Description
Juicy Parmesan crusted chicken breasts roast on one sheet pan with crispy red potatoes and garlicky green beans for a satisfying weeknight dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, about 3 to 4 pieces and approximately 1 inch thick
- 2 tablespoons olive oil for the chicken
- 2 garlic cloves, minced, for the chicken
- ⅓ cup grated Parmesan for the chicken
- ⅓ cup Italian breadcrumbs, or plain breadcrumbs mixed with 1 teaspoon Italian seasoning
- ½ teaspoon cracked black pepper
- ½ to ¾ teaspoon sea salt
- 2 pounds red potatoes, cut into bite-size pieces
- 1 to 2 garlic cloves, minced, for the potatoes
- 2 tablespoons olive oil for the potatoes
- 2 tablespoons grated Parmesan for the potatoes
- Salt and black pepper to taste for the potatoes
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon olive oil for the green beans
- 1 garlic clove, minced, for the green beans
- 1 tablespoon grated Parmesan for the green beans, optional
- Salt and black pepper to taste for the green beans
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or coat it lightly with cooking spray.
- Add the potatoes, 2 tablespoons olive oil, 1 to 2 minced garlic cloves, 2 tablespoons Parmesan, salt, and pepper to a medium bowl. Toss until evenly coated.
- Spread the potatoes over one-third of the prepared sheet pan. Roast for 10 to 15 minutes.
- Meanwhile, add the chicken, 2 tablespoons olive oil, 2 minced garlic cloves, ⅓ cup Parmesan, breadcrumbs, cracked pepper, and sea salt to the same bowl. Toss and press the coating firmly onto the chicken.
- Remove the pan from the oven. Place the coated chicken beside the potatoes, then return the pan to the oven.
- Toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, optional Parmesan, salt, and pepper.
- Add the green beans to the remaining space on the sheet pan.
- Roast for about 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- For crisper potatoes and a darker chicken crust, broil the pan on high for 4 to 5 minutes while watching closely.
- Remove the pan from the oven and let the chicken rest for several minutes before serving.
Notes
- Chicken breast thickness affects the cooking time. Pound very thick breasts to an even 1-inch thickness or allow extra roasting time.
- Season the chicken, potatoes, and green beans separately so each part of the meal has enough flavor.
- For a stronger herb flavor, add ½ to 1 teaspoon Italian seasoning or dried oregano to the chicken and potatoes.
- For a crisper bottom crust, place the chicken on a small oven-safe rack positioned over the sheet pan.
- Store leftovers in airtight containers in the refrigerator for up to four days.
- Reheat the chicken and potatoes in a 375°F oven for 10 to 15 minutes, adding the green beans during the final few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes and green beans
- Calories: 626
- Sugar: 7
- Sodium: 768
- Fat: 26
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 7
- Protein: 48
- Cholesterol: 118