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Weeknight dinners just got way easier with this crowd-pleaser featuring crispy parmesan chicken, buttery roasted potatoes, and soft green beans. You won't believe the flavor you get from tossing everything on a single pan. After burning out on doing a ton of dishes every night, this is the one we're always excited to have and never dread cleaning up.
I came up with this one in the middle of a jam-packed week, when I just needed something healthy that didn't keep me stuck at the stove. That crispy, cheesy chicken paired with just-right roasted veggies made everyone at my table happy. Even my veggie-avoiding kids were all in.
Delicious Ingredients
- Chicken breasts: Lean, tender, and soak up flavor while staying juicy under a crunchy coating
- Olive oil: Gets the breading to stick and makes everything turn golden
- Fresh garlic: Packs a punch of real flavor you don't get from dried
- Grated parmesan: Melts into a salty, crispy topping
- Breadcrumbs: Mixed with cheese, make a shattery crunch
- Sea salt: Rounds out everything without taking over
- Cracked pepper: Gives a gentle pop of spice
- Red potatoes: Stay creamy in the middle and never fall apart
- Olive oil: Helps the potatoes roast up with plenty of crisp bits
- Fresh garlic: Infuses the potatoes as they bake
- Parmesan: Brings out a savory depth in the potatoes
- Salt and pepper: Levels the flavors so nothing is dull
- Green beans: Fresh, snappy, and balance out the plate nicely
- Olive oil: Lets them caramelize instead of steaming
- Fresh garlic: Makes the green beans a standout
- Parmesan: Pulls all the flavors together across the pan
- Salt and pepper: Makes those roasted beans pop
Simple How-To Steps
- Let Everything Rest:
- After you take the pan out, give it a few minutes so the juices settle in the chicken and the veggies finish up. It really pays off in more flavor and better texture.
- Broil for Crunch:
- If you like your potatoes extra crispy, turn on the broiler for the last few minutes. Watch closely so nothing burns and grab that perfect golden edge.
- Roast It All Together:
- Pop the loaded sheet pan back in for about 25 more minutes. Double-check the chicken hits 165°F in the center so it's good to eat and safe.
- Add Beans at the End:
- In the same mixing bowl, toss your green beans with their seasonings. Any leftover bits from earlier just add more taste. Spread them onto their part of the pan so everything cooks separately and doesn't turn soggy.
- Get Your Chicken Ready:
- While potatoes cook, toss chicken with coating right in the same bowl. Press the breadcrumb mix on well to make it stick. When potatoes have had their head start, set the chicken in the middle section of the pan.
- Start Potatoes First:
- Mix those potato pieces with oil, garlic, cheese, salt, and pepper. Make sure they're all well coated. Spread them out on one third of the pan and bake solo for 10-15 minutes so they crisp up while you prep everything else.
- Prep the Pan and Oven:
- Crank the oven to 425°F. Either lay down parchment paper or hit the pan hard with nonstick spray—no one likes stuck-on food after dinner.
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The best part for me is the parmesan crumb topping. I started using it after trying to mimic a restaurant meal, and now it’s my own go-to for anything from chicken to fish. This crunch stays crisp even after a while, so even the slowpokes at dinner still get the good texture.
Prep Ahead Ideas
If you plan ahead, this meal’s even easier. You can bread the chicken and stash it in the fridge up to 8 hours early—the taste only gets better. Chop potatoes and beans in advance too. When you're ready, dump everything on the pan and cook. It's been a lifesaver when we get home super late or the day’s just been wild.
Switch It Up for the Seasons
If you're bored of green beans, just use what's fresh. Zucchini and yellow squash are awesome in the summer. Come fall, dice up some butternut squash or toss on Brussels sprouts. Broccoli or cauliflower work great in the colder months. Just try for veggies that cook in about the same time—or slide them in sooner or later if they need it. This is how I keep things fun all year, swapping in whatever looks great at the market.
How to Serve
The meal is pretty complete on its own, but a crisp salad on the side is always nice. Crusty bread's awesome for scooping up every last crumb and juice. On a chilly night, we sometimes start with a bowl of tomato soup. A dab of chunky mustard next to the chicken is a family favorite—cuts nicely through that rich cheese crust.
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We've made this so many times now—ditching the extra pots and pans just makes dinner feel so much simpler.
Frequently Asked Questions
- → Can I switch chicken breasts with thighs here?
Definitely. Boneless thighs are perfect. They usually cook a bit quicker since they're smaller, about 20 to 22 minutes. Just check they hit 165°F inside so they're safe to eat.
- → What's the trick to getting potatoes fully cooked?
Keep your potato chunks even and bite-sized, roughly an inch each. Bake them alone for 10 to 15 minutes for a head start. If they aren't fork-tender after the full cook, you can take out the chicken and beans and pop the pan back in for another five to ten minutes.
- → Will another veggie work in place of green beans?
For sure! Try asparagus, broccoli, or even Brussels sprouts. If you use broccoli or Brussels sprouts, put them in earlier since they need more time than green beans. Asparagus can go in with the chicken.
- → Can I make this dish if I'm gluten-free?
Absolutely. Just swap out regular breadcrumbs for a gluten-free brand or even use crushed gluten-free crackers. Check your parmesan, too—some brands sneak in gluten as fillers.
- → How do I keep and reheat leftovers?
Leftovers go in the fridge in something airtight for up to three days. For crispy chicken when reheating, use the oven or toaster oven at 350°F for 10 to 15 minutes. The microwave will work in a pinch, but you'll lose the crunch.
- → Can I assemble any of this ahead?
You sure can. Prep everything a day ahead—slice the potatoes (keep 'em in water so they don't brown), trim the beans, and mix up the coating. Store each thing separately in the fridge. When you're ready, drain potatoes well and pat your chicken dry, then get cooking.