Parmesan Crusted Chicken Sheet Pan Dinner
Introduction
The moment this Parmesan crusted chicken comes out of the oven, your kitchen will fill with a warm, savory perfume: nutty, salty Parmesan mingling with roasted garlic and olive oil, while the potatoes release a caramelized, earthy aroma. The chicken’s golden, slightly crisp crust gives way to a tender, juicy interior, and the green beans roast to bright-tender perfection — a pleasing contrast of textures and flavors in every bite. This dish feels like a cozy, satisfying hug: simple enough for a weeknight supper, yet elegant enough for a casual dinner with friends.
It’s perfect for nights when you want minimal fuss and maximum reward: one pan, one oven, and a beautiful dinner with very little clean-up. If you love sheet-pan dinners like the popular sheet pan chicken pitas, you’ll appreciate how this recipe streamlines dinner prep while delivering big, comforting flavors.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 2 (increase ingredients proportionally to serve more)
- Difficulty Level: Easy
Nutrition Highlights
Nutrition per serving (estimates based on USDA FoodData Central values and general nutrition references — actual values will vary by ingredients and portion sizes):
- Calories: ~770 kcal
- Protein: ~77 g
- Carbohydrates: ~35 g
- Fat: ~34 g
- Saturated Fat: ~10 g
- Fiber: ~5 g
- Sodium: ~1,200 mg (note: Parmesan is high in sodium; adjust to taste)
Note: These are estimates for one of two servings of the recipe as written (2 boneless, skinless chicken breasts, 1 cup grated Parmesan, 2 cups baby potatoes, 2 cups green beans, 2 tbsp olive oil, etc.). Values were calculated using reference nutrition profiles from USDA FoodData Central and general guidance from reputable sources such as the Mayo Clinic. If you need precise tracking (for medical or dietary reasons), weigh your ingredients and use a nutrition calculator or database.
Why You’ll Love It
This recipe nails the trifecta: incredible flavor, effortless convenience, and wholesome satisfaction. The Parmesan crust delivers a savory, crunchy exterior without frying, so you get that desirable crisp texture with less oil. It’s a family-pleaser — nostalgic yet fresh — and works beautifully for busy weeknights, relaxed weekend dinners, or potluck contributions. It’s also adaptable to seasonal vegetables, making it a great go-to for spring, summer, and cozy fall evenings.
Step-by-Step Instructions
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved (about 10–12 oz / 300 g)
- 2 cups green beans, trimmed (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (optional)
Optional ingredients and substitutions:
- Swap Parmesan for Pecorino Romano for a sharper flavor.
- Use panko breadcrumbs (1/2 cup) mixed with Parmesan for extra crunch.
- For lower sodium, use reduced-sodium Parmesan or reduce the amount by half.
- Replace potatoes with sweet potatoes or diced butternut squash for a sweeter profile.
- For a gluten-free version, ensure any breadcrumbs are certified gluten-free (or omit breadcrumbs entirely).
Directions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, salt, pepper, and Italian seasoning.
- Coat the chicken breasts in the cheese mixture.
- On a large sheet pan, arrange the halved potatoes and drizzle with olive oil, garlic, salt, and pepper.
- Place the Parmesan crusted chicken on the sheet pan with the potatoes.
- Add the green beans around the chicken and potatoes, drizzling them with a bit of olive oil and seasoning.
- Bake for 25–30 minutes or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy!
Practical tips:
- For even cooking, choose chicken breasts of similar thickness. If one is much thicker, butterfly it or pound to even thickness.
- Don’t pack the pan too tightly — allow air to circulate for crisping.
- Use an instant-read thermometer: chicken is done at 165°F (74°C). Let the chicken rest 5 minutes before slicing.
- If the crust isn’t as brown as you like, broil for 1–2 minutes at the end while watching closely to avoid burning.
Best Pairings
- Serve with a simple arugula salad dressed with lemon and olive oil to cut the richness.
- Add a dollop of herb butter or garlic butter on the potatoes for an extra indulgent touch.
- For a light accompaniment, a glass of chilled white wine (Pinot Grigio or Sauvignon Blanc) pairs beautifully.
- Want to make it brunch-friendly? Serve with a light black tea or coffee and a wedge of lemony yogurt on the side.
- For an extra-herby twist, try the herby ranch version inspiration and swap in a ranch-style drizzle.
Storage Instructions
- Room temperature: Do not leave prepared cooked chicken and vegetables at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze cooked components (chicken and potatoes) in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating tips: - Reheat in a 350°F (175°C) oven for 10–15 minutes to help the crust regain some crispness. Microwaving is faster but will soften the crust.
Chef’s Advice
- Cheese selection matters: real Parmigiano-Reggiano or high-quality grated Parmesan yields the best nutty crispness. Pre-grated blends often contain anti-caking agents that can affect browning.
- Texture balance: the contrast between the crunchy crust and juicy chicken is key — avoid overcoating the chicken with too much cheese mixture, which can clump instead of crisping evenly.
- Even roast: cut potatoes into uniform pieces so they finish at the same time as the chicken. If potatoes are large, par-cook them for 8–10 minutes before adding chicken.
- Flavor layering: toss the vegetables with half the garlic and a squeeze of lemon after roasting to brighten flavors.
Creative Twists
- Lemon-Herb Parmesan: Add 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley to the Parmesan mix for a bright finish.
- Panko-Parmesan Crunch: Mix 1/2 cup panko breadcrumbs into the Parmesan for an extra-crisp crust.
- Mediterranean Swap: Replace green beans with cherry tomatoes and olives; add oregano and a splash of balsamic vinegar after roasting.
- Low-Carb Option: Swap potatoes for roasted cauliflower florets to reduce carbs and calories.
- Vegetarian Take: Replace the chicken with thick slices of breaded and baked eggplant or firm tofu coated in Parmesan (or nutritional yeast + panko for vegan).
Recipe Q&A
Q: Can I use skin-on chicken or bone-in pieces?
A: Yes, but bone-in or skin-on chicken may need longer cooking time. Adjust roast time and verify doneness with an instant-read thermometer (165°F/74°C).
Q: My Parmesan crust didn’t get crispy — what went wrong?
A: The crust crisps best with dry, finely grated cheese and good heat circulation. Avoid overcrowding the pan and consider broiling for 1–2 minutes at the end.
Q: Is there a way to make this lower in sodium?
A: Use reduced-sodium Parmesan or reduce the Parmesan amount and compensate with herbs and lemon zest for flavor.
Q: Can I prepare this ahead?
A: You can prep vegetables and the Parmesan coating ahead of time and refrigerate until ready. Wait to coat the chicken until just before baking to keep the crust from getting soggy.
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner is the kind of meal that wins weeknights: fast, flavorful, and satisfying with minimal clean-up. If you want more inspiration for sheet-pan dinners with a similar fuss-free approach, check out this Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest guide and the technique notes in Crispy Parmesan Crusted Chicken | Everyday Family Cooking. Try the recipe, leave a comment with your favorite substitution, and share a photo — I love seeing your versions and tweaks!
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Parmesan Crusted Chicken Sheet Pan Dinner
- Total Time: 40
- Yield: 2 servings 1x
- Diet: Gluten-Free, Dairy Present
Description
A delicious and easy Parmesan crusted chicken with roasted potatoes and green beans for a satisfying weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved (about 10–12 oz / 300 g)
- 2 cups green beans, trimmed (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, salt, pepper, and Italian seasoning.
- Coat the chicken breasts in the cheese mixture.
- On a large sheet pan, arrange the halved potatoes and drizzle with olive oil, garlic, salt, and pepper.
- Place the Parmesan crusted chicken on the sheet pan with the potatoes.
- Add the green beans around the chicken and potatoes, drizzling them with a bit of olive oil and seasoning.
- Bake for 25–30 minutes or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy!
Notes
For best results, use chicken breasts of similar thickness. Broil for 1–2 minutes at the end if the crust isn’t as brown as desired.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 2g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 77g
- Cholesterol: 75mg
