Description
This Parmesan Crusted Chicken Sheet Pan Dinner offers a complete, flavorful meal cooked all on one pan for easy cleanup. Tender chicken breasts are coated with a savory blend of Parmesan, garlic, and breadcrumbs, while red potatoes and fresh green beans roast alongside, infused with olive oil, garlic, and extra Parmesan. Perfect for a quick yet impressive weeknight dinner, this recipe delivers a crispy, golden chicken crust and perfectly roasted vegetables in just about an hour.
Ingredients
Scale
For the Chicken
- 1½ lb chicken breast (about 3-4 pieces, approx. 1 inch thick)
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated Parmesan
- ⅓ cup breadcrumbs (Italian or plain; optionally add 1 tsp Italian seasoning if using plain)
- ½ tsp cracked black pepper
- ½ – ¾ tsp sea salt
For the Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (quarter if small; cut into 6ths or 8ths if larger)
- 1-2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated Parmesan
- Salt and pepper to taste
For the Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp Parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the ingredients, ensuring a hot environment for crisping and browning.
- Prepare the Potatoes: Line a sheet pan with parchment paper or lightly spray it to prevent sticking. In a medium bowl, toss the cubed red potatoes with minced garlic, olive oil, Parmesan, salt, and pepper until evenly coated. Spread the potatoes on one-third of the sheet pan in an even layer. Place the sheet pan in the oven and roast the potatoes for 10-15 minutes, depending on desired crispness.
- Coat the Chicken: While the potatoes roast, return to the same bowl and combine chicken breasts with olive oil, minced garlic, grated Parmesan, breadcrumbs, cracked black pepper, and sea salt. Toss thoroughly to coat each piece evenly with the Parmesan crust mixture.
- Add Chicken and Green Beans to Sheet Pan: Remove the sheet pan from the oven after the initial potato roasting period. Arrange the coated chicken breasts on a separate third of the pan. Meanwhile, in the bowl, toss trimmed green beans with olive oil, minced garlic, Parmesan (if using), salt, and pepper. Add the green beans to the remaining space on the pan.
- Bake Everything Together: Return the sheet pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Optional Broil for Extra Crispiness: If you prefer crispier potatoes, switch your oven to broil and cook the entire sheet pan on high for an additional 4-5 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the sheet pan from the oven and allow everything to rest for several minutes. This helps the juices redistribute in the chicken for moist, tender bites. Serve warm and enjoy your all-in-one Parmesan crusted chicken sheet pan dinner!
Notes
- Using parchment paper makes cleanup easier and prevents sticking.
- You can substitute Italian seasoning in the breadcrumb mix for extra flavor if using plain breadcrumbs.
- If potatoes are not uniformly cut, cooking times may vary; try to keep pieces similar in size.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- Broiling at the end adds extra crispiness but watch closely to prevent over-browning.
- For a low-carb option, substitute potatoes with cauliflower florets.
- Optional Parmesan on green beans adds richness but can be omitted for a lighter dish.
