Crispy Parmesan Crusted Chicken baked on a sheet pan with roasted potatoes and green beans for a complete one pan meal.

Scale

1½ lb chicken breast

2 Tbsp olive oil

2 garlic cloves, minced

⅓ cup grated parmesan

⅓ cup breadcrumbs

½ tsp cracked pepper

½–¾ tsp sea salt

2 lb red potatoes

1–2 garlic cloves, minced

2 Tbsp olive oil

2 Tbsp grated parmesan

1 lb fresh green beans

1 Tbsp olive oil

1 garlic clove, minced

1 Tbsp parmesan (optional)

Salt and pepper to taste

1. Preheat oven to 425°F.

2. Line a sheet pan with parchment paper.

3. Toss potatoes with olive oil, garlic, parmesan, salt, and pepper.

4. Spread potatoes on one-third of the pan and bake 10–15 minutes.

5. Coat chicken with olive oil, garlic, parmesan, breadcrumbs, salt, and pepper.

6. Remove pan, add chicken and green beans tossed with olive oil and garlic.

7. Bake 25 minutes or until chicken reaches 165°F.

8. Broil 4–5 minutes for extra crispy potatoes if desired.

9. Rest briefly before serving.

Do not overcrowd the pan.

Broil carefully to avoid burning.

Store leftovers in airtight container up to 3 days.