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Parmesan Crusted Chicken Sheet Pan Dinner

A delightful one-pan dinner featuring crispy Parmesan chicken, roasted potatoes, and green beans, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Juicy and tender
  • 1 cup grated Parmesan cheese For a crispy crust
  • 2 cups potatoes, cut into wedges Golden and crispy
  • 2 cups green beans, trimmed Fresh and vibrant
Seasoning and Oil
  • 4 tablespoons olive oil For roasting and coating
  • 3 cloves garlic, minced For flavor
  • to taste Salt For seasoning
  • to taste Pepper For seasoning
  • 1 teaspoon Italian seasoning For added flavor

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a large sheet pan, toss the potato wedges with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning. Spread them out in a single layer.
Roasting
  1. Roast the potatoes for about 20 minutes or until they start to soften.
  2. While the potatoes are roasting, prepare the chicken by coating each breast with olive oil, then pressing Parmesan cheese onto both sides.
  3. After the potatoes have roasted for 20 minutes, push them to one side of the pan and add the chicken breasts.
  4. In a bowl, toss the green beans with the remaining olive oil, minced garlic, salt, and pepper. Add them to the pan on the other side.
  5. Return the pan to the oven and roast for an additional 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  6. Serve hot and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3–4 days or frozen for up to 3 months. Reheat in the oven or microwave before serving.