Parmesan Crusted Chicken Sheet Pan Dinner is a one-pan meal that brings together a few simple ingredients for a flavorful, easy dinner.
The chicken is coated in a golden parmesan crust and roasted alongside crispy potatoes and garlic green beans.
This recipe is ideal for busy weeknights since it uses minimal ingredients and requires no complicated steps.
Why You'll Love This Recipe
About the Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
Choose chicken breasts that are even in size for even cooking. If you can't find them, use chicken thighs instead.
1 cup (100g) grated Parmesan cheese
Make sure the Parmesan is freshly grated for the best flavor and texture. If you don’t have Parmesan, use a good-quality shredded cheese.
1 tbsp olive oil
Use a high-quality olive oil for better flavor. If you prefer, you can substitute with avocado oil or butter.
2 cups (300g) baby potatoes, halved
Baby potatoes are ideal for even roasting, but you can use regular potatoes if needed. Just cut them into small, even pieces.
1 lb (450g) green beans, trimmed
Use fresh green beans for the best texture. If you're short on time, frozen green beans can be used directly from the freezer.
4 cloves garlic, minced
Freshly minced garlic adds more flavor than pre-minced. If you're out of garlic, use 1 tsp of garlic powder.
1 tsp salt
Use kosher salt for better seasoning. If you prefer less sodium, reduce the amount or use a salt substitute.
1/2 tsp black pepper
Freshly ground black pepper enhances the flavor. Use a pepper grinder if available.
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 425°F (220°C). This high heat is essential for achieving a crispy crust on the chicken and vegetables.
2. Prepare chicken
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Evenly coat the chicken with grated Parmesan cheese. This creates a golden, flavorful crust.
3. Toss vegetables
In a bowl, toss the baby potatoes with olive oil, salt, and pepper. Spread them out on the sheet pan. Add the trimmed green beans and minced garlic, mixing well to coat.
4. Place chicken on pan
Place the chicken breasts on top of the vegetables on the sheet pan. This allows the chicken to cook above the vegetables and avoids sogginess.
5. Roast in oven
Roast the chicken and vegetables for 35 minutes. Check the chicken after 30 minutes. It should be golden brown and fully cooked, with the potatoes crispy and the green beans tender.
6. Serve immediately
Remove the pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, making the chicken more flavorful.
How to Store Parmesan Crusted Chicken Sheet Pan Dinner
Refrigerator
Store leftovers in an airtight container for up to 3 days. The chicken may become slightly drier, so reheat with a splash of broth or oil.
Freezer
Place leftover components in separate containers. Freeze for up to 2 months. Thaw before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 15-20 minutes or in a microwave on high for 2-3 minutes. For best results, reheat in the oven.
Frequently Asked Questions
Q: Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but you may need to add a few extra minutes to the cooking time to ensure they are fully cooked.
Q: What can I substitute for Parmesan cheese?
If you don’t have Parmesan, you can use shredded mozzarella, Asiago, or a mix of other hard cheeses for a similar flavor and texture.
Q: Can I prepare this dish ahead of time?
You can prepare the chicken and vegetables the night before, but wait until just before cooking to season and roast them for the best results.
Q: Are the green beans in this recipe healthy?
Yes, green beans are a good source of fiber and vitamins. They also add a crisp texture and are low in calories.
Delicious Variations
- Replace the chicken with salmon for a different protein option.
- Add some cherry tomatoes or zucchini slices to the pan for extra color and nutrition.
- Use a different cheese, like Asiago or Pecorino, for a unique flavor.
This one-pan meal is perfect for weeknights, and with just a few ingredients, you can have a flavorful, balanced dinner ready in no time.
Parmesan Crusted Chicken Sheet Pan Dinner
This one-pan Parmesan crusted chicken dinner features crispy potatoes, garlic green beans, and juicy chicken – easy to make and easy to clean up.
🧂 Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- 1 cup (100g) grated Parmesan cheese
- 1 tbsp olive oil
- 2 cups (300g) baby potatoes, halved
- 1 lb (450g) green beans, trimmed
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
📋 Instructions
- 1Preheat oven — Preheat your oven to 425°F (220°C). This high heat is essential for achieving a crispy crust on the chicken and vegetables.
- 2Prepare chicken — Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Evenly coat the chicken with grated Parmesan cheese. This creates a golden, flavorful crust.
- 3Toss vegetables — In a bowl, toss the baby potatoes with olive oil, salt, and pepper. Spread them out on the sheet pan. Add the trimmed green beans and minced garlic, mixing well to coat.
- 4Place chicken on pan — Place the chicken breasts on top of the vegetables on the sheet pan. This allows the chicken to cook above the vegetables and avoids sogginess.
- 5Roast in oven — Roast the chicken and vegetables for 35 minutes. Check the chicken after 30 minutes. It should be golden brown and fully cooked, with the potatoes crispy and the green beans tender.
- 6Serve immediately — Remove the pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, making the chicken more flavorful.
