Description
A comforting sheet pan dinner featuring Parmesan crusted chicken with roasted potatoes and green beans, perfect for weeknight meals.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine grated Parmesan cheese, salt, pepper, and Italian seasoning.
- Coat each chicken breast in the Parmesan mixture and set aside.
- On a large baking sheet, toss halved potatoes with olive oil, minced garlic, salt, and pepper. Spread them in a single layer and bake for 15 minutes.
- Add trimmed green beans and Parmesan-coated chicken on top of the veggies.
- Return to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
- Serve hot and enjoy!
Notes
Use a meat thermometer to ensure chicken reaches 165°F (75°C). Customize seasoning to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
Keywords: chicken, sheet pan, Parmesan, roasted vegetables, weeknight dinner