Description
This Parmesan crusted chicken sheet pan dinner is crispy, cheesy, and incredibly easy. Juicy baked chicken with roasted potatoes and green beans makes the perfect weeknight meal with minimal cleanup and big flavor.
Ingredients
For the Chicken
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1½ lb chicken breast (3–4 pieces, about 1-inch thick)
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2 tbsp olive oil
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2 garlic cloves, minced
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⅓ cup grated parmesan
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⅓ cup breadcrumbs (Italian or plain)
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½ tsp cracked black pepper
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½–¾ tsp sea salt
For the Potatoes
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2 lb red potatoes, cut into bite-sized pieces
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1–2 garlic cloves, minced
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2 tbsp olive oil
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2 tbsp grated parmesan
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Salt and pepper, to taste
For the Green Beans
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1 lb fresh green beans, ends trimmed
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1 tbsp olive oil
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1 garlic clove, minced
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1 tbsp parmesan (optional)
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Salt and pepper, to taste
Instructions
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Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
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Prepare the potatoes: In a medium bowl, toss potatoes with garlic, olive oil, parmesan, salt, and pepper until evenly coated.
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Start roasting: Spread potatoes over one-third of the sheet pan. Bake for 10–15 minutes until they begin to soften and lightly brown.
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Coat the chicken: While potatoes cook, combine chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper. Mix until well coated.
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Assemble the pan: Remove potatoes from the oven. Add chicken to the pan.
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Prep green beans: Toss green beans with olive oil, garlic, salt, pepper, and parmesan if using. Add them to the remaining space on the pan
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Bake: Return pan to the oven and bake for 25 minutes, or until chicken reaches 165°F internally.
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Optional crisp: Broil on high for 4–5 minutes for extra crispy potatoes and chicken
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Rest & serve: Let rest for a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4
- Calories: 626kcal
- Sugar: 7g
- Fat: 26g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 48g
- Cholesterol: 118mg