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5 from 4 votes

Easy Sheet Pan Crispy Parmesan Garlic Chicken with Veggies ( Video!)

Boneless chicken breasts coated in garlic, parmesan cheese and breadcrumbs, and cooked with vegetables on a sheet pan for a simple and healthy option for dinner
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings
Calories: 382kcal
Author: Cindy



  • 4 chicken breasts skinless, boneless
  • 1 egg
  • 2 tbsp lemon juice
  • 2 tsp garlic powder
  • 2 tsp fresh parsley chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • salt and pepper to taste


  • 1 lb small potatoes halved or quartered
  • 1/3 cup olive oil
  • 2 tsp garlic minced
  • salt and pepper to taste
  • 1 lb green beans trimmed


  • Preheat oven to 400F degrees. Set aside a medium-large nonstick baking sheet.
  • In a medium bowl, whisk together egg, lemon juice, garlic, parsley, salt and pepper. In another medium bowl, combine breadcrumbs and parmesan.
  • Dip a chicken breast into the egg mixture, then dredge in the breadcrumb mixture coating evenly. Set in middle of baking sheet and repeat for remaining chicken pieces.
  • Chop potatoes and spread around chicken. Drizzle with oil and sprinkle with chopped garlic, salt and pepper. Bake for 10 minutes in the upper half of the oven.
  • While baking, trim the green beans and cut to desired length. Add to the sheet pan and bake 15 minutes until chicken is browned and vegetables are tender. Serve and enjoy!


Calories: 382kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 396mg | Potassium: 538mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 44.6mg | Calcium: 160mg | Iron: 2mg