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.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

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.

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.

This dish is versatile; feel free to customize the vegetables and protein to suit your taste.