Parmesan Crusted Chicken Sheet Pan
This Parmesan Crusted Chicken Sheet Pan recipe is crispy, cheesy, and made in just 6 easy steps! A perfect one-pan meal for busy nights.
Servings: 4 servings
Calories: 550kcal
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
For the Chicken
- 2 chicken breasts boneless, skinless, about 1 inch thick
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup grated parmesan
- 1/2 cup breadcrumbs Italian seasoned or plain
- 1/2 tsp black pepper
- 1/2 tsp sea salt
For the Potatoes
- 3 red potatoes cut into bite-sized pieces
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/4 cup grated parmesan
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Green Beans
- 1 cup green beans trimmed
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/4 cup grated parmesan optional
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper or lightly grease it.
- In a bowl, toss potatoes with olive oil, garlic, parmesan, salt, and pepper. Spread them on 1/3 of the sheet pan and bake for 10-15 minutes.
- In a separate bowl, mix olive oil, garlic, parmesan, breadcrumbs, salt, and pepper. Toss the chicken breasts in the mixture to coat evenly.
- Remove the sheet pan from the oven and add the coated chicken in the center.
- Toss green beans with olive oil, garlic, parmesan, salt, and pepper. Spread them on the remaining 1/3 of the sheet pan.
- Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes, broil on high for 4-5 minutes at the end.
- Let the chicken rest for a few minutes before serving. Enjoy!
Notes
For extra crispy chicken, use a baking rack on the sheet pan. Swap in different vegetables like asparagus, bell peppers, or Brussels sprouts. To store leftovers, keep the chicken separate from the veggies to maintain texture.