Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 pounds chicken breasts (3–4 pieces, ~1 inch thick); 2 pounds red potatoes, cut into bite-sized pieces; 1 pound fresh green beans, trimmed; 5 tablespoons olive oil, divided; 4 garlic cloves, minced and divided; 1/3 cup grated parmesan cheese (for chicken); 2 tablespoons grated parmesan cheese (for potatoes); 1 tablespoon grated parmesan cheese (for green beans, optional); 1/3 cup breadcrumbs (plain or Italian-style); 1/2 teaspoon cracked black pepper; 1/2 to 3/4 teaspoon sea salt (for chicken); Salt and pepper, to taste (for potatoes and green beans)

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I love dinners that feel hearty and comforting but don’t leave my kitchen looking like a disaster. This Parmesan Crusted Chicken Sheet Pan Dinner is one of those meals I make again and again because everything cooks together on one pan. I end up with juicy chicken, crispy potatoes, and tender green beans coated in garlic and parmesan, and cleanup is always quick and easy.

Why You’ll Love This Recipe

I like this recipe because it gives me a full, balanced meal without extra work. I only use one pan, which makes cleanup simple and stress-free. I really enjoy how parmesan is used throughout the dish, adding rich flavor and a lightly crisp texture. I also rely on this recipe for meal prep since it reheats well and keeps its flavor for days.

Ingredients

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

1 1/2 pounds chicken breasts (about 3–4 pieces, approximately 1 inch thick)
2 pounds red potatoes, cut into bite-sized pieces
1 pound fresh green beans, ends trimmed
5 tablespoons olive oil, divided
4 garlic cloves, minced and divided
1/3 cup grated parmesan cheese for the chicken
2 tablespoons grated parmesan cheese for the potatoes
1 tablespoon grated parmesan cheese for the green beans (optional)
1/3 cup breadcrumbs (plain or Italian-style)
1/2 teaspoon cracked black pepper
1/2 to 3/4 teaspoon sea salt for the chicken
salt and pepper to taste for the potatoes and green beans

Directions

I start by preheating the oven to 425°F and lining a large sheet pan with parchment paper. In a bowl, I toss the potatoes with 2 tablespoons of olive oil, 1 to 2 cloves of minced garlic, 2 tablespoons of parmesan, salt, and pepper. I spread them out on one-third of the pan and bake them for 10 to 15 minutes to give them a head start.

While the potatoes are cooking, I toss the chicken with 2 tablespoons of olive oil, 2 cloves of minced garlic, 1/3 cup parmesan, breadcrumbs, cracked pepper, and sea salt until everything is evenly coated. I remove the pan from the oven, shift the potatoes slightly, and add the chicken to the pan.

Next, I toss the green beans with 1 tablespoon of olive oil, 1 clove of minced garlic, salt, pepper, and optional parmesan. I add them to the remaining space on the sheet pan.

I return the pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. When I want extra crispy potatoes, I switch the oven to broil for a few minutes at the end. Once done, I let the chicken rest for about 5 minutes before serving.

Servings And Timing

I usually get 4 servings from this recipe.
Prep time is about 15 minutes, cook time is around 40 minutes, and total time comes to approximately 1 hour.

Variations

I like swapping the green beans with broccoli or another hearty vegetable when I want variety. Sometimes I add Italian seasoning or dried oregano to the chicken and potatoes for extra flavor. When I want a crispier chicken crust, I use a rack on the sheet pan so air can circulate underneath.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 to 4 days. When freezing, I let everything cool completely and place it in freezer-safe containers for up to 3 months.

For reheating, I prefer using an air fryer at 350°F for 4 to 5 minutes to keep everything crispy. I also reheat it in the oven at 350°F for 8 to 10 minutes, or in the microwave for 1 1/2 to 2 minutes when I’m short on time.

FAQs

Can I Use A Different Cut Of Chicken?

I can use other cuts of chicken, but I always adjust the cooking time and check for doneness to reach 165°F.

How Do I Keep The Chicken From Drying Out?

I make sure the chicken pieces are similar in thickness and avoid overcooking by checking the temperature near the end.

Can I Prep This Meal Ahead Of Time?

I like prepping the ingredients ahead and storing them separately in the fridge until I’m ready to cook.

How Can I Make The Potatoes Extra Crispy?

I broil the pan for a few minutes after baking, which gives the potatoes a nice golden finish.

Is This Recipe Good For Meal Prep?

I think this recipe is great for meal prep because it reheats well and stays flavorful for several days.

Conclusion

I keep this Parmesan Crusted Chicken Sheet Pan Dinner in my regular rotation because it is simple, reliable, and full of flavor. I love that it gives me a complete meal with minimal effort and almost no cleanup. It is the kind of recipe I trust for both busy weeknights and planned meals ahead.