Parmesan Crusted Chicken Sheet Pan Dinner

This Parmesan Crusted Chicken Sheet Pan Dinner offers a delicious and easy solution for weeknight meals, bringing together crispy parmesan chicken, creamy roasted potatoes, and tender-crisp green beans. It's a full, healthy, and savory dinner cooked on a single pan, making it feel like a small miracle every time it comes out of the oven. The simple, high-quality ingredients meld together to create a flavorful meal that tastes like it required significant effort.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 4 servings

Calories 350 kcal

Equipment

large baking sheet
Parchment paper
cooking oil
Medium bowl
meat thermometer
air fryer

Ingredients

1 1/2 lbs chicken breast (about 3-4 pieces), approx. 1 inch thick
2 tbsp olive oil (for chicken)
2 garlic cloves, minced (for chicken)
1/3 cup grated parmesan cheese (for chicken)
1/3 cup Italian or plain breadcrumbs
1/2 tsp cracked black pepper (for chicken)
3/4 tsp sea salt (for chicken)
2 lbs red potatoes, cut into bite-sized pieces
2 tbsp olive oil (for potatoes)
1 garlic clove, minced (for potatoes)
2 tbsp grated parmesan cheese (for potatoes)
Salt and pepper to taste (for potatoes)
1 lb fresh green beans, ends trimmed
1 tbsp olive oil (for green beans)
1 garlic clove, minced (for green beans)
1 tbsp parmesan cheese (optional) (for green beans)
Salt and pepper to taste (for green beans)

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper or spray with cooking oil.
In a medium bowl, toss the cut potatoes with 2 tbsp olive oil, 1 minced garlic clove, 2 tbsp parmesan, salt, and pepper. Spread them on one-third of the prepared sheet pan. Roast for 10-15 minutes to give them a head start.
While the potatoes are roasting, prepare the chicken. In the same bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1/3 cup parmesan, breadcrumbs, cracked pepper, and sea salt. Add the chicken breasts and toss to coat them completely.
Carefully remove the pan from the oven. Place the coated chicken pieces on the pan next to the potatoes.
In the now-empty bowl, toss the trimmed green beans with 1 tbsp olive oil, 1 minced garlic clove, optional parmesan, salt, and pepper. Arrange them on the remaining empty space on the pan.
Return the pan to the oven and bake for about 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
For extra crispy potatoes, you can switch the oven to broil for the last 4-5 minutes, watching carefully to prevent burning.
Let the pan cool for a few minutes before serving. Enjoy!

Notes

Do not crowd the pan; use a large, heavy-duty baking sheet or two if necessary to ensure roasting instead of steaming. For extra crispy potatoes, broil for 4-5 minutes at the end, watching closely. Squeeze fresh lemon juice over the cooked dish for a brighter flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F oven for 10-15 minutes or in an air fryer for best crispiness.