Easy Parmesan Chicken Sheet Pan Recipe
This Easy Parmesan Chicken Sheet Pan Recipe is a quick and flavorful one-pan meal featuring crispy parmesan-crusted chicken breasts baked alongside tender roasted red potatoes and green beans. Perfect for a weeknight dinner, it combines simple ingredients and minimal cleanup with delicious results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Coating
- 500 g Boneless and skinless chicken breasts (4 pieces)
- 50 g (1/2 cup) Grated parmesan cheese
- 55 g (1 cup) Plain panko breadcrumbs
- 3 g (1 tsp) Garlic powder
- 6 g (1 tsp) Salt
- 1.5 g (1/2 tsp) Black pepper
- 27 g (2 tbsp) Olive oil plus more for vegetables
Vegetables
- 600 g Red potatoes (about 4, quartered)
- 450 g (1 lb) Green beans trimmed
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and to make cleanup easier.
- Make the Parmesan Coating: In a medium bowl, combine grated parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper. Mix well to evenly distribute all the seasonings.
- Coat the Chicken: Lightly brush each chicken breast with olive oil, then press each side firmly into the breadcrumb mixture until fully coated. Place the coated chicken breasts in a single layer on one side of the prepared sheet pan.
- Prepare Vegetables: In a separate bowl, toss quartered red potatoes with olive oil, salt, and pepper, ensuring an even coating. Arrange the potatoes around the chicken on the sheet pan. Then, toss the trimmed green beans lightly with olive oil, salt, and pepper, and place them in the remaining space on the pan.
- Bake the Sheet Pan: Bake in the preheated oven for 25 minutes or until the chicken is cooked through, the coating is golden brown, and the vegetables are tender. Confirm that the internal temperature of the chicken reaches 165°F (74°C), and the potatoes can be easily pierced with a fork.
- Rest and Serve: Remove the sheet pan from the oven and let the chicken rest for 2 to 3 minutes to allow the juices to redistribute. Serve the parmesan-crusted chicken breasts with the roasted potatoes and green beans immediately.
Notes
- You can substitute green beans with asparagus or broccoli for variety.
- For extra crispiness, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
- Make sure to not overcrowd the sheet pan; the air needs to circulate to ensure even cooking and crispiness.
- This recipe can be doubled but use two sheet pans rather than overcrowding one.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispiness.
