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Parmesan Crusted Chicken Sheet Pan Dinner

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A quick and easy one-pan dinner featuring juicy chicken, crispy potatoes, and garlicky green beans with a crunchy parmesan-breadcrumb crust.

Ingredients

Scale
  • 1 1/2 lb chicken breasts (about 3–4 pieces), each roughly 1 inch thick
  • 2 tablespoons olive oil (for chicken)
  • 2 garlic cloves, minced (for chicken)
  • 1/3 cup grated parmesan (for chicken)
  • 1/3 cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if using plain)
  • 1/2 teaspoon cracked black pepper
  • 1/2–3/4 teaspoon sea salt
  • 2 lb red potatoes, cut into bite-sized pieces
  • 1–2 garlic cloves, minced (for potatoes)
  • 2 tablespoons olive oil (for potatoes)
  • 2 tablespoons grated parmesan (for potatoes)
  • Salt and pepper to taste (for potatoes)
  • 1 lb fresh green beans, ends trimmed
  • 1 tablespoon olive oil (for green beans)
  • 1 garlic clove, minced (for green beans)
  • 1 tablespoon parmesan (optional, for green beans)
  • Salt and pepper to taste (for green beans)

Instructions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper or spray it with cooking oil for easier cleanup.
  2. Combine the potatoes, 1–2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons parmesan, and salt and pepper to taste in a medium bowl. Toss well so each piece is coated.
  3. Spread the potatoes over about one third of the sheet pan in a single layer. Roast the potatoes for 10–15 minutes.
  4. Prepare the chicken by mixing 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked pepper, and 1/2–3/4 teaspoon sea salt in the same bowl.
  5. Coat each chicken breast thoroughly in the mixture and add them beside the potatoes on the pan.
  6. Toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, and salt and pepper, then add them to the remaining space on the pan.
  7. Bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Broil for 4-5 minutes for extra crispiness if desired.
  8. Remove the sheet pan and let the chicken rest for several minutes before slicing. Serve warm.

Notes

Use panko for an extra airy crunch. For gluten-free, substitute gluten-free breadcrumbs. If your chicken is thicker than 1 inch, pound gently for even cooking.

Nutrition

Find it online: https://www.simplefamilydishes.com/parmesan-crusted-chicken-sheet-pan-2/