Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 lb chicken breast (about 3-4 pieces), approx. 1 inch thick; 2 tbsp olive oil; 2 garlic cloves, minced; 1/3 cup grated Parmesan cheese; 1/3 cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if using plain breadcrumbs); 1/2 tsp cracked black pepper; 1/2 – 3/4 tsp sea salt; 2 lb red potatoes, cut into bite-sized pieces (quartered if small; cut into 6ths or 8ths if larger); 1-2 garlic cloves, minced; 2 tbsp olive oil; 2 tbsp grated Parmesan cheese; Salt and pepper, to taste; 1 lb fresh green beans, ends trimmed; 1 tbsp olive oil; 1 garlic clove, minced; 1 tbsp Parmesan cheese (optional); Salt and pepper, to taste

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Introduction

This Parmesan Crusted Chicken Sheet Pan Dinner is a simple and delicious way to enjoy a complete meal with minimal cleanup. Tender chicken, crispy potatoes, and vibrant green beans are all roasted together with garlic and Parmesan for incredible flavor.

A gold baking tray filled with three breaded chicken breasts in the middle bottom, each with a crispy golden-brown crust and sprinkled with green herbs. Above the chicken, there is a large pile of roasted red-skinned potatoes cut into small chunks, golden and roasted with herbs visible. Below the chicken breasts, a neat row of cooked green beans lies flat, shiny and bright green. The whole tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
2 tablespoons olive oil (for chicken)
2 garlic cloves, minced (for chicken)
1/3 cup grated Parmesan (for chicken)
1/3 cup breadcrumbs (Italian or plain; optionally add 1 tsp Italian seasoning for plain)
1/2 teaspoon cracked pepper (for chicken)
1/2 to 3/4 teaspoon sea salt (for chicken)
2 lb red potatoes, cut into bite-sized pieces
1 to 2 garlic cloves, minced (for potatoes)
2 tablespoons olive oil (for potatoes)
2 tablespoons grated Parmesan (for potatoes)
Salt and pepper to taste (for potatoes)
1 lb fresh green beans, ends trimmed
1 tablespoon olive oil (for green beans)
1 garlic clove, minced (for green beans)
1 tablespoon Parmesan (optional, for green beans)
Salt and pepper to taste (for green beans)

Instructions

Step 1: Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup or spray with cooking oil.
Step 2: In a medium bowl, combine the potatoes, minced garlic, olive oil, Parmesan, salt, and pepper. Toss well to coat evenly. Spread potatoes on one-third of the sheet pan and roast in the oven for 10–15 minutes, depending on your preferred browning.
Step 3: While the potatoes begin roasting, mix together olive oil, minced garlic, Parmesan, breadcrumbs, cracked pepper, and sea salt in the same bowl. Coat the chicken breasts thoroughly with this mixture.
Step 4: Remove the sheet pan from the oven and add the coated chicken breasts beside the potatoes. In the same bowl, toss green beans with olive oil, minced garlic, Parmesan (if using), salt, and pepper. Add green beans to the remaining space on the sheet pan.
Step 5: Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes and slightly charred veggies, switch the oven to broil on high for an additional 4 to 5 minutes if desired.
Step 6: Remove the pan from the oven and let everything cool for a few minutes before serving. Enjoy your flavorful, all-in-one sheet pan dinner!

Tips & Variations

For a herb boost, add fresh thyme or rosemary to the potatoes before roasting.
Use panko breadcrumbs for an even crispier chicken crust.
If you prefer spicier food, add a pinch of red pepper flakes to the breadcrumb mixture.
Swap green beans for asparagus or broccoli depending on your seasonal favorites.
To save time, prep everything the night before and refrigerate. Add green beans fresh before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F for about 10-15 minutes to maintain crispiness. Avoid microwaving to keep the chicken crust from becoming soggy.

How to Serve

A white round plate holds a meal arranged in three clear sections. On the top left side, a crispy, golden-brown breaded chicken breast with a crunchy texture and small green herb sprinkles covers about a third of the plate. To the right of the chicken, there is a pile of roasted potato chunks with golden edges and red skins, scattered with green herb bits. At the bottom, fresh green beans, slightly shiny from a light coating, lie in a neat bundle. Beside the plate on the right, a silver knife and fork rest on the plate's edge. The plate sits on a white marbled surface with a clear glass of water and a small white dish of fresh green parsley visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Yes, you can use frozen green beans but make sure to thaw and pat them dry before tossing with oil and seasonings to avoid excess moisture on the sheet pan.

What can I substitute for Parmesan if I don’t have any?

You can substitute grated Pecorino Romano or Asiago cheese for a similar salty and savory flavor. For a dairy-free option, nutritional yeast provides a cheesy taste without the dairy.