Description
A quick and effortless sheet pan meal featuring crispy Parmesan chicken, tender garlic potatoes, and bright green beans, all in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
- In a bowl, mix the grated Parmesan with salt, pepper, and optional Italian seasoning.
- Drizzle 1 tablespoon olive oil over each chicken breast and coat with the Parmesan mixture.
- Toss the halved baby potatoes with 2 tablespoons olive oil, garlic, salt, and pepper, then spread cut-side down on one side of the sheet pan.
- Place the coated chicken breasts next to the potatoes on the pan.
- Spread the trimmed green beans on the opposite side of the pan, drizzle with olive oil, and season.
- Bake for 25–30 minutes, ensuring chicken reaches 165°F (74°C) and potatoes are fork-tender.
- If needed, broil for 1–2 minutes to enhance color.
- Let the chicken rest for 3–5 minutes before serving.
Notes
For a crunchier coating, add 1/3 cup panko breadcrumbs to the Parmesan. Use frozen green beans if needed, adding them later in the roasting process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian