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Parmesan Crusted Chicken Sheet Pan Dinner
Ash Tyrrell

Parmesan Crusted Chicken Sheet Pan Dinner

I recently whipped up a batch of Parmesan Crusted Chicken Sheet Pan Dinner, and I just have to share how amazing it turned out. The crispy chicken, seasoned potatoes, and tender green beans were perfectly cooked, and cleanup was a breeze with everything cooked on one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Main Course
Calories: 480
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 3-4: Opt for boneless, skinless breasts about 1 inch thick for even cooking. Pound them lightly if needed.
  • Red potatoes 2 lbs: These roast beautifully. Cut into bite-sized pieces and toss with seasoning.
  • Green beans 1 lb: Fresh is best; avoid frozen beans, as they can turn soggy.
  • Olive oil 5 tbsp: Helps the chicken and vegetables crisp up while adding a subtle richness.
  • Garlic cloves 3-4, minced: Use fresh garlic for unbeatable flavor; jarred just won’t compare.
  • Grated Parmesan cheese ½ cup: Freshly grate it if you can for optimal melt and flavor.
  • Breadcrumbs ½ cup: Use Italian-seasoned breadcrumbs for a boost of flavor or plain ones for a neutral base.
  • Salt and pepper to taste: Simple but crucial for enhancing all the flavors.

Method
 

  1. Start by preheating your oven to 425°F. This high temperature ensures everything gets nice and crispy. Meanwhile, toss the red potatoes with olive oil, minced garlic, Parmesan, salt, and pepper in a mixing bowl. Spread them evenly over one-third of your sheet pan and pop it into the oven for 15 minutes. This gives the potatoes a head start since they take the longest to cook.
  2. While the potatoes are roasting, prep the chicken. Mix breadcrumbs, Parmesan, salt, and pepper in one bowl and whisk a couple of eggs in another. Dip each chicken breast into the egg mixture, then coat it well with the breadcrumb mixture. Once the potatoes come out of the oven, arrange the chicken breasts on another third of the sheet pan.
  3. Now it’s time for the green beans! Toss them in olive oil, garlic, salt, and pepper in the same bowl (no need to wash it). Scatter the seasoned beans across the final third of the sheet pan. Return everything to the oven.
  4. Bake for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. The potatoes should be golden brown, and the green beans will be tender yet crisp. For extra crispy potatoes or chicken, broil on high for 3-4 minutes at the end.

Notes

  • Use a meat thermometer: It’s the easiest way to ensure your chicken is perfectly cooked and not overdone.
  • Don’t overcrowd the pan: Keep a little space between the ingredients for better roasting.
  • Flip mid-bake: Rotate the potatoes and chicken halfway through for even browning.
  • Add a rack: If you want crispier chicken bottoms, use a rack over your sheet pan to elevate the meat.