Parmesan Crusted Chicken Sheet Pan Dinner
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Few things beat a sheet pan supper on a busy weeknight, especially when all of the ingredients are covered in parmesan cheese.
Featuring extra crispy potatoes, hearty chicken breasts and crips green beans, this one-pan meal comes together in under an hour and results in a balanced dinner plate of protein, starch and veggies!
Parmesan Crusted Chicken Sheet Pan Dinner
Cook time: 40min Prep time: 10min Total time: 50min
Servings: 4
Ingredients
For the Chicken
- 4 chicken breasts
- 2 Tbsp. Heinen’s olive oil
- 2 garlic cloves, minced
- 1/3 cup Heinen's grated parmesan cheese
- 1/3 cup Heinen's breadcrumbs
- 1/2 tsp. cracked pepper
- 1/2 - 3/4 tsp. sea salt
For the Potatoes
- 2 lbs. baby red potatoes, cut into bite-size pieces
- 1-2 garlic cloves, minced
- 2 Tbsp. Heinen’s olive oil
- 2 Tbsp. Heinen's grated parmesan cheese
- Salt and pepper, to taste
For the Green Beans
- 1 lb. fresh green beans, ends trimmed
- 1 Tbsp. Heinen’s olive oil
- 1 garlic clove, minced
- 1 Tbsp. Heinen's grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Line a sheet pan with parchment paper for easier cleanup, or spray with cooking oil.
- In a medium-size bowl, toss together all of the ingredients for the potatoes and stir well to evenly coat. Spread the potatoes on ⅓ of the pan and place in the oven for 10-15 minutes. If you like your potatoes extra browned, add an extra five minutes.
- While the potatoes are cooking, toss all of the ingredients for chicken in the same bowl and coat the chicken.
- Remove the pan with the potatoes and add the chicken. Place in the oven.
- Toss together all of the ingredients for the green beans and add them to the pan.
- Bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. For extra crispy potatoes, turn the oven to broil on high for 4-5 more minutes.
- Remove from the oven and allow to cool for several minutes before serving. Enjoy!
