Crispy Parmesan Chicken Sheet Pan Meal

Crispy Parmesan Chicken Sheet Pan Meal has everything you need for a scrumptious and complete healthy dinner all on one pan.

What You’ll Love About Crispy Parmesan Chicken Sheet Pan Meal:

I will never get tired of making sheet pan meals. They are probably my favorite way to cook a meal, simply because of the ease and the combinations are endless.

Our favorites here on the site include Chicken Apple Sausage Sheet Pan Meal and Sheet Pan Hawaiian Chicken. Or maybe you’re more of a breakfast person? Check out my Sheet Pan Breakfast Quesadillas. Yum!

Crispy Parmesan Chicken Sheet Pan Meal is long over-do here and I can’t wait to have this dinner as a weekly rotation.

The chicken for this meal has the perfect cheesy crust that’s actually crunchy. I couple it with simple lemon pepper roasted potatoes and garlicky green beans. You can definitely play with other veggies and seasonings, it’s so easy to customize!

This dish has a beautiful presentation, great taste, and so darn simple. Let me show you how easy it is to make!

Simple Ingredients:

• Chicken- I like to use chicken breasts for this recipe because it’s leaner and cooks faster.
• Oil- Use olive or avocado oil for the best flavor.
• Seasonings- Dried thyme, salt-free lemon pepper seasoning, salt and pepper are flavor enhancers for the chicken and veggies.
• Panko breadcrumbs and parmesan cheese- Panko crumbs combined with parmesan cheese make the perfect outer crust on the baked chicken.
• Garlic- Fresh garlic is used to flavor the chicken coating, along with the infusing garlicky goodness on the beans.
• Veggies- Fresh green beans and baby red potatoes.

Substitutions:

How To Make Crispy Parmesan Chicken Sheet Pan Meal:

See full instructions in recipe card below

Step One. Heat oven temperature to 425℉ and line a large sheet pan with parchment paper.

Step Two. In a large bowl combine halved potatoes with oil, lemon pepper, salt and pepper. Spread out in an even layer on prepared sheet pan. Roast in the oven for 15-minutes.

Step Three. While the potatoes are roasting prepare the beans and chicken. To the same bowl used for potatoes toss the beans with oil, garlic, salt and pepper. Set aside until ready to use.

Step Four. In a shallow dish combine panko crumbs, parmesan cheese, garlic, thyme, salt, pepper, and oil. Dredge chicken pieces on both sides in breadcrumb mixture.

Step Five. Remove potatoes from the oven and arrange them in the center of the pan. Lay dredged chicken in a single row on one side of the potatoes, then place the beans on the other side of the potatoes. Place back in the oven and turn the heat up to 425℉ and roast for an additional 25-30-minutes or until chicken is cooked through and crisp. Top with fresh parsley and extra parmesan cheese if desired and serve.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Sheet Pan Chicken Caesar Salad Nachos
• Sheet Pan Ham and Eggs Potato Hash
• Greek Chicken Sheet Pan Meal
• Sheet Pan Strawberry Pancakes
• Sheet Pan Roasted Veggies and Couscous
• Sheet Pan Lemon Pepper Chicken and Potatoes

Crispy Parmesan Chicken Sheet Pan Meal

Crispy Parmesan Chicken Sheet Pan Meal has everything you need for a scrumptious and complete healthy dinner all on one pan.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 560kcal

Equipment

• 1 half sheet pan
• 1 medium mixing bowl
• 1 shallow wide bowl or plate

Ingredients

For the potatoes:

• 1 1/2 pounds baby red potatoes cut in half cut larger pieces in quarters
• 2 tbsp olive oil
• 1 1/2 tsp lemon pepper seasoning, salt free, such as Dash
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper optional if you like extra black pepper

For the beans:

• 1 pound fresh green beans, ends trimmed
• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

For the chicken:

• 3-4 medium size boneless, skinless chicken breast, about 1 1/2 pounds. I like to use a thinner chicken breast
• 1/3 cup panko breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 large garlic clove, minced
• 2 tbsp olive oil

Optional ingredients:

• fresh parsley for garnish
• more parmesan cheese to garnish

Instructions

Preheat oven to 425℉ and prepare a sheet pan with parchment paper.

• Add all the potato ingredients to a mixing bowl and combine well.

  1 1/2 pounds baby red potatoes

  1 1/2 tsp lemon pepper seasoning

  3/4 tsp kosher salt

  1/2 tsp black pepper

  2 tbsp olive oil.

  Place potatoes on prepared sheet pan in a single layer. Roast in the oven for 15-minutes.
• Meanwhile, add bean ingredients to the same bowl used for the potatoes and toss to combine. Set aside until ready to use.

  1 pound fresh green beans

  1 tbsp olive oil

  1 large garlic clove minced

  1/2 tsp kosher salt

  1/2 tsp black pepper
• Also prepare the chicken ingredients. To a shallow dish combine all ingredients minus the chicken. The breadcrumb mixture should be slightly moist and crumbly.

  1/3 cup panko crumbs

  1/3 cup grated parmesan cheese

  1 tsp dried thyme

  3/4 tsp kosher salt

  1/2 tsp black pepper

  1 large garlic clove, minced

  2 tbsp olive oil

  Dredge chicken pieces in breadcrumb mixture on both sides until well coated.
• Once potatoes have cooked for 15-minutes, remove the pan from the oven and push the potatoes to the center, creating two empty spots on either side for the chicken and beans to rest. Lay chicken on one side of the potatoes and the beans on the other side. See post for image.
• Place pan back in the oven and turn the heat up to 435℉. Bake for 25-30 minutes or until chicken is cooked through at 165° and the coating is crisp on top. Garnish with fresh parsley and parmesan cheese if desired and serve.

Notes

Tips:

 

• For extra crispy potatoes. Roast potatoes during the first cooking time for an additional 5-minutes to ensure potatoes get extra crispy.
• For softer beans. If you like your beans on the softer side, pre-boil the beans in water for 3-5 minutes. Drain and place in a bowl with ice water to stop the cooking. Remove from the water and pat dry. Proceed with the original steps.
• If you want both sides of the chicken crispy. The underside of the chicken is not as crisp as the top. To make sure both sides are crisp turn chicken half way through during the cooking time.
• Do not use foil on your sheet pan. For best results with this recipe use parchment paper or grease the pan really well with a neutral oil. Using foil with cause the parmesan cheese to stick to the foil.

 

Substitutions:

 

• Other veggies- Feel free to use other veggies you might enjoy. Asparagus, broccoli or cauliflower, red onions, carrots, zucchini, or mushrooms. Keep in mind different veggies have variable cooking times to adjust accordingly.
• Breadcrumbs- Panko crumbs are light and crisp and make the perfect coating for the chicken. You can also use regular breadcrumbs or even gluten-free.

 

Common Questions: 

 

Can I use chicken thighs for this recipe?

Yes! However chicken thighs take a bit longer to cook. You’ll want to bake them for 10-minutes before adding the beans. Make sure they are boneless and skinless for best results.

What is the best way to reheat leftovers?

Place the potatoes, chicken, and beans on a sheet pan and bake in a preheated oven set to 300℉ until just heated through. This takes about 10-15 minutes. You can also use an air fryer if you have one.

How long does parmesan chicken sheet pan meal last?

Place cooled meal in a sealed container and keep in the refrigerator for 3-4 days.

 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 560kcal | Carbohydrates: 40g | Protein: 45g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1580mg | Potassium: 1678mg | Fiber: 6g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 31mg | Calcium: 159mg | Iron: 4mg

Care To Share?

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.