Baked Parmesan Crusted Chicken
Baked parmesan crusted chicken comes out of the oven with a golden, crunchy coating and juicy, tender meat inside. It is a one-pan sheet pan meal that works perfectly for weeknight dinners, meal prep, or a family dinner that feels a little more special. If you want a satisfying chicken dinner with crispy texture and big garlic-parmesan flavor, keep reading.
Why This Baked Parmesan Crusted Chicken Recipe Works
This is not just chicken with cheese on top. The parmesan and breadcrumb coating forms a real crust that goes golden and crispy in the oven, without any frying required. What makes this version different is that it is a complete sheet pan meal with red potatoes and fresh green beans all cooked together, so you get a full dinner on one pan with minimal cleanup.
I coat the chicken in extra virgin olive oil and press it directly into the parmesan-breadcrumb mixture so the crust adheres on both sides. That step makes all the difference between a coating that stays on and one that falls off. The garlic goes into both the chicken coating and the vegetables, so every component on the pan is seasoned and full of flavor.
If you love easy chicken dinners, you will also want to try my Chicken Pinwheels, Garlic and Herb Chicken, and Prosciutto Wrapped Chicken.
Recipe Summary
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 30 – 40 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, garlicky, cheesy, crispy
- 🍚 Best Served With: Roasted potatoes, green beans, salads, pasta
- 🧊 Make Ahead?: Yes, the breaded chicken can be prepped up to 24 hours in advance and stored in the fridge until ready to bake.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Thin sliced chicken breast – Using thin sliced chicken breast means the coating cooks at the same rate as the meat, so you get crispy outside and juicy inside every time. You can also buy regular chicken breasts and pound them thin yourself.
- Extra virgin olive oil – The olive oil is what helps the parmesan-breadcrumb coating stick to the chicken and browns it nicely in the oven. Avocado oil works as a substitute.
- Garlic, minced – Fresh minced garlic is divided between the chicken coating and the vegetables, which seasons the entire pan. Garlic powder can work in a pinch, but fresh garlic gives you much better flavor here.
- Grated parmesan cheese – Use grated parmesan, not shredded. Grated parmesan sticks to the chicken and forms a proper crust. Shredded parmesan tends to fall off during baking.
- Breadcrumbs – Regular breadcrumbs are used here to bulk up the crust and add crunch. Panko breadcrumbs can be substituted for an even crispier coating.
- Salt and pepper – Divided between the chicken and vegetables, so everything in the pan is well seasoned. Adjust to taste.
- Red potatoes – Cut into 1-inch cubes so they roast evenly. You can substitute Yukon Gold or baby potatoes, just keep them cut to a similar size.
- Fresh green beans – Trim the ends before tossing with oil and garlic. Frozen green beans can be used, but add them in the last 10 minutes since they release extra moisture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make This Sheet Pan Parmesan Crusted Chicken
Before you start, in a large bowl, toss together the potatoes, olive oil, garlic, salt, and pepper. Line a large baking sheet with foil and spray with nonstick spray. Add the potatoes to one end and bake at 400 degrees Fahrenheit for about 15 minutes.
Step 1: Prepare the chicken. Coat each piece of chicken breast with about 2 tablespoons olive oil.
Step 2: Coat the chicken. Press it firmly into the breadcrumb mixture in a shallow baking dish that is combined with grated parmesan, breadcrumbs, minced garlic, salt, and pepper.
Step 3: Continue coating. Flip the chicken to coat both sides of the chicken breast.
Step 4: Season the green beans and Cook. In a medium bowl, toss the green beans in olive oil, garlic, salt, and pepper. Sprinkle the remaining grated parmesan over the entire pan. Bake again for about 20 to 25 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Tips for Success
- Line your pan with foil: This makes cleanup so much easier and prevents the parmesan from burning onto the pan.
- Use grated parmesan, not shredded: Grated parmesan adheres to the chicken and forms a proper crust. It also distributes more evenly when sprinkled over the full pan at the end.
- Cut the potatoes to the same size: Uniform 1-inch cubes mean everything roasts at the same rate. Uneven cuts lead to some pieces being underdone while others are overdone.
Serving Suggestions
- Serve this chicken with Cauliflower Parmesan Soup for a cozy meal that’s still light enough for any night of the week. The creamy soup balances the crispy chicken really well.
- Add Cabbage and Carrot Salad for a fresh, crunchy side. The crisp vegetables add a nice contrast to the roasted chicken and potatoes.
- Finish dinner with No Bake Mini Cheesecakes when you want something sweet without making another trip to the oven. The individual portions make dessert easy.
- Pair it with Air Fryer Zucchini Parmesan if you’re feeding a bigger group or want an extra vegetable. The parmesan flavors tie both dishes together nicely.
- Round out the week by making Prosciutto-Wrapped Chicken for another simple chicken dinner that keeps things interesting without adding much extra work.
Common Mistakes to Avoid When Making Sheet Pan Parmesan Crusted Chicken
- Using shredded parmesan instead of grated: Shredded parmesan does not stick to the chicken the same way. Grated parmesan forms a tighter crust that stays on through baking.
- Skipping the potato head start: The potatoes need about 15 minutes in the oven before the chicken and green beans go in. If you add everything at once, the potatoes will be undercooked while the chicken is done.
- Not pressing the coating firmly onto the chicken: Gently pressing the chicken into the breadcrumb mixture on both sides is what makes the crust adhere. If you just dip and lay it down, you will get thin, patchy coverage.
- Crowding the pan: If the chicken, potatoes, and green beans are piled on top of each other, things will steam instead of roast. Give everything space on the pan so it can get color and crisp up properly.
- Using whole thick chicken breasts: Thick chicken breasts take much longer to cook through, which means the parmesan crust will overbrown before the meat is done. Thin sliced chicken breast is the right call here.
Recipe FAQs
Yes. Use boneless, skinless chicken thighs and pound them to an even thickness. They may take a few extra minutes to cook through, so check with a thermometer and make sure the internal temperature reaches 165 degrees Fahrenheit.
Yes. Substitute the regular breadcrumbs with gluten free breadcrumbs or crushed gluten free crackers. The texture will be slightly different but the crust will still hold up well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in the oven at 350 degrees Fahrenheit for about 10 minutes until heated through. This helps the crust stay crispy rather than getting soggy in the microwave. You can also reheat in an air fryer at 350 degrees Fahrenheit for 4 to 5 minutes.
More Dinner Recipes
Baked Parmesan Crusted Chicken
Equipment
- large baking sheet
- Aluminum foil
- Medium mixing bowl
- Shallow baking dish
- Measuring spoons
- Instant-read meat thermometer
Ingredients
- 1 ½ pounds chicken breast thin sliced
- 3 tablespoons extra virgin olive oil divided
- 5 cloves garlic minced, divided
- ½ cup grated parmesan cheese divided
- ¼ cup breadcrumbs
- 1 ½ teaspoons salt divided
- 1 ½ teaspoons pepper divided
- 1 pounds red potatoes cut into 1-inch cubes
- 1 pound fresh green beans ends trimmed
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil and spray with nonstick spray. Set aside.
- In a large bowl, toss together the potatoes, 2 tablespoons olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the potatoes to one end of the prepared baking sheet and bake for about 15 minutes.
- While the potatoes bake, prepare the chicken and green beans. In a shallow baking dish, stir together 1/2 cup grated parmesan, 1/2 cup breadcrumbs, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Coat each piece of chicken breast with about 2 tablespoons olive oil, then press it firmly into the breadcrumb mixture on both sides. Set aside and repeat for each piece.
- In a medium bowl, toss the green beans with 1 tablespoon olive oil, 1 clove minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- After the potatoes have cooked for 15 minutes, remove the pan from the oven. Add the coated chicken and seasoned green beans to the pan. Sprinkle the remaining grated parmesan over the entire pan.
- Return the pan to the oven and bake for another 20 to 25 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Notes
- Let the chicken rest for 5 minutes before slicing.
- Cut the potatoes into evenly sized cubes for consistent cooking.
- Rotate the baking sheet halfway through cooking if your oven has hot spots.
- Spray the foil with nonstick spray to help prevent sticking.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
