After a long day juggling work and family, coming home to the aroma of golden, crispy Parmesan Crusted Chicken Sheet Pan baking in the oven feels like a small victory. This one-pan wonder combines tender chicken breasts coated in a cheesy, herb-infused crust with roasted potatoes and crisp green beans, all ready with minimal effort. The smoky paprika and Parmesan create a savory crunch that elevates simple ingredients into a comforting meal.
I appreciate how this dish fits seamlessly into weeknight routines, taking just over 50 minutes from start to finish. Leftovers reheat beautifully for lunch the next day, keeping that satisfying texture intact. It’s a hit with everyone at the table, offering balanced flavors that make healthy eating feel indulgent.
Why You’ll Love This Recipe
- One-Pan Simplicity: Everything bakes together on a single sheet, cutting down on dishes and making cleanup a breeze for busy evenings.
- Crispy Flavor Burst: The Parmesan and Panko crust delivers a golden, savory crunch that pairs perfectly with tender roasted veggies.
- Family-Friendly Meal: Nutritious chicken, potatoes, and green beans satisfy picky eaters while providing a complete, balanced dinner.
- Quick and Versatile: Ready in under an hour, it’s ideal for meal prep or customizing with your favorite herbs.
- Minimal Prep Needed: Just 15 minutes of hands-on time lets you focus on what matters most after a hectic day.
Parmesan Crusted Chicken Sheet Pan Ingredients
The ingredients in this Parmesan Crusted Chicken Sheet Pan come together for a harmonious blend of crispy textures and savory flavors, with the cheese and herbs enhancing the natural earthiness of the vegetables. Opting for fresh, high-quality produce and cheese ensures a brighter taste and better overall result.
- Chicken breasts: Provide a lean, protein-packed base that stays juicy under the flavorful crust.
- Small potatoes: Add hearty, tender bites with a roasted crispness to balance the meal.
- Green beans: Offer a fresh, snappy contrast in texture and a subtle sweetness when roasted.
- Olive oil: Helps everything coat evenly and promotes golden browning without overpowering the dish.
- Panko breadcrumbs: Create a light, crunchy exterior for the chicken that holds up during baking.
- Grated Parmesan cheese: Brings nutty, umami depth and helps the crust adhere and crisp.
- Dried oregano: Infuses an herby, Mediterranean note that ties the seasonings together.
- Garlic powder: Adds savory aroma and subtle pungency to both chicken and veggies.
- Onion powder: Enhances mild sweetness and depth without the need for fresh chopping.
- Smoked paprika: Contributes a warm, smoky essence that elevates the overall flavor profile.
- Salt and pepper: Season everything simply to let core ingredients shine.
- Fresh parsley: Provides a bright, herbaceous finish as a garnish.
- Lemon wedges: Offer a tangy squeeze to cut through richness and brighten each bite.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Parmesan Crusted Chicken Sheet Pan
Step 1: Preheat and Prep Potatoes
Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking. In a bowl, toss the quartered small potatoes with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated, then spread them in a single layer on one side of the sheet. Roast for 15 minutes to start developing their tender, crispy edges.
Step 2: Prepare Chicken Coating
While potatoes roast, coat the chicken cutlets in a bowl with olive oil, salt, and pepper for seasoning. In a shallow dish, mix Panko breadcrumbs, half the grated Parmesan, oregano, smoked paprika, and the remaining garlic and onion powders to form the crust mixture. Dip each cutlet into the oil, then press firmly into the crumbs for a generous, even coating on all sides.
Step 3: Assemble Sheet Pan
Remove the baking sheet from the oven and push the potatoes to one side. Arrange the breaded chicken cutlets on the empty space. Toss the trimmed green beans with the remaining olive oil, salt, pepper, and a sprinkle of Parmesan, then add them to the sheet alongside everything else.
Step 4: Bake and Finish
Return the pan to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender. For added crispiness, broil for 3-5 minutes at the end, watching closely to avoid burning. Garnish with chopped fresh parsley and serve with lemon wedges for a fresh squeeze.
Pro Tips for Success
- Check Chicken Temperature: Always use a thermometer to ensure the internal temp hits 165°F for safe, juicy results every time.
- Use Parchment Paper: Line your sheet to keep everything from sticking and simplify cleanup without altering flavors.
- Start Potatoes Early: Giving them a 15-minute head start ensures even cooking with the chicken and beans.
- Broil for Crisp: Opt for the quick broil at the end to enhance the golden crust, but monitor to prevent over-browning.
- Toss Veggies Well: Coat green beans thoroughly in oil and seasoning for consistent tenderness and flavor absorption.
How to Serve Parmesan Crusted Chicken Sheet Pan
Garnishes
I love finishing this dish with a sprinkle of chopped fresh parsley right out of the oven—it adds a pop of green color and herbal freshness that brightens the savory crust. A squeeze of lemon from the wedges cuts through the richness, enhancing the smokiness from the paprika. For extra flair, a light dusting of more grated Parmesan keeps it cheesy and inviting.
Side Dishes
Pair it with a simple green salad dressed in vinaigrette to add crisp greens that complement the roasted beans without overwhelming the plate. Crusty bread on the side soaks up any juices, making the meal feel more substantial. If you want something heartier, a small portion of quinoa provides a nutty base that ties into the herb flavors nicely.
Creative Ways to Present
Arrange the chicken in the center of a large platter with potatoes and beans fanned around it for a rustic, family-style look that’s easy to share. Slice the cutlets diagonally before serving to showcase the crispy crust and make portions more elegant. For a cozy touch, serve family-style on the sheet pan itself, letting everyone grab bites straight from the warm, golden tray.
Make Ahead and Storage
Storing Leftovers
I store any leftover Parmesan Crusted Chicken Sheet Pan in an airtight container in the fridge, where it keeps well for up to three days. This helps maintain the crispiness of the crust while keeping everything fresh. Just portion it out to avoid sogginess from moisture buildup.
Freezing
For longer storage, cool the dish completely before wrapping individual portions tightly in plastic wrap and foil, then place in a freezer bag—it freezes nicely for up to two months. The chicken and veggies hold their texture better this way. Thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
Reheat in a 350°F oven for 10-15 minutes, covered with foil to retain moisture and prevent the crust from drying out. For quicker results, use the microwave in short bursts, but add a splash of water to keep things tender. Either way, it revives the flavors almost like fresh, with that satisfying crunch intact.
Print
Parmesan Crusted Chicken Sheet Pan
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
An easy one-pan meal featuring crispy Parmesan-crusted chicken breasts served with roasted small potatoes and fresh green beans, all baked on a single sheet pan for minimal cleanup.
Ingredients
- 2 large chicken breasts, sliced horizontally into 4 thinner cutlets
- 1.5 lbs small red or Yukon gold potatoes, quartered
- 1 lb fresh green beans, trimmed
- 4 tbsp olive oil, divided
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Toss until well coated.
- Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Roast for 15 minutes to give them a head start.
- While the potatoes roast, prepare the chicken. In the same bowl, combine the chicken cutlets with 1 tablespoon of olive oil, salt, and pepper.
- In a separate shallow dish, mix the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, oregano, smoked paprika, remaining garlic powder, and onion powder.
- Dip each chicken cutlet into the olive oil mixture, then press it firmly into the breadcrumb mixture, ensuring a generous coating on all sides.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side.
- Arrange the breaded chicken cutlets on the baking sheet alongside the potatoes. In the same bowl, toss the trimmed green beans with the remaining 1 tablespoon of olive oil, salt, pepper, and a sprinkle of Parmesan cheese. Add them to the baking sheet.
- Return the sheet pan to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- For extra crispiness, you can broil for 3-5 minutes at the end, watching carefully to prevent burning.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Use parchment paper to prevent sticking and make cleanup easier.
- Broiling is optional but adds extra crispiness to the crust.
