Parmesan Crusted Chicken Sheet Pan Dinner
A colorful and healthy sheet pan dinner featuring crispy Parmesan crusted chicken, roasted red potatoes, and vibrant 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
- 2 cloves garlic, minced
- 1/3 c grated parmesan freshly grated preferred
- 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
- 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 the 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.
- While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all 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.
Cooking
- 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 several minutes before serving.
Notes
For added flavor, consider drizzling olive oil or sprinkling fresh herbs like parsley or basil before serving. If using leftovers, store in airtight containers for up to 3 days.