We have all had those days where 5:00 PM rolls around and you have zero energy to cook. Enter the Easy Sheet Pan Chicken, the ultimate solution for frantic weeknights. This Parmesan Crusted Chicken Sheet Pan Dinner is all about maximum flavor with minimum effort: just bread the chicken, toss the veggies, and let the oven do the rest.
It is a true 30-minute meal that leaves you with just one pan to wash at the end of the night. The parmesan crust adds a huge punch of flavor so you don't need a complicated sauce or marinade. Whether you are feeding a hungry family or meal prepping for the week, this quick dinner idea is the stress-free win you need. I started making this easy parmesan crusted chicken sheet pan dinner on the nights when Adam has soccer practice and I need something that practically cooks itself, and now the whole family gets a hot, satisfying meal with protein, vegetables, and those crispy parmesan-tossed potatoes and green beans every single time.
Jump to:
- Why You'll Love This Parmesan Crusted Chicken Sheet Pan Dinner
- Ingredients for Parmesan Crusted Chicken Sheet Pan Dinner
- How to Make Parmesan Crusted Chicken Sheet Pan Dinner
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Parmesan Crusted Chicken Sheet Pan Dinner
- Variations on Parmesan Crusted Chicken Sheet Pan Dinner
- Equipment for Parmesan Crusted Chicken Sheet Pan Dinner
- Storage Tips for Parmesan Crusted Chicken Sheet Pan Dinner
- Adam's Tip for Parmesan Crusted Chicken Sheet Pan Dinner
- FAQ about Parmesan Crusted Chicken Sheet Pan Dinner
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Parmesan Crusted Chicken Sheet Pan Dinner
- True one-pan meal sheet pan dinner – Everything cooks on a single sheet pan at the same time, making this the most effortless complete dinner you can put on the table on a weeknight
- Kid-approved crispy chicken – The bread crumbs parmesan coating creates a satisfying crunch that even the pickiest eaters love, making this one of the best chicken sheet pan recipes for families
- Meal prep friendly – This meal prep friendly sheet pan chicken reheats beautifully, making it just as useful for next-day lunches as it is for dinner tonight
Ingredients for Parmesan Crusted Chicken Sheet Pan Dinner
This simple parmesan crusted chicken sheet pan dinner uses everyday ingredients that most home cooks already have in their pantry. The combination of roasted red potatoes garlic parmesan and fresh green beans with parmesan makes this feel like a complete restaurant-quality meal.
What You'll Need
For the Parmesan Crusted Chicken:
- 4 boneless skinless chicken breasts (about 6-8 oz each)
- ½ cup freshly grated Parmesan cheese
- ½ cup Italian seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for brushing chicken)
- 2 tablespoons Dijon mustard (for coating)
For the Roasted Potatoes:
- 1.5 lbs baby red potatoes (halved)
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
For the Green Beans:
- 1 lb fresh green beans (trimmed)
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
For Garnish:
- Fresh parsley (chopped, for Parmesan and parsley topping)
- Lemon wedges
- Extra Parmesan for serving
Why These Ingredients Matter
- Dijon mustard acts as a binder – Brushing the boneless skinless chicken breasts parmesan crust with Dijon mustard before the coating gives the breadcrumb mixture something to grip onto, creating a crust that stays on during baking instead of falling off
- Freshly grated Parmesan is essential – Pre-grated Parmesan from a shaker can is too dry and won't create the same golden, nutty crust that freshly grated Parmesan delivers in this parmesan crusted chicken sheet pan dinner
- Baby red potatoes roast perfectly – Their waxy texture means they hold their shape and get crispy on the outside while staying creamy inside, making them ideal for this sheet pan chicken and potatoes combination
- Fresh green beans add color and crunch – The fresh green beans with parmesan roast beautifully alongside the chicken and potatoes, and adding Parmesan directly to them ensures they get golden and slightly crispy at the edges
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Step-by-Step Directions
- Preheat the oven – Set your oven to 425°F and line a large rimmed sheet pan with aluminum foil or parchment paper, then spray with cooking spray for easy cleanup.
- Prep the potato mixture – In a large bowl, toss the halved baby red potatoes with 2 tablespoons olive oil, ¼ cup Parmesan, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
- Start roasting the potatoes – Spread the seasoned potatoes cut-side down on one half of the prepared sheet pan and roast for 15 minutes while you prepare the chicken and green beans.
- Make the parmesan coating – In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, paprika, salt, and pepper until fully combined.
- Prepare the chicken – Pat the boneless skinless chicken breasts dry with paper towels, then brush both sides with olive oil, followed by a thin layer of Dijon mustard on top.
- Coat the chicken – Press each chicken breast firmly into the parmesan breadcrumb mixture, coating the top and sides generously to create a good thick crust. Cooking Tip: Press down firmly and hold the chicken in the coating for a few seconds so the breadcrumbs really adhere rather than just sitting loosely on top.
- Prep the green beans – In the same bowl you used for the potatoes, toss the trimmed fresh green beans with olive oil, minced garlic, salt, pepper, and 2 tablespoons of the Parmesan mixture.
- Add chicken to the pan – After the potatoes have roasted for 15 minutes, push them to one side and place the breaded chicken breasts in the center of the sheet pan, coated side facing up.
- Add the green beans – Arrange the seasoned green beans on the remaining space on the sheet pan, spreading them in a relatively single layer.
- Add remaining Parmesan to beans – Sprinkle the remaining Parmesan over the green beans so they get golden and slightly crispy as they roast.
- Return to oven – Place the sheet pan back in the oven and roast for 20-25 minutes until the chicken is golden and cooked through.
- Check chicken temperature – Use a meat thermometer to check that the thickest part of the chicken has reached an internal temperature of 165°F before removing from the oven.
- Check the vegetables – The potatoes should be golden and crispy on the cut side, and the green beans should be slightly charred at the tips and tender throughout.
- Rest the chicken – Let the chicken rest on the pan for 5 minutes before cutting into it so the juices redistribute and the crust stays crispy.
- Garnish and serve – Sprinkle everything with fresh chopped parsley and extra Parmesan, squeeze a lemon wedge over the whole pan, and serve family style directly from the sheet pan.
My Top Tips for This Recipe
Making this parmesan crusted chicken sheet pan dinner healthy and delicious every time comes down to a few simple but important techniques.
- Pat the chicken completely dry – Moisture on the chicken surface is the enemy of a crispy parmesan crust, so don't skip this step and don't rush it
- Don't crowd the pan – Everything needs space between pieces to roast rather than steam, if your pan is crowded use two sheet pans rather than pile everything together
- Start potatoes first – Potatoes take longer to cook than chicken, so giving them a 15-minute head start ensures everything finishes at the same time
- Use a wire rack for extra crispiness – If you have an oven-safe wire rack, placing the chicken on it while it roasts allows hot air to circulate underneath, creating an even crispier bottom crust
Little Moments in the Kitchen
I started making this parmesan crusted chicken sheet pan dinner regularly about two years ago during a stretch of particularly hectic weeks when I was barely keeping up with everything.
Adam had soccer practice three nights a week, I was working extra hours, and Grandma Viola had just started staying with us more often, so feeding everyone a real dinner felt impossible.
One Tuesday, I just lined up everything on a sheet pan, slid it into the oven, and went to help Adam with his homework.
When the timer went off 40 minutes later, I pulled out a pan of golden, crispy chicken and perfectly roasted potatoes and green beans.
Adam came running into the kitchen at the smell and asked what we were having.
"Sheet pan chicken," I told him.
He peered at the golden parmesan crust on the chicken and said, "It looks like chicken nuggets but fancier."
Grandma Viola appeared behind him and looked at the pan with an appraising eye.
"That crust," she said, pointing at the chicken. "How did you get it that golden?"
I explained the Dijon mustard trick, and she nodded slowly, the way she does when she files something away in her mental recipe catalog.
She picked up a green bean and bit into it, then nodded again.
"Good crunch," she said, which from Grandma Viola is high praise indeed.
Adam had already cut into his chicken before I even got to the table.
"The inside is really juicy," he reported, with his mouth half full, which I chose to overlook because the compliment was worth it.
He ate his entire portion, cleaned up every roasted potato on his plate, and then asked if there were seconds.
There were, barely, because Grandma Viola had gone back for more green beans and potatoes without saying a word.
Now this sheet pan dinner is on our regular rotation every week, and whenever I tell Adam what we're having, he immediately asks if there will be extra crispy potatoes.
The answer is always yes.
Substitutions for Parmesan Crusted Chicken Sheet Pan Dinner
This best chicken sheet pan recipes formula is flexible enough to work with different proteins and vegetables depending on what you have. If you love easy sheet pan meals, my Chicken Enchilada Rice Casserole is another one-dish wonder worth adding to your rotation.
- Chicken breasts – Use bone-in chicken thighs or drumsticks instead, just add 10-15 minutes to the cooking time since they take longer to cook through
- Green beans – Swap with broccoli florets, asparagus spears, zucchini, or Brussels sprouts for a broccoli-or-veggie sheet pan variation
- Baby red potatoes – Use sweet potatoes, butternut squash cubes, or parsnips for a different flavor profile with the chicken
- Breadcrumbs – Use panko breadcrumbs for an even crunchier crust, or use gluten-free breadcrumbs to make this dish gluten-free
- Dijon mustard – Substitute with regular yellow mustard, mayonnaise, or softened butter as the binding layer under the parmesan crust
Variations on Parmesan Crusted Chicken Sheet Pan Dinner
Once you've mastered this base sheet pan chicken and veggies and potatoes recipe, these variations keep things interesting throughout the week. For another hearty dinner option, check out my Cheesy Ranch Potatoes and Smoked Sausage for a different take on a one-pan meal.
- Pioneer Woman Style – Load the pan with sliced bell peppers, onions, and mushrooms alongside the chicken for a chicken breast sheet pan dinner pioneer woman inspired veggie-loaded version
- Lemon Herb Version – Add lemon zest to the parmesan coating and scatter fresh thyme and rosemary over the potatoes for a bright, herby twist
- Spicy Parmesan – Add cayenne pepper and red pepper flakes to the breadcrumb coating for a kicked-up version of this parmesan crusted chicken sheet pan dinner healthy option
- Mediterranean Style – Add Kalamata olives, cherry tomatoes, and artichoke hearts to the pan and use feta cheese mixed into the Parmesan coating
- Honey Garlic – Drizzle a little honey over the chicken right before it goes into the oven for a sweet and savory parmesan chicken that caramelizes beautifully
Equipment for Parmesan Crusted Chicken Sheet Pan Dinner
The right equipment makes this sheet pan chicken recipes experience even more effortless and ensures you get that beautiful golden crust.
- Large rimmed sheet pan (18x13-inch half sheet) – The rimmed edges prevent juices from running into the oven and the large size gives everything room to roast rather than steam
- Aluminum foil or parchment paper – Lines the pan for easy cleanup and prevents sticking
- Shallow bowl or plate – For mixing and pressing the chicken into the parmesan breadcrumb coating
- Pastry brush – For applying the olive oil and Dijon mustard evenly over each chicken breast
- Instant-read meat thermometer – Essential for knowing exactly when the chicken has reached 165°F without cutting into it
- Tongs – For handling the breaded chicken and moving the vegetables around on the pan without disturbing the crust
Storage Tips for Parmesan Crusted Chicken Sheet Pan Dinner
This meal prep friendly sheet pan chicken stores beautifully, making it one of the best options for making extra portions for the week ahead. For another great recipe that reheats well, my Chickpea Feta Avocado Salad makes a perfect fresh side to pair with leftover chicken.
- Refrigerator – Store leftover chicken and vegetables in separate airtight containers in the refrigerator for up to 4 days
- Reheat in the oven – For the crispiest results, reheat the chicken and potatoes on a sheet pan at 375°F for 10-12 minutes rather than using the microwave
- Microwave option – Reheat individual portions in the microwave for 1-2 minutes, though the parmesan crust will lose some crispiness
- Freeze the chicken – Cooked parmesan crusted chicken freezes well for up to 2 months, but the vegetables are best enjoyed fresh
- Meal prep tip – Prepare the parmesan coating mixture and trim the vegetables up to 2 days ahead, storing everything separately in the fridge until ready to assemble and bake
Adam's Tip for Parmesan Crusted Chicken Sheet Pan Dinner
"When you're pressing the chicken into the breadcrumb stuff, make sure you push really hard and kind of wiggle it a little so the crust gets thick and doesn't fall off when it cooks. Also, the potatoes are way better if they're face down on the pan because the flat part gets really crispy and golden. Mom puts them cut side down on purpose and it makes a big difference. And don't skip the lemon at the end because it makes everything taste brighter, even though I didn't believe Mom when she told me that."
FAQ about Parmesan Crusted Chicken Sheet Pan Dinner
What is the secret to crispy chicken parmesan?
The secret to a crispy parmesan crust on chicken is a combination of three things: drying the chicken completely before coating, using a binding agent like Dijon mustard or mayonnaise to help the coating adhere, and baking at a high temperature (425°F) so the crust gets golden and crispy before the chicken overcooks. Using freshly grated Parmesan rather than the pre-grated variety also makes a significant difference because it melts and browns much more beautifully.
What are common mistakes when making parmesan chicken?
The most common mistakes when making parmesan crusted chicken sheet pan dinner include skipping the step of patting the chicken dry (leading to a soggy crust), not pressing the coating firmly enough onto the chicken (causing it to fall off during baking), overcrowding the pan (which steams the chicken instead of roasting it), and using pre-shredded Parmesan. According to Allrecipes' Parmesan Crusted Chicken, using the right ratio of Parmesan to breadcrumbs is also important for achieving that perfectly balanced golden crust.
What is a good side to go with parmesan crusted chicken?
The best sides for this parmesan crusted chicken sheet pan dinner healthy recipe are already built right into the pan, including roasted red potatoes and fresh green beans with parmesan. Other excellent sides include Caesar salad, garlic butter pasta, roasted asparagus, steamed broccoli with lemon, or a simple arugula salad with lemon vinaigrette. For a lighter meal, the parmesan chicken also pairs beautifully with cauliflower rice or a simple tomato and cucumber salad.
How do you make Parmesan crusted chicken?
To make parmesan crusted chicken, mix Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, paprika, salt, and pepper in a shallow bowl. Pat the chicken breasts completely dry with paper towels, brush them with olive oil and a thin layer of Dijon mustard, then press firmly into the parmesan coating on both sides. Place on a greased sheet pan and bake at 425°F for 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 165°F.
Conclusion
Dinner is served in record time, and the cleanup is even faster! I hope this speedy, delicious recipe gives you back your evening so you can relax instead of scrubbing dishes. It is proof that you don't need hours in the kitchen to make a meal that tastes amazing.
I hope this becomes your go-to weeknight rescue recipe for when time is tight but hunger is high! Whether you make this easy parmesan crusted chicken sheet pan dinner for a regular Tuesday night, a casual dinner with friends, or as part of your weekly meal prep, it's going to become a recipe you reach for again and again. Drop a comment below and let me know which vegetables you used or whether you tried the pioneer woman style version with extra peppers and onions! For another pasta dinner the whole family will love, don't forget to check out my Creamy Italian Sausage Rigatoni for a cozy bowl of comfort food next time.
Related
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Pairing
These are my favorite dishes to serve with Parmesan Crusted Chicken Sheet Pan Dinner:
recipe
Parmesan Crusted Chicken Sheet Pan Dinner
Equipment
- 1 Large rimmed sheet pan (18x13 inch) Gives vegetables space to roast instead of steam
- 1 Large mixing bowl For tossing potatoes and green beans
- 1 Shallow bowl or plate For pressing chicken into parmesan coating
- 1 Pastry brush For brushing olive oil and Dijon
- 1 Instant-read meat thermometer Ensures chicken reaches 165°F
- 1 Tongs Helps move chicken without disturbing crust
Ingredients
- 4 boneless skinless chicken breasts About 6–8 oz each
- ½ cup freshly grated Parmesan cheese Freshly grated for best melt
- ½ cup Italian seasoned breadcrumbs Or panko for extra crunch
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika Optional but adds warmth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil Divided
- 2 tablespoons Dijon mustard Helps coating stick
- 1.5 pounds baby red potatoes Halved
- 1 pound fresh green beans Trimmed
- 3 cloves garlic Minced
- 2 tablespoons fresh parsley Chopped, for garnish
- 1 lemon Cut into wedges
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper. My daughter always loves pressing the parchment flat and smoothing the corners , she calls it “tucking the pan in.”
- In a large bowl, toss the halved [baby red potatoes] with 2 tablespoons of [olive oil], a sprinkle of [salt], [black pepper], 1 teaspoon [garlic powder], ½ teaspoon [Italian seasoning], and ¼ cup of the [Parmesan cheese].
- Bake the potatoes alone for 15 minutes so they get a head start. This little trick keeps everything perfectly timed.
- In a shallow bowl, mix remaining [Parmesan cheese], [Italian breadcrumbs], remaining [garlic powder], [smoked paprika], [salt], and [black pepper].
- Pat the [chicken breasts] dry (this is our secret for crispiness). Brush both sides with a little [olive oil], then spread a thin layer of [Dijon mustard] on top.
- In the same bowl, toss [green beans] with remaining [olive oil], minced [garlic], and a pinch of [salt] and [pepper].
- Remove the pan from the oven. Push potatoes to one side, place the coated [chicken breasts] in the center, and spread the [green beans] on the other side
- Return the pan to the oven and bake for 20–25 minutes, until the chicken reaches 165°F internally and the crust is golden brown.
- Let the chicken rest for 5 minutes. Sprinkle with fresh [parsley] and squeeze [lemon] over everything for brightness
Notes
• Swap green beans with broccoli or asparagus if that’s what you have.
• Store leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 375°F for 10 minutes to keep the crust crispy.
• For gluten-free, use gluten-free breadcrumbs.
• This dish freezes well without the vegetables , freeze the cooked chicken for up to 2 months.
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