Go Back

Parmesan Crusted Chicken Sheet Pan Dinner

A delightful and easy meal combining juicy chicken, crispy potatoes, and fresh green beans, all baked in one pan for a quick and healthy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 lb 1 1/2 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
  • 2 tbsp 2 tablespoons olive oil (for chicken)
  • 2 cloves 2 garlic cloves, minced (for chicken)
  • 1/3 cup 1/3 cup grated Parmesan cheese
  • 1/3 cup 1/3 cup breadcrumbs (Italian or plain; add 1 teaspoon Italian seasoning to plain breadcrumbs)
  • 1/2 tsp 1/2 teaspoon cracked pepper
  • 1/2-3/4 tsp 1/2 – 3/4 teaspoon sea salt
For the potatoes
  • 2 lb 2 lb red potatoes, cut into bite-sized pieces (small potatoes can be quartered; larger potatoes will be cut into sixths or eighths)
  • 1-2 cloves 1 – 2 garlic cloves, minced (for potatoes)
  • 2 tbsp 2 tablespoons olive oil (for potatoes)
  • 2 tbsp 2 tablespoons grated Parmesan cheese (for potatoes)
  • Salt and pepper to taste (for potatoes)
For the green beans
  • 1 lb 1 lb fresh green beans, ends trimmed
  • 1 tbsp 1 tablespoon olive oil (for green beans)
  • 1 clove 1 garlic clove, minced (for green beans)
  • 1 tbsp 1 tablespoon Parmesan cheese (optional, for green beans)
  • Salt and pepper to taste (for green beans)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl, toss the cut red potatoes with 2 tablespoons of olive oil, 1 – 2 minced garlic cloves, salt, pepper, and 2 tablespoons of grated Parmesan. Mix well to coat.
  4. Spread the seasoned potatoes on one-third of the sheet pan and bake for about 10-15 minutes.
Cooking
  1. While the potatoes are cooking, toss the chicken breasts with 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated Parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked pepper, and 1/2 – 3/4 teaspoon sea salt. Mix well.
  2. After the initial baking time, carefully add the coated chicken to the pan with the potatoes.
  3. In the same bowl, toss the trimmed green beans with 1 tablespoon olive oil, 1 minced garlic clove, and salt and pepper to taste.
  4. Add the green beans to the remaining space on the sheet pan.
  5. Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  6. Optionally, broil on high for an additional 4-5 minutes for extra crispiness.
  7. Allow to cool for several minutes before serving.

Notes

For serving suggestions, add fresh herbs, a dollop of sour cream, or extra Parmesan cheese. This dish can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.