Parmesan Crusted Chicken Sheet Pan Dinner

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!

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!