Parmesan Crusted Chicken Sheet Pan Dinner
Dinner on one pan? Yes! This simple Parmesan Crusted Chicken Sheet Pan Dinner is easy to toss together and clean up is a breeze. Crispy roasted potatoes, garlic green beans and juicy, parmesan crusted chicken is a meal everyone will be begging for!
This Meal Includes:
- Chicken Breasts tossed in olive oil, parmesan cheese, bread crumbs, minced garlic, salt and pepper for the most flavorful and tender chicken. (YUM.)
- Quartered Red Potatoes also tossed in garlic, parmesan, olive oil, salt and pepper.
- Fresh Green Beans–tossed in garlic, salt and pepper–and if you are like me, more parmesan. However, I get that for some, that may be a bit much, so extra parm on the green beans is optional.
Ingredients and Substitutions:
To make this parmesan crusted chicken dinner, you will need the following simple ingredients:
- chicken breast: 3-4 pieces. For best results, make sure the chicken breasts are all about the same size and thickness for even cooking when making this sheet pan chicken recipe. You canpound the chicken to help even them out.
- green beans: fresh green beans, not frozen or canned. You can sub for another vegetable fairly easily. Many readers have used broccoli in place of the green beans with no shift in cook time.
- red potatoes: we prefer red potatoes. Another potato cut into bite sized pieces can work as well. You can use baby potatoes and likely cut those in half and be set! Petite baby gold potatoes are great too!
- olive oil: extra-virgin olive oil is our preference
- garlic: for this parmesan crusted chicken, I find fresh garlic cloves over garlic powder gives the best flavor.
- parmesan: grated parmesan cheese is my preference as it adheres to the chicken and ingredients better than shaved or shredded. Shredded does work as well though. Freshly grated is AMAZING if you have the extra time!
- breadcrumbs: you can use plain or up the flavor with Italian breadcrumbs. To make this a gluten free recipe, just use your favorite gluten free breadcrumbs!
- salt and pepper: adjust to your own taste. You can half the amount and then add after cooking to your liking.
Step-by-Step Instructions:
- Start out by preheating the oven. Toss the potato ingredients together–you can do this right on the sheet pan if desired. Spread evenly on a large sheet pan and cook for about 15 minutes to give them a head start cooking since they take the most time. You can line your pan with parchment paper or aluminum foil for easier clean up!
- After 15 minutes, shift the potatoes to to 1/3 of the pan. Toss the chicken ingredients together in a bowl and line them beside the potatoes. Place in the oven.
- Toss the green bean ingredients together and then add them to the last third of the sheet pan.
- Bake for about another 25 minutes or until chicken reaches an internal temperature of 165°F. For best results use an instant read meat thermometer. If the green beans seem to be cooking too fast, you can remove them early. For extra crispy potatoes, broil on high an extra 3-4 minutes after everything else is cooked.
- When the dinner is cooked, allow the chicken to rest for 5 minutes and then serve. Enjoy!
Recipe Tips
- The biggest thing that will vary cooking time in this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time or pound the meat to about a 1 inch thickness.
- Salt and pepper is really however you prefer. I always season my chicken with a decent amount of pepper and a pinch of salt or so. You don’t have to go all in from the get go, feel free to add in more at the end!
- The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
- You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About 1/2 – 1 teaspoon is great.
Storage and Reheating:
Store leftovers in an airtight container for up to 3-4 days. I prefer storing each ingredient in a separate container but you can portion out individual meals in a single dish as well!
To freeze, make sure everything is cooled completely. Then transfer to a freezer safe airtight container. Freeze for up to 3 months. Again, you can freeze as individual meals or just as ingredients.
To Reheat, I find that air frying is the very best option so if you have one, definitely use it! Heat for about 4-5 minutes at 350°F for the crispiest potatoes and parmesan crust on the chicken.
You can also bake at 350°F for about 8-10 minutes or just microwave for about 1 1/2 to 2 minutes, more as needed.
I recommend thawing this frozen sheet pan chicken dinner before reheating for best results!
