Go Back
–+ servings
Parmesan Crusted Chicken Sheet Pan Dinner ready to serve with vegetables.

Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan crusted chicken sheet pan dinner features crispy chicken breasts, roasted red potatoes, and tender green beans, all cooked together for an easy and flavorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts about 3–4 pieces, roughly 1 inch thick
  • 2 tablespoons olive oil for coating chicken
  • 2 cloves garlic, minced
  • 1/3 cup grated parmesan
  • 1/3 cup breadcrumbs Italian or plain (add 1 tsp Italian seasoning if using plain)
  • 1/2 teaspoon cracked black pepper
  • 1/2–3/4 teaspoon sea salt
For the potatoes
  • 2 lb red potatoes, cut into bite-sized pieces
  • 1–2 cloves garlic, minced
  • 2 tablespoons olive oil for potatoes
  • 2 tablespoons grated parmesan for potatoes
  • Salt and pepper to taste for potatoes
For the green beans
  • 1 lb fresh green beans, ends trimmed
  • 1 tablespoon olive oil for green beans
  • 1 clove garlic, minced for green beans
  • 1 tablespoon parmesan optional, for green beans
  • Salt and pepper to taste for green beans

Method
 

Preparation
  1. Preheat the oven to 425°F and prepare one sheet pan.
  2. In a medium bowl, combine the potatoes, 1–2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons parmesan, and salt and pepper. Toss well so each piece is coated.
  3. Spread the potatoes over one third of the sheet pan in a single layer. Roast for 10 to 15 minutes to give them a head start.
Coating the chicken and preparing green beans
  1. In another bowl, mix 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked pepper, and 1/2–3/4 teaspoon sea salt. Press the mixture onto each chicken breast until coated.
  2. Add the coated chicken breasts to the pan beside the par-roasted potatoes.
  3. Toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, 1 tablespoon parmesan if using, and salt and pepper. Spread the green beans over the remaining space on the sheet pan.
Baking
  1. Bake for about 25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. Broil for 4 to 5 minutes for extra crispiness, keeping a close watch.
  2. Remove the pan and let the chicken rest for 5 minutes before slicing. Serve warm.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 3g

Notes

For gluten-free, swap breadcrumbs for panko gluten-free crumbs or crushed gluten-free crackers. Store leftovers in the refrigerator for up to 3-4 days. Freeze cooked chicken and potatoes for up to 2 months.

Tried this recipe?

Let us know how it was!