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A quick, flavorful, and easy weeknight meal featuring crispy parmesan-coated chicken breasts, roasted red potatoes, and parmesan green beans all cooked on one sheet pan.

Ingredients

Scale
  • 1½ lb chicken breast (3–4 pieces, approx. 1 inch thick)
  • 2 Tbsp olive oil (for chicken)
  • 2 garlic cloves, minced (for chicken)
  • ⅓ cup grated parmesan (for chicken)
  • ⅓ cup breadcrumbs (Italian or plain; optionally add 1 tsp Italian seasoning if plain)
  • ½ tsp cracked pepper
  • ½ – ¾ tsp sea salt
  • 2 lb red potatoes, cut into bite sized pieces (quartered if small; 6ths or 8ths if large)
  • 1 – 2 garlic cloves, minced (for potatoes)
  • 2 Tbsp olive oil (for potatoes)
  • 2 Tbsp grated parmesan (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 (optional, for green beans)
  • Salt and pepper to taste (for green beans)

Instructions

  1. Preheat oven to 425°F (218°C).
  2. Line a large sheet pan with parchment paper or lightly spray with cooking oil.
  3. In a bowl, toss red potatoes with 2 Tbsp olive oil, minced garlic, 2 Tbsp grated parmesan, salt and pepper until evenly coated.
  4. Spread potatoes on one side of the sheet pan and roast for 10–15 minutes (15 minutes for extra crisp).
  5. Meanwhile, in a separate bowl, toss chicken breasts with 2 Tbsp olive oil, 2 minced garlic cloves, ⅓ cup grated parmesan, breadcrumbs, cracked pepper, and salt until well coated.
  6. After potatoes have roasted, push them to one-third of the pan and arrange coated chicken next to the potatoes; return the pan to the oven.
  7. While chicken begins roasting, toss trimmed green beans with 1 Tbsp olive oil, minced garlic, optional 1 Tbsp parmesan, salt, and pepper, then add them to the last third of the pan.
  8. Bake everything together about 25 minutes more or until chicken reaches an internal temperature of 165°F (74°C).
  9. If green beans cook faster, remove them early to prevent overcooking.
  10. Optionally, broil on high for 3–5 minutes at the end to crisp the potatoes.
  11. Let the chicken rest about 5 minutes after baking before serving.

Notes

Chicken thickness affects cooking time. Thicker pieces may need additional time; pounding chicken to about 1 inch thickness helps with even cooking., Use a wire rack on the sheet pan to crisp the chicken bottom and avoid sogginess., Add herbs like Italian seasoning or oregano (½ to 1 tsp) to chicken and potatoes for extra flavor., For meal prep, store chicken, potatoes, and green beans separately in airtight containers in the fridge up to 3-4 days., Freeze fully cooled leftovers (whole meal or separated ingredients) in freezer-safe containers for up to 3 months., Reheat leftovers in an air fryer at 350°F for 4-5 minutes to restore crispiness, or use oven at 350°F for 8-10 minutes; microwave softens the crust., Swap green beans with broccoli or asparagus as preferred. Replace potatoes with pasta, rice, or salad., Use gluten-free breadcrumbs or almond flour as a gluten-free alternative., Bone-in chicken pieces or thighs can be used but require longer cooking and should be checked with a thermometer for doneness.

Nutrition

Find it online: https://cookerygood.com/parmesan-crusted-chicken-sheet-pan-dinner/