Parmesan Crusted Chicken Sheet Pan Dinner
Parmesan Crusted Chicken Sheet Pan Dinner is an easy, one-pan meal featuring juicy chicken coated in a crispy parmesan crust and roasted vegetables cooked right alongside it. This oven-baked dinner delivers big flavor with minimal prep and cleanup, making it perfect for busy weeknights when you want something homemade, balanced, and satisfying.
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.