Description
A simple, dependable, and family-friendly sheet pan dinner featuring juicy Parmesan-crusted chicken, tender roasted potatoes, and garlicky green beans—all cooked together for an easy weeknight meal.
Ingredients
- 3–4 chicken breasts (about 1½ lb total), roughly 1 inch thick
- Olive oil
- Minced garlic
- Grated Parmesan cheese
- Breadcrumbs (Italian or plain)
- Sea salt
- Cracked black pepper
- 2 pounds red potatoes, cut into bite-sized pieces
- 1 pound fresh green beans, trimmed
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cut red potatoes with olive oil, garlic, salt, pepper, and a sprinkle of Parmesan if desired. Spread them across about one-third of a large sheet pan and roast 10–15 minutes.
- In a bowl, combine olive oil, minced garlic, grated Parmesan, breadcrumbs, salt, and pepper. Pat each chicken breast dry, then coat it generously with the mixture and press so the crust adheres.
- Remove the sheet pan from the oven and add the chicken breasts to the pan. Toss the green beans with olive oil, garlic, salt, pepper, and Parmesan if desired and spread in the remaining space.
- Return the pan to the oven and bake about 25 minutes or until chicken reaches an internal temperature of 165°F (74°C). Broil 4–5 minutes at the end for extra crunch if desired.
- Let the chicken rest a few minutes after removing from the oven before serving.
Notes
Give the potatoes a head start so they’re tender by the time the chicken finishes. Don’t overcrowd the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American