Parmesan Crusted Chicken Sheet Pan Dinner is an easy weeknight hero that smells like warm garlic and lemon as it bakes. This recipe gives you crispy, golden chicken and roasted veggies on one pan for less fuss and less cleanup. If you love simple sheet-pan meals, you might also enjoy the bright flavors in this sheet-pan balsamic glazed chicken & veggies, which shares the same hands-off comfort.
Why Make This Recipe
- Quick & easy: one pan, about 35–40 minutes from preheat to table.
- Family friendly: mild, crunchy chicken kids and grown-ups both like.
- Budget-friendly: simple staples — chicken, Parmesan, potatoes — that won’t break the bank.
- Low cleanup: one sheet pan and a spatula.
This recipe stands out for its crunchy Parmesan crust that locks in chicken juices and gives a nutty, toasty aroma. It brings the cozy comfort of home cooking — the warm smell of roasted garlic and herbs, and the satisfying crunch when you bite into the crust. It feels like a small, comforting celebration on a busy weeknight. Also try a sweet finish with a quick tray dessert like chaos cake sheet pan brownies.
Ingredients
For the chicken and topping:
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup freshly grated Parmesan cheese (not pre-shredded)
- 1/2 cup plain breadcrumbs (or panko for extra crunch)
- 1 tsp garlic powder or 1 clove garlic, minced
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1/2 tsp salt and 1/4 tsp black pepper
- 2 tbsp olive oil (for the topping)
- 1 lemon (zest and wedges for serving)
For the vegetables:
- 1 pound baby potatoes, halved (or small Yukon golds)
- 8 oz green beans, trimmed (or asparagus)
- 2 tbsp olive oil
- Salt and pepper to taste
Notes:
- Use freshly grated Parmesan for the best melt and flavor.
- If you use frozen veggies, thaw and pat dry first.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with foil and lightly grease it. (High heat helps the crust brown and the veggies roast well.)
- Pat the chicken dry with paper towels. Dry chicken helps the crust stick and crisp.
- In a shallow bowl, mix the Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper. Stir in 2 tablespoons olive oil until the mix holds together a bit. (The oil helps the crumbs brown and form a crust.)
- Press each chicken breast into the Parmesan mixture, coating both sides firmly. Place the coated breasts on one side of the prepared sheet pan.
- Toss the halved potatoes in 1 tbsp olive oil, salt, and pepper. Spread them in a single layer on the other side of the pan. Add the green beans or asparagus after the potatoes have roasted 10–12 minutes (so they don’t overcook).
- Roast the pan in the oven for 18–22 minutes. If your chicken breasts are thick, add a few minutes. The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part. (Checking the temperature prevents drying out the chicken.)
- If the crust needs more color, broil 1–2 minutes — watch it closely so it doesn’t burn.
- Let the chicken rest 5 minutes before slicing. Squeeze lemon over the chicken and vegetables for brightness. (Resting keeps the juices inside the meat.)
How to Serve Parmesan Crusted Chicken Sheet Pan Dinner:
- Place a chicken breast over a bed of roasted potatoes and beans, garnish with lemon wedges and extra grated Parmesan.
- Serve with a simple mixed green salad and a drizzle of olive oil for a lighter meal.
- Offer warm crusty bread to soak up any pan juices and enjoy the toasty, garlicky aroma.
How to Store Parmesan Crusted Chicken Sheet Pan Dinner:
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Separate chicken and veggies into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 375°F (190°C) oven for 10–15 minutes to keep the crust crisp. For faster reheating, microwave briefly then crisp in a hot skillet for 1–2 minutes.
Tips to Make Parmesan Crusted Chicken Sheet Pan Dinner:
- Use even-sized chicken breasts or pound thicker ones to match for even cooking.
- Freshly grate Parmesan for the best texture and melt.
- Don’t crowd the pan — give veggies room to roast and brown.
- If crumbs fall off during cooking, press the crust on more firmly next time or use a light egg wash to help it stick.
Variation (if any)
- Gluten-free: swap breadcrumbs for gluten-free panko or finely ground almonds.
- Vegetarian: substitute thick cauliflower steaks or halloumi slices for the chicken and follow the same crusting and roast method.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and reduce cooking time slightly. Thighs stay juicy but check for an internal temp of 165°F (74°C).
Can I make this ahead and bake later?
You can coat the chicken and prep the veggies, then refrigerate covered for up to 24 hours. Bring to room temperature for 15 minutes before roasting and add a couple extra minutes to cook time.
How can I make the crust extra crunchy?
Use panko breadcrumbs and broil for 1–2 minutes at the end. Brushing a tiny bit of melted butter or olive oil on the crust before baking helps too.
Conclusion
This Parmesan Crusted Chicken Sheet Pan Dinner brings warmth and simple joy to the table. The golden, nutty crust and roasted vegetables make each bite satisfying and homey. It’s a perfect dish for busy nights when you want comfort food without fuss, and it leaves you with that cozy, garlic-and-lemon aroma in the kitchen. If you’d like more inspiration or a similar recipe, check the full post at Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest. Please leave a comment and a star rating if you try this — and share it on Pinterest or Facebook so others can find a new weeknight favorite. What twist did you try? Let us know below!
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Parmesan Crusted Chicken Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free Option Available
Description
A delicious and easy weeknight meal featuring crispy, golden Parmesan crusted chicken and roasted vegetables, all made on one sheet pan for minimal fuss and cleanup.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup plain breadcrumbs or panko
- 1 tsp garlic powder or 1 clove garlic, minced
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for the topping)
- 1 lemon (zest and wedges for serving)
- 1 pound baby potatoes, halved
- 8 oz green beans, trimmed
- 2 tbsp olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with foil, lightly greasing it.
- Pat the chicken dry with paper towels to ensure the crust adheres well.
- In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper. Stir in 2 tablespoons olive oil until the mixture holds together.
- Press each chicken breast into the mixture, coating both sides, then place them on one side of the prepared sheet pan.
- Toss halved potatoes in 1 tablespoon olive oil, salt, and pepper, then spread them on the other side of the pan.
- Roast the pan in the oven for 18–22 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- If necessary, broil for 1–2 minutes for more color on the crust, watching closely.
- Let the chicken rest for 5 minutes, then squeeze lemon over the chicken and vegetables before serving.
Notes
Use freshly grated Parmesan for the best melt and flavor. If using frozen veggies, thaw and pat dry first.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg