Hey there, friend! Janet here—back with another weeknight lifesaver that’ll make you feel like a kitchen rockstar without the cleanup chaos. Raise your hand if you’ve ever stared at a sink full of dishes and thought, “Nope, not tonight.” This Parmesan Crusted Chicken Sheet Pan Dinner is my answer to that mess. Crispy, golden chicken with a garlicky Parmesan crust, roasted veggies, and one pan to rule them all. Let’s get that oven preheating!
Why This Recipe Deserves a Permanent Spot in Your Rotation
- 30 minutes start to finish: Perfect for soccer practice nights or “I forgot to thaw the chicken” emergencies.
- All-in-one meal: Protein + veggies + carbs (hello, crispy potatoes!) on a single sheet pan.
- Kid-approved crunch: Even veggie skeptics will gobble up those Parmesan-green bean bundles.
- Leftover-friendly: Chop leftover chicken for tomorrow’s salads, wraps, or pasta.
Ingredients You’ll Need
(Serves 4)
- 4 boneless, skinless chicken breasts (or thighs for dark meat lovers)
- 1 lb baby potatoes (halved; Yukon Gold or red potatoes work great)
- 12 oz fresh green beans (trimmed; frozen works in a pinch—thaw first!)
- 1 cup grated Parmesan cheese (the powdery kind—not shredded—for maximum crisp!)
- ½ cup Panko breadcrumbs (gluten-free? Use almond flour + a pinch of Italian seasoning)
- 3 tbsp melted butter (or olive oil for dairy-free)
- 4 garlic cloves (minced, or 1 tsp garlic powder)
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- 1 lemon (zested + sliced into wedges for serving)
- Salt & black pepper
- Olive oil spray (or a drizzle of avocado oil)
- Fresh parsley (optional, but pretty!)
Step-by-Step Instructions
Prep Time: 15 minutes | Cook Time: 20-25 minutes
- Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil (bless you, easy cleanup). - Parmesan Crust Magic
In a shallow bowl, mix the Parmesan, Panko, smoked paprika, Italian seasoning, garlic, lemon zest, ½ tsp salt, and ¼ tsp black pepper. Pour the melted butter into a separate bowl. - Coat the Chicken
Pat the chicken dry with paper towels (key for crispy crust!). Dip each piece into the melted butter, then press firmly into the Parmesan mixture. Place the coated chicken on one side of the sheet pan. - Veggie Time
Toss the potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread them on the other side of the pan. Roast for 10 minutes. - Add Green Beans
Remove the pan from the oven. Toss green beans with a drizzle of oil and a pinch of salt. Scatter them around the potatoes. Return to the oven for 10-15 minutes, until chicken is golden and potatoes are tender. - Finish Strong
Broil for 1-2 minutes at the end for extra crunch (watch closely—Parmesan burns fast!). Squeeze lemon wedges over everything and sprinkle with parsley.
Pro Tips for Crispy Perfection
- Dry that chicken: Moisture is the enemy of crunch. Pat the chicken thoroughly before coating.
- Press, don’t sprinkle: Really press the Parmesan mixture into the chicken—it’ll create a flavorful “armor.”
- Space is key: Don’t overcrowd the pan! Use two pans if needed for airflow.
- Swap the veggies: Try broccoli, zucchini, or cherry tomatoes instead of green beans.
Frequently Asked Questions
Q: Can I use shredded Parmesan?
A: The powdery stuff works best for adhesion, but in a pinch, mix shredded Parmesan with a tablespoon of flour.
Q: My chicken is done before the potatoes. Help!
A: Cut larger potatoes into quarters next time. If they’re still stubborn, remove the chicken and finish roasting the veggies.
Q: Can I make this ahead?
A: Prep the chicken coating and chop veggies the night before. Store separately in the fridge.
Q: How do I keep the crust from falling off?
A: Let the coated chicken sit for 5 minutes before baking—it helps the crust “set.”
Serving Suggestions
- Classic comfort: Serve with a dollop of marinara for dipping and garlic bread.
- Lighten it up: Pair with a simple arugula salad dressed in lemon vinaigrette.
- Next-day lunch: Slice leftover chicken cold over a Caesar salad or stuff into a ciabatta roll.
Parmesan Crusted Chicken Sheet Pan Dinner
Serves 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 1 cup grated Parmesan cheese
- ½ cup Panko breadcrumbs
- 3 tbsp melted butter
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried Italian seasoning
- 1 lemon (zest + wedges)
- Salt & black pepper
- Olive oil spray
- Fresh parsley (optional)
Instructions:
- Preheat oven to 425°F. Line a sheet pan with parchment.
- Mix Parmesan, Panko, paprika, Italian seasoning, garlic, lemon zest, ½ tsp salt, and ¼ tsp pepper.
- Dip chicken in melted butter, then coat in Parmesan mixture. Place on pan.
- Toss potatoes with oil, salt, and pepper. Roast 10 minutes.
- Add green beans to pan. Roast 10-15 more minutes.
- Broil 1-2 minutes. Garnish with lemon and parsley.
