Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, chicken thighs work perfectly in this Parmesan Crusted Chicken Sheet Pan Dinner. They may take a little longer to cook than chicken breasts, so be sure to check the internal temperature reaches 165°F (74°C). The thighs will also add a bit more juiciness to the dish!

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs. You can find them in most grocery stores or make your own by using gluten-free bread. The rest of the ingredients are naturally gluten-free, so you’ll have a delicious, allergen-friendly meal.

Can I make this dish in advance for meal prep?

Yes! This Parmesan Crusted Chicken Sheet Pan Dinner is perfect for meal prep. You can prepare all the ingredients ahead of time, and store them in airtight containers in the fridge for up to 3-4 days. To reheat, simply pop everything back into the oven or air fryer for a few minutes to get that crispy texture back.

Parmesan Crusted Chicken Sheet Pan Dinner

Description

Parmesan Crusted Chicken Sheet Pan Dinner is a simple, one-pan meal that’s full of flavor. It features juicy chicken breasts coated in a crispy Parmesan crust, accompanied by garlic-roasted potatoes and tender green beans. Perfect for easy weeknight dinners or meal prepping, this dish is both hearty and healthy, with minimal cleanup required.

Ingredients

Scale

3–4 chicken breasts (1 1/2 lbs)
2 tbsp olive oil
2 garlic cloves, minced
1/3 cup grated Parmesan cheese
1/3 cup breadcrumbs (Italian or plain)
1/2 tsp cracked pepper
1/2 – 3/4 tsp sea salt
2 lbs red potatoes, cut into bite-sized pieces
2 tbsp olive oil
1–2 garlic cloves, minced
2 tbsp grated Parmesan cheese (for potatoes)
1 lb fresh green beans, ends trimmed
1 tbsp olive oil
1 garlic clove, minced
1 tbsp Parmesan cheese (optional for green beans)
Salt and pepper to taste

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Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
In a medium bowl, toss the quartered red potatoes with olive oil, minced garlic, Parmesan cheese, salt, and pepper. Spread them evenly on one-third of the sheet pan.
Place the sheet pan in the oven and bake for 10-15 minutes to give the potatoes a head start.
While the potatoes are cooking, toss the chicken breasts with olive oil, minced garlic, breadcrumbs, Parmesan cheese, salt, and pepper. Coat the chicken thoroughly.
After the potatoes have baked for about 15 minutes, remove the sheet pan and shift the potatoes to one side. Place the seasoned chicken breasts on the empty section of the pan.
In a bowl, toss the green beans with olive oil, garlic, salt, and pepper. Add the green beans to the remaining third of the sheet pan.
Return the sheet pan to the oven and bake for another 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For crispy potatoes, broil on high for the last 3-4 minutes.
Remove from the oven, let the chicken rest for 5 minutes, and serve. Enjoy!

Notes

If your chicken breasts are particularly thick, pound them to an even thickness to ensure even cooking.
For extra crispy potatoes, broil them for the last few minutes of baking.
Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.
To reheat, use an air fryer or bake at 350°F (175°C) for 4-5 minutes for best results.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 626
Sugar: 7g
Sodium: 768mg
Fat: 26g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 53g
Fiber: 7g
Protein: 48g
Cholesterol: 118mg