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Parmesan Crusted Chicken cooked on a sheet pan with vegetables

Parmesan Crusted Chicken Sheet Pan Dinner

A delightful and easy one-pan meal combining tender chicken with roasted potatoes and crisp green beans, bursting with flavor and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

Protein
  • 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
Veggies
  • 2 lb red potatoes, cut into bite-sized pieces
  • 1 lb fresh green beans, ends trimmed
Spices & Sauce
  • 6 T olive oil (divided usage)
  • 4 cloves garlic, minced (divided usage)
  • 0.5-0.75 tsp sea salt (to taste)
  • 0.5 tsp cracked pepper
Toppings
  • 1/3 c grated parmesan (for chicken)
  • 1/3 c breadcrumbs (Italian or plain, optional 1 tsp Italian seasoning)
  • 2 T grated parmesan (for potatoes)
  • 1 T parmesan (optional for green beans)

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Line a sheet pan with parchment paper for easier cleaning or spray with cooking oil.
  3. In a medium bowl, toss all ingredients for the potatoes and stir well to coat. Spread them on 1/3 of the pan and bake for about 10-15 minutes (add an extra five minutes for browned potatoes).
  4. While the potatoes bake, toss all chicken ingredients in the same bowl to coat well.
  5. After the potatoes have been baking, add the chicken to the pan.
  6. Mix the green beans ingredients in the bowl and spread the beans onto the pan.
Cooking
  1. Bake everything together for about 25 minutes, until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes, broil on high for 4-5 minutes if desired.
Serving
  1. Let everything cool for a few minutes before serving. Enjoy!

Notes

Ensure chicken is evenly coated for the best flavor. Cut vegetables to similar sizes for uniform cooking. Check the chicken's temperature with a meat thermometer for perfect doneness. Store leftovers in an airtight container for up to 3 days in the fridge.