Go Back

Parmesan Crusted Chicken

A delicious one-pan meal combining crispy Parmesan crusted chicken with tender baby potatoes and green beans, perfect for any midweek dinner or a gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 2 cups baby potatoes, halved
  • 2 cups green beans, trimmed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, combine Parmesan cheese, salt, pepper, and Italian seasoning.
  3. Coat each chicken breast with olive oil, then dip into the Parmesan mixture to coat evenly.
  4. On a large baking sheet, arrange the halved baby potatoes and green beans; drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
  5. Place the coated chicken breasts on the sheet pan among the veggies.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
Serving
  1. Serve hot alongside a medley of colorful veggies, optionally with a fresh squeeze of lemon.

Notes

Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat in the oven for about 10 minutes at 350°F for best results. For a crunchier texture, broil the chicken for the last 2 minutes of cooking.