Why Make This Recipe
Parmesan Crusted Chicken Sheet Pan Dinner is a fantastic choice for busy weeknights or family gatherings. This recipe is simple, delicious, and requires minimal cleanup. By using a single sheet pan, you can cook your protein and vegetables together, making it a time-saving and hassle-free meal. The combination of crunchy Parmesan topping and tender chicken, paired with flavorful roasted veggies, is sure to please everyone at the table.
How to Make Parmesan Crusted Chicken Sheet Pan Dinner
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, salt, pepper, and Italian seasoning.
- Coat each chicken breast with the cheese mixture.
- In a separate bowl, toss the halved baby potatoes and green beans with olive oil, minced garlic, salt, and pepper.
- On a large baking sheet, arrange the potatoes, green beans, and chicken in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
How to Serve Parmesan Crusted Chicken Sheet Pan Dinner
Serve this dish family-style right from the sheet pan. It pairs well with a simple side salad or some warm bread. You can also add a squeeze of lemon over the chicken and veggies for a fresh finish.
How to Store Parmesan Crusted Chicken Sheet Pan Dinner
To store leftovers, let the dish cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to three days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Parmesan Crusted Chicken Sheet Pan Dinner
- Make sure to pat the chicken breasts dry with paper towels before coating them. This helps the cheese stick better.
- If you want more flavor, marinate the chicken breasts for a few hours before baking.
- Try adding other vegetables like carrots, bell peppers, or zucchini for variety.
Variation
For a twist, use different types of cheese such as cheddar or mozzarella. You can also swap the baby potatoes for sweet potatoes for a sweeter flavor.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but make sure to thaw them first to ensure even cooking.
What if I don’t have green beans?
You can replace green beans with any other vegetable you have on hand, such as broccoli, asparagus, or Brussels sprouts.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetables in advance and store them in the fridge. Just bake them when you’re ready to eat.
Parmesan Crusted Chicken Sheet Pan Dinner
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and delicious one-pan meal featuring chicken breasts with a crunchy Parmesan topping and flavorful roasted vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the Parmesan cheese, salt, pepper, and Italian seasoning.
- Coat each chicken breast with the cheese mixture.
- In a separate bowl, toss the halved baby potatoes and green beans with olive oil, minced garlic, salt, and pepper.
- On a large baking sheet, arrange the potatoes, green beans, and chicken in a single layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy!
Notes
Pat the chicken breasts dry before coating for better cheese adhesion. You can also marinate the chicken for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
