Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful and convenient one-pan meal featuring tender chicken breasts coated with a crispy parmesan and breadcrumb crust, roasted alongside golden, garlicky red potatoes and fresh green beans. Perfect for a wholesome weeknight dinner, this recipe offers minimal cleanup with maximum taste.
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 cheese
- â…“ cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if plain)
- ½ tsp cracked black pepper
- ½ – ¾ tsp sea salt
Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (quarter small potatoes or cut larger into 6ths or 8ths)
- 1 – 2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese
- Salt and pepper, to taste
Green Beans
- 1 lb fresh green beans, trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp parmesan cheese (optional)
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the ingredients.
- Prepare and Roast Potatoes: Line a sheet pan with parchment paper or lightly spray it with cooking oil. In a medium bowl, toss the cut red potatoes with minced garlic, 2 tablespoons olive oil, 2 tablespoons grated parmesan, and salt and pepper for seasoning. Spread the potatoes evenly over one-third of the sheet pan. Roast in the preheated oven for 10-15 minutes, depending on your preference for browning.
- Coat the Chicken: While the potatoes roast, use the same bowl to combine the chicken breasts with 2 tablespoons olive oil, 2 minced garlic cloves, grated parmesan, breadcrumbs, cracked black pepper, and sea salt. Toss until the chicken is thoroughly coated.
- Add Chicken and Roast: Remove the sheet pan from the oven, add the coated chicken breasts to a separate third of the pan. Meanwhile, prepare the green beans by tossing them with olive oil, minced garlic, parmesan (if using), and seasoning.
- Add Green Beans and Continue Roasting: Add the seasoned green beans to the remaining third of the sheet pan. Return the pan to the oven and bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Optional Broil for Crispiness: For extra crispy potatoes, switch the oven to broil on high and broil the sheet pan for an additional 4-5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the sheet pan from the oven and let it rest for several minutes to allow the flavors to settle. Serve the parmesan-crusted chicken alongside the roasted potatoes and green beans. Enjoy your delicious, easy sheet pan dinner!
Notes
- Using parchment paper on the sheet pan helps with easy cleanup and prevents sticking.
- You can substitute red potatoes with baby Yukon gold or fingerling potatoes for variety.
- Adjust garlic quantity according to your taste preference.
- For a gluten-free version, use gluten-free breadcrumbs or omit breadcrumbs entirely and increase the parmesan to maintain the crust.
- Ensure chicken reaches internal temperature of 165°F to guarantee it is fully cooked.
- Broiling at the end adds extra crispiness but watch carefully to prevent burning.
