Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Sometimes, all you want is a no-fuss dinner that’s hearty, flavorful, and doesn’t leave your kitchen looking like a disaster zone. That’s exactly where this parmesan crusted chicken sheet pan dinner comes in. It’s a complete meal cooked in one pan, packed with juicy chicken, crispy parmesan-coated potatoes, and tender green beans. The best part? You get all the satisfaction of a homemade dinner without spending hours cleaning up afterward.
I first made this dish on a chaotic weeknight when I had zero energy to cook but still craved something comforting. It was one of those days where everything went wrong—my toddler spilled juice everywhere, the dog tracked mud inside, and my inbox was overflowing with emails. I opened the fridge, spotted some chicken breasts, green beans, and a bag of red potatoes, and decided to wing it. Adding parmesan and breadcrumbs for extra texture and flavor was just a happy accident. When it came out of the oven, golden and fragrant, my husband immediately asked, “When can we have this again?” And just like that, this dish became part of our regular dinner rotation.
A quick history of sheet pan dinners
Sheet pan meals have gained popularity in recent years, but their roots are deeply tied to the concept of one-pot cooking. Cultures around the world have long embraced the idea of cooking everything in one vessel, from casseroles in America to tray bakes in Europe. Sheet pan meals, however, became a modern home-cook favorite thanks to their simplicity. They allow you to roast meats, veggies, and starches together, creating a cohesive, flavorful meal with minimal effort. What makes this parmesan crusted chicken version so special is its balance of textures—crispy, creamy, and tender—all in one bite.
Let’s talk ingredients: why they shine and how to swap them
Chicken breasts
The star of this recipe is, of course, the chicken. Using boneless, skinless chicken breasts keeps things simple and lean. The parmesan-breadcrumb coating locks in moisture and gives it a golden, crispy finish. If you’re out of chicken breasts, boneless thighs are a great substitute—they’re even juicier! Pro tip: Look for chicken that’s about 1 inch thick to ensure even cooking. If your pieces are thicker, consider pounding them slightly to even them out.
Red potatoes
Ah, red potatoes—my go-to for sheet pan dinners. Their naturally creamy texture pairs beautifully with the crispiness you get from roasting. Plus, they hold their shape well, even when cooked at high heat. If you’re in a pinch, Yukon gold potatoes work wonderfully, or for a low-carb option, try cauliflower florets instead.
Green beans
Fresh green beans are perfect here because they’re tender yet crisp when roasted. Trim the ends for a clean look, and if green beans aren’t your thing, asparagus or broccoli are great alternatives. Bonus: They roast in roughly the same amount of time!
Parmesan and breadcrumbs
This dynamic duo creates a magical crust on the chicken and potatoes. If you’re gluten-free, swap the breadcrumbs for almond flour or gluten-free panko. And if you’re feeling fancy, try pecorino romano instead of parmesan for a sharper flavor profile.
Garlic and olive oil
Garlic infuses everything with rich, aromatic flavor, while olive oil helps with browning and prevents sticking. If you’re a garlic lover like me, don’t be shy—add an extra clove or two.

Kitchen gear: Keep it simple
You’ll need just a few tools for this recipe, which is another reason it’s such a winner:
- Sheet pan: A standard-sized pan works best. If you don’t have one, a large roasting tray will do.
- Parchment paper: This makes cleanup a breeze. If you’re out, a light spray of cooking oil will work just fine.
- Mixing bowls: Use one medium-sized bowl to mix the potatoes, chicken, and green beans. Fewer dishes = happier you!
Step-by-step: Bringing this dinner together
- Prep your oven and pan
Preheat your oven to 425°F and line your sheet pan with parchment or spray it lightly with oil. - Roast the potatoes
Toss the red potatoes with olive oil, minced garlic, grated parmesan, salt, and pepper in a medium bowl. Spread them out over one-third of the sheet pan and roast for 10-15 minutes. I like to give them a head start so they get extra crispy—trust me, it’s worth it. - Coat the chicken
While the potatoes are roasting, use the same bowl to toss the chicken breasts with olive oil, garlic, breadcrumbs, parmesan, salt, and cracked pepper. Make sure each piece is evenly coated. Once the potatoes have roasted for about 10 minutes, remove the pan and add the chicken next to them. - Add the green beans
In the same bowl (yes, again—let’s keep it easy!), toss the green beans with olive oil, garlic, and a sprinkle of parmesan if you like. Add them to the pan alongside the chicken and potatoes. - Bake to perfection
Roast everything together for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. For crispy potatoes, switch your oven to broil on high for an extra 4-5 minutes at the end. - Cool and serve
Let everything cool for a few minutes before digging in. The aroma alone will have everyone rushing to the table!

Variations to try
- Make it gluten-free: Swap regular breadcrumbs for gluten-free panko or almond flour.
- Vegan version: Use tofu or tempeh in place of chicken, and try nutritional yeast instead of parmesan.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little kick.
- Seasonal twists: Swap green beans for brussels sprouts in the winter or zucchini in the summer.
Serving and presentation ideas
For a dinner party-worthy presentation, arrange the chicken in the center of a platter, with the roasted potatoes and green beans nestled around it. Garnish with fresh parsley and an extra sprinkle of parmesan for a pop of color and flavor.
What to drink with this meal
This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. If you prefer red, a Pinot Noir’s mild tannins won’t overpower the flavors. Not into wine? A cold sparkling water with a slice of lemon is just as refreshing!
Storage and reheating tips
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop everything back in the oven at 375°F for about 10 minutes to retain its crispiness. Avoid the microwave if possible—it can make the chicken rubbery and the potatoes soggy.
Scaling the recipe for a crowd
Cooking for a large family? Double the recipe and use two sheet pans. Just rotate the pans halfway through cooking to ensure even roasting. For a smaller crowd, halve the ingredients, but keep the cooking times the same.
Common hiccups and fixes
- Chicken dries out: Make sure your pieces are evenly coated with the breadcrumb mixture and not overcooked. Use a meat thermometer to check for 165°F.
- Soggy potatoes: Spread them out on the pan—overcrowding traps steam.
- Undercooked green beans: Toss them in earlier if you prefer them softer.
Ready to try this one-pan dinner?
If you’re looking for a meal that’s simple, satisfying, and guaranteed to impress, this parmesan crusted chicken sheet pan dinner is it. The flavors are bold, the textures are perfect, and the cleanup is a breeze. Give it a try, and don’t be afraid to make it your own—I’d love to hear about your variations!

FAQs
1. Can I use sweet potatoes instead of red potatoes?
Absolutely! Sweet potatoes will roast beautifully and add a touch of sweetness to the dish.
2. What if I don’t have fresh green beans?
Frozen green beans work too—just thaw and pat them dry before roasting.
3. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work just as well.
4. How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F.
5. Can I make this ahead of time?
You can prep the potatoes, chicken, and green beans in advance. Store them separately in the fridge, and assemble just before roasting.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe
This parmesan crusted chicken sheet pan dinner is an easy, one-pan meal with crispy potatoes and tender green beans. Perfect for busy nights!
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
For the Chicken:
- 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 plan 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
Instructions
- Prep your oven and pan
Preheat your oven to 425°F and line your sheet pan with parchment or spray it lightly with oil. - Roast the potatoes
Toss the red potatoes with olive oil, minced garlic, grated parmesan, salt, and pepper in a medium bowl. Spread them out over one-third of the sheet pan and roast for 10-15 minutes. I like to give them a head start so they get extra crispy—trust me, it’s worth it. - Coat the chicken
While the potatoes are roasting, use the same bowl to toss the chicken breasts with olive oil, garlic, breadcrumbs, parmesan, salt, and cracked pepper. Make sure each piece is evenly coated. Once the potatoes have roasted for about 10 minutes, remove the pan and add the chicken next to them. - Add the green beans
In the same bowl (yes, again—let’s keep it easy!), toss the green beans with olive oil, garlic, and a sprinkle of parmesan if you like. Add them to the pan alongside the chicken and potatoes. - Bake to perfection
Roast everything together for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. For crispy potatoes, switch your oven to broil on high for an extra 4-5 minutes at the end. - Cool and serve
Let everything cool for a few minutes before digging in. The aroma alone will have everyone rushing to the table!
Notes
Serving and presentation ideas
For a dinner party-worthy presentation, arrange the chicken in the center of a platter, with the roasted potatoes and green beans nestled around it. Garnish with fresh parsley and an extra sprinkle of parmesan for a pop of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dinner