Parmesan Crusted Chicken Pan (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 1/2 lb chicken breasts, about 3-4 pieces, roughly 1-inch thick
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, finely chopped
04 -
1/3 cup Parmesan cheese, shredded
05 -
1/3 cup breadcrumbs (Italian style or plain; add 1 tsp Italian seasoning if using plain)
06 -
1/2 teaspoon cracked black pepper
07 -
Sea salt, 1/2 to 3/4 teaspoon
→ Potato Ingredients
08 -
2 lbs red potatoes, diced into small chunks
09 -
1 to 2 minced garlic cloves
10 -
2 tablespoons olive oil
11 -
2 tablespoons Parmesan cheese, grated
12 -
Salt and black pepper as preferred
→ Green Beans
13 -
1 pound fresh green beans, trimmed
14 -
1 tablespoon olive oil
15 -
1 finely minced garlic clove
16 -
1 tablespoon Parmesan (optional)
17 -
Black pepper and salt to taste
# Instructions:
01 -
Set the oven to 425°F. Use parchment paper on a baking sheet for less mess, or lightly oil the pan.
02 -
Mix up the potato ingredients in a bowl until everything's coated. Spread them out over a third of your prepared baking pan and bake for 10-15 minutes. For crunchier results, leave them in the full time.
03 -
While the potatoes are roasting, combine the chicken ingredients in the same mixing bowl. Coat the chicken well. Take the potatoes out of the oven and arrange the chicken on the pan next to them.
04 -
Combine the green bean ingredients in a bowl, toss to coat, and lay them on the rest of the sheet pan's empty space.
05 -
Bake everything together for 25 minutes or until chicken reaches 165°F inside. Want crispier potatoes? Switch the oven to high broil and leave them 4-5 more minutes.
06 -
Let everything sit for a few minutes out of the oven before serving.
# Notes:
01 -
Cut tiny red potatoes into quarters. Larger ones? Slice them into six or eight pieces to cook evenly.
02 -
This whole meal is made on one baking sheet, so cleanup's a breeze.