Parmesan Crusted Chicken Sheet Pan Dinner
Intact chicken breasts roast with a coarse Parmesan-panko crust on top, alongside halved baby potatoes and whole green beans. The ingredients need different amounts of oven time: potatoes get a head start, chicken goes on next, and beans are added last. Check each component on its own schedule. If the chicken reaches its safe temperature before the potatoes are tender, take it off the pan and let the vegetables finish roasting.
Ingredients
Servings: 4 · Prep: 20 minutes · Cook: about 35–40 minutes · Total: about 55–60 minutes
- 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 1 3/4–2 pounds total; 850g)
- 1 pound baby potatoes, halved (450g)
- 12 ounces fresh green beans, trimmed (340g)
- 1/2 cup finely shredded Parmesan cheese (45g)
- 2/3 cup panko breadcrumbs (40g)
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided, or to taste
- 1/2 teaspoon freshly ground black pepper, divided
Optional for serving: lemon wedges. Regular breadcrumbs can replace panko, but the crust will be finer and less chunky. Gluten-free panko is another option if needed.
How to Make Parmesan Crusted Chicken on a Sheet Pan
- Preheat the oven: Set a rack near the center and heat the oven to 425°F (220°C). Use a large rimmed sheet pan, preferably about 18 by 13 inches. Line it with parchment rated for that temperature, or lightly oil the bare pan.
- Start the potatoes: Toss the potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them cut-side down in one layer, leaving room for the chicken and beans. Roast uncovered for 15 minutes.
- Coat the chicken: While the potatoes roast, pat the breasts dry and lightly coat them with 1 tablespoon olive oil. Mix the Parmesan, panko, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture firmly onto the upper surface of each breast.
- Add the chicken: Gently move or turn the potatoes if needed, keeping them in one layer. Set the chicken on the pan crust-side up, with space between the pieces. Roast for 8–10 minutes. Do not flip the chicken.
- Add the green beans: Toss the beans with the remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them in a separate area of the pan. Roast for about 12–15 minutes more, until tender with a little bite. Begin checking the chicken about 18 minutes after adding it to the oven.
- Check and rest: Remove each breast when an instant-read thermometer inserted into its thickest part reads 165°F (75°C). Rest the chicken for about 5 minutes. Check that the potatoes are fork-tender and the beans are tender; if either needs more time, keep roasting it without the chicken.
How to Keep the Parmesan Crust on the Chicken
Patting the chicken dry helps the crumbs adhere to its lightly oiled surface. Press the topping on firmly and keep the coated side facing up throughout roasting. The crust should look golden and textured, but its color does not tell you whether the chicken has reached 165°F.
Pan Space and Chicken Thickness
Keep the chicken, potatoes, and beans in separate, uncrowded areas so they roast rather than steam. If they cannot fit in one layer, use a second rimmed sheet pan.
Similarly sized breasts are easiest to manage. Check thinner pieces early and remove each one as it reaches 165°F; larger potato halves may need extra time after the chicken comes out.
Storing and Reheating Leftovers
Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven until hot throughout. The coating softens in storage, though oven reheating can restore some texture. Cooked portions can be frozen, but thawing and reheating may leave the crust soggy.
Nutrition
Approximate per serving, based on 4 servings: 545 calories, 57g protein, 19g fat, and 34g carbohydrates. Approximate per 100g of ingredients before cooking: 125 calories, 13g protein, 4g fat, and 8g carbohydrates. Per-100g values will change as moisture cooks off.
Equipment
- Large rimmed sheet pan
- Instant-read thermometer
Ingredients
Chicken and Crust
- 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 1 3/4–2 pounds total; 850g)
- 1/2 cup finely shredded Parmesan cheese (45g)
- 2/3 cup panko breadcrumbs (40g)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Vegetables
- 1 pound baby potatoes, halved (450g)
- 12 ounces fresh green beans, trimmed (340g)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
For Serving
- Lemon wedges, optional
Instructions
- Preheat the oven to 425°F (220°C) with a rack near the center. Line a large rimmed sheet pan with temperature-rated parchment or lightly oil the pan.
- Toss the potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them cut-side down in a single layer and roast for 15 minutes.
- While the potatoes roast, pat the chicken breasts dry and lightly coat them with 1 tablespoon olive oil.
- Mix the Parmesan, panko, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture firmly onto the upper surface of each chicken breast.
- Move or turn the potatoes if needed, keeping them in one layer. Place the chicken on the pan crust-side up with space between pieces. Roast for 8–10 minutes without flipping.
- Toss the green beans with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them in a separate area of the pan.
- Roast for about 12–15 minutes more, until the beans are tender with a little bite. Begin checking the chicken about 18 minutes after adding it to the oven.
- Remove each chicken breast when an instant-read thermometer inserted into its thickest part reads 165°F (75°C). Rest the chicken for about 5 minutes.
- Check that the potatoes are fork-tender and the beans are tender. If either needs more time, remove the chicken and continue roasting the vegetables.
Tips
- Pat the chicken dry before oiling it so the crust adheres well.
- Press the Parmesan-panko topping firmly onto the chicken and keep the crust side facing up.
- Keep the chicken and vegetables in separate, uncrowded areas so they roast rather than steam; use a second pan if needed.
- Check thinner chicken breasts early and remove each one as it reaches 165°F (75°C).
- The crust’s color does not indicate whether the chicken is safely cooked.
Variations
- Regular Breadcrumb Crust: Replace the panko with regular breadcrumbs for a finer, less chunky crust.
- Gluten-Free Crust: Use gluten-free panko in place of regular panko.