Parmesan-Crusted Chicken Sheet Pan Delight Recipe
This Parmesan Crusted Chicken Sheet Pan Dinner features juicy chicken breasts coated in a crispy Parmesan and breadcrumb mixture, paired with roasted baby potatoes and green beans for a complete meal. It's easy to prepare and perfect for a weeknight dinner.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil
- 1 pound baby potatoes halved
- 1 pound green beans trimmed
- 1 tablespoon fresh parsley finely chopped
- as needed Lemon wedges
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Mix together Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried herbs, salt, and pepper in a shallow bowl.
- Pat chicken breasts dry and drizzle with olive oil, ensuring even coating.
- Dredge each chicken breast in the breadcrumb mixture and arrange on one side of the sheet pan.
- Toss halved baby potatoes with olive oil, salt, and pepper, and spread on the opposite side of the pan.
- Roast chicken and potatoes in the oven for 20 minutes.
- Add trimmed green beans to the pan, drizzle with olive oil, and season with salt and pepper.
- Return to the oven and roast for an additional 15-20 minutes until chicken is cooked and potatoes are tender.
- Let the dish rest for 5 minutes, then garnish with parsley and serve with lemon wedges.
Notes
For extra flavor, consider adding lemon zest to the breadcrumb mixture.