Description
A simple and satisfying family meal with crispy seasoned chicken, roasted potatoes, and tender green beans all cooked together on one pan for easy cleanup and big flavor.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 pound baby potatoes halved
- 12 ounces fresh green beans trimmed
- 1/3 cup olive oil divided
- 3/4 cup grated Parmesan cheese
- 3/4 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease the pan.
- In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the potatoes on one side of the sheet pan and roast for 15 minutes.
- While the potatoes roast, pat the chicken breasts dry with paper towels.
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, and remaining salt and black pepper.
- Brush the chicken breasts with 2 tablespoons olive oil, then coat each piece evenly in the Parmesan breadcrumb mixture.
- Remove the sheet pan from the oven. Push the potatoes to one side and add the coated chicken breasts to the center of the pan.
- Toss the green beans with the remaining olive oil and place them on the empty side of the sheet pan.
- Return the pan to the oven and bake for 20 to 25 minutes until the chicken is golden brown and reaches an internal temperature of 165°F and the potatoes are tender.
- Sprinkle with fresh parsley before serving.
Notes
- For extra crispy chicken, place the sheet pan under the broiler for 1 to 2 minutes at the end of cooking while watching carefully to prevent burning.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American