Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a delicious, all-in-one meal perfect for a busy weeknight. Tender chicken breasts are coated with a savory parmesan and breadcrumb crust, while crispy roasted red potatoes and garlicky green beans round out the plate. Baked together on a single sheet pan, this recipe delivers a flavorful, easy cleanup dinner in about an hour.
Ingredients
Scale
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
- ⅓ cup breadcrumbs (Italian or plain; if plain, add 1 tsp Italian seasoning)
- ½ tsp cracked pepper
- ½ – ¾ tsp sea salt
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
- Salt and pepper to taste
Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven. Set your oven to 425°F (220°C) to prepare for roasting the entire meal.
- Prepare and Start Roasting Potatoes. Line a sheet pan with parchment paper or spray with cooking oil. In a medium bowl, combine the cut red potatoes, minced garlic, olive oil, parmesan, salt, and pepper. Toss well until evenly coated. Spread the potatoes over one third of the sheet pan and place in the oven for 10-15 minutes depending on your preferred level of browning.
- Coat and Add Chicken. While the potatoes roast, use the same bowl to toss the chicken breasts with olive oil, minced garlic, parmesan, breadcrumbs, cracked pepper, and sea salt, ensuring each piece is fully coated. Remove the sheet pan from the oven and add the chicken next to the potatoes.
- Prepare and Add Green Beans. Toss the trimmed green beans in olive oil, minced garlic, optional parmesan, salt, and pepper. Add them to the remaining space on the sheet pan alongside the chicken and potatoes.
- Continue Baking. Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional Broil for Crispy Potatoes. If desired, switch the oven to broil on high and cook for an additional 4–5 minutes to crisp up the potatoes further.
- Rest and Serve. Remove the sheet pan from the oven and let everything rest for a few minutes before serving to allow the juices to redistribute and cool slightly.
Notes
- For extra flavor, you can sprinkle additional Italian seasoning into the breadcrumb mixture if using plain breadcrumbs.
- Make sure the chicken pieces are roughly the same thickness to ensure even cooking.
- Feel free to swap red potatoes with Yukon gold or fingerling potatoes if preferred.
- Green beans can be substituted with asparagus or broccoli florets for variety.
- Cooking times may vary depending on your oven; always check that chicken reaches 165°F internally.
