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Parmesan Crusted Chicken Sheet Pan Dinner with roasted potatoes and garlic green beans on a baking sheet

The Best Parmesan Crusted Chicken Sheet Pan Dinner

Emily Wilson
The Best Parmesan Crusted Chicken Sheet Pan Dinner is a complete family meal made on one pan with juicy parmesan coated chicken, crispy roasted potatoes, and garlic green beans. This easy weeknight dinner is perfect for busy families who want a balanced, flavorful meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 600 kcal

Equipment

  • Large rimmed sheet pan
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Tongs or Spatula
  • Instant-read thermometer

Ingredients
  

Chicken

  • 1.5 lb Boneless skinless chicken breasts About 3 to 4 pieces, roughly 1 inch thick
  • 2 Tbsp Olive oil
  • 2 cloves Garlic, minced
  • 1/3 cup Grated parmesan cheese
  • 1/3 cup Breadcrumbs Italian or plain
  • 1 tsp Italian seasoning Optional if using plain breadcrumbs
  • 1/2 tsp Cracked black pepper
  • 1/2 to 3/4 tsp Sea salt

Potatoes

  • 2 lb Red potatoes Cut into bite sized pieces
  • 1 to 2 cloves Garlic, minced
  • 2 Tbsp Olive oil
  • 2 Tbsp Grated parmesan cheese
  • to taste Salt and pepper

Green Beans

  • 1 lb Fresh green beans Trimmed
  • 1 Tbsp Olive oil
  • 1 clove Garlic, minced
  • 1 Tbsp Grated parmesan cheese Optional
  • to taste Salt and pepper

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.
  • In a large bowl, toss the potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread them evenly over one third of the sheet pan. Roast for 15 minutes to give them a head start.
  • While the potatoes cook, toss the chicken with olive oil, garlic, parmesan, breadcrumbs, Italian seasoning if using, salt, and pepper. Coat evenly so the parmesan adheres well.
  • Remove the pan from the oven. Push the potatoes to one side and arrange the chicken on another third of the pan.
  • In the same bowl, toss the green beans with olive oil, garlic, salt, and pepper. Spread them over the remaining third of the pan.
  • Return the pan to the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • For extra crispy potatoes, switch the oven to broil for 3 to 4 minutes at the end of cooking. Allow the chicken to rest for 5 minutes before serving.

Notes

For best results, use chicken breasts that are evenly sized and about 1 inch thick to ensure even cooking. Avoid overcrowding the pan so the vegetables roast instead of steam. For a crispier bottom on the chicken, place it on a wire rack set over the sheet pan.
Nutrition Facts:
•Calories: 600 kcal 
•Carbohydrates: 53 g 
•Protein: 48 g 
•Fat: 26 g 
•Saturated Fat: 6 g 
•Cholesterol: 118 mg 
•Sodium: 768 mg 
•Potassium: 1953 mg 
.Fiber: 7 g 
•Sugar: 7 g 
•Vitamin A: 945 IU 
•Vitamin C: 37 mg 
•Calcium: 219 mg 
•Iron: 4 mg