I love this recipe because it gives me a complete dinner with very little cleanup. Everything cooks on one sheet pan, making it perfect for busy weeknights or easy family meals.
I also enjoy the combination of crispy roasted potatoes, juicy chicken, and fresh green beans. The Parmesan and garlic add rich flavor to every bite without requiring complicated ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chicken
1½ lb chicken breast 2 Tbsp olive oil 2 garlic cloves, minced ⅓ cup grated Parmesan ⅓ cup breadcrumbs ½ tsp cracked pepper ½–¾ tsp sea salt
Potatoes
2 lb red potatoes, cut into bite-sized pieces 1–2 garlic cloves, minced 2 Tbsp olive oil 2 Tbsp grated Parmesan Salt and pepper to taste
Green Beans
1 lb fresh green beans, trimmed 1 Tbsp olive oil 1 garlic clove, minced 1 Tbsp Parmesan, optional Salt and pepper to taste
Directions
I preheat the oven to 425°F.
I line a sheet pan with parchment paper or lightly spray it with cooking oil for easier cleanup.
In a medium bowl, I toss the potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
I spread the potatoes over one-third of the sheet pan and roast them for about 10–15 minutes. If I want extra crispy potatoes, I leave them in for the full 15 minutes.
While the potatoes roast, I toss the chicken breasts with olive oil, minced garlic, Parmesan cheese, breadcrumbs, cracked pepper, and sea salt until fully coated.
I remove the pan from the oven and place the chicken onto the sheet pan beside the potatoes.
In the same bowl, I toss the green beans with olive oil, garlic, Parmesan if using, salt, and pepper.
I add the green beans to the remaining section of the sheet pan.
I bake everything together for about 25 minutes, or until the chicken reaches an internal temperature of 165°F.
For crispier potatoes, I sometimes switch the oven to broil for an additional 4–5 minutes.
I let the sheet pan dinner cool slightly before serving.
I sometimes use chicken thighs instead of chicken breasts for extra juiciness.
For more vegetables, I add carrots, broccoli, or asparagus to the sheet pan. I also like mixing Italian seasoning into the breadcrumb coating for extra flavor.
If I want a cheesier crust, I sprinkle extra Parmesan over the chicken during the last few minutes of baking.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm everything in the oven or air fryer so the chicken coating and potatoes stay crispy. I can also use the microwave for convenience, although the coating may soften slightly.
FAQs
Can I use frozen green beans?
Yes, I can use frozen green beans, but I prefer thawing and drying them first so they roast better.
How do I keep the chicken crispy?
I avoid overcrowding the sheet pan and make sure the chicken is coated evenly with breadcrumbs and Parmesan.
Can I prepare this meal ahead of time?
Yes, I can prep the vegetables and coat the chicken ahead of time, then store everything in the refrigerator until ready to bake.
What type of potatoes work best?
I like using red potatoes because they roast well and stay tender inside, but Yukon Gold potatoes also work nicely.
Can I make this recipe gluten-free?
Yes, I can use gluten-free breadcrumbs for the chicken coating.
Conclusion
Parmesan Crusted Chicken Sheet Pan Dinner is an easy and flavorful meal that combines crispy chicken, roasted potatoes, and fresh green beans into one convenient pan. I love how comforting and simple this recipe feels while still delivering plenty of delicious flavor.
A crispy parmesan crusted chicken sheet pan dinner with roasted potatoes and fresh green beans for an easy all-in-one family meal.
Author:Emma
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4 servings
Category:Dinner
Method:Sheet Pan / Baking
Cuisine:American
Ingredients
Parmesan Crusted Chicken
1½ lb chicken breast, about 3–4 pieces
2 tablespoons olive oil
2 garlic cloves, minced
⅓ cup grated Parmesan cheese
⅓ cup breadcrumbs
½ teaspoon cracked black pepper
½–¾ teaspoon sea salt
Roasted Potatoes
2 lb red potatoes, cut into bite-sized pieces
1–2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Salt and black pepper, to taste
Garlic Green Beans
1 lb fresh green beans, trimmed
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Parmesan cheese (optional)
Salt and black pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray.
In a medium bowl, toss potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
Spread potatoes over one-third of the sheet pan and roast for 10–15 minutes until beginning to brown.
While potatoes roast, combine chicken breasts with olive oil, minced garlic, Parmesan cheese, breadcrumbs, salt, and pepper in the same bowl. Toss to coat evenly.
Remove the pan from the oven and place chicken onto another section of the pan.
In a separate bowl, toss green beans with olive oil, garlic, Parmesan cheese if using, salt, and pepper. Add green beans to the remaining section of the sheet pan.
Return pan to the oven and bake for 25 minutes or until chicken reaches an internal temperature of 165°F (74°C).
For crispier potatoes, switch oven to broil on high for an additional 4–5 minutes if desired.
Let cool for several minutes before serving.
Notes
Italian breadcrumbs add extra flavor, but plain breadcrumbs work well with added Italian seasoning. You can substitute broccoli or asparagus for the green beans if preferred.
