Parmesan Crusted Chicken Sheet Pan Dinner
A delightful and easy-to-make meal featuring tender chicken, crispy potatoes, and vibrant green beans, all baked together in one pan with garlic and parmesan flavors.
Ingredients
For the chicken
- 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 T olive oil
- 2 cloves garlic, minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs (Italian or plain) Can add 1 tsp Italian seasoning to plain breadcrumbs.
- 1/2 tsp cracked pepper
- 1/2-3/4 tsp sea salt
For the potatoes
- 2 lb red potatoes, cut into bite-sized pieces (if small, quartered; larger potatoes will be cut into 6ths or 8ths)
- 1-2 cloves garlic, minced
- 2 T olive oil
- 2 T grated parmesan
- Salt and pepper to taste
For the green beans
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 clove garlic, minced
- 1 T parmesan (optional)
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
- In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat.
- Spread the potatoes on 1/3 of the pan and place in the oven for about 10-15 minutes. If you like your potatoes nice and browned, go with the extra five minutes.
Cooking
- While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat the chicken well.
- Remove the pan with the potatoes and add the chicken.
- Place in the oven while you toss everything together for the green beans and add them to the pan.
- Bake for about 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 and allow to cool for several minutes before serving.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and parmesan for a few hours before baking. Cut the potatoes smaller for quicker cooking time. Mix and match vegetables according to your preferences; carrots or broccoli are great options. To store leftovers, let the dish cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing the chicken and vegetables separately for up to 2 months. Reheat in the oven or microwave until warmed through.