Description
This Parmesan Crusted Chicken Sheet Pan Dinner offers a delicious, all-in-one meal featuring tender chicken breasts crusted with parmesan and breadcrumbs, roasted red potatoes, and fresh green beans. Everything is cooked together on a single sheet pan for easy prep and cleanup, making it a perfect weeknight dinner that’s both flavorful and convenient.
Ingredients
For the Chicken
- 1½ lb chicken breast (about 3–4 pieces), approx. 1 inch thick
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated parmesan cheese
- ⅓ cup breadcrumbs (Italian or plain; if plain, add 1 tsp Italian seasoning)
- ½ tsp cracked black pepper
- ½ – ¾ tsp sea salt
For the Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (quartered if small, cut into 6ths or 8ths if larger)
- 1–2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese
- Salt and pepper, to taste
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp parmesan cheese (optional)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the vegetables and chicken evenly.
- Prepare Potatoes: Line a sheet pan with parchment paper or spray it with cooking oil for easy cleanup. In a medium bowl, toss the red potatoes with minced garlic, olive oil, parmesan cheese, salt, and pepper. Make sure the potatoes are evenly coated. Spread the potatoes on one-third of the sheet pan and roast them in the oven for 10-15 minutes, depending on desired browning.
- Prepare Chicken and Add to Pan: While the potatoes are roasting, toss chicken breasts in the bowl with olive oil, minced garlic, parmesan, breadcrumbs, cracked pepper, and sea salt until well coated. Remove the sheet pan from the oven, add the coated chicken to another third of the pan alongside the potatoes, and return to the oven.
- Prepare Green Beans and Add: While the chicken and potatoes cook, toss the trimmed green beans with olive oil, minced garlic, parmesan (optional), salt, and pepper. Add the green beans to the remaining third of the sheet pan.
- Bake Everything Together: Bake the sheet pan meal for about 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. For extra crispy potatoes, broil on high for an additional 4-5 minutes if desired.
- Rest and Serve: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for several minutes before serving. This lets the juices redistribute and the flavors meld. Enjoy your meal!
Notes
- Using parchment paper on the sheet pan helps with easy cleanup and prevents sticking.
- The breadcrumbs can be Italian seasoned or plain with added Italian seasoning for more flavor.
- Broiling at the end adds extra crispiness to the potatoes if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Feel free to substitute green beans with another quick-roasting vegetable like asparagus or broccoli if desired.
