Sheet pan Parmesan chicken and vegetables is a full dinner on one pan: juicy chicken breasts in a garlicky Parmesan and breadcrumb coating, roasted next to crisp-edged red potatoes and tender green beans. It is a weeknight meal with one bowl, one pan and very little cleanup.
How to make sheet pan Parmesan chicken and vegetables: Toss red potatoes with garlic, olive oil and Parmesan and roast at 425°F for 10–15 minutes. Coat chicken breasts with olive oil, garlic, Parmesan and breadcrumbs and add them to the pan, then add green beans tossed in oil and garlic. Roast about 25 minutes more, until the chicken reaches 165°F.
Why You’ll Love It
- One pan, one bowl. The same bowl is used to toss each part in turn.
- Protein, starch and a green vegetable. Nothing else to cook.
- Everything finishes together. The potatoes get a head start so nothing is underdone.
- Parmesan on everything. It goes on the potatoes, the chicken and, if you like, the beans.
Ingredient Notes
Red potatoes. Two pounds, cut into bite-sized pieces. Quarter the small ones and cut larger ones into sixths or eighths.
Chicken breasts. One and a half pounds, about 3–4 pieces, each approximately 1 inch thick.
Green beans. One pound, fresh, with the ends trimmed.
Parmesan cheese. Grated: 2 tablespoons for the potatoes, 1/3 cup for the chicken and an optional tablespoon for the green beans.
Breadcrumbs. A 1/3 cup, Italian or plain. If you use plain, add 1 teaspoon of Italian seasoning.
Olive oil and garlic. Each part gets its own share. Have 5 tablespoons of oil and 4 to 5 cloves of garlic ready in all.
Ingredients
For the potatoes
- 2 pounds red potatoes, cut into bite-sized pieces
- 1–2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese, grated
- Salt and black pepper, to taste
For the chicken
- 1 1/2 pounds chicken breasts (about 3–4 pieces, approximately 1 inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/3 cup Parmesan cheese, grated
- 1/3 cup breadcrumbs, Italian or plain
- 1/2 teaspoon cracked black pepper
- 1/2–3/4 teaspoon sea salt
For the green beans
- 1 pound green beans, fresh, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon Parmesan cheese, optional
- Salt and black pepper, to taste
How to Make Sheet Pan Parmesan Chicken and Vegetables
1. Heat the oven. Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleaning, or spray it with cooking oil.
2. Start the potatoes. In a medium bowl, toss the potatoes with their garlic, olive oil, Parmesan, salt and pepper until evenly coated. Spread them over one-third of the pan. Roast for about 10–15 minutes. Use the longer time if you like them more browned.
3. Coat the chicken. While the potatoes roast, use the same bowl to toss the chicken with its olive oil, garlic, Parmesan, breadcrumbs, pepper and sea salt until well coated.
4. Add the chicken and green beans. Remove the pan, add the chicken and return it to the oven while you toss the green beans with their olive oil, garlic, optional Parmesan, salt and pepper. Add the green beans to the pan.
5. Finish roasting. Bake for about 25 minutes, or until a food thermometer inserted into the chicken reads 165°F. Remove the pan and let the food cool for several minutes before serving.
When Does Each Thing Go on the Pan?
Potatoes, chicken and green beans do not cook at the same speed, so they do not go in at the same time. The pan is loaded in three stages.
| Order | What goes on | Timing |
|---|---|---|
| First | Potatoes, on one-third of the pan | Roast alone for 10–15 minutes |
| Second | Coated chicken | Goes on when the potatoes come out for the first time |
| Third | Green beans | Tossed while the chicken starts, then added to the pan |
| Finish | Everything together | About 25 minutes, until the chicken is 165°F |
The potatoes need the longest, which is why they start alone. The green beans need the least, which is why they go on last.
The clock is only a guide for the end. The chicken decides when dinner is done. Push a food thermometer into the thickest part of the largest breast and look for 165°F.
Tips for Success
How do I know the chicken is done?
A food thermometer in the thickest part reads 165°F. That takes about 25 minutes for breasts that are about 1 inch thick.
Can I use a different potato?
Yes. Russet or Yukon Gold potatoes cut into 1 to 1 1/2-inch pieces can be used, or red potatoes simply cut in half.
How should I cut the red potatoes?
Into bite-sized pieces of about the same size: quarters for small potatoes and sixths or eighths for larger ones.
What if I only have plain breadcrumbs?
Add 1 teaspoon of Italian seasoning to them.
Are these panko-crusted?
No. This recipe uses regular Italian or plain breadcrumbs mixed with Parmesan.
How Long Does It Take?
About 55 minutes: 15 minutes of prep and about 40 minutes of roasting, split between the potato head start and the final 25 minutes. Give the pan several minutes to cool before you serve. The recipe makes 4 servings.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and to use them within 3–4 days. Reheat leftovers to 165°F.
What to Serve With It
For more Parmesan chicken, try Longhorn Parmesan crusted chicken or Italian Parmesan chicken skewers. For other chicken dinners from the oven, there is the chicken broccoli Alfredo pasta bake and Ritz cracker chicken casserole. And on nights with no time at all, make 4-ingredient slow cooker chicken or 4-ingredient French onion chicken.
Frequently Asked Questions
When should the potatoes, chicken and green beans go onto the pan?
Potatoes first, for 10–15 minutes. Then the chicken, then the green beans. Everything roasts together for about 25 minutes more.
How do I know the chicken is done?
It reads 165°F on a food thermometer.
Can I use a different potato?
Yes. Russet or Yukon Gold potatoes work, cut into 1 to 1 1/2-inch pieces.
How many does this serve?
Four.
Final Notes
I toss the green beans while the chicken is already back in the oven, so the pan is only out twice. If you make it, leave a comment to tell me how it turned out or ask a question.
Sheet Pan Parmesan Chicken and Vegetables
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Ingredients
- 2 pounds red potatoes cut into bite-sized pieces; quarter small potatoes and cut larger ones into sixths or eighths
- 1–2 cloves garlic minced, for the potatoes
- 2 tablespoons olive oil for the potatoes
- 2 tablespoons Parmesan cheese grated, for the potatoes
- salt and black pepper to taste, for the potatoes
- 1 1/2 pounds chicken breasts about 3–4 pieces, approximately 1 inch thick
- 2 tablespoons olive oil for the chicken
- 2 cloves garlic minced, for the chicken
- 1/3 cup Parmesan cheese grated, for the chicken
- 1/3 cup breadcrumbs Italian or plain; add 1 teaspoon Italian seasoning if using plain breadcrumbs
- 1/2 teaspoon cracked black pepper for the chicken
- 1/2–3/4 teaspoon sea salt for the chicken
- 1 pound green beans fresh; ends trimmed
- 1 tablespoon olive oil for the green beans
- 1 clove garlic minced, for the green beans
- 1 tablespoon Parmesan cheese optional, for the green beans
- salt and black pepper to taste, for the green beans
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleaning, or spray it with cooking oil.
- In a medium bowl, toss the potatoes with their garlic, olive oil, Parmesan, salt and pepper until evenly coated. Spread them over one-third of the pan. Roast for about 10–15 minutes. Use the longer time if you like them more browned.
- While the potatoes roast, use the same bowl to toss the chicken with its olive oil, garlic, Parmesan, breadcrumbs, pepper and sea salt until well coated.
- Remove the pan, add the chicken and return it to the oven while you toss the green beans with their olive oil, garlic, optional Parmesan, salt and pepper. Add the green beans to the pan.
- Bake for about 25 minutes, or until a food thermometer inserted into the chicken reads 165°F. Remove the pan and let the food cool for several minutes before serving.
Notes
Nutrition
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