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Parmesan Crusted Chicken Sheet Pan Dinner

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A wholesome and easy sheet pan dinner featuring crispy Parmesan coated chicken, tender red potatoes, and fresh green beans.

Ingredients

Scale
  • 1 1/2 lb chicken breast (about 34 pieces)
  • 2 T olive oil (for chicken)
  • 2 garlic cloves, minced (for chicken)
  • 1/3 c grated Parmesan (for chicken)
  • 1/3 c breadcrumbs (Italian or plain)
  • 1/2 tsp cracked pepper
  • 1/23/4 tsp sea salt
  • 2 lb red potatoes, cut into bite-sized pieces
  • 12 garlic cloves, minced (for potatoes)
  • 2 T olive oil (for potatoes)
  • 2 T grated Parmesan (for potatoes)
  • Salt and pepper to taste
  • 1 lb fresh green beans, ends trimmed
  • 1 T olive oil (for green beans)
  • 1 garlic clove, minced (for green beans)
  • 1 T Parmesan (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F. Line your sheet pan with parchment paper or spray lightly with cooking oil.
  2. Toss together the red potatoes, olive oil, garlic, grated Parmesan, salt, and pepper in a medium bowl until evenly coated.
  3. Spread the potatoes on one-third of the sheet pan and bake for about 10-15 minutes until they start to soften.
  4. Coat the chicken breasts in a mixture of olive oil, minced garlic, grated Parmesan, breadcrumbs, cracked pepper, and sea salt.
  5. Remove the pan from the oven and add the chicken pieces alongside the potatoes.
  6. Toss the green beans in a bowl with olive oil, minced garlic, and any additional Parmesan, seasoning with salt and pepper.
  7. Add the green beans to the sheet pan and return it to the oven.
  8. Bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165°F.
  9. Turn the oven to broil on high for an extra 4-5 minutes if you prefer crispier potatoes.
  10. Remove from the oven and allow to cool for several minutes before serving hot.

Notes

For a crispy finish, let the chicken marinate in the olive oil and garlic before breading. You can add fresh herbs to the breadcrumb mixture for extra flavor.

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