Parmesan Crusted Chicken Sheet Pan Dinner
This parmesan crusted chicken sheet pan dinner is a flavorful, wholesome meal that combines tender chicken with a crispy parmesan crust, roasted red potatoes, and fresh green beans for a satisfying weeknight dinner.
Ingredients
- 1 1/2 lb chicken breast (about 3-4 pieces), approx. 1 inch thick
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/3 cup grated parmesan
- 1/3 cup breadcrumbs (Italian or plain; can add 1 tsp Italian seasoning to plain breadcrumbs)
- 1/2 teaspoon cracked pepper
- 1/2 – 3/4 teaspoon sea salt
- 2 lb red potatoes, cut into bite-sized pieces
- 1–2 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons grated parmesan
- Salt and pepper to taste
- 1 lb fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 tablespoon parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleaning or spray it with cooking oil.
- In a medium bowl, toss the potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread the seasoned potatoes over 1/3 of the sheet pan and roast for 10–15 minutes. (For crispier edges, go for the full 15 minutes!)
- Meanwhile, prepare the chicken by mixing olive oil, garlic, parmesan, breadcrumbs, salt, and pepper in the same bowl. Coat each chicken breast evenly in the mixture.
- Remove the pan from the oven, arrange the chicken next to the potatoes, and return to bake for an additional 10 minutes.
- While the chicken and potatoes cook, toss green beans with olive oil, garlic, salt, and pepper in the same bowl. Add green beans to the pan and bake for 15–20 more minutes until chicken reaches an internal temperature of 165°F.
- For an extra golden finish, broil on high for 4-5 minutes (optional). Let the dish cool lightly before serving!
Notes
Pro Tip: Pair this with your favorite fresh herbs—thyme and parsley work wonderfully here!