Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a simple, delicious one-pan meal featuring tender chicken breasts with a crispy parmesan and breadcrumb crust, roasted red potatoes, and fresh green beans. All ingredients cook together on a single sheet pan for minimal cleanup and maximum flavor, making it a perfect weeknight dinner option.
Ingredients
Scale
Chicken
- 1½ lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- â…“ cup grated parmesan
- â…“ cup breadcrumbs (Italian or plain, can add 1 tsp Italian seasoning to plain breadcrumbs)
- ½ tsp cracked pepper
- ½ – ¾ tsp sea salt
Potatoes
- 2 lb red potatoes, cut into bite sized pieces (small ones quartered, larger cut into 6ths or 8ths)
- 1 – 2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan
- Salt and pepper to taste
Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the chicken, potatoes, and green beans.
- Prepare and Roast Potatoes: Line a sheet pan with parchment paper or spray with cooking oil. In a medium bowl, toss the cut red potatoes with garlic, olive oil, parmesan, salt, and pepper until evenly coated. Spread the potatoes on one third of the sheet pan and roast in the oven for 10-15 minutes — longer time will result in more browned, crispy potatoes.
- Prepare Chicken and Add to Pan: While the potatoes start roasting, use the same bowl to combine chicken breasts with olive oil, minced garlic, parmesan, breadcrumbs, cracked pepper, and sea salt to coat them thoroughly. Remove the pan from the oven after the initial potato roasting, add the chicken to the pan alongside the potatoes, and place it back in the oven.
- Prepare Green Beans and Add to Sheet Pan: Toss the trimmed green beans with olive oil, minced garlic, parmesan (optional), salt, and pepper in a bowl. Add these to the sheet pan with the chicken and potatoes to cook together.
- Final Bake: Bake for about 25 minutes or until the chicken registers an internal temperature of 165°F (74°C). For extra crispy potatoes, switch your oven to broil on high and broil for an additional 4-5 minutes if desired.
- Rest and Serve: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for several minutes before serving. Enjoy your flavorful and easy sheet pan dinner!
Notes
- Use parchment paper on the sheet pan for easier cleanup.
- To make breadcrumbs more flavorful, add 1 teaspoon Italian seasoning if using plain breadcrumbs.
- Adjust salt and pepper to taste on vegetables and chicken for seasoning preferences.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Broiling at the end adds extra crispness, especially for the potatoes.
