Transform Your Evenings with These Healthy Dinner Meals
Parmesan Crusted Chicken Sheet Pan Dinner
Dinner on one pan? Yes! This simple Parmesan Crusted Chicken Sheet Pan Dinner is perfect for anyone who loves quick prep and easy cleanup. With crispy roasted potatoes, garlic-infused green beans, and juicy, parmesan-crusted chicken, this meal is a crowd-pleaser. Trust me, everyone will be begging for seconds!
Why I Love This Parmesan Crusted Chicken Sheet Pan Dinner
- Everything cooks on one dish! Sheet pan meals are my ultimate time-saver. The cleanup is minimal, which makes whoever is on dish duty super happy. Use one bowl for tossing each ingredient, and you’re set. Clean up is truly a breeze!
- Parmesan, Parmesan, Parmesan. It’s in every part of this dish! From the potatoes to the chicken and green beans, parmesan cheese makes each bite irresistible. If you’re a parmesan lover like me, this dish will become your go-to.
- Great for meal prep. If you’re into prepping healthy meals for dinner ahead of time, this sheet pan recipe is a lifesaver. Portion it into individual containers, and you’ve got meals ready to grab throughout the week.
What This Meal Includes
- Chicken Breasts – Tossed with olive oil, breadcrumbs, parmesan cheese, minced garlic, salt, and pepper. It’s tender, flavorful, and absolutely mouthwatering!
- Quartered Red Potatoes – Coated in olive oil, garlic, parmesan, salt, and pepper for crispy perfection.
- Fresh Green Beans – Seasoned with garlic, salt, pepper, and (if you’re like me) an optional sprinkle of extra parmesan.
Ingredients and Substitutions
Here’s what you’ll need for this healthy meal for dinner:
- Chicken Breast: 3-4 pieces, similar in size and thickness. You can pound them to even thickness for better cooking.
- Green Beans: Use fresh, not frozen or canned. Broccoli works well as a substitute if you’re out of green beans.
- Red Potatoes: I love red potatoes, but petite baby gold potatoes or even regular potatoes cut into bite-sized pieces will do.
- Olive Oil: Extra-virgin olive oil is my favorite.
- Garlic: Fresh garlic cloves make a world of difference compared to garlic powder.
- Parmesan Cheese: Grated parmesan sticks better than shredded or shaved, but any kind will work. Freshly grated is the ultimate treat.
- Breadcrumbs: Regular or Italian breadcrumbs are great, and gluten-free breadcrumbs work perfectly if needed.
- Salt and Pepper: Adjust to your taste preferences.
Step-by-Step Instructions
1. Prep the Potatoes
- Preheat your oven to 400°F.
- Toss potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread them out on a large sheet pan.
- Bake for 15 minutes to give them a head start since they take the longest to cook.
2. Add the Chicken
- After 15 minutes, push the potatoes to one-third of the pan.
- Toss chicken with olive oil, breadcrumbs, parmesan, garlic, salt, and pepper. Arrange it beside the potatoes on the pan.
3. Add the Green Beans
- Toss green beans with olive oil, garlic, salt, and pepper (and parmesan if you want extra cheesy goodness). Add them to the remaining space on the pan.
4. Bake Everything Together
- Bake for another 25 minutes or until the chicken reaches an internal temperature of 165°F. Use an instant-read meat thermometer for accuracy.
- If the green beans cook faster, you can pull them out early. For crispier potatoes, broil them for 3-4 minutes once everything is done.
5. Serve and Enjoy
- Let the chicken rest for 5 minutes before serving. Dig in and savor this easy, delicious meal!
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for 3-4 days. I like to store each component separately, but you can also portion it out into ready-to-go meals.
- Freeze: Once everything is fully cooled, transfer it to a freezer-safe container. Freeze for up to 3 months. You can freeze as a full meal or individual ingredients.
- Reheat: The air fryer is your best friend here! Heat at 350°F for 4-5 minutes for crispy potatoes and a perfect parmesan crust. Alternatively, bake at 350°F for 8-10 minutes or microwave for 1.5-2 minutes.
Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients
For the Chicken:
- 1 1/2 lb chicken breast about 3-4 pieces, approx. 1 inch thick
- 2 T olive oil
- 2 garlic cloves minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs Italian or plain–can add 1 tsp Italian seasoning to plan breadcrumbs!
- 1/2 tsp cracked pepper
- 1/2 – 3/4 tsp sea salt
For the Potatoes:
- 2 lb red potatoes cut into bite sized pieces , (if small quartered, larger potatoes will be cut into 6ths or 8ths even)
- 1 – 2 garlic clove minced
- 2 T olive oil
- 2 T grated parmesan
- salt and pepper to taste
For the Green Beans:
- 1 lb fresh green beans ends trimmed
- 1 T olive oil
- 1 garlic clove minced
- 1 T parmesan optional
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Line a sheet pan with parchment for easier cleaning or spray with cooking oil. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes. (if you like your potatoes nice and browned, go with the extra five minutes.)
- While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan.
- Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.
- Remove from oven and allow to cool several minutes before serving. Enjoy!
Notes
- The biggest thing that will vary this recipe for most of us will be the thickness and size of your chicken breasts. While the going time for a chicken breast at 425°F is about 25 minutes, not all pieces of chicken are created equal. If your chicken seems super large or thick, plan for some extra time.
- Salt and pepper is really however you prefer. I always season my chicken with a decent amount of pepper and a pinch of salt or so. You don’t have to go all in from the get fo, feel free to add in more at the end!
- The bottom of the chicken is not as crispy as the top will get. You can use a rack on your sheet pan to allow any moisture to fall below versus staying on the chicken.
- You can add other herbs or seasoning to the dish. I like to toss in some Italian seasoning or even just some oregano to the chicken and potatoes sometimes. About 1/2 – 1 teaspoon is great.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
