This easy Parmesan Crusted Chicken Sheet Pan Dinner is the perfect one-pan solution for busy weeknights. Featuring juicy chicken breasts coated in a crispy parmesan crust, paired with garlicky roasted red potatoes and tender green beans, this flavorful meal is as simple to prepare as it is satisfying to eat.
Why You’ll Love This Recipe:
- One Pan, No Hassle: Everything cooks on one sheet pan, meaning minimal cleanup and maximum convenience.
- Packed with Flavor: Parmesan cheese is featured in every component of this dish, bringing rich, savory goodness to each bite.
- Great for Meal Prep: Make it once and enjoy throughout the week. It reheats beautifully and stores well.
What’s in the Pan:
- Chicken Breasts: Coated in olive oil, garlic, breadcrumbs, and grated parmesan for a crispy, golden crust.
- Red Potatoes: Tossed with garlic, parmesan, and olive oil for crispy, flavorful edges.
- Fresh Green Beans: Lightly seasoned with garlic and olive oil; extra parmesan optional but delicious.
Ingredients:
For the Chicken:
- 1 1/2 lbs chicken breast (3-4 pieces, about 1-inch thick)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/3 cup grated parmesan cheese
- 1/3 cup breadcrumbs (plain or Italian-style)
- 1/2 tsp cracked black pepper
- 1/2 to 3/4 tsp sea salt
For the Potatoes:
- 2 lbs red potatoes, cut into bite-sized pieces
- 1-2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
For the Green Beans:
- 1 lb fresh green beans, ends trimmed
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp grated parmesan (optional)
- Salt and pepper to taste
Instructions:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or spray with cooking oil.
- In a medium bowl, toss potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread on 1/3 of the pan and roast for 10-15 minutes.
- While potatoes cook, toss chicken with olive oil, garlic, breadcrumbs, parmesan, salt, and pepper in the same bowl.
- Remove sheet pan from the oven. Push potatoes to one side and add coated chicken breasts to the center.
- Toss green beans with olive oil, garlic, and seasonings. Add to remaining third of the pan.
- Return pan to oven and bake for 25 minutes, or until chicken reaches an internal temp of 165°F.
- Optional: Broil for 3-5 minutes at the end to crisp up the top of the chicken and potatoes.
- Let chicken rest 5 minutes before serving. Enjoy!
Tips for Success:
- Even Chicken Thickness: Pound chicken breasts to even thickness to ensure they cook evenly.
- Crispier Bottoms: Use a wire rack on your sheet pan for crispier chicken.
- Season to Taste: Start light on salt and adjust after cooking if needed.
- Customize Your Veggies: Swap green beans for broccoli, carrots, or asparagus based on your preference.
Storing & Reheating:
- Fridge: Store leftovers in airtight containers for 3-4 days.
- Freezer: Cool completely and freeze for up to 3 months.
- Reheating: Use an air fryer for crispy results or reheat in the oven at 350°F for 8-10 minutes.
This Parmesan Crusted Chicken Sheet Pan Dinner is a deliciously simple way to get a full meal on the table with minimal fuss. Whether you’re feeding a crowd or prepping for the week, it’s sure to become a favorite in your recipe rotation.