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Parmesan Crusted Chicken Sheet Pan Dinner

This one-pan wonder features juicy chicken coated with a golden-brown Parmesan crust, roasted potatoes, and crisp green beans for a hearty, flavorful meal that's easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breast about 3-4 pieces, approx. 1 inch thick
  • 2 T olive oil for chicken
  • 2 cloves garlic minced, for chicken
  • 1/3 c grated parmesan for chicken
  • 1/3 c breadcrumbs Italian or plain; add 1 tsp Italian seasoning for plain
  • 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, for potatoes
  • 2 T olive oil for potatoes
  • 2 T grated parmesan for potatoes
  • to taste salt and pepper
For the green beans
  • 1 lb fresh green beans ends trimmed
  • 1 T olive oil for green beans
  • 1 clove garlic minced, for green beans
  • 1 T parmesan optional, for green beans
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 425°F. Line a sheet pan with parchment for easy cleanup or spray it with cooking oil.
  2. In a medium bowl, toss the potatoes with 2 T olive oil, minced garlic, 2 T grated parmesan, and season with salt and pepper. Stir well to evenly coat. Spread the potatoes on 1/3 of the pan.
  3. Bake the potatoes in the preheated oven for about 10-15 minutes.
  4. In the same bowl, combine the chicken with 2 T olive oil, minced garlic, 1/3 c grated parmesan, breadcrumbs, cracked pepper, and sea salt. Coat the chicken well in this mixture.
Cooking
  1. After the initial potato baking time, remove the pan from the oven and add the chicken to the unoccupied section.
  2. In a separate bowl, toss the green beans with 1 T olive oil, minced garlic, and season with salt, pepper, and 1 T parmesan if using. Add them to the pan as well.
  3. Return the pan to the oven and bake for approximately 25 minutes or until the chicken reaches an internal temperature of 165°F.
  4. For extra crispy potatoes, switch the oven to broil on high for an additional 4-5 minutes if desired.
Serving
  1. Allow the dish to cool for a few minutes before serving. Plate the chicken alongside the roasted potatoes and green beans for a vibrant presentation.

Notes

Feel free to substitute the chicken breast with thighs for added moisture or use sweet potatoes instead of red potatoes for a different flavor profile. Store leftovers in an airtight container in the fridge for up to 3 days.