Parmesan Crusted Chicken Sheet Pan Dinner
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Easy Parmesan Crusted Chicken Sheet Pan Dinner ready in 45 minutes! Juicy chicken, roasted baby potatoes, and green beans all cooked on one pan with Stone House Seasoning. A family favorite that’s perfect for weeknights and meal prep.
Why you’ll love this easy sheet pan dinner!
Easy to customize with what you have on hand. My recipe is a launching point for you to make this recipe your own to use what you have and what you love!
One pan = minimal cleanup. Weeknights require delicious meals everyone loves AND easy cleanup!
Ready in 45 minutes from start to finish.
Kid-approved and picky-eater friendly
Full of flavor thanks to the crispy Parmesan coating
Perfect for meal prep — makes great leftovers
Ingredients for Parmesan Crusted Chicken Sheet Pan Dinner
- Chicken: I recommend boneless skinless chicken breasts for quicker cooking, but chicken thighs (bone-in or boneless) are wonderful too if you prefer darker meat with richer flavor. Thighs are a bit more forgiving if you’re new to sheet pan dinners. Whichever you choose, pat the pieces very dry before breading so the parmesan-breadcrumb coating sticks well.
- Breading: The combination of grated parmesan cheese and breadcrumbs creates a flavorful, golden crust that helps keep the chicken juicy. Use finely grated parmesan (not shredded) for the best texture and even coating. Panko breadcrumbs give extra crunch, but regular bread crumbs work great too. (See my tip on How to Make Homemade Breadcrumbs below)
- Stone House Seasoning: This versatile blend (salt, pepper, and garlic) seasons the entire dish beautifully.
- Potatoes: Baby potatoes are ideal because they roast evenly and get wonderfully crispy on the outside while staying fluffy inside. Cut larger ones into similar-sized pieces so everything cooks at the same rate.
- Green Beans: Fresh green beans give the best texture. Add them toward the end of baking if you like them bright and crisp-tender rather than softer.
Make Homemade Breadcrumbs
I love to make homemade breadcrumbs! They take seconds to make and I have complete control over the ingredients – especially if I use my homemade bread!
Here’s how I do it: Add pieces of leftover bread to a food processor or high-speed blender, pulse for 5-10 seconds until a small, uniform size. Don’t overprocess! For a crispy “panko”-style homemade breadcrumb, place the breadcrumbs on a baking sheet in a 250º F oven for 10-15 minutes until just golden and crispy.
Storage: Use them immediately or cool and store in an airtight, freezer-safe container in your freezer for up to 2 months. Use as needed straight from the freezer.
Step-by-Step Instructions
- Preheat the oven. In a mixing bowl, add the potatoes, olive oil, and Stone House Seasoning. Stir to make sure they are well coated.
- Spread the potatoes onto a parchment-paper-lined baking sheet and bake as directed.
- Combine the parmesan and bread crumbs until well combined. Set aside.
- Remove potatoes from the oven and pull them back to make room for the other ingredients on the sheet pan.
- Coat the chicken in the parmesan and bread crumb mixture until well coated.
- Add the green beans. Drizzle with olive oil and sprinkle with Stone House Seasoning.
- Test the chicken’s temperature to know when it’s done. Remove from the oven and allow to rest for 5 minutes.
- Remove from the oven and serve.
Recipe Success Tips
Breading the chicken breasts with parmesan cheese and bread crumbs adds a delicious crispy, golden crust and extra savory flavor. Pat the chicken dry, lightly coat in olive oil, then press into a mixture of grated parmesan and bread crumbs (seasoned with Stone House Seasoning). This helps create a nice crust while keeping the chicken juicy.
Chicken breasts cook quickly: check for doneness around the 18–22 minute mark after adding to the pan (internal temp 165°F). The breading helps lock in moisture, but avoid overcooking to prevent dryness.
Stone House Seasoning works wonderfully in the breading mix and on the potatoes and green beans. Since it contains salt, go easy at first and taste before adding more.
Give baby potatoes a head start (10–15 minutes alone in the oven) so they develop crispy edges. Toss them in olive oil and Stone House Seasoning for even flavor and browning.
Even potato cuts are important. Halve or quarter so they cook uniformly alongside the breaded chicken.
Use enough olive oil on the chicken, potatoes, and green beans. It helps the parmesan-breadcrumb coating adhere and crisp up nicely on the chicken while promoting golden roasting on everything.
Green beans timing: Add them later (last 12–15 minutes) if you like them crisp-tender. Toss with olive oil and a bit of Stone House Seasoning.
Parmesan boost: Sprinkle extra grated parmesan over the potatoes and green beans midway through baking for cheesy flavor throughout the dish.
Crispy results: For maximum crunch on the breaded chicken and potatoes, don’t overcrowd the pan and consider a quick broil for the last 1–2 minutes (watch closely to avoid burning the crumbs).
Recipe Variations
Gluten-Free Version: Use gluten-free breadcrumbs (or panko) and ensure your Stone House Seasoning (or substitute) is gluten-free. You can also omit the breading entirely and simply season the chicken with Stone House Seasoning and a generous sprinkle of parmesan for a lighter, gluten-free option that still has great flavor.
No Breading Version: Skip the parmesan and breadcrumbs completely. Instead, toss the chicken with olive oil and a more generous amount of Stone House Seasoning (or your favorite herbs). This creates a simpler, lighter herb-roasted chicken that’s still incredibly tasty and ready in a little less time.
Storage and Leftovers
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The parmesan breadcrumb coating on the chicken will soften slightly, but the flavors remain delicious.
Freezer: For longer storage, place completely cooled portions in freezer-safe containers or zip-top bags. Freeze for up to 2 months. Note that the breadcrumb coating may lose some crispiness after freezing and reheating.
Leftovers: Reheat in the oven or air fryer at 375°F to help revive the crispy parmesan breadcrumb coating.
Pro Tips:
- Store chicken, potatoes, and green beans together — they reheat well as a complete meal.
- Add a fresh squeeze of lemon (if you have it on hand) or a sprinkle of extra parmesan after reheating to brighten the flavors.
- Avoid storing with high-moisture additions to keep the breading from getting soggy.
Frequently Asked Questions
Yes! Skin-on, bone-in chicken thighs are delicious in this recipe. They’ll need about 30–40 minutes (after the initial potato roast) and should reach an internal temperature of 175–185°F for the juiciest results.
No, they’re optional but highly recommended! The parmesan-breadcrumb coating gives the chicken a crispy, flavorful crust. You can skip them for a simpler herb-seasoned version.
It’s a popular all-purpose blend of salt, pepper, and garlic. It works beautifully here, but you can substitute with any favorite seasoning blend.
Absolutely. Bread the chicken and prep the potatoes up to a day in advance. Store separately in the fridge and roast when ready.
Don’t overcook it. Use a meat thermometer and pull the breasts at 165°F. The parmesan coating also helps lock in moisture.
Yes! Make it your own! Cherry tomatoes, bell peppers, or asparagus all work well added toward the end of cooking.
I hope you and your family love this simple sheet pan dinner as much as we do! It’s one of those easy, reliable recipes that comes together quickly and delivers big flavor with very little effort. Whether you’re making it with chicken breasts or thighs, it’s sure to become a weeknight favorite.
If you try it, I’d love to hear how it turns out for you!
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Parmesan Crusted Chicken Sheet Pan Dinner
Equipment
- Oil Spritzer optional
Ingredients
- 2 pounds baby potatoes, cleaned and halved
- 4 chicken breasts, skinless and boneless
- 4 cups fresh green beans, cleaned, ends trimmed
- 1 cup breadcrumbs, homemade or store-bought
- 1/2 cup grated parmesan cheese
- 1 1/2 teaspoons Stone House Seasoning
Instructions
- Prep. Preheat oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly grease it.
- Prep the potatoes: Cut baby potatoes into halves (quarter larger ones). Toss with olive oil and Stone House Seasoning. Spread on the sheet pan and roast for 10–15 minutes to give them a head start.
- Prepare the chicken: Pat chicken breasts dry. Mix grated parmesan cheese and breadcrumbs with Stone House Seasoning. Spritz or drizzle chicken with olive oil, then coat thoroughly in the parmesan-breadcrumb mixture, pressing gently to adhere.
- Add the green beans: Toss fresh green beans with a bit of olive oil and Stone House Seasoning.
- Arrange and cook: Remove the pan from the oven. Move the potatoes to one end of the baking sheet. Add the breaded chicken to the pan and arrange green beans at the other end. Return to the oven and bake for 18–25 minutes (depending on thickness), until the chicken reaches 165°F internally and the potatoes are golden and tender. For extra crispiness, broil for the last 1–2 minutes—watch carefully!
- Rest: Let the chicken rest for a few minutes before serving. Sprinkle with a little extra parmesan if desired and enjoy!
Notes
- Chicken thighs: I recommend cooking until they reach 175ºF for peak juiciness.
- Pan Size: Use a large rimmed sheet pan (or two if needed) so the ingredients aren’t overcrowded. Proper spacing helps everything brown nicely instead of steaming.
- Instant-read thermometer: I highly recommend using an instant-read thermometer to make sure your chicken reaches the appropriate internal temperature for food safety without overcooking. (affiliate link).
- Breading: The parmesan and breadcrumb breading on the chicken adds a crunchy texture while insulating the it as it cooks, making it incredibly juicy and flavorful. I love using my homemade breadcrumbs (see the How to Make Homemade Breadcrumbs box in the recipe post). You can also use your favorite store-bought.
- Gluten-free: If you require gluten-free, use gluten-free bread for making your homemade breadcrumbs or use your favorite store-bought gluten-free brand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
