Parmesan Crusted Chicken Sheet Pan Dinner
Crispy parmesan crusted chicken baked on a sheet pan with roasted red potatoes and green beans for a complete meal.
Ingredients
Chicken
- 1½ lb chicken breast about 3-4 pieces, approx. 1 inch thick
- 2 Tbsp olive oil
- 2 cloves garlic minced
- ⅓ cup grated parmesan
- ⅓ cup breadcrumbs Italian or plain; can add 1 tsp Italian seasoning to plain breadcrumbs
- ½ tsp cracked pepper
- ½-¾ tsp sea salt
Potatoes
- 2 lb red potatoes cut into bite-sized pieces (if small quartered, larger potatoes cut into 6ths or 8ths)
- 1-2 cloves garlic minced
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan
- salt and pepper to taste
Green Beans
- 1 lb fresh green beans ends trimmed
- 1 Tbsp olive oil
- 1 clove garlic minced
- 1 Tbsp parmesan optional
- salt and pepper to taste
Instructions
Chicken
Preheat oven and prep pan:
Heat oven to 425°F (220°C). Cover a sheet pan with parchment or apply cooking spray.
Potatoes
Season and bake potatoes:
Combine all potato ingredients in a medium bowl; mix thoroughly. Spread potatoes on one-third of the pan and bake for 10-15 minutes (add 5 minutes for deeper browning).
Green Beans
Coat chicken and add green beans:
While potatoes bake, mix all chicken ingredients in the same bowl, coating each piece. Take the pan out, add chicken, then return to oven. Toss green bean ingredients together and add them to the pan.Bake until chicken is done:
Bake roughly 25 minutes until chicken hits 165°F (75°C) internally. For crispier potatoes, broil on high for 4-5 minutes more if desired.Rest before serving:
Let rest several minutes before serving after removing from oven.