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Parmesan Crusted Chicken Sheet Pan

An efficient weeknight dinner featuring crisp, cheesy chicken with browned potatoes and tender green beans, all cooked on one pan for minimal cleanup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick) Pat dry before coating to help the parmesan mixture adhere.
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1/3 c grated parmesan Optional: extra for garnish.
  • 1/3 c breadcrumbs (Italian or plain) Can add 1 tsp Italian seasoning to plain breadcrumbs.
  • 1/2 tsp cracked pepper
  • 1/2-3/4 tsp sea salt Season lightly before cooking and adjust at the end if needed.
For the potatoes
  • 2 lb red potatoes, cut into bite-sized pieces Cut smaller potatoes into quarters, larger ones into 6ths or 8ths.
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 1/3 c grated parmesan
For the green beans
  • 1 lb fresh green beans, ends trimmed Trim to similar lengths for even roasting.
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1 T parmesan (optional)

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. Line a sheet pan with parchment for easier cleaning or spray with cooking oil.
  3. In a medium bowl, toss all ingredients for potatoes together and stir well to evenly coat.
  4. Spread the potatoes on 1/3 of the pan and place in oven for about 10-15 minutes. If you like your potatoes nice and browned, go with the extra five minutes.
Cooking
  1. While potatoes are cooking, toss all ingredients for chicken in the same bowl and coat all the chicken well.
  2. Remove the pan with the potatoes and add the chicken.
  3. Place in oven while you toss everything together for the green beans and add them to the pan.
  4. Bake for about 25 minutes or until chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes if desired.
Serving
  1. Remove from oven and allow to cool several minutes before serving. Serve straight from the pan.
  2. Let the chicken rest for a few minutes before slicing to keep juices sealed.
  3. Plate with the roasted red potatoes and green beans alongside a lemon wedge for brightness.

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Stored properly, the dish will keep 3–4 days in the refrigerator. Reheat in a 350°F oven for best texture, about 10–15 minutes, until warmed through. Can freeze portions for up to 2 months.