Parmesan Crusted Chicken Sheet Pan Dinner (Easy & Healthy)

There’s a certain kind of beautiful chaos that descends around dinnertime on a weekday. The day is done, everyone is hungry, and the last thing anyone wants is a complicated recipe with a mountain of dishes. This is where the humble sheet pan swoops in to save the day. For me, this Parmesan Crusted Chicken Sheet Pan Dinner isn’t just a recipe; it’s a sigh of relief. It’s the answer to the question, “What can I make that’s both incredibly delicious and ridiculously easy?” It’s a full, healthy savory dinner on one pan, and it feels like a small miracle every time I pull it from the oven.

The magic is in its simplicity and the way the flavors meld together. The chicken gets a wonderfully crisp, savory crust, the potatoes turn creamy and golden, and the green beans become perfectly tender-crisp. It’s one of those fun delicious dinner recipes that looks and tastes like you put in a ton of effort, but your secret is safe with me.

What Makes This Sheet Pan Dinner Sing

The beauty of one oven pan dinners lies in using simple, high-quality ingredients that can roast together in harmony. There’s no fancy footwork here, just good food treated right.

• Chicken Breast: You’ll want about a pound and a half of boneless, skinless chicken breasts. Try to find pieces that are about an inch thick, as this helps them cook evenly and stay juicy alongside the vegetables. If yours are much thicker, you can slice them in half horizontally to create thinner cutlets.
• Red Potatoes: I love red potatoes for this. Their waxy texture holds up beautifully to roasting, and their thin skins get delightfully crisp so there’s no need to peel them. Cutting them into uniform, bite-sized pieces is the key to ensuring they cook through. This is one of my favorite healthy potato recipes for dinner because it’s so straightforward.
• The Parmesan Crust: This is the star of the show. A simple mix of grated Parmesan cheese, breadcrumbs (Italian-style adds extra herbs, but plain works too), minced garlic, and seasoning. For the best flavor and melt, I always recommend grating your own Parmesan from a block. The pre-shredded kind often has anti-caking agents that prevent it from creating that perfect golden crust.
• Fresh Green Beans: A pound of fresh, snappy green beans adds a vibrant splash of color and a dose of healthy greens. Just give them a quick trim on the ends, and they’re ready to go.

Bringing Your Parmesan Chicken Dinner to Life

The process is all about timing, giving the heartier ingredients a little head start. First, get that oven heating up to 425°F. A hot oven is crucial for getting that beautiful caramelization. While it warms, toss your chopped red potatoes with olive oil, garlic, parmesan, salt, and pepper right on the sheet pan. Spreading them over one section of the pan, pop them in the oven to roast alone for about 10-15 minutes. This gives them the time they need to start getting tender.

While the potatoes are getting a tan, prepare the chicken. In a bowl, mix up the breadcrumbs, parmesan, garlic, and seasonings. Pat your chicken breasts dry—this is an important step to help that delicious crust adhere properly. Toss the chicken in the mixture until each piece is generously coated.

Carefully pull the hot pan from the oven. Arrange the crusted chicken next to the potatoes. In the now-empty bowl, give the green beans a quick toss with a little olive oil, garlic, and seasoning. Spread them out on the remaining empty space on the pan. Now you have a beautiful mosaic of ingredients, ready to cook together. The whole pan goes back into the oven for about 25 minutes. The kitchen will start to fill with the most amazing aroma of roasting garlic and nutty cheese. You’ll know it’s done when the chicken is cooked through (165°F on a meat thermometer) and everything is golden and delicious.

A Few Little Secrets for a Perfect Pan

Over the years, I’ve learned a few things that take this simple meat dish from good to great. These are the little details that make a difference.

• Don’t Crowd the Pan: This is the golden rule of sheet pan cooking. If you pile the ingredients on top of each other, they will steam instead of roast. Use a large, heavy-duty baking sheet and give everything its own space. If needed, don’t be afraid to use two pans.
• Get a Good Sear: For extra crispy potatoes, you can give them an extra 4-5 minutes under the broiler at the very end. Keep a very close eye on them, as they can go from golden to burnt in a flash!
• The Chef’s Secret Twist: Here’s my favorite trick. Once you pull the pan from the oven, squeeze the juice of half a lemon over everything. It sounds simple, but the bright, fresh acidity cuts through the richness of the cheese and olive oil and makes every single flavor pop. It’s a game-changer.

Don’t Be Afraid to Riff a Little

This recipe is a fantastic template, and it’s one of those meal ideas for 2 people that can easily be scaled up or down. It’s also incredibly versatile. Think of it as a starting point for your own creations:

• Vegetable Swaps: Not a fan of green beans? Broccoli florets, asparagus spears, or sliced bell peppers and onions are all fantastic substitutes. Just adjust the cooking time as needed (broccoli might need the full time, while asparagus only needs the last 10-12 minutes).
• Add Some Heat: If you like a little kick, add a pinch of red pepper flakes to the breadcrumb mixture.
• Different Potatoes: Cubed sweet potatoes or even butternut squash can be used instead of red potatoes for a different flavor profile.

Saving Some for a Rainy Day

If you have leftovers, they store beautifully. Simply let everything cool to room temperature and then place it in an airtight container in the refrigerator for up to 3 days. When it comes to reheating, I highly recommend avoiding the microwave if you want to maintain any of that wonderful crispiness. The best way is to spread everything out on a sheet pan again and pop it in a 375°F oven for 10-15 minutes, or until warmed through. An air fryer also works wonders for reviving the chicken’s crunchy coating.

Parmesan Crusted Chicken Sheet Pan Dinner

A complete, flavorful, and easy weeknight meal baked on a single sheet pan. Crispy parmesan chicken, creamy roasted potatoes, and fresh green beans come together for a dinner the whole family will love.

Ingredients

For the Chicken:

• 1 1/2 lbs chicken breast (about 3-4 pieces), approx. 1 inch thick
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/3 cup grated parmesan cheese
• 1/3 cup Italian or plain breadcrumbs
• 1/2 tsp cracked black pepper
• 3/4 tsp sea salt

For the Potatoes:

• 2 lbs red potatoes, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp grated parmesan cheese
• Salt and pepper to taste

For the Green Beans:

• 1 lb fresh green beans, ends trimmed
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper or spray with cooking oil.
2. In a medium bowl, toss the cut potatoes with 2 tbsp olive oil, 1 minced garlic clove, 2 tbsp parmesan, salt, and pepper. Spread them on one-third of the prepared sheet pan. Roast for 10-15 minutes to give them a head start.
3. While the potatoes are roasting, prepare the chicken. In the same bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1/3 cup parmesan, breadcrumbs, cracked pepper, and sea salt. Add the chicken breasts and toss to coat them completely.
4. Carefully remove the pan from the oven. Place the coated chicken pieces on the pan next to the potatoes.
5. In the now-empty bowl, toss the trimmed green beans with 1 tbsp olive oil, 1 minced garlic clove, optional parmesan, salt, and pepper. Arrange them on the remaining empty space on the pan.
6. Return the pan to the oven and bake for about 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
7. For extra crispy potatoes, you can switch the oven to broil for the last 4-5 minutes, watching carefully to prevent burning.
8. Let the pan cool for a few minutes before serving. Enjoy!