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Finished sheet pan chicken dinner showing crispy potatoes and roasted green beans.
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Parmesan Crusted Chicken Sheet Pan Dinner

Crispy parmesan breadcrumb chicken breasts roasted on one sheet pan with baby potatoes and green beans. Seasoned with Stone House Seasoning and olive oil for an easy, flavorful weeknight dinner with minimal cleanup. Ready in under an hour!
Prep Time10 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Diet: Kosher
Servings: 4
Author: Robyn Stone

Equipment

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

  1. Chicken thighs: I recommend cooking until they reach 175ºF for peak juiciness.
  2. 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.
  3. 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).
  4. 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.
  5. 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

Calories: 497kcal | Carbohydrates: 68g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1440mg | Potassium: 1681mg | Fiber: 9g | Sugar: 7g | Vitamin A: 906IU | Vitamin C: 59mg | Calcium: 234mg | Iron: 5mg