Parmesan Crusted Chicken Sheet Pan Dinner
Why Make This Recipe
Parmesan Crusted Chicken Sheet Pan Dinner is a delicious and easy meal that brings together the flavors of tender chicken, crispy potatoes, and fresh green beans. It’s perfect for busy weeknights, allowing you to prepare a wholesome dinner without spending hours in the kitchen. Plus, using just one pan means fewer dishes to clean up afterward!
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients:
- 1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 T olive oil (divided)
- 2 garlic cloves, 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
- 2 lb red potatoes, cut into bite-sized pieces (small ones quartered, larger ones cut into 6ths or 8ths)
- 1 – 2 garlic cloves, minced
- 2 T olive oil
- 2 T grated parmesan
- Salt and pepper to taste
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 garlic clove, minced
- 1 T parmesan (optional)
- Salt and pepper to taste
Directions:
- Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleaning or spray it with cooking oil.
- In a medium bowl, toss all the ingredients for the potatoes together. Mix well to coat evenly.
- Spread the potatoes on one-third of the pan and place the pan in the oven for about 10-15 minutes. (If you prefer your potatoes browned, cook them for the full 15 minutes.)
- While the potatoes are cooking, toss all the ingredients for the chicken in the same bowl. Coat the chicken well.
- After the potatoes have cooked for a short time, take the pan out of the oven and add the chicken.
- While that is baking, mix all the ingredients for the green beans in a bowl and add them to the pan.
- Bake everything for about 25 minutes or until the chicken reaches an internal temperature of 165°F. If you want extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
How to Serve Parmesan Crusted Chicken Sheet Pan Dinner
This dish is great served directly from the pan. You can plate the chicken, potatoes, and green beans on a large serving dish or serve them individually. Adding a wedge of lemon can enhance the flavors, and a side salad can complement the meal.
How to Store Parmesan Crusted Chicken Sheet Pan Dinner
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F until heated through or microwave it until hot.
Tips to Make Parmesan Crusted Chicken Sheet Pan Dinner
- For extra flavor, marinate the chicken in olive oil, garlic, and parmesan for a few hours before cooking.
- Customize the vegetables based on what you like. Asparagus or broccoli can be great substitutes for green beans.
- Make sure the potatoes are cut into uniform sizes to ensure even cooking.
Variation
Feel free to try different proteins like pork chops or fish for a change. You can also experiment with different cheese types, such as cheddar or mozzarella.
FAQs
- Can I use frozen chicken breasts for this recipe?
- Yes, but it’s best to thaw them completely before cooking for even results.
- What can I serve with this dish?
- A simple green salad or a side of rice would pair well with this meal.
- Can I prepare this ahead of time?
- Yes, you can prep the chicken and vegetables a day in advance, cover them in the fridge, and cook them when you’re ready to eat.
Parmesan Crusted Chicken Sheet Pan Dinner
A delicious and easy one-pan meal featuring tender chicken, crispy potatoes, and fresh green beans, perfect for busy weeknights.
Ingredients
For the Chicken
- 1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 T olive oil (divided)
- 2 cloves garlic, minced Use 1 more clove for the green beans
- 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 Small ones quartered, larger ones cut into 6ths or 8ths
- 2 T olive oil
- 2 T grated parmesan
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 clove garlic, minced
- 1 T parmesan (optional)
Instructions
Preparation
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or spray it with cooking oil.
- In a medium bowl, toss all the ingredients for the potatoes together. Mix well to coat evenly.
- Spread the potatoes on one-third of the pan and place the pan in the oven for about 10-15 minutes.
- While the potatoes are cooking, toss all the ingredients for the chicken in the same bowl. Coat the chicken well.
- After the potatoes have cooked for a short time, take the pan out of the oven and add the chicken.
- While that is baking, mix all the ingredients for the green beans in a bowl and add them to the pan.
Cooking
- Bake everything for about 25 minutes or until the chicken reaches an internal temperature of 165°F.
- For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the oven at 350°F or microwave until hot. For extra flavor, marinate the chicken in olive oil, garlic, and parmesan for a few hours before cooking. Customize the vegetables with alternatives like asparagus or broccoli.
