This Parmesan Crusted Chicken Sheet Pan Dinner is a winner! Tender chicken coated in crispy Parmesan cheese, paired with colorful veggies, all cooked together for an easy meal.
I love how everything cooks on one pan—less mess means more time for me to relax! Plus, the cheesy crust makes your taste buds sing with every bite. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe due to their quick cooking time. If you prefer dark meat, use boneless, skinless thighs for a richer flavor.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor. If you’re looking for a substitute, Pecorino Romano or nutritional yeast can work well, especially for a dairy-free option.
Breadcrumbs: I recommend panko breadcrumbs for extra crunch. You can substitute regular breadcrumbs or even crushed crackers if you’re in a pinch.
Italian Herbs: If you don’t have Italian herbs, use a mix of dried basil, oregano, and thyme. Fresh herbs can be used too; just adjust the amount since they’re stronger in flavor dried.
Green Beans: Fresh green beans are my top choice, but you can use asparagus or broccoli if you prefer. Frozen green beans can also be used; just thaw them first.
How Do I Keep the Chicken Coating from Falling Off?
Getting that crusty coating to stick can be tricky! Here’s how to ensure it stays put:
- Make sure to dry your chicken breasts with a paper towel. This helps the oil and coating stick better.
- Drizzle the chicken with olive oil before dredging. This extra oil gives the breadcrumbs something to grab onto.
- Press the Parmesan mixture firmly onto the chicken. The more you press, the better it will stick during baking.
Follow these steps, and you should end up with perfectly crusted chicken every time!
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko recommended)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or mixed herbs)
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Vegetables:
- 1 lb baby potatoes, halved
- 2 cups green beans, trimmed
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This delicious sheet pan dinner will take about 10 minutes to prepare and 30-35 minutes to cook, giving you a total of around 40-45 minutes from start to finish. Perfect for a busy night or a cozy weekend meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will make sure the oven is hot and ready when you’re done prepping. Line a large sheet pan with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Prepare the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, paprika, salt, and pepper. This mixture will give your chicken that yummy, crunchy crust!
3. Get the Chicken Ready:
Pat the chicken breasts dry with some paper towels. Drizzle olive oil over them, making sure they’re well-coated. This helps the coating stick and keeps the chicken juicy.
4. Coat the Chicken:
Take each chicken breast and dredge it in the Parmesan mixture, pressing down firmly to ensure the chicken is completely covered with the tasty mix. This is the star of the dish, so make it nice and thick!
5. Arrange the Ingredients on the Pan:
Place the coated chicken breasts on one side of your prepared sheet pan. This sets the stage for a beautiful meal. Now, let’s get those veggies cooking!
6. Prepare the Potatoes:
In a separate bowl, toss the halved baby potatoes with the remaining olive oil, salt, and pepper until they’re well coated. Arrange the potatoes on the opposite side of the sheet pan from the chicken.
7. Bake the Chicken and Potatoes:
Pop the sheet pan into your preheated oven and bake for 15 minutes. This will get everything started on its tasty journey!
8. Add the Green Beans:
After 15 minutes, it’s time to add the veggies. Toss the trimmed green beans onto the sheet pan. Drizzle with a bit of olive oil, and season with salt and pepper. Return the sheet pan to the oven and bake for an additional 10-15 minutes, until the chicken is cooked through (you want that internal temp at 165°F/75°C) and the potatoes are tender.
9. Let It Cool:
Once everything is cooked to perfection, remove the sheet pan from the oven and let it cool slightly. This way, you won’t burn your mouth when you dive in!
10. Serve and Enjoy:
Serve your delicious and hearty Parmesan Crusted Chicken Sheet Pan Dinner hot, garnished with fresh parsley if you like. Enjoy every bite of this tasty meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs work wonderfully in this recipe as they remain juicy and flavorful. Just adjust the cooking time slightly, as thighs may take a bit longer to reach the safe internal temperature of 165°F (75°C).
What Can I Substitute for Breadcrumbs?
If you need a breadcrumb substitute, crushed cornflakes, crushed crackers, or even ground nuts can be great options. Just keep in mind that these might slightly alter the texture and flavor, but they’ll still create a delicious crust!
How to Store Leftovers?
Store any leftover chicken and veggies in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them gently in the oven at 350°F (175°C) until heated through. You can add a splash of olive oil before reheating to maintain moisture.
Can I Add Other Vegetables?
Definitely! Feel free to mix in your favorite veggies like bell peppers, zucchini, or carrots. Just make sure to cut them into similar sizes to ensure even cooking, and add them to the pan at the same time as the green beans for optimal roasting.
