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Parmesan Crusted Chicken Sheet Pan Dinner

A delicious one-pan meal featuring juicy chicken breasts coated in a crispy Parmesan and breadcrumb crust, paired with roasted red potatoes and green beans.
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Temps de préparation 15 minutes
Temps de cuisson 40 minutes
Temps total 55 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

For the Chicken
  • 1.5 lb chicken breast (about 3-4 pieces, approx. 1 inch thick) You can substitute with chicken thighs or tofu for a vegetarian twist.
  • 2 tablespoons olive oil For coating the chicken.
  • 2 cloves garlic, minced Freshly minced enhances flavor.
  • 1/3 cup grated Parmesan cheese For the chicken coating.
  • 1/3 cup breadcrumbs (Italian or plain) Substitutions can include plain breadcrumbs, panko, or crushed crackers.
  • 1/2 teaspoon cracked black pepper
  • 3/4 teaspoon sea salt
For the Potatoes
  • 2 lb red potatoes, cut into bite-sized pieces
  • 2 tablespoons olive oil For potatoes.
  • 2 tablespoons grated Parmesan cheese For potatoes.
  • Salt and pepper to taste For seasoning.
For the Green Beans
  • 1 lb fresh green beans, ends trimmed You can use canned or frozen green beans as a quick alternative.
  • 1 tablespoon olive oil For green beans.
  • 1 clove garlic, minced For green beans.
  • 1 tablespoon Parmesan cheese (optional) For added flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare your sheet pan by lining it with parchment paper or spraying it lightly with cooking spray.
  2. In a medium bowl, toss the cut red potato pieces with 2 tablespoons of olive oil, minced garlic, and 2 tablespoons of grated Parmesan cheese.
  3. Spread the potatoes evenly on one-third of the sheet pan and roast for 10-15 minutes.
  4. In a separate bowl, mix 2 tablespoons of olive oil, minced garlic, Parmesan cheese, breadcrumbs, cracked pepper, and sea salt. Coat each chicken breast thoroughly.
  5. After roasting the potatoes for 10-15 minutes, place the coated chicken breasts on the pan next to the potatoes.
  6. In a small bowl, mix 1 tablespoon of olive oil and the minced garlic for the green beans. Coat the green beans in this mixture, season with salt and pepper, and spread them on the sheet pan next to the chicken and potatoes.
Cooking
  1. Place the sheet pan in the preheated oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  2. If you like your chicken extra crispy, broil for a couple of minutes at the end.
Serving
  1. Once done, let the dish cool for a few minutes. Serve warm and enjoy.

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 40gProtéines: 40gFat: 15gLipides saturés: 5gSodium: 800mgFibre: 5gSucre: 2g

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the oven for best results.

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