Sheet Pan Parmesan Chicken and Vegetables
Parmesan and breadcrumb coated chicken breasts roasted on one sheet pan with red potatoes and green beans, added in stages so everything finishes together.
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Ingredients
- 2 pounds red potatoes cut into bite-sized pieces; quarter small potatoes and cut larger ones into sixths or eighths
- 1–2 cloves garlic minced, for the potatoes
- 2 tablespoons olive oil for the potatoes
- 2 tablespoons Parmesan cheese grated, for the potatoes
- salt and black pepper to taste, for the potatoes
- 1 1/2 pounds chicken breasts about 3–4 pieces, approximately 1 inch thick
- 2 tablespoons olive oil for the chicken
- 2 cloves garlic minced, for the chicken
- 1/3 cup Parmesan cheese grated, for the chicken
- 1/3 cup breadcrumbs Italian or plain; add 1 teaspoon Italian seasoning if using plain breadcrumbs
- 1/2 teaspoon cracked black pepper for the chicken
- 1/2–3/4 teaspoon sea salt for the chicken
- 1 pound green beans fresh; ends trimmed
- 1 tablespoon olive oil for the green beans
- 1 clove garlic minced, for the green beans
- 1 tablespoon Parmesan cheese optional, for the green beans
- salt and black pepper to taste, for the green beans
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper for easier cleaning, or spray it with cooking oil.
- In a medium bowl, toss the potatoes with their garlic, olive oil, Parmesan, salt and pepper until evenly coated. Spread them over one-third of the pan. Roast for about 10–15 minutes. Use the longer time if you like them more browned.
- While the potatoes roast, use the same bowl to toss the chicken with its olive oil, garlic, Parmesan, breadcrumbs, pepper and sea salt until well coated.
- Remove the pan, add the chicken and return it to the oven while you toss the green beans with their olive oil, garlic, optional Parmesan, salt and pepper. Add the green beans to the pan.
- Bake for about 25 minutes, or until a food thermometer inserted into the chicken reads 165°F. Remove the pan and let the food cool for several minutes before serving.
Notes
Give the potatoes a 10–15 minute head start. The chicken must reach 165°F.
Nutrition
Serving: 1servingCalories: 654kcalCarbohydrates: 56.9gProtein: 49.8gFat: 25.6gSodium: 748mgFiber: 8.4gSugar: 6g