If you’re craving a dinner that’s both satisfying and impressively simple to make, the Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe is just what you need. This dish effortlessly combines juicy chicken breasts coated in a golden, crispy parmesan and panko crust with tender baby potatoes and fresh green beans, all roasted together on one sheet pan. It’s comfort food elevated by the rich, cheesy crust and the brilliant ease of a one-pan meal, perfect for busy weeknights or a cozy weekend treat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. Each element is straightforward but essential—from the sharp tang of Parmesan to the crunch of panko breadcrumbs, to the bright freshness of green beans that round out the plate with vivid color and crispness.
- 4 boneless, skinless chicken breasts (or thighs): The star of the dish, juicy and tender, perfect for soaking up the cheesy crust.
- 1/2 cup grated Parmesan cheese: Adds that irresistible sharp and savory flavor to the crust.
- 1/2 cup panko breadcrumbs: Provides the crunch that contrasts beautifully with the tender chicken.
- 1/2 teaspoon garlic powder: Gives a subtle, aromatic depth without overpowering the other flavors.
- 1/2 teaspoon Italian seasoning: A blend of herbs that adds classic Mediterranean flair.
- Salt and pepper to taste: Essential for seasoning and enhancing all ingredients.
- 2 tablespoons olive oil: Helps crisp the potatoes and green beans while adding smooth richness.
- 1 egg, beaten: Acts as the glue for the Parmesan and panko coating.
- 1 pound baby potatoes, halved: Their creamy insides and crispy edges make a comforting vegetable side.
- 1/2 pound green beans, trimmed: Adds a fresh, vibrant crunch and bright green color to your dinner plate.
- Optional: fresh lemon wedges and parsley for serving: Lifts the dish with a zesty brightness and herbaceous touch.
How to Make Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 425°F (220°C). This high temperature ensures the chicken crust crisps up beautifully without drying out the meat. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking and to keep cleanup easy—remember, this recipe is all about simplicity!
Step 2: Mix the Parmesan Crust Coating
In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This mixture is what transforms your chicken from ordinary to extraordinary, delivering that flavorful, crunchy crust.
Step 3: Coat the Chicken
Dip each chicken breast into the beaten egg, which acts as the adhesive for the crust. Then press the chicken firmly into the Parmesan-panko mixture, coating both sides well. This ensures every bite bursts with cheesy, crispy goodness.
Step 4: Arrange Chicken and Potatoes on the Sheet Pan
Place the coated chicken breasts on one side of your prepared sheet pan. In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread the potatoes on the other side of the pan, making sure everything cooks evenly and the potatoes get nice and crispy.
Step 5: Start Baking and Add the Green Beans
Bake for 15 minutes to give the chicken and potatoes a great start. Then pull the sheet pan out, toss the trimmed green beans in the remaining olive oil, and add them to the pan on top of or beside the potatoes. Return to the oven for another 10–15 minutes, until the chicken is golden and cooked through (reach 165°F internal temperature), and the veggies are perfectly tender.
How to Serve Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe
Garnishes
A few fresh lemon wedges and a sprinkle of chopped parsley add the perfect finishing touches. The lemon’s bright acidity cuts through the rich Parmesan crust, while parsley offers a fresh color pop and herbal aroma.
Side Dishes
This sheet pan meal is wonderfully complete on its own, but if you want to add more, consider a crisp green salad or a light pasta tossed in olive oil and garlic. These options complement without competing with the flavors of the Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe.
Creative Ways to Present
For a rustic approach, serve the whole sheet pan right at the table, inviting everyone to help themselves. Alternatively, plate the chicken alongside the roasted vegetables with a drizzle of fresh-made vinaigrette or a dollop of herbed yogurt to add cooling creaminess.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. This makes for an excellent next-day meal that reheats beautifully.
Freezing
If you want to freeze this meal, separate the chicken and vegetables, wrap tightly, and place in freezer-safe bags or containers. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
To reheat, place the chicken and veggies on a baking sheet and warm in a 350°F oven until heated through and crisp on the outside, about 10-15 minutes. Avoid microwaving if you want to keep the crust crunchy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and are even more forgiving in the oven, staying juicy beneath that parmesan crust.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work in a pinch, but they won’t be quite as crispy. For a gluten-free option, crushed cornflakes or almond meal can serve as a tasty alternative.
Can I swap the green beans for another vegetable?
Definitely! Asparagus, broccoli florets, or even Brussels sprouts make fantastic substitutions depending on what’s fresh or what you prefer.
Is it okay to broil the chicken at the end?
Yes, broiling for the last 2 minutes adds an extra layer of crispiness to the parmesan crust, just keep a close eye so it doesn’t burn.
Is this recipe suitable for meal prep?
Yes! It’s perfect for meal prepping since it reheats well and offers a balanced mix of protein and veggies all in one pan.
Final Thoughts
Trust me when I say the Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe is destined to become a household favorite. It’s the kind of dish that makes dinner feel special without stress, combining irresistible flavors and textures with minimal cleanup. Give it a try tonight—your taste buds and your schedule will thank you!
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Parmesan-Crusted Chicken Sheet Pan Dinner: Crispy, Cheesy, One-Pan Perfection Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Parmesan-Crusted Chicken Sheet Pan Dinner is a delicious, crispy, and cheesy one-pan meal perfect for busy weeknights. Featuring tender chicken breasts coated with a savory Parmesan and panko breadcrumb crust, baked alongside baby potatoes and fresh green beans for a complete, effortless dinner.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (divided)
- 1 egg, beaten
Vegetables
- 1 pound baby potatoes, halved
- 1/2 pound green beans, trimmed
Optional Garnish
- Fresh lemon wedges
- Chopped parsley
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
- Make the Parmesan coating: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well to distribute the flavors evenly.
- Coat the chicken: Dip each chicken breast into the beaten egg, allowing excess to drip off. Press both sides of the chicken firmly into the Parmesan mixture so it’s evenly coated. Arrange the coated chicken breasts on one side of the prepared sheet pan.
- Prepare and add the potatoes: In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the potatoes on the other side of the sheet pan, keeping them separate from the chicken.
- Bake the chicken and potatoes: Place the sheet pan in the preheated oven and bake for 15 minutes. This initial baking start cooks the potatoes and gives the chicken coating time to crisp up.
- Add green beans: While the chicken and potatoes bake, toss the trimmed green beans with the remaining 1 tablespoon olive oil, salt, and pepper. After the initial 15 minutes, remove the sheet pan from the oven and spread the green beans alongside the chicken and potatoes.
- Finish baking: Return the sheet pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken is cooked through with an internal temperature of 165°F, the vegetables are tender, and the coating is golden and crispy.
- Serve: Remove from the oven. Optionally garnish with fresh lemon wedges and chopped parsley before serving hot for a flavorful and comforting meal.
Notes
- Swap green beans with asparagus or broccoli depending on seasonal availability and preference.
- For extra crispiness, broil the chicken for the last 2 minutes of cooking, watching carefully to prevent burning.
