Description
This Parmesan Crusted Chicken Sheet Pan Dinner is a flavorful and easy-to-make meal featuring juicy chicken breasts coated in a crunchy Parmesan and breadcrumb crust, roasted alongside tender red potatoes and fresh green beans. Perfect for a wholesome weeknight dinner, this sheet pan recipe provides a balanced, savory dish with minimal cleanup.
Ingredients
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 cheese
- ⅓ cup breadcrumbs (Italian or plain; add 1 tsp Italian seasoning if plain)
- ½ tsp cracked black pepper
- ½ – ¾ tsp sea salt
Potatoes
- 2 lb red potatoes, cut into bite-sized pieces (small potatoes quartered, larger cut into 6ths or 8ths)
- 1 – 2 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
- Salt and pepper to taste
Green Beans
- 1 lb fresh green beans, ends trimmed
- 1 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting all the ingredients evenly on a single sheet pan.
- Prepare and Roast Potatoes: Line a sheet pan with parchment paper or spray it with cooking oil for easier cleanup. In a medium bowl, combine the potatoes with minced garlic, olive oil, Parmesan, salt, and pepper; toss well to coat evenly. Spread the potatoes on one-third of the sheet pan and place in the oven for 10-15 minutes, depending on your preferred level of browning.
- Coat Chicken and Add to Pan: While the potatoes begin roasting, in the same medium bowl, toss together the chicken breasts with olive oil, minced garlic, Parmesan, breadcrumbs, cracked pepper, and sea salt until fully coated. Remove the pan from the oven, add the chicken to the empty space on the sheet pan next to the partially cooked potatoes.
- Prepare Green Beans and Add to Pan: Quickly toss green beans with olive oil, minced garlic, Parmesan (if using), salt, and pepper in the bowl. Add the green beans to the remaining space on the sheet pan with the chicken and potatoes.
- Bake Until Done: Return the sheet pan to the oven and bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes, switch the oven to broil on high and broil for an additional 4-5 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the sheet pan from the oven and allow everything to rest for several minutes before serving. This helps juices redistribute in the chicken and cools the meal to the perfect eating temperature. Enjoy your complete, delicious sheet pan dinner!
Notes
- Use parchment paper or cooking spray to avoid sticking and make cleanup easier.
- Adjust garlic quantities based on your preference; minced garlic infuses great flavor into all components.
- Breadcrumbs can be substituted with panko for extra crunch.
- If preferred, use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Broiling at the end crisps up potatoes and the Parmesan crust beautifully—watch carefully to prevent burning.
- You can swap red potatoes for Yukon gold or fingerlings for different textures.
