Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a complete, delicious meal made effortlessly on one pan. Featuring juicy, parmesan-crusted chicken breasts alongside crispy roasted red potatoes and garlicky green beans, it's a well-balanced dinner that’s easy to prepare and clean up. Perfect for busy weeknights, this recipe combines bold flavors and textures, from the crunchy crust on the chicken to the tender vegetables.
Ingredients
For the Chicken:
- 1 1/2 lb chicken breast (about 3-4 pieces), approx. 1 inch thick
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/3 cup grated parmesan
- 1/3 cup breadcrumbs, Italian or plain (optional 1 tsp Italian seasoning mixed in)
- 1/2 tsp cracked pepper
- 1/2 – 3/4 tsp sea salt
For the Potatoes:
- 2 lb red potatoes, cut into bite-sized pieces (quartered if small, cut into 6ths or 8ths if larger)
- 1 – 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp grated parmesan
- Salt and pepper to taste
For the 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 your meal.
- Prepare Potatoes: Line a sheet pan with parchment paper or spray it with cooking oil for easy cleanup. In a medium bowl, combine the red potatoes, minced garlic, olive oil, parmesan, salt, and pepper. Toss together well to coat evenly. Spread the potatoes out in one-third of the pan. Place the pan in the oven and roast the potatoes for about 10-15 minutes, depending on how browned and crispy you like them.
- Prepare Chicken: While the potatoes begin roasting, toss the chicken breasts in the same bowl with olive oil, garlic, parmesan, breadcrumbs, cracked pepper, and sea salt until well coated.
- Add Chicken to Pan: Remove the pan from the oven when the potatoes have cooked 10-15 minutes. Arrange the coated chicken breasts on another third of the pan alongside the potatoes and return the pan to the oven.
- Prepare Green Beans: While the chicken and potatoes start cooking, in the bowl, toss the trimmed green beans with olive oil, minced garlic, parmesan (if using), salt, and pepper until coated.
- Add Green Beans: After adding the chicken, quickly spread the green beans onto the remaining third of the sheet pan next to the chicken and potatoes. Continue baking the entire sheet pan for about 25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Optional Broil: For extra crispy potatoes, switch your oven to broil on high and broil the potatoes for an additional 4-5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the sheet pan from the oven and allow the chicken and vegetables to cool for several minutes before serving. This helps the juices redistribute in the chicken for maximum juiciness.
Notes
- Cooking times vary depending on the thickness and size of your chicken breasts; thicker pieces may require extra time to reach safe internal temperature.
- Season salt and pepper to your taste preferences—start light and adjust at the end if needed.
- To get a crispier chicken bottom, you can place the chicken on a wire rack over the sheet pan so moisture drips away.
- Feel free to add herbs like Italian seasoning or oregano (1/2 to 1 teaspoon) to chicken or potatoes for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
