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A quick and easy one-pan meal featuring parmesan-crusted chicken breasts, crispy roasted red potatoes, and garlicky green beans. Minimal prep and cleanup make it perfect for busy weeknights.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line a sheet pan with parchment paper or spray lightly with cooking oil.
  3. If needed, pound chicken breasts to about 1 inch thickness for even cooking.
  4. Trim ends from fresh green beans.
  5. Toss potatoes with 2 Tbsp olive oil, 1-2 minced garlic cloves, 2 Tbsp grated parmesan cheese, salt, and pepper until evenly coated.
  6. Spread potatoes in a single even layer on one-third of the sheet pan.
  7. Bake potatoes for 10–15 minutes until beginning to brown.
  8. In a bowl, toss chicken breasts with 2 Tbsp olive oil, 2 minced garlic cloves, ⅓ cup grated parmesan, ⅓ cup breadcrumbs, ½ tsp cracked pepper, and ½–¾ tsp sea salt to coat thoroughly.
  9. When potatoes are partially cooked, push them to one side of the pan and arrange coated chicken next to potatoes.
  10. Toss green beans with 1 Tbsp olive oil, 1 minced garlic clove, optional 1 Tbsp parmesan, salt, and pepper.
  11. Add green beans to the remaining third of the sheet pan alongside chicken and potatoes.
  12. Bake everything for about 25 minutes more until the chicken reaches an internal temperature of 165°F (74°C).
  13. Optional: For extra crispy potatoes, broil for 3–5 minutes at the end.
  14. Remove pan from oven and let chicken rest for about 5 minutes before serving.

Notes

Chicken breasts thickness affects cooking time; pounding to 1 inch thickness ensures even cooking., Use an instant-read thermometer to ensure chicken reaches 165°F internally for safety., Lining the sheet pan with parchment paper or foil makes cleanup easier., For crispier chicken bottom, place chicken on a rack inside the pan to allow moisture to drip away., Italian seasoning or oregano can be added (about ½ to 1 tsp) for extra herby flavor., Breadcrumbs can be omitted or replaced with gluten-free breadcrumbs for dietary preferences., Vegetables like broccoli, asparagus, or bell peppers can be used in place of green beans; adjust cooking times accordingly., Leftovers keep in airtight containers for 3-4 days; freeze for up to 3 months., Best reheating method is air fryer at 350°F for 4-5 minutes to maintain crispiness; oven or microwave also work.

Nutrition

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