A one-pan wonder with crispy potatoes, tender green beans, and juicy parmesan-crusted chicken! This easy-to-make sheet pan dinner is perfect for busy weeknights. No-fuss prep and cleanup—just delicious comfort food for the whole family.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Chicken:
- 1 ½ lbs chicken breasts (about 3-4 pieces), 1-inch thick
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ⅓ cup grated parmesan
- ⅓ cup breadcrumbs (Italian or plain—add 1 tsp Italian seasoning to plain breadcrumbs)
- ½ tsp cracked pepper
- ½ – ¾ tsp sea salt
For the Potatoes:
- 2 lbs red potatoes, cut into bite-sized pieces (quarter small potatoes, cut large ones into 6ths or 8ths)
- 1-2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp grated parmesan
- Salt and pepper, to taste
For the Green Beans:
- 1 lb fresh green beans, ends trimmed
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp parmesan (optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or spray with cooking oil for easy cleanup.
- Prepare the Potatoes:
In a medium bowl, toss the cut potatoes with olive oil, minced garlic, parmesan, salt, and pepper. Mix well to coat evenly. Spread the potatoes in a single layer on one-third of the sheet pan. Roast for 10-15 minutes, depending on how browned you like your potatoes (add an extra 5 minutes if you prefer them extra crispy). - Prepare the Chicken:
While the potatoes are baking, combine the chicken breasts, olive oil, minced garlic, parmesan, breadcrumbs, cracked pepper, and salt in a bowl. Toss to coat the chicken evenly. - Add the Chicken:
After the potatoes have baked for 10-15 minutes, remove the pan from the oven. Add the prepared chicken breasts to the sheet pan next to the potatoes. - Prepare the Green Beans:
In the same bowl (no need to wash it), toss the green beans with olive oil, minced garlic, and parmesan (optional). Add the green beans to the pan, spreading them around the chicken and potatoes. - Bake:
Return the sheet pan to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For extra crispy potatoes, switch the oven to broil for the last 4-5 minutes of cooking. - Serve:
Once everything is cooked through and crispy, remove the pan from the oven. Let it cool for a few minutes before serving. Enjoy your delicious, easy sheet pan dinner!
Notes
- Chicken Size: If your chicken breasts are thicker or larger, they may need more time in the oven, so check for doneness by ensuring the internal temperature reaches 165°F.
- Seasoning: Season to taste with salt and pepper—feel free to add extra seasonings or herbs like Italian seasoning or oregano to suit your taste.
- Extra Crispy Potatoes: To get the potatoes extra crispy, you can turn the oven to broil for the last 4-5 minutes of baking.
- Rack Tip: To make sure the bottom of the chicken gets crispy too, use a rack in your sheet pan so any moisture from the chicken drips off.
Nutrition (Per serving)
- Calories: 626 kcal
- Carbohydrates: 53g
- Protein: 48g
- Fat: 26g
- Saturated Fat: 6g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 118mg
- Sodium: 768mg
- Potassium: 1953mg
- Fiber: 7g
- Sugar: 7g
- Vitamin A: 945 IU
- Vitamin C: 37mg
- Calcium: 219mg
- Iron: 4mg
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