Sink into the comforting flavors of this irresistible meal where juicy chicken meets tender roasted potatoes and crisp green beans. The Parmesan crust creates a satisfying crunch that elevates every bite. Perfect for a laid-back evening, this recipe is a standout example of sheet pan dinners that leave you craving more.

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I love whipping up this Parmesan Crusted Chicken Sheet Pan Dinner because it provides a balanced meal with good protein and moderate carbs. I start with 4 boneless, skinless chicken breasts and add 1 lb baby potatoes that are halved and 16 oz fresh green beans.

I toss everything with 3 tablespoons olive oil divided evenly, salt, pepper, and 3 minced garlic cloves. The nutritional benefit here is in the lean pan chicken and fresh veggies that form the basis of this healthy dinner.

I coat the chicken with a mix of 3/4 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder and 1 teaspoon dried Italian seasoning. Optionally, I squeeze the juice of one lemon to brighten the flavor.

This sheet pan dinner is perfect for lunch snacks or a quick dinner and is an ideal example of simple, nutritious pan recipes.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how everything cooks on one pan so it makes both cooking and cleaning up super easy. Second, I enjoy the mix of flavors—the crispy roasted potatoes and garlic green beans pair perfectly with the juicy, parmesan crusted chicken. Third, I appreciate that the ingredients come together to create a really balanced, comforting meal that tastes amazing even on a busy weeknight.

Dinner on one pan? Hell yeah! This Parmesan Crusted Chicken Sheet Pan Dinner is totally my go-to when I need a fast and tasty meal. It’s really simple to throw together and cleaning up after isn’t a total pain. The crispy potatoes, garlicky green beans and that cheesy, crunchy chicken all make a flavor explosion that I just can’t get enough of. Plus, a splash of lemon juice at the end gives it a zing that makes the whole dish pop every time.

Ingredients

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Chicken breasts are lean protein that builds muscle and keeps dinner hearty and filling.
Baby potatoes give satisfying carbohydrates and fiber while adding a mild natural sweetness.
Fresh green beans offer vitamins, fiber, and a crisp texture to brighten the meal.
Parmesan cheese creates a salty, tangy flavor and a crispy finish that boosts umami taste.
Panko breadcrumbs contribute a light, airy crunch that enhances texture without weighing it down.
Olive oil delivers healthy fats and melds flavors nicely as it cooks the ingredients evenly.
Garlic infuses a bold, pungent aroma that elevates the overall taste of the dish.

Ingredient Quantities

4 boneless, skinless chicken breasts (around 6 oz each)

1 lb baby potatoes, halved

16 oz fresh green beans, trimmed

3 tablespoons olive oil, divided

Salt and pepper to taste

3 cloves garlic, minced

3/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

Optional: Juice of one lemon for extra zing

How to Make this

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1. Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.

2. Pat the chicken breasts dry and drizzle about 1 tablespoon of olive oil over them, then season with salt and pepper.

3. In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, and dried Italian seasoning.

4. Press the Parmesan mixture onto each chicken breast so it sticks to the top.

5. Toss the baby potatoes in about 1 tablespoon of olive oil with a pinch of salt, pepper, and the minced garlic. Place them on one side of the sheet pan.

6. Drizzle the remaining olive oil over the green beans, season with salt and pepper, and add them to the other side of the pan.

7. Arrange the chicken breasts between the potatoes and green beans so every piece gets a bit of that heat.

8. Pop the whole pan into the oven and bake for around 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.

9. If you’re using lemon juice, squeeze it over the chicken and veggies right after taking the pan out of the oven.

10. Let it rest for a few minutes before serving so the flavors can set, and enjoy your easy one-pan dinner!

Equipment Needed

1. Oven and sheet pan – You’ll need an oven preheated to 425°F and a pan lined with parchment paper or a pan you can lightly grease.
2. Small mixing bowl – Use this to mix your Parmesan, panko, garlic powder, and dried Italian seasoning.
3. Large mixing bowl – For tossing the baby potatoes in olive oil, garlic, salt, and pepper.
4. Measuring spoons – To measure out olive oil and spices accurately.
5. Knife and cutting board – For mincing garlic and prepping any veggies if needed.
6. Tongs or spatula – Helpful for arranging and turning the chicken, green beans, and potatoes on the pan.
7. Timer – A must-have to keep track of the cooking time (25-30 minutes) to ensure everything cooks properly.

FAQ

Q: How long do I cook the chicken and veggies?

A: Preheat your oven to 400°F and bake everything for about 25-30 minutes. The chicken needs to be cooked through and the veggies should be tender.

Q: Can I substitute other types of potatoes for baby potatoes?

A: Yes you can, but baby potatoes work best cause they cook evenly. If you use bigger ones, cut them into pieces so they match the cooking times of the chicken and beans.

Q: What if I dont have fresh green beans?

A: You can use frozen green beans but make sure to thaw and drain them first. They might be a bit more watery so you might need to adjust the olive oil a bit.

Q: Can I prep the dish ahead of time?

A: Sure thing, you can season the chicken and chop the veggies in advance and store them in the fridge. Just assemble right before it goes in the oven to keep that crispy crust.

Q: Do I have to use panko breadcrumbs?

A: Not necessarily, regular breadcrumbs will work, but panko gives that extra crunch that really makes the crust stand out.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe Substitutions and Variations

If you can’t find chicken breasts, you could try turkey cutlets or even thinly sliced pork chops for a similar protein base.
Instead of baby potatoes, using cubed regular potatoes or even sweet potatoes can work pretty good.
If fresh green beans aren’t available, chopped asparagus or broccoli florets make a nice substitute.
For the Parmesan cheese, Pecorino Romano is a flavorful alternative that you might like.
If you are short on panko breadcrumbs, try using crushed Ritz crackers or standard breadcrumbs for a similar crunch.

Pro Tips

1. Make sure you press the Parmesan and breadcrumb mix onto the chicken real good so it sticks, cause if it falls off, you lost that yummy crispy crust
2. If you wanna get extra crunch on the potatoes, try tossing them in a bit more olive oil than usual and don’t be afraid to spread them out a lot so they roast evenly
3. Let your chicken rest for a few minutes after it comes out of the oven its not only safer to cut it then but it also helps keep all the juices inside making it way more tender
4. For an extra kick, don’t just squeeze the lemon at the very end, you might wanna try a light brush on the chicken before baking if you like a tangier flavor every bite

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

535

kcal

Equipment: 1. Oven and sheet pan – You’ll need an oven preheated to 425°F and a pan lined with parchment paper or a pan you can lightly grease.
2. Small mixing bowl – Use this to mix your Parmesan, panko, garlic powder, and dried Italian seasoning.
3. Large mixing bowl – For tossing the baby potatoes in olive oil, garlic, salt, and pepper.
4. Measuring spoons – To measure out olive oil and spices accurately.
5. Knife and cutting board – For mincing garlic and prepping any veggies if needed.
6. Tongs or spatula – Helpful for arranging and turning the chicken, green beans, and potatoes on the pan.
7. Timer – A must-have to keep track of the cooking time (25-30 minutes) to ensure everything cooks properly.

Ingredients

4 boneless, skinless chicken breasts (around 6 oz each)
1 lb baby potatoes, halved
16 oz fresh green beans, trimmed
3 tablespoons olive oil, divided
Salt and pepper to taste
3 cloves garlic, minced
3/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Optional: Juice of one lemon for extra zing

Directions

Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
Pat the chicken breasts dry and drizzle about 1 tablespoon of olive oil over them, then season with salt and pepper.
In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, and dried Italian seasoning.
Press the Parmesan mixture onto each chicken breast so it sticks to the top.
Toss the baby potatoes in about 1 tablespoon of olive oil with a pinch of salt, pepper, and the minced garlic. Place them on one side of the sheet pan.
Drizzle the remaining olive oil over the green beans, season with salt and pepper, and add them to the other side of the pan.
Arrange the chicken breasts between the potatoes and green beans so every piece gets a bit of that heat.
Pop the whole pan into the oven and bake for around 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
If you're using lemon juice, squeeze it over the chicken and veggies right after taking the pan out of the oven.
Let it rest for a few minutes before serving so the flavors can set, and enjoy your easy one-pan dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.