Description
armesan Crusted Chicken Sheet Pan Dinner brings together juicy, golden-brown chicken breasts, crispy roasted potatoes, and tender green beans, all baked on a single sheet pan for a no-fuss, flavorful meal. This easy one-pan recipe is perfect for busy weeknights, offering comfort food vibes with minimal cleanup.
Ingredients
For the Chicken:
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- ⅓ cup breadcrumbs (Panko or regular)
- 1 tablespoon minced garlic
- Salt and pepper to taste
For the Potatoes:
- 2 pounds red potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
For the Green Beans:
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prep the Potatoes: Toss potatoes with olive oil, garlic, Parmesan, salt, and pepper. Spread on one side of the sheet pan.
- Coat the Chicken: Mix olive oil, Parmesan, breadcrumbs, garlic, salt, and pepper. Coat each chicken breast and place beside the potatoes.
- Bake for 20 minutes.
- Season Green Beans: Toss green beans with olive oil, garlic, Parmesan (optional), salt, and pepper.
- Add Beans: After 20 minutes, remove the sheet pan and add green beans in a single layer.
- Continue Baking: Bake for an additional 15–20 minutes, until chicken reaches 165°F and veggies are tender.
- Rest & Serve: Let everything rest for a few minutes before serving.
Notes
- Swap green beans for broccoli, Brussels sprouts, or asparagus.
- Use Romano or Asiago instead of Parmesan for a different flavor profile.
- Add herbs like rosemary, thyme, or Italian seasoning to the breadcrumb coating.
- Best reheated in the oven at 350°F for 10–15 minutes to maintain the crispy texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
