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Parmesan Crusted Chicken Sheet Pan Dinner

A one-pan dinner featuring crispy chicken breasts coated in Parmesan cheese, roasted baby potatoes, and green beans. Effortless and perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken breasts Boneless, skinless
  • 1 cup grated Parmesan cheese For coating chicken
  • 2 cups baby potatoes, halved Can be substituted with sweet potatoes or butternut squash
  • 2 cups green beans, trimmed For added color and nutrition
  • 3 tablespoons olive oil To coat potatoes and green beans
  • 3 cloves garlic, minced Enhances flavor
  • Salt and pepper to taste For seasoning
  • 1 teaspoon dried Italian herbs Optional, can be substituted with basil or parsley

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. On a large sheet pan, toss the halved potatoes with 2 tablespoons of olive oil, salt, pepper, and Italian herbs. Spread them out in a single layer.
Cooking
  1. Roast the potatoes in the oven for 15 minutes.
  2. While the potatoes are roasting, prepare the chicken. In a shallow bowl, mix the grated Parmesan cheese with salt and pepper. Dip each chicken breast in the cheese mixture until well coated.
  3. After 15 minutes, add the chicken breasts to the sheet pan with the potatoes.
  4. In a bowl, toss the green beans with the remaining olive oil, minced garlic, salt, and pepper. Add the green beans to the sheet pan.
  5. Return the sheet pan to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.
Serving
  1. Serve hot and enjoy your easy one-pan meal! Optionally, add a sprinkle of fresh herbs for garnish.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven for best results.