Parmesan Sheet Pan Chicken

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Parmesan sheet pan chicken is a wonderful one pan meal baked right in the oven. It’s easy enough for anyone to make and a quick recipe that’s perfect for the weeknights. Juicy, parmesan crusted chicken paired with crispy baby potatoes and your choice of string beans or asparagus!

Recipe Highlights

• How does it taste: Parmesan sheet pan chicken gives you all the flavors of parmesan crusted recipes with ease. The breading makes the chicken have a crispy bite with a juicy center. Crispy potatoes coated in parmesan and your choice of greens tossed in parmesan as well. Parmesan is apart of every inch of this sheet pan chicken dinner.
• Skill level: A super beginner recipe. Sheet pan dinners are very easy and meant to have very little clean-up.
• Process: You’re going to cook the potatoes first because they need the most time in the oven. Then, you’ll add the greens in the pan with the chicken. Coat the chicken in the breadcrumb mixture then bake.

Ingredient tips

• Chicken: You’ll get enough chicken breast on the pan for a family. But, the recipe can also be swapped for chicken thighs. Chicken legs or wings won’t work very well for parmesan sheet pan chicken due to their shape. The breadcrumbs can stick but they won’t be best served on those cuts.
• Green: Asparagus or green beans for this recipe. Whichever you desire works but I recommend using fresh with whichever you choose. For ease, the recipe will feature asparagus in the directions and nutrition info.
• Potatoes: Halved baby potatoes are used in the recipe. A creamier potato is best like Yukon gold, fingerling or red potatoes for the recipe.
• Parmesan: The fresher the parmesan the better. Grate or shave your own and it’ll work well for the recipe. But for ease, pre-shredded or grated will work just fine and give you tasty results.
• Breadcrumbs: Any breadcrumbs will work but seasoned will give you some parsley and garlic notes in the recipe.

Chef tip’s

• You’ll want thinner chicken breast but do not buy thin chicken breast. Buy the normal size then trim them down to about 1 inch thicken chicken breast. You want the chicken breast to cook before the other ingredients start to burn. Yet, you don’t want them to cook so fast they dry out.
• Lining the sheet pan with parchment paper is great for fast clean-up. But, to get the caramelization of the potatoes the parchment paper can slow that down. I like to skip the parchment paper when roasting potatoes and used a well oiled non-stick sheet pan.
• Adding the breadcrumbs to both sides of the chicken is a waste in my opinion because the bottom side will just become soggy. The sheet pan doesn’t generate the heat the stove top does so the water in the chicken will release and not evaporate fast enough. This is why in the directions on the top side has the breadcrumbs.

How To Make Parmesan Sheet Pan Chicken

1. Preheat the oven while you prep the potatoes.
2. Bake the potatoes first for 15 minutes. In the meantime, prep the chicken and asparagus.
3. After the 15 minutes, remove the sheet pan then add in the chicken and asparagus. Top the chicken with the breadcrumb and parmesan mixture.
4. Place the pan back in the oven and bake for 20-25 minutes.
5. Remove the pan then coat the potatoes and asparagus with a fresh coating of grated parmesan. When cooled, serve and enjoy.

Storing

The parmesan sheet pan chicken will keep up to 3-4 days the stored in a container with a lid on it.

You can easily freeze the recipe if needed as well. Be sure to thaw it first before reheating. Reheating in the oven or the air fryer is perfect for parmesan sheet pan chicken.

Parmesan recipes to try next

• Chicken Parmesan Sliders
• Garlic Parmesan Butter Swim Biscuits
• Parmesan Smashed Potatoes
• Air Fryer Parmesan Crusted Chicken
• Garlic Parmesan Wings
• Garlic Parmesan Roasted Carrots

Sheet pan dinners to try next

• Hawaiian Sheet Pan Chicken
• Sheet Pan Sausage Peppers & Onion
• Lemon & Herb Sheet Pan Chicken Thighs
• Sheet Pan Mexican Potatoes
• Sheet Pan Steak Fajitas

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