Parmesan Crusted Chicken Sheet Pan Dinner
Weeknight dinners can feel overwhelming when you want something crispy, flavorful, and homemade—but don’t want a sink full of dishes. Parmesan Crusted Chicken Sheet Pan Dinner solves that problem in the best way possible. Everything cooks together on one pan, giving you juicy chicken, crispy parmesan coating, and perfectly roasted vegetables with almost no cleanup.
I’ve made this recipe countless times when I needed a reliable, no-fuss dinner that still feels satisfying. The parmesan crust gets golden and crunchy in the oven, while the veggies roast right alongside the chicken. It’s simple, comforting, and perfect for busy families.
In this post, you’ll learn how to make parmesan crusted chicken sheet pan dinner step by step, plus pro tips, easy variations, serving ideas, and FAQs to help you get perfect results every time.
Why You’ll Love This Recipe
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One-pan meal – Easy cooking and cleanup
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Crispy parmesan crust – Crunchy without frying
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Balanced dinner – Protein and veggies together
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Weeknight-friendly – Simple ingredients and fast prep
Ingredients & Prep
This Parmesan Crusted Chicken Sheet Pan Dinner uses everyday ingredients that come together beautifully.
Main Ingredients Prep
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Boneless, skinless chicken breasts – Slice into even cutlets
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Baby potatoes or potatoes – Halved or quartered
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Green beans or broccoli – Trimmed and bite-sized
Seasonings, Sauces, or Flavor Base
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Grated parmesan cheese – Finely grated for best crust
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Breadcrumbs or panko – Adds extra crunch
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Garlic powder – Savory depth
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Italian seasoning – Classic herb flavor
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Paprika – Adds color and mild warmth
Pantry Staples
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Olive oil – For roasting and crisping
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Salt and black pepper – Season gradually
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Cooking spray or parchment paper – Prevents sticking
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Fresh parsley (optional) – For garnish
Step-by-Step Cooking Instructions
Pre-Cooking Prep
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Preheat oven to 425°F
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Line a large sheet pan with parchment paper or foil
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Lightly spray or brush with olive oil
Cooking Method
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Toss potatoes with olive oil, salt, and pepper
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Spread potatoes on the sheet pan and roast for 15 minutes
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In a bowl, mix parmesan, breadcrumbs, garlic powder, Italian seasoning, and paprika
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Brush chicken lightly with olive oil
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Press parmesan mixture onto both sides of the chicken
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Remove pan from oven, push potatoes to one side
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Add chicken and green beans to the pan
Doneness or Texture Check
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Chicken should reach 165°F internally
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Parmesan crust should be golden and crisp
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Vegetables should be tender with browned edges
Resting or Final Touches
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Return sheet pan to oven and bake 18–22 minutes
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Broil for 1–2 minutes if extra crispiness is desired
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Remove from oven and let rest 5 minutes
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Garnish with fresh parsley if desired
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Using thick chicken breasts – Slice into cutlets for even cooking
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Overcrowding the pan – Prevents crisping
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Skipping oil on the crust – Helps browning
Recommended Tools
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Large sheet pan
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Parchment paper or foil
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Mixing bowls
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Meat thermometer
Storage & Reheating Tips
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Refrigerator: Store leftovers up to 4 days
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Freezer: Freeze cooked chicken separately up to 2 months
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Reheat: Oven or air fryer for best crispiness
Flavor Variations
Spicy Version
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Add red pepper flakes to the crust
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Use spicy Italian seasoning
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Drizzle with hot sauce before serving
Healthy / Special Diet Option
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Low-carb: Skip breadcrumbs and use parmesan only
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Gluten-free: Use gluten-free breadcrumbs
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Dairy-free: Use dairy-free parmesan alternatives
Global Flavor Twist
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Lemon parmesan: Add lemon zest to the crust
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Garlic herb: Add fresh minced garlic and herbs
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Mediterranean: Add oregano and serve with olives
Serving Suggestions
This parmesan crusted chicken sheet pan dinner is a complete meal, but pairs well with:
Side Add-Ons
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Simple green salad
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Roasted asparagus
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Steamed rice or quinoa
Sauces
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Garlic aioli
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Marinara
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Lemon yogurt sauce
FAQs
Can I make this ahead of time?
Yes. You can prep the chicken and vegetables ahead of time and store them covered in the fridge. Bake just before serving for best texture.
How do I fix common mistakes?
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Not crispy enough: Broil briefly at the end
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Chicken dry: Use thinner cutlets and avoid overbaking
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Veggies undercooked: Roast them a bit longer before adding chicken
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner is everything a busy home cook needs—crispy, flavorful, simple, and made on one pan. It’s a dependable recipe you can turn to again and again when time is short but you still want a satisfying homemade meal.
If you loved this recipe, you’ll also enjoy a lemon garlic chicken sheet pan dinner or a baked chicken and veggie tray bake. Save this recipe, share it with family, and enjoy an easy, stress-free dinner any night of the week.
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
- Main Ingredients
- 2 lbs boneless skinless chicken breasts, sliced into even cutlets
- 1 lb baby potatoes halved or quartered
- 12 oz green beans or broccoli florets
- Seasonings Sauces, or Flavor Base
- ¾ cup finely grated parmesan cheese
- ½ cup breadcrumbs or panko
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Pantry Staples
- 3 tablespoons olive oil
- Salt and black pepper to taste
- Cooking spray or parchment paper
- Fresh parsley optional garnish
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil and lightly grease.
- Toss potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the sheet pan.
- Roast potatoes for 15 minutes to give them a head start.
- In a bowl, mix parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, and paprika.
- Brush chicken lightly with olive oil and press parmesan mixture onto both sides.
- Remove sheet pan from oven and push potatoes to one side.
- Add chicken and green beans to the pan. Toss green beans with remaining olive oil and season lightly.
- Return pan to oven and bake 18–22 minutes, until chicken reaches 165°F and crust is golden.
- Broil 1–2 minutes if desired for extra crispiness.
- Remove from oven and let rest 5 minutes. Garnish with parsley and serve.
Notes
- Thin chicken cutlets cook evenly and stay juicy.
- Avoid overcrowding the pan so everything roasts instead of steams.
- A light drizzle of oil on the crust helps it brown beautifully.
