Parmesan Crusted Chicken Sheet Pan Dinner Recipe
There’s something magical about a sheet pan dinner. It’s the kind of meal that feels like you put in way more effort than you actually did. Crispy parmesan-crusted chicken, golden roasted potatoes, and garlicky green beans—all cooked together on a single pan. This is the dinner that saves the day when you need something hearty, delicious, and easy to clean up.
The night this recipe became a staple in my kitchen
I remember the first time I threw this meal together. It was one of those evenings when my fridge looked uninspiring, and I was too tired to attempt anything complicated. I had chicken breasts, some potatoes that were begging to be used, and a handful of green beans. Parmesan? Always in my fridge. Breadcrumbs? Check.
I coated the chicken in a simple parmesan-breadcrumb mixture, roasted everything on a single pan, and hoped for the best. When I pulled it out of the oven, the smell alone had my family hovering around the kitchen. The chicken was golden and crispy, the potatoes were perfectly tender, and the green beans had just the right amount of char. A drizzle of fresh lemon juice sealed the deal.
That was the night this recipe earned its place in my dinner rotation. It’s simple, satisfying, and never fails to impress.
Why this dish is a must-try
Besides being ridiculously easy to make, this sheet pan dinner has everything you want in a meal. The chicken is juicy on the inside with a crispy, cheesy crust. The potatoes roast to golden perfection, and the green beans bring a fresh, garlicky bite to balance everything out. Plus, with minimal cleanup, it’s a dream for busy weeknights.
Let’s talk ingredients: What makes this dish shine
Chicken breast
Boneless, skinless chicken breasts are ideal for this recipe. They cook quickly and take on the crispy parmesan coating beautifully. If you prefer, you can swap them for boneless thighs for a juicier bite. Just adjust the cooking time slightly.
Parmesan cheese
Parmesan is the secret to that golden, flavorful crust. Freshly grated is best, but pre-grated works in a pinch. If you want to mix things up, try Pecorino Romano for a slightly sharper taste.
Breadcrumbs
Italian-seasoned breadcrumbs bring extra flavor, but plain ones work too. If you only have plain, just add a teaspoon of Italian seasoning for that herby goodness. Panko breadcrumbs will make the crust even crispier.
Red potatoes
These roast up beautifully, getting crispy on the outside and creamy inside. If you don’t have red potatoes, Yukon Golds are a great alternative. The key is cutting them small enough to cook evenly with the chicken.
Green beans
Fresh green beans add a bright, slightly crisp contrast to the rich chicken and potatoes. If you’re out of fresh, frozen green beans can work—just toss them in at the very end to avoid overcooking.
Garlic & olive oil
Garlic adds depth, while olive oil helps everything roast to perfection. I always go for extra virgin olive oil for its flavor, but any good-quality oil will work.

The tools you’ll need (and what you can skip)
A large sheet pan is essential to ensure everything cooks evenly. If you don’t have parchment paper, a light spray of oil works fine to prevent sticking.
A mixing bowl will help you coat the ingredients evenly. You could mix everything directly on the sheet pan to save on dishes, but I find the coating sticks better when mixed separately.
A meat thermometer isn’t required, but it’s super helpful for ensuring the chicken reaches 165°F without drying out.
Step-by-step: Bringing it all together
Step 1: Get the oven ready
Preheat your oven to 425°F and line a sheet pan with parchment paper (because who likes scrubbing baked-on bits?).
Step 2: Roast the potatoes
Toss the diced potatoes with olive oil, minced garlic, parmesan, salt, and pepper. Spread them over one-third of the sheet pan and roast for 10-15 minutes. If you like them extra crispy, let them go the full 15 minutes.
Step 3: Coat the chicken
While the potatoes roast, mix the parmesan, breadcrumbs, garlic, salt, and pepper in a bowl. Coat the chicken breasts with olive oil, then press them into the breadcrumb mixture. You want a nice, even layer of coating.
Step 4: Add the chicken to the pan
Take the pan out of the oven, nestle the chicken next to the potatoes, and return it to the oven.
Step 5: Toss the green beans
In the same bowl, mix the green beans with olive oil, garlic, and a sprinkle of parmesan. Once the chicken has been in the oven for about 10 minutes, add the green beans to the empty space on the sheet pan.
Step 6: Bake to perfection
Let everything bake for another 25 minutes, or until the chicken reaches 165°F internally. If you love extra-crispy potatoes, turn on the broiler for the last 4-5 minutes.
Step 7: Serve and enjoy
Let everything rest for a few minutes before digging in. A squeeze of lemon over the chicken makes it even better.

Variations to keep things interesting
- Make it gluten-free: Swap regular breadcrumbs for gluten-free panko.
- Go low-carb: Replace the potatoes with roasted cauliflower or zucchini.
- Spice it up: Add red pepper flakes to the breadcrumb mixture for a little heat.
- Try a different cheese: Swap parmesan for cheddar or Gruyère for a twist.
- Add a sauce: A drizzle of honey mustard or garlic aioli pairs beautifully with the crispy chicken.
How to serve it up like a pro
For an extra pop of color, sprinkle fresh chopped parsley over everything before serving. A side of crusty bread and a simple salad would round out the meal beautifully.
The perfect drink pairing
A crisp white wine like Sauvignon Blanc complements the parmesan crust perfectly. If you’re more of a red wine fan, a light Pinot Noir works too. For a non-alcoholic option, lemon-infused sparkling water keeps things refreshing.
Leftovers? Here’s what to do
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes to keep the crispiness. Microwaving works, but the chicken won’t be as crunchy.
Need to feed more (or fewer) people?
This recipe scales easily! Just double or halve the ingredients, but make sure everything still fits on a single sheet pan without overcrowding. If making a larger batch, use two pans and rotate them halfway through cooking.

Common questions, answered
Can I use frozen chicken?
Yes, but thaw it first so the coating sticks properly.
What if I don’t have breadcrumbs?
Crushed crackers or even ground almonds work well as a substitute.
Can I make this ahead of time?
You can prep everything a few hours in advance, but for the crispiest texture, bake it fresh.
How do I make this extra crispy?
Using panko breadcrumbs and broiling for the last few minutes does the trick.
What if I don’t like green beans?
Asparagus, Brussels sprouts, or bell peppers are great swaps.
Try this tonight!
This parmesan-crusted chicken sheet pan dinner is proof that an easy meal doesn’t have to be boring. Give it a try, and don’t be afraid to tweak it to your taste. I’d love to hear how it turns out—drop a comment below!
Print
Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Crispy parmesan-crusted chicken, roasted potatoes, and garlicky green beans—all cooked on one sheet pan for an easy, flavorful meal.
- 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
Step 1: Get the oven ready
Preheat your oven to 425°F and line a sheet pan with parchment paper (because who likes scrubbing baked-on bits?).
Step 2: Roast the potatoes
Toss the diced potatoes with olive oil, minced garlic, parmesan, salt, and pepper. Spread them over one-third of the sheet pan and roast for 10-15 minutes. If you like them extra crispy, let them go the full 15 minutes.
Step 3: Coat the chicken
While the potatoes roast, mix the parmesan, breadcrumbs, garlic, salt, and pepper in a bowl. Coat the chicken breasts with olive oil, then press them into the breadcrumb mixture. You want a nice, even layer of coating.
Step 4: Add the chicken to the pan
Take the pan out of the oven, nestle the chicken next to the potatoes, and return it to the oven.
Step 5: Toss the green beans
In the same bowl, mix the green beans with olive oil, garlic, and a sprinkle of parmesan. Once the chicken has been in the oven for about 10 minutes, add the green beans to the empty space on the sheet pan.
Step 6: Bake to perfection
Let everything bake for another 25 minutes, or until the chicken reaches 165°F internally. If you love extra-crispy potatoes, turn on the broiler for the last 4-5 minutes.
Step 7: Serve and enjoy
Let everything rest for a few minutes before digging in. A squeeze of lemon over the chicken makes it even better.
Notes
How to serve it up like a pro
For an extra pop of color, sprinkle fresh chopped parsley over everything before serving. A side of crusty bread and a simple salad would round out the meal beautifully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dinner