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Whenever I want something filling but don't want to deal with all the pots and pans, this is what I make. Everything cooks together on one big pan. You get golden potatoes, soft green beans, and cheesy chicken that's got a crunchy top.
The first time I tried this, my youngest was in charge of dumping parmesan into the chicken breading. Now, she swears green beans are only good like this.
Tasty Ingredients
- Parchment paper: line the pan for the easiest cleanup
- Green beans: get fresh ones, snap off the ends, they’re sweeter that way
- Red potatoes: baby or thin-skinned types roast up creamy inside
- Sea salt: makes everything taste brighter, don’t skip
- Cracked pepper: for that little zing, freshly cracked if you can
- Breadcrumbs: Italian style makes it herby but any kind works, you could add dried herbs for even more flavor
- Grated parmesan: use the good stuff, it melts into the best crust
- Minced garlic: fresh garlic brings the flavor for both chicken and potatoes
- Olive oil: coats everything and adds lots of flavor, extra virgin is best if you have it
- Chicken breast: thick as your thumb, go for plump ones so they’re juicy, they bake evenly through
Easy How-To Guide
- Add the Finishing Touch & Plate:
- Want crispier potatoes? Flick the broiler to high for a few minutes and toast everything until it’s just how you like. Cool off the pan for a sec so the juices stay where they belong. Scoop up and hand out those plates fast—everyone’s probably waiting.
- Check Doneness in the Oven:
- Pop the pan back in. Keep roasting about twenty five minutes. Chicken should read one sixty five inside, potatoes should let a fork slide right in, and your green beans will be perfect—not too soft.
- Add Chicken and Beans:
- After 10 to 15 minutes, pull out the hot pan. Scoot the potatoes to one side. Nestle in the chickens next to them. While you’ve got the pan out, give the green beans a toss in olive oil, a smidge of garlic, parmesan, salt, and pepper. Lay the beans on the last open space on the tray.
- Mix Up the Chicken Crust:
- While potatoes start their bake, stir together chicken breasts, a little olive oil, garlic, parmesan, breadcrumbs, pepper, and salt. Coat every piece really well—mash it on till it sticks thickly.
- Get the Potatoes Ready:
- Mix cut potatoes with olive oil, garlic, parmesan, plus salt and pepper in a bowl. Toss until they’re coated and shiny. Spread them over a third of your lined sheet tray in a single layer. These need a little head start in the oven before the rest joins.
- Pan and Oven Setup:
- Fire up your oven at four twenty five. Cover the pan with parchment or spray so you won't have to scrape anything later—it makes your life easier.
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I always sprinkle a bit more parmesan over the beans when they come out of the oven. My grandma used to do the same anytime she roasted veggies. My bunch can't help stealing those super crispy potato edges before we even serve dinner.
Storing Leftover Tips
Let the food cool all the way, then stash it in a covered container in the fridge for up to four days. Potatoes crisp back up best in the oven or air fryer. Gentle heat for the chicken helps it stay nice and juicy.
Swap-Out Ideas
No green beans handy? Broccoli or asparagus works fine. If you’re using chicken thighs they’re more forgiving and hard to overcook—try to cut them so they bake evenly. Out of breadcrumbs? Panko gives a lighter crunch.
Ways to Serve
I usually go from oven to table straight on the pan when it’s a laid-back meal. Brighten things up with lemon over the chicken, or add some cherry tomatoes if you fancy. Want it saucy? A swipe of garlicky yogurt or a punchy aioli is perfect for dipping.
Sheet Pan Traditions
Even though parmesan chicken feels Italian, the real win is tossing everything on one tray—so good for busy nights. It started getting made over and over here when I caught on that crispy edges and little mess make everyone happy, including the fussy eaters.
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Frequently Asked Questions About Recipes
- → Which chicken should I use?
Grab boneless chicken breasts about an inch thick. They cook evenly and turn out really juicy.
- → Can I switch up the veggies?
Definitely. Try throwing in broccoli, carrots, or even some asparagus instead of green beans or potatoes if you want a change.
- → Is it better to peel the potatoes?
You don't have to. Skins give a little crunch and keep extra nutrients, especially if you're using red potatoes.
- → How can I make the chicken crispier?
Pop the pan under the broiler for a couple minutes after baking. Or sprinkle on extra parmesan and breadcrumbs before baking for max crunch.
- → Can I get things ready ahead of time?
Sure can. Coat everything earlier and stash it in the fridge. Just bake it fresh when you're ready to eat so it stays crispy.