Description
A simple and hearty sheet pan dinner featuring juicy chicken, crispy potatoes, and vibrant green beans with a delicious Parmesan crust.
Ingredients
Scale
- 1 1/2 lb chicken breast (about 3–4 pieces, approx. 1 inch thick)
- 2 T olive oil
- 2 garlic cloves, minced
- 1/3 c grated parmesan
- 1/3 c breadcrumbs (Italian or plain)
- 1/2 tsp cracked pepper
- 1/2 – 3/4 tsp sea salt
- 2 lb red potatoes, cut into bite-sized pieces
- 1 – 2 garlic cloves, minced
- 2 T olive oil
- 2 T grated parmesan
- Salt and pepper to taste
- 1 lb fresh green beans, ends trimmed
- 1 T olive oil
- 1 garlic clove, minced
- 1 T parmesan (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- Line a sheet pan with parchment paper or spray it with cooking oil.
- Toss all the ingredients for the potatoes in a bowl until well coated.
- Spread the potatoes on one-third of the sheet pan and bake for 10-15 minutes.
- Mix the chicken ingredients in the bowl until coated after removing the potatoes from the oven.
- Add the chicken pieces to the pan alongside the potatoes.
- Toss the green beans with their ingredients and add them to the pan.
- Bake everything for about 25 minutes or until the chicken reaches an internal temperature of 165°F.
- Broil for an additional 4-5 minutes for extra crispiness.
- Remove from oven and let cool slightly before serving.
Notes
For best results, don’t overcrowd the pan and use thick chicken pieces to ensure juiciness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg