This is the dinner I reach for when I want a complete, satisfying plate but absolutely do not want a mountain of dishes afterward. Juicy parmesan-crusted chicken, crispy roasted red potatoes, and garlicky green beans all roast together on one sheet pan, so the oven does the work and cleanup takes about a minute. It is hearty, high in protein, and reliable enough to land in your weekly rotation fast.
It also scales beautifully for whatever your week looks like. Feeding just yourself or cooking for the whole family? Use the serving adjuster in the recipe card below and every amount updates instantly, no math required. Add your photo, set your servings, and dinner basically plans itself.
Parmesan Crusted Chicken Sheet Pan Dinner
Calories 626 Protein 48g Carbs 53g Fat 26g (per serving)
Ingredients
For the Chicken
For the Potatoes
For the Green Beans
Salt and pepper amounts are to taste. Scaled amounts are a guide, round to what is practical.
Instructions
- Preheat and start the potatoes. Preheat the oven to 425F (220C). Line a sheet pan with parchment or spray it with cooking oil. Toss all the potato ingredients together until evenly coated, spread them over one-third of the pan, and bake 10 to 15 minutes.
- Coat the chicken. While the potatoes cook, toss all the chicken ingredients together in the same bowl until the chicken is well coated.
- Add the chicken. Remove the pan, add the chicken beside the potatoes, and return it to the oven.
- Add the green beans. Toss all the green bean ingredients together and add them to the last third of the pan.
- Bake. Bake about 25 minutes, until the chicken reaches an internal temperature of 165F (74C). For extra crispy potatoes, broil on high for 4 to 5 more minutes if you like.
- Rest. Remove from the oven and let it cool a few minutes before serving.
Tips for Meal Prepping
- Store leftovers in an airtight container for up to 3 to 4 days, ideally with each component separated.
- To freeze, cool everything completely, transfer to a freezer-safe container, and freeze for up to 3 months.
- Reheat in an air fryer at 350F for 4 to 5 minutes for the crispiest results, or bake at 350F for 8 to 10 minutes.
- Thaw frozen portions before reheating for the best texture.
- Pound thick chicken breasts to an even 1 inch so everything cooks at the same rate.
Made this one? Let me know in the comments how it turned out, and save this post so the serving adjuster is ready whenever you need it.
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