Parmesan Crusted Chicken Sheet Pan Dinner

Name: Parmesan Crusted Chicken Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz / 170 g each); 1 cup grated Parmesan cheese (≈100 g); 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 pound baby potatoes, halved (≈454 g); 1 pound green beans, trimmed (≈454 g); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Italian seasoning

There’s something instantly comforting about the scent of Parmesan roasting in the oven — a nutty, almost caramelized aroma that wraps the kitchen in warmth. Add to that the savory pop of garlic and the gentle, earthy perfume of roasted baby potatoes and green beans, and you have a dinner that feels both indulgent and effortlessly wholesome. Each bite delivers a crisp, salty crust giving way to juicy chicken beneath, roasted potatoes with golden edges, and snap‑tender green beans — a harmony of textures and flavors that reads like a hug on a plate.

This sheet pan dinner is perfect for busy weeknights when you want something satisfying without a sink full of dishes. It also shines at casual dinners or small gatherings where you want to feed a few people without fuss. If you love one‑pan convenience or are looking for a cozy meal to share on chilly evenings, this Parmesan‑crusted chicken is your new go‑to. For more sheet‑pan inspiration that leans sweet and bright, check out this Hawaiian chicken sheet pan recipe for a contrast in flavors: Hawaiian chicken sheet pan.

At a glance

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Servings: 4
Difficulty level: Easy / Weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). These values are approximate and calculated from standard ingredient databases (USDA FoodData Central) and should be used as a guide.

Calories: ~571 kcal
Protein: ~66.5 g
Carbohydrates: ~28.3 g
Fat: ~20.5 g
Fiber: ~6.3 g
Sodium: ~592 mg (this estimate excludes any additional salt you add to taste; added table salt will increase sodium)

Notes: Values are estimates based on typical ingredient weights (4 boneless chicken breasts, 1 cup grated Parmesan ≈100 g, 1 lb potatoes, 1 lb green beans, 2 tbsp olive oil). For individualized nutrition advice, consult a registered dietitian or trusted sources such as USDA FoodData Central and CDC guidance.

Why You’ll Love It

Effortless weeknight magic: Everything cooks together on one pan, cutting prep and cleanup time significantly.
Comfort without heaviness: The Parmesan crust delivers indulgent flavor while lean chicken and vegetables keep the meal balanced and protein-forward.
Crowd-pleasing texture and aroma: That golden, savory crust and roasted potato edges create a sensory experience — the kind that sparks compliments and second helpings.
Flexible and family-friendly: Easy to double for more guests or scale down; kids and adults alike respond well to the crisp cheese coating.

Step-by-Step Instructions

Ingredients

4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
1 cup grated Parmesan cheese (≈100 g)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste (start light — you can always add after cooking)
1 pound baby potatoes, halved (≈454 g)
1 pound green beans, trimmed (≈454 g)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning

Optional ingredients and substitutions

Substitute 1 cup Panko mixed with Parmesan for extra crunch.
For lower sodium, use reduced-sodium Parmesan or decrease added salt; or swap Parmesan for grated Pecorino or Asiago in smaller quantities.
Gluten-free option: use gluten-free breadcrumbs or finely ground almond flour in place of breadcrumbs (if using).
Add lemon zest or a squeeze of lemon juice at the end for brightness.
Swap baby potatoes for Yukon Gold or fingerlings; if using larger potatoes, cut into evenly sized pieces.

Directions

Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
In a medium bowl, combine the grated Parmesan, garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper. Mix well.
Pat chicken breasts dry. Press each chicken breast into the Parmesan mixture to coat both sides, pressing firmly so the coating adheres. Arrange the chicken on one side of the sheet pan.
In another bowl, toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, Italian seasoning, a pinch of salt, and pepper. Spread the potatoes in a single layer around the chicken (leave room for airflow).
Toss the green beans with the remaining 1 tablespoon olive oil, salt, and pepper. Add them to the pan, arranging them so they roast evenly (you can nestle some between potatoes and chicken).
Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden. If the Parmesan crust browns too early, loosely tent the chicken with foil.
Remove from the oven, let the chicken rest 3–5 minutes to lock in juices, then serve and enjoy your one-pan meal!

Practical tips

For even cooking, pound thicker chicken breasts to an even thickness (about ¾ inch).
Use a meat thermometer to check doneness — 165°F (74°C) in the thickest part of the breast.
Avoid overmixing the potato seasoning so garlic pieces don’t burn; keep them evenly distributed.
If you like extra crispiness, broil for 1–2 minutes at the end, watching closely so the Parmesan doesn’t burn.

Serving Suggestions

Simple plate: Serve the chicken, potatoes, and green beans warm, with a lemon wedge for squeezing over the top.
Herb butter finish: Top each chicken breast with a pat of garlic‑herb butter (softened butter mixed with parsley and lemon zest) for extra richness.
Grain bowl: Serve this trio over cooked quinoa or farro and drizzle with a light vinaigrette for a hearty bowl lunch.
Sandwich twist: Thinly slice leftover chicken and tuck into warm pita with tzatziki, sliced cucumber, and tomato — great for lunches or casual dinners. For a ready pita pairing idea, try this sheet‑pan chicken pita inspiration: sheet-pan chicken pitas herby-ranch.
Beverage pairings: A crisp white wine (Sauvignon Blanc or Pinot Grigio), a light beer, or iced tea complements the savory Parmesan notes.

Shelf Life & Storage

Room temperature: Do not leave cooked chicken or vegetables at room temperature for more than 2 hours (or 1 hour if ambient temperature is above 90°F / 32°C) — per USDA food safety guidelines.
Refrigerator: Store cooled leftovers in airtight containers for up to 3–4 days. Reheat gently in a 350°F oven until warmed through, or reheat individual portions in a skillet to regain crispiness.
Freezer: Freeze portions in airtight, freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw in the refrigerator overnight before reheating. Reheating from frozen is best done in a 350°F oven until fully heated.

Chef’s Advice

Even thickness equals even results: Pound breasts to uniform thickness to avoid dry edges and undercooked middles.
Toast the Parmesan lightly in a dry pan for a deeper, nuttier flavor before mixing with seasonings (let it cool before coating the chicken).
Don’t overcrowd the pan: Give potatoes and green beans room to roast; if crowded, they steam instead of getting crisp. Use two pans if you’re doubling the recipe.
Texture cue: The crust should be golden and set; if it’s still pale, the cheese may not have had enough time to brown. Broil carefully for 30–90 seconds if needed.
Flavor layering: Finish with a squeeze of lemon or a sprinkle of chopped fresh parsley to brighten and balance the richness.

Creative Twists

Lemon‑Parmesan & Herbs: Add lemon zest to the Parmesan mix and sprinkle chopped fresh rosemary or thyme over the potatoes before roasting for a fragrant Mediterranean lift.
Spicy Cajun Kick: Mix 1–2 teaspoons of Cajun seasoning into the Parmesan blend and toss the potatoes with smoked paprika and cayenne for heat and depth.
Vegetarian "Cheesy Cauliflower" Sheet Pan: Replace chicken with thick cauliflower steaks (cut crosswise), coat with a mixture of grated Parmesan (or vegan Parmesan) and garlic powder, and roast with potatoes and beans for a hearty meatless option.
Gluten‑free / Low‑carb: Swap potatoes for halved radishes or roasted Brussels sprouts, use almond flour mixed with Parmesan for coating, and skip the extra oil to lower carbs.

Frequently Asked Questions

Q: Can I use bone‑in chicken thighs instead?
A: Yes — bone‑in thighs will be juicier and richer. Increase bake time to 35–40 minutes and check that the internal temperature reaches 165°F (74°C) near the bone.

Q: My Parmesan coating falls off during baking. How do I make it stick?
A: Pat chicken dry and press the cheese mixture firmly into both sides. A light brush of olive oil or a thin coating of Dijon mustard on the chicken before the Parmesan can help the crust adhere.

Q: Can I prep this ahead of time?
A: Yes. Assemble the coated chicken and seasoned potatoes on the sheet pan, cover, and refrigerate up to 8 hours. Add green beans just before baking or toss them in during the last 10–15 minutes so they stay crisp-tender.

Q: How can I make this lower in sodium?
A: Use reduced-sodium Parmesan or cut the amount of cheese by a quarter, and minimize added table salt. Increase herbs and lemon zest for flavor instead.

Q: What’s the best way to re-crisp leftovers?
A: Reheat in a 375°F oven on a baking sheet for 10–12 minutes or pan-sear leftover chicken slices in a hot skillet with a small drizzle of oil until the crust re-crisps.

Conclusion

This Parmesan Crusted Chicken Sheet Pan Dinner is an easy, satisfying weeknight solution that balances crispy, savory textures with simple, wholesome ingredients. It’s ideal for busy cooks who want a flavorful, crowd‑pleasing meal with minimal cleanup. If you’re looking for even more Parmesan-crusted chicken inspiration or a slightly different technique, explore this flavorful take on the same theme at Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest or try a crispier oven technique in this related recipe: Crispy Parmesan Crusted Chicken | Everyday Family Cooking.

I’d love to hear how your sheet pan came out — share photos, tweaks, or questions in the comments so we can build a community of home cooks learning together. Happy cooking!