Parmesan Crusted Chicken Sheet Pan Dinner
This one-pan dinner features juicy chicken breasts with a crunchy parmesan-breadcrumb crust, complemented by golden roasted red potatoes and bright green beans, making it perfect for a comforting weeknight meal.
Ingredients
For the chicken
- 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick) Boneless, skinless
- 2 T olive oil
- 2 cloves garlic, minced
- ⅓ c grated parmesan Plus extra for serving
- ⅓ c breadcrumbs (Italian or plain) Can add 1 tsp Italian seasoning to plain breadcrumbs
- ½ tsp cracked pepper
- ½ - ¾ tsp sea salt
For the potatoes
- 2 lb red potatoes, cut into bite-sized pieces (if small quartered; larger potatoes will be cut into 6ths or 8ths)
- 1 - 2 cloves garlic, minced
- 2 T olive oil
- 2 T grated parmesan
- salt and pepper to taste
For the green beans
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 clove garlic, minced
- 1 T parmesan (optional)
- salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
- In a medium bowl, toss together the red potatoes, minced garlic, olive oil, grated parmesan, and salt and pepper. Stir well to evenly coat all the pieces.
- Spread the potatoes on one third of the sheet pan in a single layer. Place the pan in the oven and roast the potatoes for about 10–15 minutes.
- In the same medium bowl, combine the chicken breasts, olive oil, minced garlic, grated parmesan, breadcrumbs, cracked pepper, and sea salt. Toss well to coat each piece.
Cooking
- Remove the pan with the partially roasted potatoes from the oven. Space the coated chicken breasts on the middle portion of the pan.
- Toss the green beans with olive oil, minced garlic, parmesan (optional), and salt and pepper. Spread the beans on the remaining third of the sheet pan.
- Bake for about 25 minutes total or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- For extra crispy potatoes and crust, turn the oven to broil on high for 4–5 more minutes, watching closely.
Serving
- Remove from the oven and allow the chicken to rest for several minutes before serving. Serve warm, sprinkle any extra parmesan over the green beans, and enjoy!
Notes
For extra crispiness on the potatoes, preheat the sheet pan in the oven. A food processor can make breadcrumbs quickly. An instant-read thermometer ensures chicken is cooked perfectly.