freezer-safe container. Freeze chicken and vegetables separately if you can, so you can reheat in the oven and preserve texture more effectively.
Can I double the recipe for a crowd?
You can, use two sheet pans rather than one crowded pan to ensure even roasting. Rotate the pans halfway through cooking if your oven has uneven hot spots to get consistent browning.
How do I prevent the green beans from getting mushy?
Trim them and add them after the potatoes have had a head start, then roast until they are just tender but still bright and slightly crisp. Over-roasting at high heat will cause a dull color and a mushier texture, so check them toward the end.
Final Thoughts
This Parmesan Crusted Chicken Sheet Pan Dinner is a reliable weeknight hero, delivering a satisfying mix of textures and savory, familiar flavors with minimal fuss. The crispy, cheesy chicken paired with roasted potatoes and vibrant green beans feels elevated, yet it is comforting and easy enough for any night of the week. Make it soon, and enjoy the simple pleasure of an aromatic, one-pan meal that draws everyone to the table.
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Parmesan Crusted Chicken Sheet Pan Dinner
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting and special weeknight meal featuring crispy Parmesan chicken, roasted potatoes, and vibrant green beans, all cooked on a single pan for easy cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425°F.
- In a small bowl, mix the olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Place the halved potatoes on a sheet pan and drizzle with half of the olive oil mixture. Toss to coat and spread out in a single layer.
- Roast the potatoes in the oven for 15 minutes.
- Prepare the chicken by drizzling with the remaining olive oil mixture and coating with grated Parmesan cheese.
- Add the green beans and chicken to the sheet pan, arranging them so that there’s space between each piece.
- Roast everything together for an additional 25 to 30 minutes, until the chicken is cooked through and the potatoes are tender.
- Serve hot and garnish with extra grated Parmesan or a squeeze of lemon if desired.
Notes
Use evenly-sized potatoes for even roasting, and pat the chicken dry for better cheese adherence. Freshly grated Parmesan works best for optimal melting and browning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Parmesan chicken, sheet pan dinner, easy dinner, family meal, one-pan meal
