Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're often more forgiving than breasts when it comes to cooking time and typically stay juicier. Adjust cooking time slightly as needed - thighs may take a bit longer to reach 165°F, especially if they're larger.

My family doesn't like green beans. What vegetables can I substitute?

You've got plenty of options! Broccoli florets, asparagus, zucchini slices, or cherry tomatoes all work nicely. Just remember that different vegetables have different cooking times. Hardier vegetables like broccoli can go in with the chicken, while quick-cooking options like cherry tomatoes should only be added for the last 10-15 minutes.

Can I make this dish gluten-free?

Definitely! Simply use gluten-free breadcrumbs for the chicken coating. Double-check your parmesan cheese to ensure it doesn't contain anti-caking agents that might contain gluten. Everything else in the recipe is naturally gluten-free.

How can I tell when the chicken is done without cutting into it?

A meat thermometer is your best friend here! Insert it into the thickest part of the chicken breast - when it reads 165°F, your chicken is perfectly cooked. Without a thermometer, look for firm, opaque meat with clear (not pink) juices when pierced with a fork. Remember that cooking times vary based on the thickness of your chicken breasts.

Parmesan Crusted Chicken Sheet Pan Dinner Recipe

Name: Parmesan Crusted Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 lb chicken breast (3-4 pieces, approx. 1 inch thick); 2 tablespoons olive oil; 2 garlic cloves, minced; 1/3 cup grated Parmesan; 1/3 cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if using plain breadcrumbs); 1/2 teaspoon cracked pepper; 1/2 – 3/4 teaspoon sea salt; 2 lb red potatoes, cut into bite-sized pieces (small: quartered; larger potatoes: cut into 6ths or 8ths); 1-2 garlic cloves, minced; 2 tablespoons olive oil; 2 tablespoons grated Parmesan; Salt and pepper to taste; 1 lb fresh green beans, ends trimmed; 1 tablespoon olive oil; 1 garlic clove, minced; 1 tablespoon grated Parmesan (optional); Salt and pepper to taste

Description

This Parmesan Crusted Chicken Sheet Pan Dinner is a one-pan meal that’s delicious, easy to prepare, and perfect for a busy weeknight. Juicy, tender chicken breasts with a golden Parmesan crust are served alongside perfectly seasoned potatoes and green beans. Simply flavorful, this wholesome meal will quickly become a household favorite for all ages.

Ingredients

Units Scale

For the Chicken:

1 1/2 lb chicken breast (3-4 pieces, approx. 1 inch thick)
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup grated Parmesan
1/3 cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if using plain breadcrumbs)
1/2 teaspoon cracked pepper
1/2 – 3/4 teaspoon sea salt

For the Potatoes:

2 lb red potatoes, cut into bite-sized pieces (small: quartered; larger potatoes: cut into 6ths or 8ths)
1–2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons grated Parmesan
Salt and pepper to taste

For the Green Beans:

1 lb fresh green beans, ends trimmed
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon grated Parmesan (optional)
Salt and pepper to taste

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Instructions

Preheat the oven
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easier cleaning, or spray it with cooking oil.
Prepare the potatoes
In a medium bowl, combine the red potatoes with garlic, olive oil, Parmesan, salt, and pepper. Toss to coat evenly. Spread the potatoes over one-third of the prepared sheet pan and place in the oven. Roast for 10-15 minutes. For extra browning, go with 15 minutes.
Coat the chicken
While the potatoes cook, toss the chicken breasts with olive oil, garlic, grated Parmesan, breadcrumbs, salt, and pepper. Ensure the chicken pieces are evenly coated.
Add chicken and green beans
Remove the pan from the oven. Move the potatoes to one side and add the prepared chicken. Toss the green beans with olive oil, garlic, salt, and pepper in the same bowl, then spread them on the remaining third of the sheet pan. Add a sprinkle of Parmesan over the green beans if desired.
Bake everything
Return the pan to the oven and bake for 25 minutes, or until the chicken’s internal temperature reaches 165°F. Optionally, broil on high for the last 4-5 minutes for crispier potatoes.
Serve and enjoy
Remove the sheet pan from the oven and let everything cool for a few minutes. Serve the Parmesan Crusted Chicken, crispy potatoes, and green beans warm. Enjoy!

Notes

Chicken thickness: Cooking time can vary based on the size and thickness of the chicken breasts. Thicker cuts may require a few additional minutes to fully cook.
Salt and seasoning: Taste preferences can vary. Start with a modest amount of salt and pepper for the chicken and adjust after cooking if needed.
For crispier chicken bottoms: Using a raised oven rack on the sheet pan allows moisture to drip below for a crunchier finish.
Add extra flavor: Feel free to experiment by adding your favorite dried herbs, like Italian seasoning or oregano, to enhance the dish. About 1/2 to 1 teaspoon works well.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 5g
Sodium: 850mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 35g
Cholesterol: 80mg