Parmesan Crusted Chicken Sheet Pan Dinner
A delicious and convenient meal featuring juicy chicken breasts, crispy potatoes, and fresh green beans, all cooked on one pan for easy cleanup.
Ingredients
For the Chicken
- 1.5 lb chicken breast (about 3-4 pieces), approx. 1 inch thick
- 2 T olive oil For the chicken
- 2 cloves garlic, minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs (Italian or plain)
- 1/2 tsp cracked pepper
- 1/2 to 3/4 tsp sea salt
For the Potatoes
- 2 lb red potatoes, cut into bite-sized pieces
- 1 to 2 cloves garlic, minced For potatoes
- 2 T grated parmesan For potatoes
- salt and pepper to taste For potatoes
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil For green beans
- 1 clove garlic, minced For green beans
- 1 T parmesan (optional), for green beans
- salt and pepper to taste For green beans
Instructions
Preparation
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a medium bowl, toss all ingredients for potatoes together and spread them on 1/3 of the pan. Bake for about 10-15 minutes.
Cooking
- While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat well.
- Add the chicken to the pan with the potatoes and return to the oven.
- Toss all ingredients for green beans together and add them to the pan.
- Bake for an additional 25 minutes or until chicken reaches an internal temperature of 165°F.
- For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.
- Remove from oven, allow to cool for several minutes, and serve.
Notes
Serve this dish right from the sheet pan for a casual meal. You can pair it with a simple salad or some crusty bread for a complete dinner. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also freezes well for up to 2 months.