Description
A delicious and easy weeknight meal featuring crispy, golden Parmesan crusted chicken and roasted vegetables, all made on one sheet pan for minimal fuss and cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup plain breadcrumbs or panko
- 1 tsp garlic powder or 1 clove garlic, minced
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for the topping)
- 1 lemon (zest and wedges for serving)
- 1 pound baby potatoes, halved
- 8 oz green beans, trimmed
- 2 tbsp olive oil (for the vegetables)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with foil, lightly greasing it.
- Pat the chicken dry with paper towels to ensure the crust adheres well.
- In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper. Stir in 2 tablespoons olive oil until the mixture holds together.
- Press each chicken breast into the mixture, coating both sides, then place them on one side of the prepared sheet pan.
- Toss halved potatoes in 1 tablespoon olive oil, salt, and pepper, then spread them on the other side of the pan.
- Roast the pan in the oven for 18–22 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- If necessary, broil for 1–2 minutes for more color on the crust, watching closely.
- Let the chicken rest for 5 minutes, then squeeze lemon over the chicken and vegetables before serving.
Notes
Use freshly grated Parmesan for the best melt and flavor. If using frozen veggies, thaw and pat dry first.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg