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.