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Parmesan Crusted Chicken Sheet Pan Dinner

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A quick and easy sheet pan dinner featuring juicy chicken breasts with a crispy parmesan crust, roasted red potatoes, and fresh green beans.

Ingredients

Scale
  • 1 1/2 lb chicken breast (about 3–4 pieces)
  • 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 (for potatoes)
  • Salt and pepper to taste (for potatoes)
  • 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, for green beans)
  • Salt and pepper to taste (for green beans)

Instructions

  1. Preheat your oven to 425°F. Line a sheet pan with parchment paper or spray it with cooking oil.
  2. In a medium bowl, toss together the ingredients for the potatoes: red potatoes, minced garlic, olive oil, salt, and pepper. Spread them on one-third of the sheet pan and roast for about 10-15 minutes.
  3. While the potatoes roast, prepare the chicken. In a bowl, coat the chicken with minced garlic, olive oil, parmesan, breadcrumbs, cracked pepper, and salt mixture.
  4. After the initial bake of the potatoes, add the chicken to the pan.
  5. In the same bowl used for the chicken, prepare the green beans by tossing them with olive oil, minced garlic, and a pinch of salt and pepper. Arrange the green beans around the chicken and potatoes on the sheet pan.
  6. Bake everything together for about 25 minutes or until the chicken reaches an internal temperature of 165°F.
  7. For crispier potatoes, broil on high for an additional 4-5 minutes. Allow to cool slightly before serving.

Notes

For a gluten-free option, use gluten-free breadcrumbs or omit the breading altogether. Leftovers can be stored in an airtight container for up to 4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/parmesan-crusted-chicken-sheet-pan-dinner/