Parmesan Crusted Chicken Sheet Pan Dinner
A simple and delicious one-pan meal featuring juicy chicken, crunchy green beans, and tasty potatoes, topped with a rich Parmesan crust.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil Plus more for drizzling
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 4 medium potatoes, diced Cut into even sizes for uniform cooking
- 1 pound green beans, trimmed Can use frozen green beans
- 2 cloves garlic, minced
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, olive oil, garlic powder, salt, and pepper.
- Coat the chicken breasts in the Parmesan mixture.
- Arrange the diced potatoes on a sheet pan and drizzle with olive oil, salt, and pepper.
Cooking
- Roast the potatoes in the oven for 15 minutes.
- Add the chicken breasts and green beans to the sheet pan. Sprinkle the minced garlic over the green beans.
- Roast for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Serve hot from the oven on a large platter or individual plates. Optionally garnish with fresh herbs like parsley.
Notes
Make sure to cut your potatoes into even sizes for uniform cooking. Feel free to add other vegetables like carrots or bell peppers for extra color and flavor. For a crunchier texture, broil the dish for a few minutes at the end of cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.