Sheet Pan Parmesan Chicken with Green Beans – Easy, Crispy, and Comforting

This sheet pan dinner brings together tender, juicy chicken, crisp-tender green beans, and a golden Parmesan crust that tastes like comfort with minimal effort. Everything cooks on one pan, so cleanup is easy and dinner feels relaxed. The flavors are familiar—garlic, lemon, parmesan—yet bright and fresh.

It’s the kind of meal you’ll make on a weeknight, but love enough to serve to friends. Simple steps, quick prep, and a satisfying, balanced plate every time.

What Makes This Recipe So Good

• One-pan simplicity: The chicken and green beans roast together, so there’s less mess and fewer dishes.
• Perfect texture: A blend of Parmesan and breadcrumbs gives the chicken a crisp exterior while keeping the inside moist.
• Fast and flexible: From start to finish, most kitchens can pull this off in under 45 minutes. Swap veggies or seasonings easily.
• Balanced flavors: Garlic, lemon zest, and herbs brighten the savory Parmesan coating and complement the green beans.
• Kid-friendly, adult-approved: Familiar flavors make it a repeat favorite for all ages.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds), pounded to even thickness
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon smoked paprika (optional, for color and depth)
• 3/4 cup freshly grated Parmesan cheese, divided
• 3/4 cup panko breadcrumbs (or regular breadcrumbs)
• 1 large egg
• 1 tablespoon Dijon mustard
• Zest of 1 lemon, plus lemon wedges for serving
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic paste)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Preheat and prep the pan: Heat the oven to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup or lightly oil it.
2. Pound the chicken: Place each chicken breast between two sheets of plastic wrap and pound to about 3/4-inch thickness. Even thickness helps ensure the chicken cooks evenly and stays juicy.
3. Season the green beans: Toss the green beans with 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Spread them on one side of the sheet pan in a single layer.
4. Make the Parmesan coating: In a shallow bowl, combine panko, 1/2 cup Parmesan, garlic powder, onion powder, Italian seasoning, smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Stir to mix well.
5. Make the wet mixture: In another bowl, whisk the egg, Dijon mustard, 2 tablespoons olive oil, lemon zest, and minced garlic.

   This helps the coating stick and adds flavor.

6. Coat the chicken: Pat the chicken dry. Dip each piece into the egg mixture, letting the excess drip off. Press both sides into the Parmesan breadcrumb mixture until well coated. Press firmly so the crust adheres.
7. Arrange on the pan: Place the coated chicken breasts on the other side of the sheet pan, leaving space between pieces for crisping.
8. Roast: Bake for 15 minutes.

   Then, stir the green beans and rotate the pan. Bake another 7–10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden.

9. Optional extra crisp: If you want deeper color, broil for 1–2 minutes, watching closely to prevent burning.
10. Finish and serve: Sprinkle the chicken with the remaining 1/4 cup Parmesan and chopped parsley. Serve with lemon wedges. A squeeze of lemon just before eating brightens everything.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To keep the coating crisp, reheat the chicken in a 350°F (175°C) oven or toaster oven for 8–10 minutes rather than microwaving. Green beans reheat well on the same pan.

If you plan to meal prep, store the chicken and green beans separately to prevent steam softening the crust. Add fresh lemon and parsley after reheating to revive the flavors.

Freezing is possible.

Freeze cooked chicken in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 15–20 minutes, or until hot and crispy.

Health Benefits

• Lean protein: Chicken breast provides protein for muscle repair and steady energy without excess saturated fat.
• Fiber and micronutrients: Green beans add fiber, vitamin C, vitamin K, and folate, supporting digestion and immune health.
• Calcium and flavor from Parmesan: Parmesan brings calcium and umami, so you can use less salt while keeping the dish satisfying.
• Heart-friendly fats: Olive oil adds monounsaturated fats that support heart health when used in moderation.
• Lower-carb option: Using panko keeps carbs reasonable; almond flour can reduce them further if desired.

Pitfalls to Watch Out For

• Soggy crust: Overcrowding the pan traps steam. Leave space between chicken pieces and keep green beans in a single layer.
• Uneven cooking: If the chicken thickness varies, thinner parts can dry out.

  Pound to even thickness for consistent results.

• Bland flavor: Don’t skip salt and lemon zest in the coating. Season each component so the final dish pops.
• Burning under the broiler: Parmesan browns fast. If broiling, watch closely and pull the pan the moment it turns golden.
• Wet green beans: Dry them after rinsing. Moisture prevents light charring and crisp-tender texture.

Variations You Can Try

• Gluten-free: Use gluten-free panko or crushed gluten-free cornflakes.

  Ensure Dijon is certified gluten-free.

• Low-carb: Swap panko with finely ground almond flour and add extra Parmesan for structure.
• Spicy kick: Add 1/2 teaspoon red pepper flakes to the coating or drizzle with Calabrian chili oil before serving.
• Herb-forward: Mix fresh chopped rosemary and parsley into the crumbs for a garden-fresh flavor.
• Different veggies: Try asparagus, broccoli florets, or halved baby carrots. Adjust cook time: broccoli roasts similarly; carrots need a head start of 10 minutes.
• Cheesy melt: In the last 2 minutes, top each chicken breast with a thin slice of provolone or mozzarella for extra richness.
• Citrus twist: Add a teaspoon of lemon juice to the egg mixture and finish with more zest for a zippier profile.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well and stay juicy.

Aim for similar thickness and roast 20–25 minutes, or until they reach 165°F (74°C). If they’re very small, start checking at 18 minutes.

Do I need to marinate the chicken?

Not necessary. The Dijon-egg mixture adds moisture and flavor.

If you’d like, a quick 30-minute marinade with olive oil, lemon, garlic, and salt can add depth, but pat the chicken dry before coating.

How do I keep the coating from falling off?

Pat the chicken dry, press the crumbs on firmly, and let the coated chicken rest for 5 minutes before baking. Flipping isn’t required; leaving the chicken undisturbed helps the crust set.

Can I make this dairy-free?

You can. Replace Parmesan with a dairy-free hard-style grated cheese or nutritional yeast.

The flavor will be different but still savory and satisfying.

What if I don’t have panko?

Use regular breadcrumbs, crushed cornflakes, or finely crushed crackers. Panko yields the lightest crunch, but the recipe is forgiving.

How spicy is this recipe?

It’s mild as written. To add heat, include red pepper flakes or a pinch of cayenne in the coating.

Can I prep this ahead?

You can coat the chicken up to 6 hours ahead and refrigerate it on a rack set over a sheet pan.

Bring to room temperature for 15 minutes before baking. Toss the green beans just before cooking.

What should I serve with it?

It’s a full meal on its own, but garlic mashed potatoes, a lemony couscous, or a simple side salad pair nicely. A crusty baguette is great for catching any juices.

In Conclusion

Sheet Pan Parmesan Chicken with Green Beans checks every box: fast, crunchy, juicy, and low-effort.

With one pan and a handful of pantry staples, you get a dinner that feels special without any fuss. Keep the lemon handy, don’t crowd the pan, and you’ll have a dependable recipe you’ll reach for again and again.