Parmesan Crusted Chicken Sheet Pan Dinner
This quick and delicious sheet pan dinner features Parmesan crusted chicken, roasted garlic potatoes, and fresh green beans, all cooked on one pan for easy cleanup and remarkable flavor.
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 can use Italian or 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 small ones quartered, larger ones cut into 6ths or 8ths
- 1-2 cloves garlic, minced
- 2 T olive oil
- 2 T grated Parmesan
- to taste salt and pepper
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 clove garlic, minced
- 1 T Parmesan (optional)
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 425°F. Line a sheet pan with parchment paper or spray it with cooking oil for easier cleanup.
- In a medium bowl, toss the potatoes with minced garlic, olive oil, Parmesan, sea salt, and cracked pepper until well-coated.
- Spread the seasoned potatoes on one-third of the lined sheet pan and place in the oven for about 10-15 minutes.
Cooking Chicken and Green Beans
- While the potatoes are cooking, prepare the chicken by combining it with minced garlic, olive oil, breadcrumbs, and Parmesan cheese in the same bowl.
- Once the potatoes have cooked briefly, remove the pan from the oven and add the chicken to the remaining two-thirds of the pan.
- In a separate bowl, toss the green beans with olive oil, minced garlic, salt, and pepper, adding Parmesan if using, and add them alongside the chicken and potatoes in the pan.
- Bake for about 25 minutes or until the chicken is cooked through with an internal temperature of 165°F. Optionally, switch the oven to broil on high for another 4-5 minutes for extra crunch.
Serving
- Remove the pan from the oven and allow it to cool for several minutes before serving. Enjoy your delicious meal hot from the oven!
Notes
For best results, serve hot and consider garnishing with freshly chopped herbs. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.