Description
A wholesome, flavor-packed sheet pan dinner featuring crispy parmesan crusted chicken, golden roasted potatoes, and tender garlicky green beans all cooked together for easy cleanup.
Ingredients
Units
Scale
- 1 1/2 lb chicken breast (3-4 pieces, about 1 inch thick)
- 2 Tbsp olive oil
- 2-4 garlic cloves, minced (divided)
- 1/3 cup grated parmesan (plus extra divided for vegetables)
- 1/3 cup breadcrumbs (Italian or plain)
- 1/2 tsp cracked pepper
- 1/2-3/4 tsp sea salt
- 2 lb red potatoes, cut into bite-sized pieces
- 1 lb fresh green beans, ends trimmed
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
- Toss red potatoes with olive oil, garlic, parmesan, salt, and pepper until evenly coated.
- Spread potatoes on one-third of the sheet pan and roast for 10–15 minutes.
- In a bowl, mix olive oil, garlic, parmesan, breadcrumbs, salt, and pepper.
- Coat chicken breasts thoroughly, pressing mixture gently to adhere.
- Remove pan from oven and place chicken next to partially cooked potatoes.
- Toss green beans with olive oil, garlic, salt, pepper, and parmesan if using.
- Add green beans to remaining space on the sheet pan.
- Bake for about 25 minutes or until chicken reaches 165°F internal temperature.
- Optional: Broil on high for 4–5 minutes for extra crispiness.
- Rest several minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for best texture. For a low-carb option, swap potatoes with cauliflower florets.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
