Parmesan Crusted Chicken Sheet Pan Dinner
This Parmesan Crusted Chicken Sheet Pan Dinner delivers juicy, golden-crusted chicken with crispy roasted red potatoes and garlicky green beans, all cooked together on a single pan for minimal cleanup and maximum flavor.
Equipment
- Large rimmed sheet pan (18x13 inches / 46x33 cm) - or two standard sheet pans
- Wire rack - optional, but recommended for crispier chicken crust
- Instant-read meat thermometer
- Mixing bowls - one large, one medium
- Shallow dish or plate - for breadcrumb coating
- Pastry brush or spoon - for coating the chicken
- Chef's Knife and Cutting Board
- Measuring cups and spoons
- Parchment paper - optional, for easier cleanup
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz / 170 g each, patted dry
- 1 cup freshly grated parmesan cheese - 100g, divided
- 1 cup panko breadcrumbs - 60g
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 1 teaspoon salt - divided
- 0.5 teaspoon black pepper - divided
- 3 tablespoons olive oil - 45ml, divided
- 2 tablespoons unsalted butter - 28g, melted
- 4 cloves garlic - minced, divided
- 2 lbs red potatoes - 900g, cut into bite-sized pieces (about 1-inch chunks)
- 1 lb fresh green beans - 450g, ends trimmed
- fresh parsley - chopped, for garnish (optional)
- lemon wedges - for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper, lightly drizzle with olive oil, and place a wire rack on top if using.
- Toss potato chunks with 1.5 tablespoons olive oil, half the minced garlic, 1/3 cup grated parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the sheet pan and roast for 15-20 minutes.
- Combine remaining 2/3 cup parmesan, panko, Italian seasoning, garlic powder, smoked paprika, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
- In another bowl, whisk melted butter with remaining 1.5 tablespoons olive oil. Pat chicken completely dry, brush with butter-oil mixture, then press firmly into panko-parmesan coating to coat all sides.
- Remove pan from oven, place breaded chicken on the rack or alongside potatoes, and spray tops with oil for extra crispiness.
- Toss green beans with remaining minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Scatter around the potatoes and chicken in an even layer.
- Return pan to oven and roast for 20-25 minutes until chicken reaches 165°F (74°C), potatoes are golden and tender, and green beans are tender-crisp. Optionally broil for 2-3 minutes for extra crunch.
- Rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
- Pat the chicken completely dry before coating to ensure the crust adheres properly and doesn't fall off during baking.
- Always use freshly grated parmesan from a block; pre-shredded contains anti-caking agents that prevent proper browning and adhesion.
- Give the potatoes a 15-20 minute head start since they take longer to cook than the chicken and green beans.
- Avoid crowding the pan; use two sheet pans if needed so ingredients roast instead of steam.
- For even cooking, pound chicken breasts to an even thickness of about 3/4 inch (2 cm) or slice them horizontally into cutlets.
- Use an instant-read thermometer to check for doneness; chicken is safe at 165°F (74°C) in the thickest part.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the air fryer at 350°F for 4-5 minutes to restore crispiness.
- Substitute green beans with broccoli florets, asparagus, or zucchini; add cherry tomatoes during the final 10-12 minutes only.
- For gluten-free, use crushed gluten-free crackers or certified gluten-free breadcrumbs instead of panko.
- Chicken thighs work beautifully with this recipe; bone-in, skin-on thighs need about 35-40 minutes of total roasting time.