Parmesan Crusted Chicken Sheet Pan Recipe

Parmesan Crusted Chicken Sheet Pan Recipe | Easy & Crispy Meal

I’m excited to share this Parmesan Crusted Chicken Sheet Pan Recipe with you — I just made it last night and it turned out golden-crisp and juicy. After spending a week of trying weeknight dinners, this one-pan creation stole the spotlight in my kitchen. It’s simple, satisfying, and cleanup is a breeze .

The cheesy crust combined with tender chicken and roasted vegetables was a total crowd-pleaser. Below is a step-by-step guide I’d follow again. You can also enjoy similar comforting dishes like Cheesy Baked Tortellini Recipe for another easy, family-favorite dinner idea.

Ingredients

Here’s everything you need (for about 4 servings). I include tips from my trials so yours turns out great.

For the Chicken:

• 1½ lb boneless, skinless chicken breasts (3–4 pieces, about 1 inch thick) — choose pieces of similar size so they cook evenly.
• 2 tbsp olive oil — helps the crust adhere and adds richness.
• 2 garlic cloves, minced — fresh garlic gives a much better aroma than garlic powder.
• ⅓ cup freshly grated Parmesan cheese — freshly grated yields better melting and flavor.
• ⅓ cup breadcrumbs (Italian or plain) — if plain, stir in 1 tsp Italian seasoning.
• ½ tsp freshly cracked black pepper (or more to taste).
• ½ to ¾ tsp sea salt — adjust based on how salty your cheese is.

For the Potatoes:

• 2 lb red potatoes, cut into bite-sized chunks (quarter small ones, cut larger ones into 6ths/8ths).
• 1–2 garlic cloves, minced.
• 2 tbsp olive oil.
• 2 tbsp grated Parmesan.
• Salt and pepper, to taste.

For the Green Beans:

• 1 lb fresh green beans, ends trimmed.
• 1 tbsp olive oil.
• 1 garlic clove, minced.
• 1 tbsp Parmesan (optional).
• Salt and pepper, to taste.

Note: Serves 4 (approximate)

Variations

If you’d like to mix things up, here are a few options I’ve played with:

• Dairy-free / lower-fat version: Use nutritional yeast or dairy-free Parmesan substitute and swap olive oil for a light cooking spray.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
• Extra flavor add-ins: Try stirring in ½ tsp dried oregano or thyme into your breadcrumb mix. Or add a pinch of smoked paprika or red pepper flakes for a kick.
• Veggie swaps: Replace green beans with asparagus, broccoli, or zucchini.
• Lemon twist: Add zest of half a lemon to your breadcrumb-Parmesan mix for brightness.

If you enjoy creamy, baked pasta dinners, the Cheesy Baked Tortellini Recipe is another great option that pairs perfectly with this chicken dish.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Equipment You Need

• Sheet pan (rimmed) — for roasting everything in one layer.
• Parchment paper or nonstick spray — to prevent sticking and ease cleanup.
• Mixing bowls — one for potatoes, one for chicken, one for beans (or reuse).
• Knife and cutting board — for chopping potatoes, trimming beans.
• Meat thermometer — to check that the chicken is cooked (165 °F internal).
• Spatula or tongs — for moving things on the sheet pan.

How to Make Parmesan Crusted Chicken Sheet Pan Recipe?

Prep and roast potatoes first

Preheat your oven to 425 °F (220 °C). In a bowl, toss the chopped potatoes with garlic, olive oil, Parmesan, salt, and pepper until well coated. Spread them over about one third of the sheet pan. Roast for 10–15 minutes until they begin to become crisp.

Coat the chicken

While potatoes begin roasting, in the same bowl mix together olive oil, minced garlic, Parmesan, breadcrumbs, salt, and pepper. Press each chicken breast into that mixture to coat well. Remove the pan from the oven and slide chicken pieces next to the potatoes.

Add green beans and finish roasting

Toss the green beans with olive oil, garlic, (Parmesan if using), salt, and pepper. After chicken and potatoes have had a head start, place the beans on the sheet pan.

Return the pan to the oven and roast for another ~25 minutes (or until chicken reaches 165 °F). For extra crispiness, broil 4–5 minutes at the end if desired. Let rest a few minutes before serving.

Additional Tips for Making This Recipe Better

From my own kitchen tests, these made a difference:

• Use chicken pieces of uniform thickness — I sometimes pound thicker ones to ~1 inch so all finish at the same time.
• Don’t overcrowd the pan — everything should be in one layer so steam can escape and crisping happens.
• Let the chicken rest after baking — this helps juices redistribute so it stays moist.
• If the bottom of the chicken isn’t crisping, you can use a wire rack on the sheet pan so moisture drips away.
• Taste and adjust salt at the end — I often add a pinch more after tasting once plated.

How to Serve Parmesan Crusted Chicken Sheet Pan Recipe?

I like to serve this hot from the oven with a sprinkle of extra grated Parmesan and a few lemon wedges on the side for brightness. Arrange the chicken on a platter with potatoes and beans fanned around it.

Garnish with chopped fresh parsley or basil for a pop of color. A simple side of mixed greens or a crisp salad pairs beautifully, or served with a slice of crusty bread to soak up any juices.

Nutritional Information

Here’s an approximate breakdown per serving (based on the original recipe):

• Calories: ~626 kcal
• Protein: ~48 g
• Carbohydrates: ~53 g
• Fat: ~26 g

Make Ahead and Storage

Refrigeration

You can store leftovers in an airtight container in the fridge for up to 3–4 days.

Freezing

To freeze, let everything cool fully, then transfer to freezer-safe containers or bags. You can freeze for up to 3 months.

Reheating

For the best texture, I use an air fryer at 350 °F for 4–5 minutes to revive crispiness (especially on the crust). If you don’t have one, bake in the oven at 350 °F for 8–10 minutes, or microwave for 1½–2 minutes (less crisp).

Why You’ll Love This Recipe?

Here are a few reasons I keep coming back to it:

• It’s a true one-pan dinner — less mess, less fuss.
• The Parmesan crust gives a satisfyingly crispy, cheesy, flavorful bite.
• It’s flexible and customizable — swap veggies or tweak seasoning to your taste.
• It offers balanced nutrition — protein, carbs, and veggies all together.
• It’s great for leftovers or meal prep — reheats well and still tastes good.

Ben Carraoli

Parmesan Crusted Chicken Sheet Pan Recipe

I’m excited to share this Parmesan Crusted Chicken Sheet Pan recipe with you — I just made it last night and it turned out golden-crisp and juicy. After spending a week of trying weeknight dinners, this one-pan creation stole the spotlight in my kitchen. It’s simple, satisfying, and cleanup is a breeze

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1½ lb boneless skinless chicken breasts (3–4 pieces, about 1 inch thick) — choose pieces of similar size so they cook evenly.
• 2 tbsp olive oil — helps the crust adhere and adds richness.
• 2 garlic cloves minced — fresh garlic gives a much better aroma than garlic powder.
• ⅓ cup freshly grated Parmesan cheese — freshly grated yields better melting and flavor.
• ⅓ cup breadcrumbs Italian or plain — if plain, stir in 1 tsp Italian seasoning.
• ½ tsp freshly cracked black pepper or more to taste.
• ½ to ¾ tsp sea salt — adjust based on how salty your cheese is.
• 2 lb red potatoes cut into bite-sized chunks (quarter small ones, cut larger ones into 6ths/8ths).
• 1 –2 garlic cloves minced.
• 2 tbsp olive oil.
• 2 tbsp grated Parmesan.
• Salt and pepper to taste.
• 1 lb fresh green beans ends trimmed.
• 1 tbsp olive oil.
• 1 garlic clove minced.
• 1 tbsp Parmesan optional.
• Salt and pepper to taste.

Method

 

1. Preheat your oven to 425 °F (220 °C). In a bowl, toss the chopped potatoes with garlic, olive oil, Parmesan, salt, and pepper until well coated. Spread them over about one third of the sheet pan. Roast for 10–15 minutes until they begin to become crisp.
2. While potatoes begin roasting, in the same bowl mix together olive oil, minced garlic, Parmesan, breadcrumbs, salt, and pepper. Press each chicken breast into that mixture to coat well. Remove the pan from the oven and slide chicken pieces next to the potatoes.
3. Toss the green beans with olive oil, garlic, (Parmesan if using), salt, and pepper. After chicken and potatoes have had a head start, place the beans on the sheet pan. Return the pan to the oven and roast for another ~25 minutes (or until chicken reaches 165 °F). For extra crispiness, broil 4–5 minutes at the end if desired. Let rest a few minutes before serving.

Notes

• Use chicken pieces of uniform thickness — I sometimes pound thicker ones to ~1 inch so all finish at the same time.
• Don’t overcrowd the pan — everything should be in one layer so steam can escape and crisping happens.
• Let the chicken rest after baking — this helps juices redistribute so it stays moist.
• If the bottom of the chicken isn’t crisping, you can use a wire rack on the sheet pan so moisture drips away.
• Taste and adjust salt at the end — I often add a pinch more after tasting once plated.