Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and easy one-pan meal featuring juicy chicken breasts coated with a crispy parmesan and breadcrumb crust, accompanied by perfectly roasted garlic parmesan potatoes and tender green beans. Ready in just one hour, this meal is perfect for busy weeknights and offers a balanced combination of protein and vegetables with a savory, cheesy twist.
Ingredients
Scale
Chicken
- 1½ lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- â…“ cup grated parmesan cheese
- â…“ cup breadcrumbs (Italian or plain, with 1 tsp Italian seasoning if plain)
- ½ tsp cracked black pepper
- ½ – ¾ tsp sea salt
Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (quartered or cut into 6ths/8ths depending on size)
- 1-2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese
- 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 cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the ingredients evenly and achieving a crispy texture on the chicken and potatoes.
- Prepare Potatoes: Line a sheet pan with parchment paper or spray it with cooking oil for easy cleanup. In a medium bowl, toss the cut potatoes with minced garlic, olive oil, parmesan cheese, salt, and pepper until well coated. Spread the potatoes evenly on one third of the sheet pan. Place in the oven and roast for 10-15 minutes, depending on how browned and crispy you prefer your potatoes.
- Coat Chicken: While the potatoes begin roasting, in the same bowl, combine the chicken breasts with olive oil, minced garlic, parmesan cheese, breadcrumbs, cracked pepper, and sea salt. Toss to coat the chicken thoroughly with the parmesan breadcrumb mixture.
- Add Chicken to Pan: Remove the sheet pan from the oven once the initial baking time for the potatoes is up. Spread the coated chicken breasts on another third of the sheet pan alongside the potatoes. Return the pan to the oven.
- Prepare Green Beans: While the chicken and potatoes roast, toss the trimmed green beans with olive oil, minced garlic, parmesan (optional), salt, and pepper in the bowl. Add the green beans to the remaining space on the sheet pan.
- Bake Until Done: Bake everything together for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you desire extra crispy potatoes, finish by broiling on high for 4-5 minutes.
- Serve: Remove the sheet pan from the oven and let the chicken and vegetables cool for several minutes before serving. Enjoy your nutritious and flavorful Parmesan Crusted Chicken Sheet Pan Dinner!
Notes
- For extra crispiness, use panko breadcrumbs for the chicken coating.
- If you don’t have Italian seasoning, add a pinch of dried oregano and basil to plain breadcrumbs.
- You can substitute green beans with asparagus or broccoli florets as preferred.
- Make sure to trim the green bean ends for a cleaner texture and bite.
- Use a food thermometer to check chicken doneness for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
