Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner is the ultimate 30-minute solution for busy weeknights, offering a healthy, complete meal with almost no cleanup. It’s a family favorite in our California kitchen, featuring extra-crispy chicken and golden roasted vegetables that even the pickiest eaters will love!

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Course: Dinner

Cuisine: American

Keyword: 30 minute dinner, easy sheet pan meals, healthy chicken recipe, one pan meal, Parmesan Crusted Chicken Sheet Pan Dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 520kcal

Cost: $15

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

• For extra crunch, use panko breadcrumbs instead of regular.
• 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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