Description
Juicy chicken breasts with a crispy Parmesan crust, roasted alongside tender baby potatoes and garlicky green beans for a quick and easy weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1.5 lb total)
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tablespoons olive oil, divided (2 tbsp for potatoes, 1 tbsp for beans)
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment or a thin layer of oil.
- In a medium bowl, combine the grated Parmesan, Italian seasoning, and a pinch of salt and pepper, mixing well.
- Pat the chicken breasts dry with paper towels and press each breast into the cheese mixture until well coated. Set aside on a plate.
- In one corner of the sheet pan, toss the halved baby potatoes with 2 tablespoons olive oil, salt, and pepper, spreading them out in a single layer.
- In the same bowl, toss the trimmed green beans with the remaining 1 tablespoon olive oil, minced garlic, salt, and pepper, piling them on the opposite side of the pan from the potatoes.
- Place the coated chicken breasts in the center of the pan, ensuring there is space between them for air circulation.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Broil on high for 1–2 minutes at the end if a deeper brown crust is desired, watching closely to avoid burning.
- Remove from the oven, let rest for 3–5 minutes, and serve hot.
Notes
For a low-carb variation, swap potatoes for cauliflower florets. Use freshly grated cheese for the best crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian