Parmesan Crusted Chicken Sheet Pan Dinner

A One-Pan Wonder

I love a good sheet pan dinner. You get your whole meal cooked on one pan. It makes clean-up so much easier. I still laugh at how my grandson calls it magic.

This matters because it gives you more time with your family. You are not stuck cleaning a mountain of pots. What is your favorite one-pan meal? I would love to hear your ideas.

Getting a Head Start

First, we wake up the oven to 425°F. Then we give the potatoes a little alone time. Toss them with oil, garlic, and parmesan. Roast them for about 15 minutes.

This head start is my little secret. It makes sure the potatoes get perfectly tender. Doesnt that smell amazing already? The cheese gets all toasty and warm.

The Crispy Chicken Coating

While the potatoes roast, we coat the chicken. Use the same bowl from the potatoes. Less to wash! Mix the chicken with breadcrumbs and lots of parmesan.

Fun fact: The parmesan and breadcrumbs work together. They create a crispy, golden crust without any frying. It is a simple trick that feels so fancy.

Bringing the Family Together

Take the hot pan out. Push the potatoes to one side. Add the chicken and your green beans. Now everyone is on the pan together.

I remember my own grandma doing this with her roast. This matters because cooking everything together blends the flavors. The garlic from the beans kisses the chicken. Its a family on a pan.

The Final, Tasty Touch

Bake it all for about 25 minutes. The chicken should be cooked through. For extra crunch, you can broil it for a few minutes. Watch it closely!

Let the chicken rest for five minutes before you cut it. This keeps all the yummy juices inside. Do you prefer your green beans soft or with a little crunch? I like a bit of a snap.

Ingredients:

Ingredient	Amount	Notes
For the Chicken:
Chicken breast	1 1/2 lbs (3-4 pieces)	About 1-inch thick
Olive oil	2 tbsp
Garlic cloves, minced	2
Grated parmesan cheese	1/3 cup
Breadcrumbs	1/3 cup	Plain or Italian-style
Cracked black pepper	1/2 tsp
Sea salt	1/2 to 3/4 tsp
For the Potatoes:
Red potatoes	2 lbs	Cut into bite-sized pieces
Garlic cloves, minced	1-2
Olive oil	2 tbsp
Grated parmesan cheese	2 tbsp
Salt and pepper	To taste
For the Green Beans:
Fresh green beans	1 lb	Ends trimmed
Olive oil	1 tbsp
Garlic clove, minced	1
Grated parmesan	1 tbsp	Optional
Salt and pepper	To taste

A Simple, Sizzling Supper

Hello, my dear! Come on into my kitchen. I want to share my Parmesan Crusted Chicken dinner with you. It’s a complete meal all on one pan. Doesn’t that sound easy? I love recipes like this. They remind me of busy weeknights when my own family was young.

We just toss everything together and let the oven do the work. The smell of garlic and parmesan will fill your whole house. It’s the best welcome home. I still smile when I pull this pan out. Let’s get started, shall we?

Step 1

First, turn your oven to 425°F. Get a big baking sheet ready. I like to line mine with parchment paper. It makes cleanup so simple. (This is my hard-learned tip! Trust me, you’ll thank me later.)

Step 2

Now, let’s help the potatoes. They take the longest to cook. Chop your red potatoes into little bites. Toss them with oil, garlic, parmesan, salt, and pepper. Spread them on one part of the pan. We roast them for about 15 minutes first.

Step 3

While that’s happening, let’s coat the chicken. Use the same bowl, no need to wash it! Mix the chicken with oil, garlic, breadcrumbs, and more parmesan. My grandson loves to get his hands messy for this step. It’s perfectly fine!

Step 4

The oven will beep soon. Carefully take the hot pan out. Push the potatoes to one side. Now, place your pretty chicken right in the middle. Doesn’t that look nice already?

Step 5

Last thing for the pan! Toss those green beans with a bit of oil and garlic. Lay them on the empty space. I grow beans in my garden. What’s your favorite vegetable to grow or buy? Share below!

Step 6

Pop the whole pan back in the oven. Bake it for about 25 minutes. The chicken must be cooked all the way through. You’ll know it’s done when it’s golden and crispy.

Step 7

For an extra-crispy top, use the broiler for just a few minutes. Watch it closely! It can go from golden to dark very fast. Let the chicken rest for five minutes before you serve. This keeps it so juicy.

Cook Time: 40-45 minutes
Total Time: About 1 hour
Yield: 4 servings
Category: Dinner

Let’s Mix It Up!

The great thing about this dinner is how you can change it. Don’t be afraid to play with your food. I do it all the time. Here are a few fun twists we love.

Lemon Zest & Herb

Add lemon zest to the chicken coating. Use fresh herbs like rosemary. It tastes like a sunny day.

Spicy Kick

Mix a little paprika or red pepper flakes into the breadcrumbs. It gives the chicken a nice, warm zip.

Veggie Swap

Use broccoli or carrots instead of green beans. Sweet potatoes are lovely instead of red ones, too.

Which one would you try first? Comment below!

Serving Your Masterpiece

This meal is beautiful all on its own. But I always think a little extra touch is nice. Serve it right on the pan for a fun, family-style dinner. Everyone can dig in! I like to sprinkle a little extra parmesan over everything at the end.

For a drink, a chilled glass of crisp white wine is wonderful for the grown-ups. For a cozy treat for all, I love sparkling apple cider. It feels so festive. Which would you choose tonight?

Keeping Your Dinner Tasty for Later

Let’s talk about storing this lovely meal. First, let it cool completely. Then pack it in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for a busy night next month.

I remember my first time freezing this dish. I was so proud of my future self. On a hectic Tuesday, that frozen dinner was a lifesaver. It felt like a gift from the past. Batch cooking like this saves you time and stress.

To reheat, use your oven for the crispiest results. Just warm it at 375°F until hot. The microwave works, but the chicken won’t be as crispy. This matters because a good meal should taste great the second time too. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. If your chicken is not browning, your oven might be too cool. An oven thermometer can check this for you. I once served pale chicken because my oven was lying to me.

If your potatoes are still hard, they needed more time. Parboiling them for five minutes before roasting helps. This ensures they get perfectly soft and golden. Getting the texture right makes the whole meal more satisfying.

Are your green beans soggy? Do not crowd the pan. They need space for the hot air to circulate. This helps them roast instead of steam. Cooking with confidence means knowing these easy tricks. Which of these problems have you run into before?

Your Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free breadcrumbs. It works just as well.

Q: Can I prepare parts ahead?
A: Absolutely. Chop the potatoes and beans the night before. Store them in water in the fridge.

Q: What if I don’t have green beans?
A: Broccoli or asparagus are wonderful swaps. Use what you have on hand.

Q: Can I make a smaller portion?
A: Of course. Just use a smaller pan and reduce the time slightly.

Q: Any optional tips?
A: A squeeze of fresh lemon juice at the end is lovely. Fun fact: A little acid makes flavors pop! Which tip will you try first?

Until Next Time, My Friend

I hope you enjoy making this cozy dinner. It always makes my kitchen smell wonderful. I love knowing we are cooking the same meal together. Sharing recipes connects us across miles.

I would be so happy to see your creation. Your family’s version of this dish is special. Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of good food. Happy cooking!

—Olivia Hartwell.