Parmesan Crusted Chicken Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner has become my weeknight hero recipe, delivering a complete meal with minimal cleanup. The combination of crispy-topped chicken, golden potatoes, and tender green beans creates a restaurant-worthy dinner that comes together on a single pan.

I first created this recipe during a particularly busy season when my family needed something delicious but I had zero energy for complex cooking. The way the parmesan forms that golden crust on the chicken while the potatoes get crispy edges has made it our most requested dinner.

Ingredients

• Chicken breast Provides lean protein that stays juicy under the parmesan crust
• Parmesan cheese Creates that incredible savory crust while adding depth to both the vegetables and chicken
• Breadcrumbs Essential for the perfect crispy coating works best when combined with the parmesan
• Red potatoes Hold their shape while roasting and develop a creamy interior with crispy edges
• Fresh green beans Add color nutrition and a tender crunch to balance the meal
• Olive oil Helps everything roast to perfection and carries the flavors of the garlic and seasonings
• Garlic Infuses the entire dish with aromatic flavor use fresh for the best result
• Salt and pepper The foundation seasonings that enhance all the other flavors

Step-by-Step Instructions

Prepare the Potatoes

Cut potatoes into evenly sized pieces to ensure they cook at the same rate. Toss thoroughly with olive oil, garlic, parmesan, salt and pepper until every piece is well coated. Spread them on one third of your sheet pan, giving them space so they can brown. Start these first since they need the longest cooking time.

Preheat and Partial Bake

Set your oven to 425°F and place the potatoes in for the first 10 to 15 minutes. This head start ensures the potatoes will finish cooking at the same time as the chicken. The longer initial roasting time will give you crispier potatoes.

Prepare the Chicken

While potatoes are getting their head start, mix the parmesan, breadcrumbs, garlic, oil, salt and pepper in the same bowl you used for potatoes. Add chicken breasts and coat thoroughly, pressing the mixture onto the chicken to create an even crust. When potatoes have had their head start, add the chicken to the middle section of the pan.

Add Green Beans

Quickly toss trimmed green beans with olive oil, garlic, salt and pepper. The small amount of parmesan adds a wonderful flavor but can be skipped if preferred. Spread beans on the remaining third of the pan, keeping ingredients separate to allow proper cooking.

Final Baking

Return the fully loaded pan to the oven and bake for about 25 minutes. The chicken is done when it reaches 165°F internally and the parmesan crust is golden brown. For extra crispy potatoes, broil on high for 4 to 5 minutes at the end of cooking time.

Rest and Serve

Allow everything to rest for a few minutes before serving. This gives the chicken juices time to redistribute and ensures the potatoes will be crispy outside and fluffy inside.

Save This

My daughter actually requests the parmesan potatoes on their own for lunch sometimes. The first time I made this dinner, my husband couldn't believe everything came from just one pan. The combination of textures and how the flavors complement each other makes this so much more than the sum of its parts.

Perfect Timing Strategy

The staggered cooking approach is what makes this recipe work beautifully. Starting the potatoes first gives them the extra time they need to become crispy and golden. By the time you add the chicken and green beans, everything will finish cooking together perfectly. If your chicken breasts are particularly thick, butterfly them or pound them to an even thickness to maintain the timing balance.

Customization Options

This recipe welcomes adaptation based on what you have available. Swap green beans for asparagus, broccoli, or Brussels sprouts, adjusting cooking times accordingly. For the potatoes, you can use Yukon gold, fingerling, or even sweet potatoes for variety. The parmesan crust works wonderfully on pork chops or fish fillets too, though cooking times will vary. During summer months, I sometimes add cherry tomatoes during the last 10 minutes of cooking for a burst of sweetness.

Make Ahead Tips

This sheet pan dinner can be partially prepped ahead to make weeknights even easier. Trim green beans, cut potatoes, and mix the parmesan coating up to a day ahead. Store everything separately in the refrigerator until ready to assemble. You can even prepare the entire sheet pan and refrigerate it for up to 4 hours before baking. Simply add a few minutes to the cooking time if starting with cold ingredients.

Common Queries

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. Since chicken breast thickness varies, cooking times may need adjustment. For thicker pieces, plan for extra time beyond the suggested 25 minutes. Using a meat thermometer is the most reliable way to ensure doneness.

→ Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this dish. Bone-in thighs will require additional cooking time (approximately 35-40 minutes), while boneless thighs cook in roughly the same time as breasts. Thighs tend to remain juicier and are more forgiving if slightly overcooked.

→ How can I make the bottom of the chicken crispier?

For crispier chicken all around, place a wire rack on your sheet pan before adding the chicken. This allows air circulation underneath and prevents the bottom from sitting in moisture as it cooks. The crumb coating will get crispy on all sides.

→ Can I substitute other vegetables?

Absolutely! This versatile dinner works well with many vegetables. Try asparagus, broccoli, cauliflower, brussels sprouts, or carrots. Just adjust cooking times accordingly - hardier vegetables can go in with the potatoes, while quicker-cooking options should be added with or after the chicken.

→ How can I add more flavor to this dish?

While delicious as is, you can enhance the flavor profile by adding herbs like rosemary, thyme, or oregano to the chicken coating and vegetables. A squeeze of lemon juice over everything before serving adds brightness, and red pepper flakes will bring some heat. For extra dimension, add a tablespoon of Dijon mustard to the chicken coating.

→ Can I prep this dish ahead of time?

Yes! You can cut the potatoes, trim the green beans, and prepare the chicken coating up to a day ahead. Store everything separately in the refrigerator. You can even coat the chicken a few hours before cooking, keeping it refrigerated until ready to bake. This makes dinner assembly even quicker.