Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a delicious, easy-to-make meal featuring tender chicken breasts coated with a flavorful Parmesan and breadcrumb crust, roasted alongside seasoned red potatoes and fresh green beans. Prepared all on one sheet pan, this dinner saves time on cleanup while delivering a balanced, comforting dish perfect for busy weeknights.
Ingredients
Scale
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, with optional 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 grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature helps to achieve crispy potatoes and juicy chicken.
- Prepare and Roast Potatoes: Line a sheet pan with parchment paper or lightly oil it for easy cleanup. In a medium bowl, combine the cut red potatoes, minced garlic, olive oil, Parmesan cheese, salt, and pepper. Toss well to evenly coat all the potato pieces. Spread the potatoes on one-third of the sheet pan in a single layer. Place the pan in the preheated oven and roast the potatoes for 10 to 15 minutes, depending on your preferred level of browning.
- Prepare Chicken: While the potatoes start roasting, use the same bowl to mix the chicken breasts with olive oil, minced garlic, Parmesan, breadcrumbs, cracked black pepper, and sea salt. Coat the chicken well with this mixture to create the Parmesan crust.
- Add Chicken and Green Beans to Pan: After the initial roasting of the potatoes, remove the pan from the oven and place the coated chicken breasts on the sheet pan, arranging them next to the potatoes. In the same bowl, toss the trimmed green beans with olive oil, minced garlic, Parmesan (optional), salt, and pepper. Add the green beans to the remaining space on the sheet pan.
- Bake Until Done: Return the sheet pan to the oven and bake for about 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra crispy potatoes, switch the oven to broil on high and broil for 4 to 5 minutes more, watching carefully to avoid burning.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for several minutes before serving. This allows the juices to redistribute for juicy, flavorful meat. Serve the Parmesan crusted chicken alongside the roasted potatoes and green beans for a complete meal.
Notes
- Use Italian seasoned breadcrumbs or add 1 tsp Italian seasoning to plain breadcrumbs for extra flavor.
- Adjust garlic quantities as preferred to control the level of garlic flavor.
- For evenly cooked chicken, make sure the pieces are roughly the same thickness (approximately 1 inch).
- If you want crispier vegetables, consider increasing oven temperature during the last few minutes of cooking under the broiler, but watch closely to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
