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Parmesan Crusted Chicken Sheet Pan Dinner with golden chicken breasts, roasted red potatoes, and green beans on a sheet pan

Parmesan Crusted Chicken Sheet Pan Dinner

Juicy chicken breasts coated in a crispy parmesan and breadcrumb crust, roasted on one sheet pan alongside garlicky red potatoes and fresh green beans. A complete, easy weeknight dinner ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 626
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 3 to 4 pieces, approximately 1 inch thick
  • 2 tbsp olive oil for the chicken
  • 2 garlic cloves minced, for the chicken
  • 0.33 cup grated parmesan cheese freshly grated preferred, for the chicken
  • 0.33 cup breadcrumbs Italian or plain
  • 0.5 tsp cracked black pepper for the chicken
  • 0.75 tsp sea salt 1/2 to 3/4 tsp, for the chicken
  • 2 lbs red potatoes cut into bite-sized pieces, uniform size for even cooking
  • 2 tbsp olive oil for the potatoes
  • 2 garlic cloves minced, for the potatoes
  • 2 tbsp grated parmesan cheese for the potatoes
  • 1 lb fresh green beans ends trimmed
  • 1 tbsp olive oil for the green beans
  • 1 garlic clove minced, for the green beans
  • 1 tbsp grated parmesan cheese optional, for the green beans

Equipment

  • Large rimmed sheet pan (18x13 inch)
  • Parchment paper
  • Medium mixing bowl
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 425 degrees F. Line a large rimmed sheet pan with parchment paper or spray with cooking oil. Make sure the pan is large enough so nothing is crowded.
  2. In a medium bowl, toss the potatoes with olive oil, minced garlic, parmesan, salt, and pepper until evenly coated. Spread onto one third of the sheet pan in a single layer. Bake for 10 to 15 minutes to give them a head start.
  3. While the potatoes cook, toss the chicken in the same bowl with olive oil, minced garlic, parmesan, breadcrumbs, salt, and pepper. Press the coating onto all sides of each piece so it adheres well.
  4. Remove the pan from the oven. Shift the potatoes toward one edge and place the chicken on the center third of the pan. Return the pan to the oven right away.
  5. Toss the green beans with olive oil, garlic, optional parmesan, salt, and pepper. Add them to the remaining third of the sheet pan.
  6. Bake for about 25 minutes or until the chicken reaches an internal temperature of 165 degrees F using a meat thermometer. If the green beans are done early, remove them and cover with foil to keep warm. For extra crispy potatoes, broil on high for 3 to 5 minutes after the chicken is safely done and removed.
  7. Remove from the oven and allow the chicken to rest for 5 minutes before slicing or serving.

Notes

Use freshly grated parmesan for the best crust. Press the coating firmly onto each chicken piece before baking. Chicken pieces should be roughly the same thickness for even cooking. Leftovers keep well in the fridge for up to 4 days and reheat best in an oven or air fryer at 375 degrees F for 8 to 10 minutes.