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Parmesan Crusted Chicken Sheet Pan Dinner

Parmesan Crusted Chicken Sheet Pan Dinner

This sheet pan dinner combines crispy roasted potatoes, garlic green beans, and juicy chicken breasts coated in a golden parmesan crust. Everything cooks together on one pan, making cleanup a breeze while creating a flavorful, well-balanced meal perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
  • 2 T olive oil
  • 2 garlic cloves, minced
  • 1/3 c grated parmesan
  • 1/3 c breadcrumbs (Italian or plain)
  • 1/2 tsp cracked pepper
  • 1/2 - 3/4 tsp sea salt
  • 2 lb red potatoes, cut into bite sized pieces
  • 1 - 2 garlic cloves, minced
  • 2 T olive oil
  • 2 T grated parmesan
  • salt and pepper to taste
  • 1 lb fresh green beans, ends trimmed
  • 1 T olive oil
  • 1 garlic clove, minced
  • 1 T parmesan (optional)
  • salt and pepper to taste

Equipment

  • Sheet Pan
  • Parchment Paper

Method
 

Instructions
  1. Preheat oven to 425°F.
  2. Line a sheet pan with parchment paper or spray with cooking oil. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes.
  3. While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well. Remove the pan with the potatoes and add the chicken. Place in oven while you toss everything together for the green beans and add them to the pan.
  4. Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.
  5. Remove from oven and allow to cool several minutes before serving.

Notes

For extra crispy potatoes, give them a 10-15 minute head start before adding chicken. The recipe is flexible - substitute Yukon gold potatoes or use broccoli/asparagus instead of green beans. Gluten-free breadcrumbs work well for dietary needs.