Description
This Parmesan-Crusted Chicken Sheet Pan Dinner is a delicious, crispy, and cheesy one-pan meal perfect for busy weeknights. Featuring tender chicken breasts coated with a savory Parmesan and panko breadcrumb crust, baked alongside baby potatoes and fresh green beans for a complete, effortless dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil (divided)
- 1 egg, beaten
Vegetables
- 1 pound baby potatoes, halved
- 1/2 pound green beans, trimmed
Optional Garnish
- Fresh lemon wedges
- Chopped parsley
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil to prevent sticking.
- Make the Parmesan coating: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well to distribute the flavors evenly.
- Coat the chicken: Dip each chicken breast into the beaten egg, allowing excess to drip off. Press both sides of the chicken firmly into the Parmesan mixture so it’s evenly coated. Arrange the coated chicken breasts on one side of the prepared sheet pan.
- Prepare and add the potatoes: In a mixing bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the potatoes on the other side of the sheet pan, keeping them separate from the chicken.
- Bake the chicken and potatoes: Place the sheet pan in the preheated oven and bake for 15 minutes. This initial baking start cooks the potatoes and gives the chicken coating time to crisp up.
- Add green beans: While the chicken and potatoes bake, toss the trimmed green beans with the remaining 1 tablespoon olive oil, salt, and pepper. After the initial 15 minutes, remove the sheet pan from the oven and spread the green beans alongside the chicken and potatoes.
- Finish baking: Return the sheet pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken is cooked through with an internal temperature of 165°F, the vegetables are tender, and the coating is golden and crispy.
- Serve: Remove from the oven. Optionally garnish with fresh lemon wedges and chopped parsley before serving hot for a flavorful and comforting meal.
Notes
- Swap green beans with asparagus or broccoli depending on seasonal availability and preference.
- For extra crispiness, broil the chicken for the last 2 minutes of cooking, watching carefully to prevent burning.
