Parmesan Crusted Chicken Sheet Pan Dinner
A quick and easy one-pan dinner featuring crispy Parmesan chicken and vibrant veggies, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces chicken breasts
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Vegetables
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the halved baby potatoes and trimmed green beans in a large bowl with olive oil, salt, and pepper. Spread them evenly on one side of a large baking sheet.
- In a separate bowl, mix the grated Parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper.
- Dredge each chicken breast in the Parmesan mixture, ensuring it's coated well on both sides.
- Place the coated chicken breasts alongside the vegetables on the baking sheet.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once done, remove from the oven, let it rest for a few minutes, and serve directly from the pan.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and Italian herbs before baking. Feel free to substitute with other seasonal vegetables for added variety.