1. Home
  2. Recipes
  3. Parmesan Crusted Chicken Sheet Pan

Parmesan Crusted Chicken Sheet Pan

Section: Satisfying Main Dishes

Bake tender chicken breasts coated in parmesan and breadcrumbs alongside seasoned red potatoes and garlic green beans for an effortlessly balanced meal. Everything is roasted on a single baking sheet for minimal cleanup and maximum flavor. Crisp the potatoes under the broiler at the end for extra crunch while the green beans stay brightly flavored and the chicken juicy. This simple one-pan method brings weeknight ease, letting each component soak up the savory essence of garlic, olive oil, and parmesan.

Save to Pinterest Share Anywhere Email Recipe Print This Page Skip to Recipe
Authored By Tyla
Updated on Sat, 24 May 2025 21:17:49 GMT
Une assiette de diner de poulet parmesan crusté. Save
Une assiette de diner de poulet parmesan crusté. | savorieswithtyla.com

This Parmesan Crusted Chicken Sheet Pan Dinner became my go to any time I craved something hearty but wanted to skip a pile of dirty pans. You toss it all on a single tray and end up with crispy potatoes tender green beans and juicy chicken with a cheesy golden crust.

I first made this when my youngest helped me stir parmesan into the chicken coating and now she claims this is the only way she loves green beans.

Ingredients

  • Chicken breast: about one inch thick choose fresh and plump for juiciness ensures even cooking
  • Olive oil: for flavor and to help coating stick extra virgin gives more depth
  • Minced garlic: use fresh for best flavor brings punch to both chicken and potatoes
  • Grated parmesan: opt for good quality cheese for better melt and taste forms the cheesy crust
  • Breadcrumbs: Italian style if possible add dried Italian herbs for more aroma
  • Cracked pepper: use fresh cracked for a spicy bite
  • Sea salt: seasons everything pulls out flavor
  • Red potatoes: thin skinned or baby reds are best they roast to a creamy center
  • Green beans: fresh and firm with ends trimmed snap beans are sweetest
  • Parchment paper: for lining makes cleanup even easier

Step-by-Step Instructions

Prep the Oven and Pan:
Preheat your oven all the way to four twenty five Fahrenheit. Either lay down parchment paper or spray the sheet pan to keep everything from sticking and to speed up cleanup.
Prepare the Potatoes:
In a medium bowl toss cut potatoes with olive oil minced garlic grated parmesan salt and pepper. Turn them until every piece is slick with oil and well seasoned. Spread them on a third of the baking pan making sure they lay in a single layer. Get these going in the oven first since they need a head start.
Mix the Chicken Coating:
While potatoes begin roasting combine chicken breasts olive oil minced garlic grated parmesan breadcrumbs cracked pepper and salt in the same bowl. Make sure every part of the chicken gets coated thoroughly pressing the mixture onto each piece for a thick crust.
Add Chicken and Toss Green Beans:
Remove pan with potatoes after 10 to 15 minutes. Move the potatoes to make room and nestle in the coated chicken pieces beside them. While the pan is out toss green beans with olive oil garlic and a little parmesan plus salt and pepper. Spread the beans onto the remaining space on the pan.
Bake Everything Together:
Return the sheet pan to the oven. Continue roasting for about 25 minutes until chicken has cooked to one sixty five Fahrenheit inside. The potatoes should be fork tender and the beans just cooked through.
Finish for Crisp and Serve:
If you crave extra crispy potatoes turn the broiler to high and let everything brown for another four to five minutes. When ready let the pan cool briefly so everything settles and juiciness does not run out of the chicken. Plate and get ready for compliments.
Une assiette de diner de poulet parmesan crusté avec des légumes verts. Save
Une assiette de diner de poulet parmesan crusté avec des légumes verts. | savorieswithtyla.com

I cannot resist sneaking extra parmesan over the beans right before serving just like my grandma did with every roasted vegetable we ate. My family always gathers at the kitchen counter to snag the crispiest potato before the meal is even called ready.

Storage Tips

Let leftovers cool completely then cover and keep in the fridge for up to four days. I find the potatoes reheat best in the oven or air fryer so they stay crisp instead of soggy. The chicken stays moist if you warm it gently covered.

Ingredient Substitutions

Swap green beans for asparagus or broccoli if that is what you have. Chicken thighs also work well and are less likely to dry out try to keep them a similar thickness for even cooking. You can use panko if you are out of classic breadcrumbs for lighter crunch.

Serving Suggestions

I like to serve this straight from the sheet pan at casual family dinners. Add a fresh squeeze of lemon over the chicken or tuck in some cherry tomatoes for color. If you want something saucy a drizzle of garlicky yogurt or spicy aioli is great for dipping.

Cultural Roots of Sheet Pan Dinners

While cheese crusted chicken feels Italian the real magic is the sheet pan that speaks to busy home cooks everywhere. This recipe took off in my kitchen when I realized everyone loves crispy edges and minimal mess. It’s become the one I can serve to picky eaters or guests and always get clean plates.

Une assiette de diner de poulet parmesan crusté. Save
Une assiette de diner de poulet parmesan crusté. | savorieswithtyla.com

Recipe Questions

→ What type of chicken works best?

Use boneless, skinless chicken breasts about 1-inch thick for even cooking and juicy results.

→ Can I substitute the vegetables?

Yes, swap in carrots, broccoli, or asparagus for the green beans or potatoes if you prefer.

→ Should I peel the potatoes?

Peeling is optional. Leaving the skin adds texture and nutrients, especially for red potatoes.

→ How do I get the chicken extra crispy?

Broil the pan briefly after baking or add a touch more parmesan and breadcrumbs before baking.

→ Is it possible to prepare ahead?

Yes, prep and coat the ingredients ahead, then bake just before serving for the freshest texture.

Parmesan Crusted Chicken Sheet Pan

Savory parmesan chicken baked with golden potatoes and crisp green beans. All cooked together for easy cleanup.

Prep Duration
15 mins
Cooking Duration
40 mins
Overall Time
55 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Great for Beginners

Cuisine Type: European

Serves: 4 Portions

Diet Preferences: ~

What You Need

→ For the Chicken

01 680 g chicken breast, sliced into 3–4 pieces approximately 2.5 cm thick
02 30 ml olive oil
03 2 garlic cloves, finely minced
04 33 g grated Parmesan cheese
05 33 g breadcrumbs, Italian-style or plain
06 If using plain breadcrumbs, add 1 tsp Italian seasoning
07 0.5 tsp cracked black pepper
08 0.5–0.75 tsp sea salt

→ For the Potatoes

09 900 g red potatoes, cut into bite-sized pieces
10 1–2 garlic cloves, finely minced
11 30 ml olive oil
12 15 g grated Parmesan cheese
13 Sea salt and black pepper, to taste

→ For the Green Beans

14 450 g fresh green beans, ends trimmed
15 15 ml olive oil
16 1 garlic clove, finely minced
17 7 g Parmesan cheese (optional)
18 Sea salt and black pepper, to taste

How to Make It

Step 01

Preheat oven to 220°C. Line a sheet pan with parchment paper or coat lightly with cooking spray for easier cleanup.

Step 02

In a medium bowl, combine potatoes, olive oil, minced garlic, Parmesan, salt, and pepper. Mix well to evenly coat. Arrange the potatoes on one third of the prepared sheet pan. Roast for 10–15 minutes, opting for the longer time if deeper browning is desired.

Step 03

Meanwhile, in the same bowl, combine chicken breast pieces with olive oil, minced garlic, grated Parmesan, breadcrumbs (and Italian seasoning if using plain breadcrumbs), cracked pepper, and sea salt. Coat the chicken thoroughly.

Step 04

Remove the sheet pan from the oven. Arrange prepared chicken next to the potatoes.

Step 05

In a bowl, toss green beans with olive oil, minced garlic, optional Parmesan, salt, and pepper. Distribute in the remaining third of the pan.

Step 06

Return the sheet pan to the oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 74°C and the vegetables are tender.

Step 07

For extra crispiness, set the oven to broil on high and cook for an additional 4–5 minutes, monitoring closely to prevent burning.

Step 08

Remove the sheet pan from the oven. Allow ingredients to rest for a few minutes before plating and serving.

Important Notes

  1. For more pronounced herb flavor, add fresh chopped Italian herbs to the breadcrumb mixture before coating the chicken.
  2. To ensure even cooking, cut potatoes to uniform size and use chicken breast of consistent thickness.

Tools You’ll Need

  • Large rimmed baking sheet
  • Parchment paper
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Tongs or spatula

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains dairy (Parmesan cheese)
  • Contains gluten (breadcrumbs)

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 525
  • Total Fat: 20 grams
  • Total Carbs: 38 grams
  • Protein Content: 47 grams