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Parmesan Crusted Chicken Sheet Pan meal ready to serve.

Parmesan Crusted Chicken Sheet Pan Dinner

This effortless weeknight dinner features savory Parmesan crusted chicken alongside roasted red potatoes and crisp-tender green beans, all baked on one tray for minimal cleanup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb chicken breasts (about 3 to 4 pieces) Pound or butterfly for even cooking.
  • 2 tablespoons olive oil for the chicken Plus more as needed.
  • 2 cloves garlic, minced for the chicken
  • 1/3 cup grated Parmesan for the chicken Freshly grated preferred.
  • 1/3 cup breadcrumbs (Italian or plain) Panko can be used for lighter crunch.
  • 1/2 teaspoon cracked black pepper
  • 1/2 to 3/4 teaspoon sea salt Reduce for lower sodium.
For the Potatoes
  • 2 lb red potatoes, cut into bite-sized pieces Smaller pieces roast faster.
  • 1 to 2 cloves garlic, minced for the potatoes
  • 2 tablespoons olive oil for the potatoes
  • 2 tablespoons grated Parmesan for the potatoes
For the Green Beans
  • 1 lb fresh green beans, ends trimmed
  • 1 tablespoon olive oil for the green beans
  • 1 clove garlic, minced for the green beans
  • 1 tablespoon Parmesan (optional) for the green beans

Method
 

Preparation
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Toss the diced red potatoes with minced garlic, olive oil, grated Parmesan, and salt and pepper. Spread the mixture on one third of the sheet pan in a single layer.
  3. Roast the potatoes for 10 to 15 minutes until they start to brown.
  4. While the potatoes roast, mix olive oil, minced garlic, grated Parmesan, breadcrumbs, cracked black pepper, and sea salt in a bowl.
  5. Press the mixture firmly onto each chicken breast to coat.
Cooking
  1. Remove the pan from the oven after the potatoes have roasted. Place the coated chicken breasts beside the potatoes.
  2. Toss the green beans with olive oil, minced garlic, optional Parmesan, and salt and pepper. Add the green beans to the remaining space on the sheet pan.
  3. Return the pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F.
  4. For extra crunch, broil for 4 to 5 minutes at the end, watching closely.
Serving
  1. Remove from the oven and let the chicken rest for a few minutes. Slice against the grain and serve warm with the roasted potatoes and green beans.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 22gSaturated Fat: 8gSodium: 900mgFiber: 5gSugar: 2g

Notes

For a brighter plate, serve with lemon wedges and garnish with extra grated Parmesan and chopped parsley.

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