If you’re craving a golden, flavor-packed meal that brings both comfort and convenience to the table, look no further than this Parmesan Crusted Chicken Sheet Pan. Juicy chicken breasts are coated with a creamy mayo-mustard mixture and crisped up beneath a savory blanket of Parmesan and panko, all roasted alongside tender potatoes and vibrant green beans. It’s a true weeknight hero: minimal cleanup, maximum flavor, and enough color to make your dinner plate pop!
Ingredients You’ll Need
The easy-to-find ingredients for this recipe are what make it such a staple. Each one plays a crucial role, adding crunch, zest, or a pop of freshness to the Parmesan Crusted Chicken Sheet Pan. This dish proves that simple ingredients can create something truly delicious!
- Chicken breasts: Opt for boneless, skinless breasts for easy coating and evenly juicy results.
- Mayonnaise: Brings moisture and helps the crust cling beautifully to the chicken.
- Dijon mustard: Adds a zippy depth and balances all the creamy elements.
- Parmesan cheese: Gives that irresistible nutty, salty crunch to the crust—freshly grated is best!
- Panko breadcrumbs: The secret behind an extra-crispy, golden-brown finish.
- Garlic powder: Enhances every bite with a gentle garlicky warmth.
- Italian seasoning: Offers a herbal, aromatic note that really ties everything together.
- Salt: Essential for seasoning throughout.
- Black pepper: Brings a subtle kick without overpowering the other flavors.
- Baby potatoes: Their tender centers and crispy exteriors are perfect alongside chicken.
- Green beans: Add freshness, color, and a delightful snap—trimmed and ready to roast.
- Olive oil: Helps with roasting and gives the veggies and potatoes gorgeous caramelization.
- Additional Parmesan (optional): A sprinkle right before serving amps up the cheesy goodness.
How to Make Parmesan Crusted Chicken Sheet Pan
Step 1: Prep the Sheet Pan and Oven
Start by preheating your oven to 425°F, then line a large sheet pan with parchment paper or foil for easy cleanup. A quick spray or a layer of parchment keeps everything from sticking, so all that golden crust stays exactly where you want it—on the chicken!
Step 2: Mix Your Coatings
Grab two small bowls: in one, stir together the mayonnaise and Dijon mustard until smooth and creamy. In the second, combine the grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. These mixes will be your secret weapons in building the ultimate crust.
Step 3: Prep the Chicken
Pat the chicken breasts dry with paper towels to help the coatings stick better. Brush each chicken breast generously on top with the mayo-mustard mix. Now, press the Parmesan mixture onto each piece, using your fingers to really pat it on and form a thick, flavorful crust.
Step 4: Toss the Veggies
Place those halved baby potatoes in a bowl with one tablespoon of olive oil, plus a little salt and pepper. Toss them to coat, then spread them on one side of your prepared sheet pan. Next, toss your trimmed green beans with the remaining olive oil, add a pinch of seasoning, and arrange them on the other side. This way, each veggie roasts up perfectly.
Step 5: Arrange and Bake
Nestle the coated chicken breasts right in the center of the pan between the veggies. Slide the sheet pan into your hot oven and let everything roast for 25 to 28 minutes. Watch as the chicken turns golden and the veggies become tender and caramelized. If you love an extra-crispy crust, pop everything under the broiler for 1 or 2 minutes at the end—just keep a close eye!
Step 6: Serve and Enjoy
Once everything is cooked through (make sure the chicken reaches 165°F in the thickest part), take the sheet pan out and let it rest for a couple of minutes. Finish with a shower of extra Parmesan if you’d like, then serve your Parmesan Crusted Chicken Sheet Pan right from the baking tray for that rustic, family-style feel!
How to Serve Parmesan Crusted Chicken Sheet Pan
Garnishes
A sprinkle of extra Parmesan and a handful of chopped fresh parsley or basil bring instant color and a fresh finish to your Parmesan Crusted Chicken Sheet Pan. For a little zing, try some lemon wedges on the side—the brightness works wonders!
Side Dishes
Although this meal truly stands on its own, you can pair it with a crisp green salad, creamy coleslaw, or a slice of rustic bread to soak up any golden juices. If you want to double down on veggies, a simple tomato-cucumber salad is especially refreshing next to the savory sheet pan flavors.
Creative Ways to Present
Plate each serving with a flourish of fresh herbs or serve the whole Parmesan Crusted Chicken Sheet Pan family-style, straight on the table for everyone to dig in. For a bistro feel, stack slices of chicken atop the potatoes, with green beans fanned alongside, and finish with a drizzle of good olive oil.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken Sheet Pan keeps beautifully in the refrigerator for up to three days. Store everything in airtight containers so the flavors stay fresh and the veggies don’t dry out.
Freezing
If you want to freeze, cool the chicken and veggies completely, then arrange them in a single layer before moving them to freezer-safe containers or heavy-duty zip-top bags. They’ll stay delicious for up to two months. Just remember, the crust is best when freshly made, but it still crisps up nicely after reheating!
Reheating
To bring that crunch back, reheat leftovers in a toaster oven or air fryer at 350°F for about 10 minutes. You can also use a conventional oven—cover with foil for the first few minutes, then uncover to crisp it up again. Microwave only if you’re in a hurry, but you’ll lose a little of that signature crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in the Parmesan Crusted Chicken Sheet Pan and tend to stay extra juicy. Just adjust the cooking time down slightly if they’re thinner.
How do I make this dish gluten-free?
Simply swap out the panko breadcrumbs for a gluten-free version. Everything else in this Parmesan Crusted Chicken Sheet Pan recipe is naturally gluten-free, so the swap is easy.
What vegetables can I substitute for green beans?
Try broccoli florets, asparagus, or even zucchini. The key is to choose veggies that cook in about the same time as the chicken for a perfect all-in-one Parmesan Crusted Chicken Sheet Pan.
Can I prep anything ahead of time?
Yes—coat the chicken and prep the veggies up to a day in advance, then keep everything refrigerated separately. When you’re ready, just assemble and bake!
What’s the best way to tell if the chicken is done?
Use a meat thermometer: the thickest part of the chicken should register 165°F. If you don’t have a thermometer, cut into the center—the juices should run clear and the meat should no longer be pink.
Final Thoughts
If you’re searching for a no-fuss, full-flavor meal, the Parmesan Crusted Chicken Sheet Pan has you covered. Every bite combines juicy, cheesy chicken with crisp veggies for an irresistible dinner that’s as easy as it is delicious. Give it a try—you’ll be looking forward to leftovers!
Print
Parmesan Crusted Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make recipe for Parmesan Crusted Chicken Sheet Pan, where tender chicken breasts are coated with a crispy Parmesan crust and baked alongside seasoned baby potatoes and green beans on a sheet pan.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¾ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Vegetables:
- 1 lb baby potatoes (halved)
- 1 lb green beans (trimmed)
- 2 tablespoons olive oil
Additional:
- Additional Parmesan for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
- Prepare the Chicken Coating: In a small bowl, mix mayonnaise and Dijon mustard. In another bowl, combine Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Chicken: Pat chicken breasts dry, then brush the tops with the mayo mixture. Press the Parmesan mixture onto each piece to form a crust.
- Prepare the Vegetables: Toss baby potatoes with 1 tablespoon olive oil, salt, and pepper, and spread on one side of the sheet pan. Toss green beans with the remaining tablespoon of olive oil, season lightly, and arrange them on the other side of the pan.
- Bake: Place the coated chicken breasts in the center of the pan. Bake for 25–28 minutes, or until the chicken is cooked through and golden brown. Broil for 1–2 minutes at the end for extra crispiness if desired.
- Serve: Serve hot with extra Parmesan sprinkled on top if desired.
Notes
- Cut larger chicken breasts in half for quicker, more even cooking.
- Substitute broccoli, asparagus, or zucchini for the green beans based on season.
- Leftovers reheat well in a toaster oven or air fryer.
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
