Go Back

Parmesan Crusted Chicken Sheet Pan Dinner

A quick and easy sheet pan dinner featuring crispy, cheesy chicken paired with tender veggies, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 2 cups baby potatoes, halved
  • 2 cups green beans, trimmed
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a sheet pan, toss the halved baby potatoes and green beans with olive oil, minced garlic, salt, and pepper. Spread them out evenly on one side of the pan.
  3. Coat the chicken breasts in olive oil, then press grated Parmesan cheese onto both sides. Season with salt, pepper, and Italian seasoning if using.
  4. Place the chicken on the other side of the sheet pan.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
  2. Serve hot and enjoy!

Notes

For extra crunch, add a sprinkle of panko bread crumbs on top of the Parmesan before baking. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.