Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Make Parmesan Crusted Chicken Sheet Pan Dinner Recipe for a quick, crispy one-pan meal with potatoes and green beans.
Ingredients
- 1½ lb chicken breast (about 3-4 pieces) approx. 1 inch thick
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated parmesan
- ⅓ cup breadcrumbs Italian or plain--can add 1 tsp Italian seasoning to plain breadcrumbs!
- ½ tsp cracked pepper
- ½ - ¾ tsp sea salt
- 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 Tbsp olive oil
- 2 Tbsp grated parmesan
- salt and pepper to taste
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp parmesan (optional)
- salt and pepper to taste
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F so it’s fully up to temperature when the sheet pan goes in; this blast of heat is what will give the potatoes and the parmesan crust the best chance to crisp and brown evenly. Keep the oven instruction simple and ready — you’ll use a rimmed rectangular baking tray for everything that follows.
Step 2: Prepare the sheet pan
Line a large rectangular rimmed sheet pan with parchment paper for easy cleanup or spray it lightly with oil; place the tray on the painted pine wood surface (you’ll keep all activity on that same surface). Having the tray ready means you can move quickly when the potatoes are par-roasted.
Step 3: Toss the potatoes
In a medium matte grey ceramic mixing bowl, add the bite-sized red potato pieces, 2 tablespoons olive oil, 1–2 minced garlic cloves, 2 tablespoons grated parmesan, and salt and cracked pepper. Toss vigorously until each potato piece is evenly coated — you want oil-sheen, grated-cheese speckles, and the raw starches roughed up to encourage browning.
Step 4: Roast the potatoes briefly
Spread the coated potatoes in a single layer across one-third of the prepared sheet pan; give them space so they crisp rather than steam. Slide the pan onto the surface near the oven and roast for about 10–15 minutes until edges begin to brown — choose the longer time if you prefer deeper bronze and crunch.
Step 5: Coat the chicken
While the potatoes are roasting, return to the same medium matte grey ceramic bowl and combine the chicken breasts with 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated parmesan, 1/3 cup breadcrumbs (Italian or plain with a teaspoon of Italian seasoning), 1/2–3/4 teaspoon sea salt and 1/2 teaspoon cracked pepper. Massage the mixture so each breast is fully covered with the coarse, slightly damp breadcrumb-parmesan crust.
Step 6: Add chicken to the par-roasted potatoes
Remove the sheet pan from the oven and arrange the coated chicken breasts on the empty middle third of the pan, keeping the potatoes in their corner. The chicken should sit on the tray with a textured, wet-crust coating that will brown into a golden crust.
Step 7: Toss and add the green beans
In the same medium matte grey ceramic bowl, toss the trimmed green beans with 1 tablespoon olive oil, 1 minced garlic clove, a pinch of salt and pepper, and an optional tablespoon of parmesan so they gleam. Add the beans to the remaining third of the sheet pan, arranging everything so the three components — potatoes, chicken, green beans — sit side-by-side in neat bands, ready to bake.
Step 8: Bake until cooked through
Return the assembled sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F and the breadcrumb-parmesan crust is deeply golden. During this time the potato edges will deepen to crisp, and the green beans will soften while retaining vibrant color.
Step 9: Optional extra crisping
If you want extra crispy potatoes and a blistered finish on the crust, switch the oven to broil on high for 4–5 minutes at the end — watch closely so the parmesan browns without burning.
Step 10: Rest briefly before serving
Remove the sheet pan from the oven and let everything rest on the painted pine surface for several minutes so juices settle and the crust firms slightly; this makes slicing and serving cleaner and lets the textures hold.
Step 11: Serve and enjoy
Transfer the entire rectangular golden tray or serve directly from it, showcasing three bands of food: crispy parmesan-crusted chicken breasts, bronzed bite-sized red potatoes with soft interiors, and bright tender green beans.
Notes
- Use an instant-read thermometer to ensure the chicken hits 165°F without overcooking
- For extra crunch use panko breadcrumbs or briefly broil at the end while watching closely
- Prep vegetables and coat chicken ahead to save time on a busy evening
- Leftovers reheat best on a sheet pan in a hot oven to restore texture
- Swap chicken for eggplant or portobello for a vegetarian version