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–+ servings

Parmesan Crusted Chicken Sheet Pan Dinner

A quick and satisfying weeknight meal featuring crispy, cheesy chicken and a colorful medley of roasted veggies, all cooked on one sheet pan.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese Feel free to swap for another cheese if preferred.
  • 2 cups baby potatoes, halved
  • 2 cups green beans, trimmed Can substitute with broccoli or asparagus.
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon dried Italian herbs

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, mix together the grated Parmesan, salt, pepper, and Italian herbs.
  3. Drizzle the chicken breasts with olive oil, then dip each piece into the cheese mixture, ensuring they are generously coated.
  4. On a large sheet pan, spread out your halved baby potatoes and trimmed green beans.
  5. Drizzle with olive oil, add the minced garlic, and season with salt and pepper. Toss everything to ensure a good coating.
  6. Layer the coated chicken breasts on top of the veggies.
Cooking
  1. Bake the sheet pan in the oven for about 25-30 minutes or until the chicken is cooked through and the veggies are tender.
  2. The chicken is done when it registers 165°F (75°C) internally.
  3. Serve hot and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 5gSugar: 3g

Notes

For best results, consider prepping veggies a day ahead. Experiment with different cheeses if preferred. Store leftovers in an airtight container in the refrigerator for up to three days or freeze separately.

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