Description
A delicious sheet pan dinner featuring crispy Parmesan-crusted chicken, roasted potatoes, and vibrant green beans, all cooked together for minimal cleanup.
Ingredients
Scale
- 1 1/2 lb chicken breast, approx. 1 inch thick
- 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
- 1/2–3/4 tsp sea salt (adjust to taste)
- 2 lb red potatoes, cut into bite-sized pieces
- 1–2 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 for green beans)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment for easier cleanup or spray with cooking oil.
- Combine the potatoes, 1–2 minced garlic cloves, 2 T olive oil, 2 T grated Parmesan, and salt and pepper in a medium bowl. Toss until well coated.
- Spread the potatoes on one third of the pan in a single layer. Roast for 10–15 minutes.
- Mix the chicken: in the same bowl, add 2 T olive oil, 2 minced garlic cloves, 1/3 c grated Parmesan, 1/3 c breadcrumbs, 1/2 tsp cracked pepper, and 1/2–3/4 tsp sea salt. Coat each chicken breast evenly.
- Remove the pan from the oven. Move the potatoes slightly to make space and place the chicken breasts on the pan. Return the pan to the oven.
- Toss the green beans with 1 T olive oil, 1 minced garlic clove, salt, pepper, and optional 1 T Parmesan. Add them to the remaining space on the sheet pan.
- Bake for about 25 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
- Remove the pan and let rest for a few minutes before serving.
Notes
Breadcrumbs can be swapped for panko for extra crunch. Use boneless, skinless chicken thighs if preferred. For a gluten-free option, use almond flour or crushed gluten-free crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken, sheet pan, weeknight dinner, easy recipe, Parmesan, roasted vegetables