Parmesan Crusted Chicken Sheet Pan Dinner for Busy Weeknights

Parmesan Crusted Chicken Sheet Pan Dinner is your weeknight dinner dream come true—simple, comforting, and all baked on a single pan (yes, just ONE dish to wash). With crispy roasted red potatoes, garlicky green beans, and juicy chicken with a crispy parmesan-breadcrumb crust, this recipe is like hitting the easy button on your oven. Even better? The flavor hits all the right notes—salty, savory, and just enough garlic to remind you you’re eating something homemade and delicious.

Plus, it’s picky-eater friendly and busy-mom approved. Let’s be honest: if you’ve ever stared blankly at your fridge at 6 p.m. wondering what to cook that doesn’t require 42 ingredients and an emotional support glass of wine, Parmesan Crusted Chicken Sheet Pan Dinner is your answer. It’s hearty, healthy-ish, and absolutely a repeat-worthy hit in any household.

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What is Parmesan Crusted Chicken Sheet Pan Dinner?

So what exactly is Parmesan Crusted Chicken Sheet Pan Dinner? Think of it as your go-to solution for those chaotic evenings when you’re juggling laundry, homework, emails, and hangry family members. It’s a full meal—protein, veggie, and carb—on one baking sheet. No juggling three pots and timing them perfectly. The chicken breasts are coated in a cheesy, herby, golden crust thanks to grated parmesan and breadcrumbs.

They bake right alongside tender red potatoes (crispy-edged and seasoned with garlic and parmesan) and green beans that roast to just the right amount of bite. This isn’t your average boring baked chicken. It’s juicy, crispy, and full of flavor—and it all happens in your oven with minimal prep and even less cleanup. It’s the sheet pan dinner that works just as well for weeknight meals as it does for casual company. Bonus: the leftovers are just as delicious the next day.

Reasons to Try Parmesan Crusted Chicken Sheet Pan Dinner

Let’s be real. Between work, errands, and just trying to make it to bedtime with your sanity intact, cooking can feel like a chore. That’s where Parmesan Crusted Chicken Sheet Pan Dinner saves the day. First, the cleanup is ridiculously easy—just one pan and maybe a bowl. That’s it. No leaning over the sink doing dishes for half an hour afterward.

Second, this recipe is full of flavor without being fussy. You don’t need fancy tools or exotic spices—just pantry staples and a baking sheet. Third, it’s balanced. You get protein, veggies, and carbs in one go, without needing to whip up side dishes. Lastly, it’s crowd-pleasing. Kids love the crispy chicken. Adults love that it’s not fast food (but still feels indulgent). And if you’re meal-prepping, it reheats beautifully. If that’s not a dinner win, I don’t know what is.

Ingredients Needed to Make Parmesan Crusted Chicken Sheet Pan Dinner

For the Chicken:

• 1½ lb chicken breasts (about 3–4 pieces), around 1-inch thick
• 2 tbsp olive oil
• 2 garlic cloves, minced
• ⅓ cup grated parmesan
• ⅓ cup breadcrumbs (Italian or plain with added seasoning)
• ½ tsp cracked black pepper
• ½–¾ tsp sea salt

For the Potatoes:

• 2 lb red potatoes, cut into bite-sized chunks
• 1–2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp grated parmesan
• Salt and pepper to taste

For the Green Beans:

• 1 lb fresh green beans, ends trimmed
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp parmesan (optional)
• Salt and pepper to taste

Instructions to Make Parmesan Crusted Chicken Sheet Pan Dinner

If you’ve ever wished dinner could cook itself while you sit down for a second (or, let’s be real, fold that pile of laundry glaring at you), you’re in luck. This step by step guide walks you through exactly how to make a Parmesan Crusted Chicken Sheet Pan Dinner from start to finish. We’ll cover everything from prep to plating with helpful details so you won’t miss a beat. Whether you’re new to cooking or just want a no-fuss meal with big flavor, this recipe’s got you covered. And don’t worry—there’s minimal cleanup involved!

Step 1: Preheat the Oven and Prep the Pan

First things first, preheat your oven to 425°F. This high heat helps the potatoes get nice and crispy while cooking the chicken thoroughly.

Next, prepare your sheet pan. You can either:

• Line it with parchment paper for the easiest cleanup (highly recommended), or
• Spray it well with cooking oil to prevent sticking.

If you’re not sure which type of sheet pan to use or want to upgrade your bakeware, check out our kitchen tool essentials guide for helpful tips on bakeware that works just as hard as you do.

Step 2: Roast the Potatoes First

Potatoes need a bit more time than the chicken, so they get a head start.

In a large bowl, toss together:

• 2 lbs red potatoes, chopped into bite-sized pieces
• 1–2 minced garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan
• Salt and pepper to taste

Make sure every piece is well-coated. This step by step layering of flavors ensures the potatoes roast evenly and develop those irresistible golden edges.

Spread the potatoes over one-third of your pan in a single layer. No overlapping—give them room to crisp. Slide the pan into the oven and roast for 10 to 15 minutes. Want those deeply golden edges? Go for the full 15.

Need a shortcut or an alternative spud? Head to this potato guide to see which types roast best or how to substitute with sweet potatoes.

Step 3: Coat the Chicken with Parmesan Crust

While the potatoes roast, grab a bowl (you can reuse the one from the potatoes—yay, fewer dishes!) and add:

• 1½ lbs chicken breasts, about 1 inch thick
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ⅓ cup grated parmesan
• ⅓ cup breadcrumbs (Italian or plain + 1 tsp Italian seasoning)
• ½ teaspoon cracked pepper
• ½–¾ teaspoon sea salt

Toss everything gently until the chicken is well coated with the cheesy breadcrumb mix. Every bite should have a crunchy golden layer—this is where that parmesan crusted magic happens.

Looking to make it gluten-free? Swap the breadcrumbs for crushed gluten-free crackers or rice cereal. Our ingredient substitution guide offers more easy swaps!

Step 4: Add the Chicken to the Pan

Once the potatoes have had their time, pull the pan out carefully and slide them over to make space. Nestle your parmesan-crusted chicken next to them, spacing the pieces evenly. This step by step pan arrangement allows for even cooking and avoids soggy bottoms (no one likes soggy-bottomed chicken).

Slide the pan back into the oven. The chicken and potatoes will now cook side-by-side like old friends.

Step 5: Prep the Green Beans

Now it’s veggie time. In the same bowl (yes, again!), toss together:

• 1 lb fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon grated parmesan (optional)
• Salt and pepper to taste

Give everything a good toss so the beans are glistening and lightly seasoned.

Craving more sheet pan veggie ideas? Check out our Cheesy Vegetable Casserole for inspiration.

Step 6: Add Green Beans and Finish Baking

Pull the sheet pan out again and spread the green beans into the last open space. Now your pan should be fully loaded with crispy potatoes, golden chicken, and fresh green beans.

Return the whole pan to the oven and bake for another 25 minutes, or until:

• The chicken reaches an internal temperature of 165°F (use a meat thermometer to be sure)
• The potatoes are crispy-tender
• The green beans are slightly blistered but still bright green

This step by step bake allows everything to cook at the same pace. No juggling multiple pans or worrying about one thing burning while the other’s still raw.

Step 7: Optional Broil for Extra Crisp

If you’re a fan of crunchy textures, here’s your bonus move: after the main bake, turn your oven to broil on high for 4–5 minutes. Keep a close eye on it—things can go from golden to burnt real quick.

Broiling gives you that extra layer of crispy goodness on the chicken and deepens the golden brown edges on the potatoes.

Step 8: Rest and Serve

Once everything looks perfect, remove the pan from the oven and let it rest for a few minutes. This helps the juices settle in the chicken and makes it easier to serve.

Plate it up family-style or dish out individual servings. And if you’re in the mood to pair it with something sweet, this Paul Hollywood One-Bowl Lemon Dessert is light, tangy, and a perfect finish.

What to Serve with Parmesan Crusted Chicken Sheet Pan Dinner

Honestly, this recipe is a full meal all on its own—but if you’re feeling extra (or feeding a hungry crowd), you’ve got options. Want to stretch the meal a bit? Add some warm crusty bread or garlic knots for dipping in leftover juices. Craving something fresh? Toss together a quick side salad with lemon vinaigrette. If you’re looking for a light dessert after, try this dreamy one-bowl lemon dessert—it pairs beautifully. And hey, if wine is your jam, this dish plays really well with a chilled white like Pinot Grigio or even a light red like Pinot Noir.

Key Tips for Making Parmesan Crusted Chicken Sheet Pan Dinner

1. Chicken thickness matters: If your chicken breasts are thicker than 1 inch, they’ll take longer to cook. Consider butterflying them or pounding them a bit for even cooking.
2. Don’t skip the parchment: It saves your sanity at cleanup time and keeps the parmesan from gluing itself to the pan.
3. Potato placement: Keep them cut small and spread them out so they roast instead of steam. Crowded potatoes = soggy spuds.
4. Broil at the end: If you’re a texture lover, flipping the oven to broil for 4–5 minutes gives you that irresistible golden crisp on top.
5. Make it yours: Sprinkle in some Italian seasoning, oregano, or smoked paprika if you’re craving extra flavor.

Storage and Reheating Tips Parmesan Crusted Chicken Sheet Pan Dinner

This dinner makes excellent leftovers. Store everything in an airtight container in the fridge for up to 4 days. To reheat, the oven is best—pop it back in at 375°F for about 10–12 minutes so the chicken stays crisp. You can microwave it, but be prepared for the crust to soften (still tasty though!). Want to prep ahead? Chop the potatoes and green beans the day before and store them in the fridge. You can even coat the chicken and keep it on a plate, covered, ready to go. That way, dinner can go from fridge to oven in under 5 minutes.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Just make sure they’re boneless and skinless for even cooking. They might take a few extra minutes.

What if I don’t have parchment paper?
No worries. Spray your pan generously with cooking oil or use foil with a little oil brushed on.

Can I make it gluten-free?
Yes! Use gluten-free breadcrumbs or crushed rice cereal in place of regular breadcrumbs.

Do I have to use fresh green beans?
Fresh is best, but frozen can work in a pinch. Just thaw and pat dry before adding to the pan.

Can I double this recipe?
Definitely. Just use two pans or a larger sheet to avoid overcrowding.

Final Thoughts

Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal that makes you feel like you’ve got it all together—even on a Wednesday night when you’re winging it. It’s fast, flavorful, and feeds a family without wrecking your kitchen. Whether you’re cooking for picky kiddos, a partner who’s always hungry, or just yourself (because YOU deserve a proper dinner), this one’s a solid go-to. Don’t be surprised if it earns a permanent spot in your dinner rotation. If you’re looking for more one-pan winners, give this easy chicken fajita rice casserole a try next.

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