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Parmesan Crusted Chicken Sheet Pan Dinner

An easy one-pan recipe featuring juicy chicken breasts, crispy potatoes, and vibrant green beans, ready in just 30 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken breasts Use high-quality chicken
  • 1 cup grated Parmesan cheese Can be replaced with nutritional yeast for a vegan option
  • 2 cups baby potatoes, halved Can be replaced with cauliflower florets for a lower-carb version
  • 2 cups green beans, trimmed
  • 3 tablespoons olive oil Divided for potato and green bean mixture
  • 4 cloves garlic, minced Avoid burning garlic by tossing it with the green beans
  • to taste Salt Essential for good seasoning
  • to taste Pepper Essential for good seasoning
  • 1 teaspoon Italian seasoning Can use fresh herbs for extra flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Make sure it’s fully heated for even cooking.
  2. In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning. Spread them out on a sheet pan in a single layer.
  3. In the same bowl, combine the green beans, minced garlic, and the remaining tablespoon of olive oil. Toss until all beans are coated.
  4. Season chicken breasts with salt and pepper. Press the grated Parmesan cheese on top of each breast to create a crust.
Cooking
  1. Arrange chicken on the sheet pan alongside the vegetables to allow even cooking.
  2. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze for up to 2 months. Reheat at 350°F (175°C) until warmed through. Enhance flavors with lemon juice before serving.