Parmesan Crusted Chicken Sheet Pan Recipe

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

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Prep Time 15

Cook Time 40

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

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.
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.
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.