Parmesan Crusted Chicken Sheet Pan Dinner
A quick and tasty meal featuring juicy chicken breasts, crispy potatoes, and vibrant green beans, all baked together on one pan.
Equipment
- Sheet pan
- Shallow bowl
- large bowl
- meat thermometer
Ingredients
- 4 pieces Boneless, skinless chicken breasts The main protein source for the dish.
- 1 cup Grated Parmesan cheese Adds a rich, cheesy flavor.
- 1 cup Breadcrumbs Provides a crunchy coating.
- 2 teaspoons Garlic powder Enhances flavor.
- 1 teaspoon Onion powder Adds depth to the flavor.
- 1 teaspoon Dried Italian herbs For a herby flavor.
- to taste Salt and pepper For seasoning.
- 2 tablespoons Olive oil Helps the coating stick and adds flavor.
- 1 pound Baby potatoes, halved Provides a hearty base.
- 1 pound Green beans, trimmed Adds color and freshness.
- 1 tablespoon Fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried Italian herbs, salt, and pepper. Mix well.
- Drizzle olive oil over the chicken breasts, then dip each chicken breast into the breadcrumb mixture, pressing gently to adhere.
- In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them in a single layer on a large sheet pan.
- Bake the potatoes in the preheated oven for 15 minutes.
- After 15 minutes, place the coated chicken breasts on top of the partially cooked potatoes.
- Toss the green beans with a little olive oil, salt, and pepper, then scatter them around the chicken and potatoes on the sheet pan.
- Return the sheet pan to the oven and bake for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
This dish is versatile; feel free to customize the vegetables and protein to suit your taste.