Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs (Italian-style or plain); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; Salt and pepper to taste; 1 egg, beaten; 1 lb baby potatoes, halved; 2 tablespoons olive oil, divided; 12 oz fresh green beans, trimmed; Optional: chopped parsley and lemon wedges for serving

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This Parmesan Crusted Chicken Sheet Pan Dinner is a simple yet satisfying one-pan wonder that brings together juicy, golden chicken breasts with crispy baby potatoes and tender green beans. Everything roasts in the oven at the same time, making cleanup easy and the flavor unforgettable. It’s the kind of meal I turn to when I want something hearty, homemade, and fuss-free.

Parmesan Crusted Chicken Sheet Pan Dinner

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts

½ cup grated Parmesan cheese

½ cup breadcrumbs (Italian-style or plain)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

Salt and pepper to taste

1 egg, beaten

1 lb baby potatoes, halved

2 tablespoons olive oil, divided

12 oz fresh green beans, trimmed

Optional: chopped parsley and lemon wedges for serving

Directions

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper.

In a shallow bowl, I combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

I dip each chicken breast into the beaten egg, then press them into the Parmesan breadcrumb mixture until they’re well coated.

I place the coated chicken on one side of the prepared baking sheet.

In a bowl, I toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper, then arrange them beside the chicken.

I bake this for 20 minutes.

While that bakes, I toss the green beans with the remaining olive oil, salt, and pepper.

After 20 minutes, I add the green beans to the pan and return everything to the oven. I bake for another 15–20 minutes, until the chicken is cooked through (internal temperature should be 165°F/74°C) and the vegetables are tender.

I like to garnish with fresh parsley and serve with lemon wedges for a bright finish.

Servings and timing

This recipe makes 2 servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Around 410 kcal per serving

Variations

I sometimes swap the green beans for asparagus or broccoli depending on what I have in the fridge.

For extra crunch, I mix panko breadcrumbs with the Parmesan instead of regular breadcrumbs.

If I’m cooking for more people, I simply double the ingredients and use a larger sheet pan.

For a gluten-free version, I use gluten-free breadcrumbs or crushed gluten-free crackers.

I occasionally add a pinch of cayenne to the breadcrumb mix for a subtle kick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place everything on a baking sheet and warm it in a 350°F (175°C) oven for about 10–12 minutes to keep the coating crispy. Microwaving works too, but it softens the crust.

FAQs

How do I keep the crust from falling off the chicken?

I press the coating firmly onto the chicken and let it rest for a minute before baking. That helps the crust adhere better during roasting.

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs, and they work great. Just make sure they reach an internal temperature of 165°F.

Can I prepare this ahead of time?

I prep everything ahead and refrigerate the coated chicken and veggies separately. When ready to bake, I assemble them on the pan and proceed with the recipe.

What if I don’t have parchment paper?

I use a lightly greased baking sheet or foil. It still works, but parchment helps prevent sticking and makes cleanup easier.

Is this recipe kid-friendly?

Absolutely. The crispy coating and roasted potatoes are always a hit with kids. I just skip the paprika if I want it milder.

Conclusion

This Parmesan Crusted Chicken Sheet Pan Dinner is a go-to in my kitchen when I want something easy, delicious, and balanced. It brings crispy chicken, golden potatoes, and tender veggies together in a single pan—and it never disappoints. Whether it’s a busy weeknight or a laid-back weekend dinner, I know I can rely on this recipe for a hearty, flavorful meal with minimal mess.

Recipe:

Parmesan Crusted Chicken Sheet Pan Dinner

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Author: Cheryl
Total Time: 45 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

This Parmesan Crusted Chicken Sheet Pan Dinner combines crispy, golden chicken breasts with roasted baby potatoes and green beans—all cooked on a single pan for a delicious, fuss-free meal.

Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
Dip each chicken breast into the beaten egg, then coat with the Parmesan breadcrumb mixture, pressing to adhere.
Place the coated chicken breasts on one side of the prepared baking sheet.
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Arrange them beside the chicken on the pan.
Bake for 20 minutes.
While baking, toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper.
After 20 minutes, add the green beans to the pan and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.
Garnish with chopped parsley and serve with lemon wedges if desired.