Crispy Parmesan Crusted Chicken Sheet Pan Dinner
This one-pan wonder delivers flawlessly golden-brown parmesan-crusted chicken breasts, tender-crisp green beans, and jammy, caramelized lemon wedges. It's a complete, vibrant, and deeply comforting meal that solves the 'what's for dinner?' dilemma with stunning results and minimal cleanup.
Equipment
- Large rimmed baking sheet
- Shallow dish or plate (for breading)
- Small bowl (for mayonnaise mixture)
- Meat Mallet or Rolling Pin
- instant-read thermometer
- Microplane or Zester
- Cheese grater
- Measuring cups and spoons
- Chef's knife
- Pastry brush or spoon
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
- 1 lb fresh green beans, trimmed
- 2 lemons, 1 zested and 1 cut into wedges
- 3 tablespoons extra virgin olive oil, divided
- ¼ cup mayonnaise
- ½ cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the trimmed green beans with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in an even layer, leaving space in the center for the chicken. Nestle the lemon wedges among the green beans.
- Pat the chicken breasts completely dry with paper towels. If they are uneven, pound the thicker parts to a uniform 1/2 to 3/4-inch thickness for even cooking.
- In a shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the zest of one lemon. Stir to combine.
- In a separate small bowl, mix the mayonnaise with a small pinch of salt and pepper. Brush a thin, even layer of the mayonnaise mixture over all sides of each chicken breast.
- Press each mayonnaise-coated chicken breast firmly into the Panko-Parmesan mixture, ensuring a generous and even coating on all sides. Place the crusted chicken in the center of the prepared sheet pan.
- Drizzle the tops of the chicken with the remaining 2 tablespoons of olive oil to ensure a golden, crispy crust.
- Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C). The crust should be deep golden-brown and the green beans tender-crisp.
- Remove the pan from the oven and let the chicken rest for 5 minutes. Squeeze the warm, roasted lemon wedges over the chicken and green beans just before serving.
Notes
Tips for Success:
- Do not crowd the pan. Use your largest sheet pan to allow air to circulate, which ensures everything gets crispy instead of steaming.
- Ensure chicken breasts are an even thickness for uniform cooking. Pounding them slightly is key.
- Patting the chicken dry is crucial for the crust to adhere properly. Variations & Substitutions:
- Heat: Add a pinch of red pepper flakes to the breadcrumb mixture for a gentle warmth.
- Herbs: Swap Italian seasoning for 1 teaspoon of dried rosemary or thyme for a more rustic flavor.
- Glaze: Drizzle with a high-quality balsamic glaze after baking for a sweet and tangy finish.
- Protein: Boneless, skinless chicken thighs can be used; they may require a few extra minutes of cooking time.
- Vegetables: Broccoli florets, asparagus spears, or sliced bell peppers are excellent substitutes for green beans.
- Binder: Greek yogurt or sour cream can be used in place of mayonnaise for a tangier flavor.
- Do not crowd the pan. Use your largest sheet pan to allow air to circulate, which ensures everything gets crispy instead of steaming.
- Ensure chicken breasts are an even thickness for uniform cooking. Pounding them slightly is key.
- Patting the chicken dry is crucial for the crust to adhere properly. Variations & Substitutions:
- Heat: Add a pinch of red pepper flakes to the breadcrumb mixture for a gentle warmth.
- Herbs: Swap Italian seasoning for 1 teaspoon of dried rosemary or thyme for a more rustic flavor.
- Glaze: Drizzle with a high-quality balsamic glaze after baking for a sweet and tangy finish.
- Protein: Boneless, skinless chicken thighs can be used; they may require a few extra minutes of cooking time.
- Vegetables: Broccoli florets, asparagus spears, or sliced bell peppers are excellent substitutes for green beans.
- Binder: Greek yogurt or sour cream can be used in place of mayonnaise for a tangier flavor.