Description
This recipe features crispy, cheesy Parmesan-crusted chicken breasts paired with garlicky roasted red potatoes and fresh green beans. Roasted together in the oven for a hearty and balanced weeknight meal, it offers a perfect blend of textures and flavors—crispy chicken coating, tender potatoes, and crisp-tender beans.
Ingredients
Scale
Chicken
- 1½ lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- â…“ cup breadcrumbs (Italian or plain)
- ½ tsp salt
- ½ tsp black pepper
Potatoes
- 2 lbs red potatoes, cut into chunks
- 2 tbsp olive oil
- 1–2 cloves garlic, minced
- 2 tbsp grated Parmesan cheese
- Salt & pepper to taste
Green Beans
- 1 lb fresh green beans, trimmed
- 1 tbsp olive oil
- 1 clove garlic, minced
- Optional: 1 tbsp grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Start the potatoes: Preheat your oven to 425°F (220°C). Toss the potato chunks with olive oil, minced garlic, Parmesan cheese, salt, and pepper. Spread them in a single layer on a sheet pan and roast for 10 to 15 minutes. This initial roasting ensures the potatoes cook through and develop a crispy exterior.
- Prep the chicken: In a bowl, combine the chicken breasts with olive oil and minced garlic, coating them evenly. In a separate bowl, mix Parmesan cheese, breadcrumbs, salt, and black pepper. Dredge the garlic-coated chicken in the breadcrumb mixture until thoroughly covered.
- Add everything to the pan: Push the partially roasted potatoes to one side of the sheet pan. Place the coated chicken breasts on the pan beside the potatoes. In another bowl, toss the trimmed green beans with olive oil, minced garlic, salt, pepper, and optional Parmesan cheese. Arrange the green beans on the remaining space on the pan.
- Bake: Return the sheet pan to the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns golden and crispy. The vegetables will finish roasting and absorb flavorful aromas.
- Optional crisp finish: For extra crispiness, broil the entire sheet pan for 3 to 5 minutes at the end of baking. This will further crisp the potatoes and chicken crust but watch carefully to prevent burning.
Notes
- Use panko breadcrumbs for a crunchier chicken crust.
- Cut potatoes into smaller, uniform pieces for more even roasting.
- Do not overcrowd the pan; overcrowding can cause steaming rather than roasting.
- Flip the chicken halfway through the baking time if desired for more even browning.
- You can swap red potatoes for Yukon golds or fingerlings if preferred.
- Add fresh herbs like rosemary or thyme to the potatoes for extra aroma.
