This Parmesan Crusted Chicken Sheet Pan Dinner is a super easy meal that combines juicy chicken, crispy veggies, and a cheesy topping all in one pan. No fuss and clean-up is a breeze!
You won’t believe how tasty the chicken turns out—it’s crunchy on the outside and tender inside! Plus, I love adding any leftover veggies I have to use them up. Yummy and smart cooking! 🥦🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they cook evenly. If you prefer, you can use chicken thighs for a juicier option. Just adjust the cooking time slightly, as thighs may need a few more minutes.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor. If you don’t have it, use Pecorino Romano or Grana Padano for a similar taste. For a dairy-free option, nutritional yeast can add a cheesy flavor without the dairy.
Breadcrumbs: Panko breadcrumbs add extra crunch. Regular breadcrumbs work too, but you might miss that extra crispness. If gluten-free is a concern, look for gluten-free panko or breadcrumbs to keep the dish suitable for your diet.
Potatoes: Baby potatoes are tender and perfect here. You can also use regular potatoes, just chop them into smaller pieces. Sweet potatoes are a tasty twist, offering a hint of sweetness and a colorful presentation.
Green Beans: Fresh green beans are ideal for a crispy side, but frozen ones work in a pinch. Just make sure to thaw and drain them before tossing in olive oil.
How Can I Ensure My Chicken is Perfectly Coated?
Getting that perfect coating on your chicken can really elevate the dish. Start by brushing the chicken with olive oil, it helps the mixture stick. When you then coat it with the Parmesan breadcrumb mix, press down firmly to ensure it adheres well.
- Make sure your mixture is well combined before coating the chicken. This helps each piece gets an even layer.
- Don’t rush; allow the excess coating to fall back into the bowl, ensuring a perfect layer of crumbs.
- If possible, let the coated chicken sit for a minute before placing it on the pan to help it set up.
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 preferred)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
For the Vegetables:
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
How Much Time Will You Need?
This delicious Parmesan Crusted Chicken sheet pan dinner will take about 10 minutes to prep and 25-30 minutes to cook. So, in under an hour, you’ll have a tasty, complete meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While it’s heating up, grab a large sheet pan and line it with parchment paper or lightly grease it with cooking spray. This will help prevent sticking and make cleanup easier.
2. Make the Coating for the Chicken:
In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, paprika, salt, and pepper. This mixture will give the chicken a delicious crunchy topping!
3. Prepare the Chicken:
In another bowl, brush the chicken breasts with olive oil to keep them moist. Then, take each chicken breast and coat it in your Parmesan breadcrumb mixture. Make sure to press down a little so the coating sticks well!
4. Arrange the Ingredients on the Sheet Pan:
Place the coated chicken breasts on one side of the prepared sheet pan. Now, in the same bowl you used for the chicken, toss the halved baby potatoes with a little olive oil, salt, and pepper, and spread them out on the other side of the sheet pan.
5. Add the Green Beans:
Now it’s time to add the green beans! Just throw them on the sheet pan with the chicken and potatoes. Drizzle a little olive oil on top and sprinkle with salt and pepper for good measure.
6. Add Lemon and Bake:
Place some thin lemon slices on top of the chicken and sprinkle a few on the vegetables for extra flavor. Then, pop the whole pan in the oven and bake for about 25-30 minutes, or until the chicken is cooked through (it should reach an internal temperature of 165°F or 74°C) and the potatoes are tender.
7. Serve and Enjoy:
Once cooked, take the sheet pan out of the oven and let it rest for a few minutes before slicing the chicken. Serve the chicken alongside the roasted potatoes and green beans. If you want, add a little extra chopped parsley on top for a nice touch. Enjoy your delicious meal!
Can I Use Other Types of Chicken?
Absolutely! You can use bone-in chicken thighs or even chicken tenders if you prefer. Just adjust the cooking time accordingly; bone-in thighs will take a little longer, around 35-40 minutes, while tenders might cook faster, so keep an eye on them!
Can I Substitute Gluten-Free Breadcrumbs?
Yes! Gluten-free breadcrumbs will work perfectly in this recipe. Just ensure they are seasoned or add a pinch of salt and herbs to mimic the flavor of traditional breadcrumbs. Panko gluten-free varieties are also a great option for extra crunch!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the chicken from drying out, reheat gently in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or in the microwave with a damp paper towel.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to mix in other vegetables like bell peppers, zucchini, or carrots. Just make sure to cut them into similar sizes as the baby potatoes and green beans for even cooking, and adjust the baking time if needed!
