This Parmesan crusted chicken sheet pan dinner is a winner! Juicy chicken coated with crispy Parmesan brings tons of flavor, while colorful veggies roast up perfectly beside it.
It’s a breeze to make—all on one pan! I love how the chicken and veggies cook together, making cleanup a snap. Plus, it’s the perfect comfort food for any night!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are easy to work with and cook evenly. If you’re looking for an alternative, skinless thighs can provide more flavor and moisture, or use tofu for a vegetarian version.
Parmesan cheese: Grated Parmesan adds a rich, salty flavor. Pecorino Romano can be a great substitute for a sharper taste. If you want a dairy-free option, try nutritional yeast mixed with breadcrumbs for a cheesy flavor.
Breadcrumbs: Panko breadcrumbs are light and crispy, perfect for this dish. If you don’t have panko, regular breadcrumbs are fine, or you can crush up some crackers for a fun twist.
Green beans: Fresh green beans work best for crunch, but frozen green beans are a quick substitute. Just be sure to thaw and pat them dry. You can also swap them for any seasonal vegetable like broccoli or asparagus.
How Do I Ensure My Chicken Stays Moist and Flavorful?
To keep the chicken juicy, it’s crucial to not overcook it. Start by patting the chicken dry, then give it a dip in melted butter. This not only adds flavor but also helps the breadcrumb mixture stick better!
- Preheat your oven properly to ensure even cooking.
- Use a meat thermometer to check for doneness at 165°F.
- Let the chicken rest for a few minutes after baking; this allows the juices to redistribute for a juicier bite.
How to Make 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 (preferably panko)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter, melted
For the Vegetables:
- 1 lb baby red potatoes, diced
- 1 lb green beans, trimmed
- 3 tbsp olive oil, divided
- 2 tbsp fresh parsley, chopped (for garnish)
Optional:
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious sheet pan dinner takes about 15 minutes to prep and around 25-30 minutes to cook. So, you can have a delectable meal ready in about 45 minutes total. Quick and easy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 400°F (200°C). This will help your chicken and veggies cook evenly and turn out perfectly crispy!
2. Prepare the Coating:
In a large bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper. This will be the crunchy coating for your chicken. Stir until everything is well combined and set aside.
3. Coat the Chicken:
Next, pat the chicken breasts dry with a paper towel to remove excess moisture. Dip each chicken breast into the melted butter, making sure it’s well-coated. Then, roll it in the breadcrumb mixture, ensuring it’s fully covered. Place the coated chicken on one side of a large sheet pan.
4. Add the Potatoes:
Using the same bowl you used for the breadcrumb mixture, toss the diced red potatoes with 2 tablespoons of olive oil, and season them with salt and pepper. Spread the potatoes out in a single layer on the other side of the sheet pan, making sure they’re not overcrowded.
5. Prepare the Green Beans:
Now, let’s add the green beans! In the remaining space on the sheet pan, place the trimmed green beans. Drizzle them with the last tablespoon of olive oil, and season with a little salt and pepper. Toss them to ensure they’re coated, and arrange them neatly.
6. Bake Everything:
Time to cook! Place the sheet pan in the preheated oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through (reaches an internal temperature of 165°F) and the potatoes are golden brown and tender.
7. Let it Rest:
Once done, carefully remove the sheet pan from the oven. Let it rest for a few minutes to allow the juices to settle before you serve it.
8. Serve and Enjoy:
Finally, garnish your meal with fresh parsley for a pop of color. If you like, serve it with lemon wedges to add a zesty kick. Enjoy your Parmesan Crusted Chicken Sheet Pan Dinner with family or friends—they’re gonna love it!
Can I Use Different Types of Cheese?
Absolutely! If you’re not a fan of Parmesan, you can try using grated Pecorino Romano or even a mix of mozzarella and Parmesan for a melty twist. Just ensure that the cheese is finely grated so it sticks well to the chicken.
Can I Substitute Chicken Breasts with Thighs or Another Protein?
Yes, chicken thighs are a great alternative if you prefer dark meat. You can also use pork chops or fish fillets, but keep in mind that they may require different cooking times. Always check that the protein is cooked to the appropriate temperature!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This will help keep the crust crispy!
Can I Add More Vegetables?
Definitely! Feel free to throw in other vegetables like carrots, bell peppers, or zucchini. Just cut them into similar sizes to ensure even cooking. Add them to the sheet pan along with the potatoes for a colorful and nutritious boost!
