Parmesan Crusted Chicken Sheet Pan Dinner

Sometimes, after a long day, all you want is a meal that’s uncomplicated yet bursting with flavor. That’s where this Parmesan Crusted Chicken Sheet Pan Dinner comes in. I assure you, I’ve won over even the pickiest eaters with this simple yet satisfying dish. Imagine juicy chicken, crispy potatoes, and bright green beans all roasting harmoniously together, with minimal cleanup to boot! It’s like a symphony in your oven!

Why you’ll love this recipe

What makes this recipe truly special is its balance of ease and taste. You can whip it up quicker than you think, and it’s perfect for busy weeknights or when you want to impress guests without sweating over the stove. The crunchy, golden Parmesan crust on the chicken is nothing short of divine. Not to mention the roasted baby potatoes, which become caramelized and tender—like little pillows of joy swimming in garlic goodness. And those green beans? They bring freshness and color that not only enhances the visual appeal but also adds a nutritional boost. Every component shines on its own, and yet together, it’s magic! You’ll love how comforting it is—a true embrace of home-cooked goodness.

Gather these ingredients

Before we get cooking, let’s gather our stars!

• 4 boneless, skinless chicken breasts: These are your canvas; they’ll soak up all the lovely flavors and provide a protein-packed star that’s both juicy and tender. If you have chicken thighs, feel free to swap them for a slightly richer taste.

• 1 cup grated Parmesan cheese: This cheddar is not just for pasta! It lends a nutty, salty flavor that creates that irresistible crust. For a twist, try using Pecorino Romano for a sharper profile.

• 1 teaspoon garlic powder: This adds a warm, aromatic touch. Fresh garlic is wonderful, too, but with three cloves in the mix, I promise the powder gets the job done without overpowering things.

• 1 teaspoon Italian seasoning: A delightful blend that evokes sunny Mediterranean flavors. You could make your own mix with dried basil, oregano, and thyme if you’re feeling adventurous!

• Salt and pepper to taste: Simple but essential! Nothing elevates a dish like adjusting to your palate.

• 1 pound baby potatoes, halved: These are little flavor bombs that get creamy inside while becoming golden and crispy outside. Red or Yukon Gold work beautifully here.

• 1 pound green beans, trimmed: Fresh veggies add color and crunch! If you don’t have green beans, asparagus or Brussels sprouts both work well.

• 2 tablespoons olive oil: A drizzle of good olive oil can make all the difference in flavor and helps to crisp everything up nicely.

• 3 cloves of garlic, minced: Because who does not want extra garlicky goodness? This adds another layer of flavor to the dish that will have your kitchen buzzing with aroma.

How to prepare it

Alright, let’s get to the good part—cooking!

1. Preheat oven: Start by preheating your oven to 400°F (200°C). This is crucial for the perfect roast!

2. Make the cheese mixture: In a good-sized bowl, mix together the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Just think of the cheesy goodness you’re building!

3. Coat the chicken: Take each chicken breast and thoroughly coat it in that delectable cheese mixture. Don’t be shy here; make sure it’s well-covered for maximum flavor and crunch.

4. Prepare the veggies: Grab a large sheet pan and toss the halved baby potatoes and green beans with olive oil, minced garlic, salt, and pepper. You want everything well coated and glistening—this ensures that everything roasts perfectly.

5. Assemble it: Create a cozy spot for your chicken on the sheet pan and nestle it right in the center, surrounded by the veggies.

6. Bake to perfection: Slide that pan into the oven and let it work its magic for about 25-30 minutes. Keep an eye out for that gorgeous golden crust on the chicken and tender potatoes. The chicken should reach an internal temp of 165°F (75°C).

7. Serve hot: Take it out, give it a pause (it’s hot, after all!), and then serve it up. Trust me, the whole family will flock to the table!

Best way to enjoy it

To elevate your dining experience, serve this dish with a fresh green salad drizzled in a light vinaigrette. A glass of white wine or sparkling water will also complement the flavors beautifully. You could even sprinkle a bit of fresh parsley on top for a pop of color!

Storage and reheating tips

If you happen to have leftovers (though I doubt it will happen!), store them in an airtight container in the refrigerator for up to three days. For reheating, simply pop it back in the oven at 350°F (175°C) until warmed through for that just-baked taste.

Helpful cooking tips

Here’s a little pro tip: If you want that extra depth of flavor, try toasting the spices and garlic in a little oil before mixing them with your cheese! It’s a small step but worth it. Also, make sure to let the chicken rest for a few minutes after taking it out of the oven; this helps to keep it juicy.

Creative Twists

Feeling adventurous? Why not swap the Parmesan for cheddar or experiment with different herbs? Add a splash of lemon juice or zest before serving to brighten up the dish! You could also mix in some vegetables like bell peppers or zucchini for even more variety. The sky is the limit!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 pound baby potatoes, halved
• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced

Directions to follow

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Coat chicken breasts in the cheese mixture.
4. Toss halved potatoes and green beans with olive oil, minced garlic, salt, and pepper on a large sheet pan.
5. Make space on the sheet pan for the chicken and place in the center.
6. Bake for about 25-30 minutes, until the chicken is cooked through and potatoes are tender.
7. Serve hot!

Common questions

• What’s the prep time for this recipe? About 15 minutes.
• Can I use different veggies? Absolutely! Asparagus or carrots work beautifully.
• How do I ensure my chicken stays juicy? Coating it generously and not overbaking are key!
• Can I make this recipe in advance? The components can be prepped ahead but are best baked fresh for optimal taste.
• What pairs well with this meal? A simple side salad or garlic bread complements it perfectly!

I hope you feel inspired to try this recipe—the blend of crispy, creamy, and tender is truly a culinary hug. Whether you’re cooking for family, friends, or just for yourself, this dish is sure to become a cherished staple. Go on, toss on your apron and create something wonderful! And don’t forget to come back and share your experience—I’d love to hear how it turns out!

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Parmesan Crusted Chicken Sheet Pan Dinner

Cooking Method: Baking, Roasting Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food E Easy High Protein Non Vegetarian W Weeknight

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 15 Calories: 550

Best Season: Suitable throughout the year

Description

Parmesan Crusted Chicken with roasted baby potatoes and green beans, perfect for busy nights or impressing guests.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese (Pecorino Romano can be used for a sharper taste.)
• 1 teaspoon garlic powder (Fresh garlic can be used too.)
• 1 teaspoon Italian seasoning (Make your own mix if desired.)
• 1 pound baby potatoes, halved (Red or Yukon Gold potatoes work well.)
• 1 pound green beans, trimmed (Asparagus or Brussels sprouts can be substituted.)
• 2 tablespoons olive oil
• 3 cloves garlic, minced (Extra garlicky goodness.)
• Salt and pepper to taste

Instructions

Cooking Steps

1. Preheat the Oven

   Preheat the oven to 400°F (200°C).
   Mark as complete

2. Make Cheese Mixture

   In a bowl, mix Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
   Mark as complete

3. Coat Chicken

   Coat chicken breasts in the cheese mixture thoroughly.
   Mark as complete

4. Prepare Veggies

   Toss halved potatoes and green beans with olive oil, minced garlic, salt, and pepper on a large sheet pan.
   Mark as complete

5. Assemble

   Make space on the sheet pan for the chicken and place it in the center.
   Mark as complete

6. Bake

   Bake for about 25-30 minutes, until the chicken is cooked through and potatoes are tender.
   Chicken should reach an internal temperature of 165°F (75°C).
   Mark as complete

7. Serve

   Serve hot!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 550kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 120mg40%

Sodium 800mg34%

Potassium 900mg26%

Total Carbohydrate 45g15%

Dietary Fiber 6g24%

Sugars 3g

Protein 40g80%

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Vitamin A 500 IU

Vitamin C 25 mg

Calcium 300 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 30 mcg

Thiamin 0.1 mg

Riboflavin 0.3 mg

Niacin 10 mg

Vitamin B6 0.5 mg

Folate 50 mcg

Vitamin B12 0.4 mcg

Phosphorus 250 mg

Magnesium 50 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: parmesan, chicken, sheet pan, dinner, easy recipe