This sheet pan parmesan crusted chicken and veggies is as flavorful and satisfying as it is easy and quick to make! The chicken, potatoes and green beans serve as a full meal to feed the family! It’s toddler and kid friendly!
I am a huge fan of sheet pan meals and now that I’m a mom of two, sheet pans meals are what I rely on to get dinner on the table quickly and easily!
My favorite thing about this recipe is that you throw everything in the oven (on one pan!) at the same time and everything comes out cooked at the same time – not all sheet pan recipes work out perfectly like that. I hope you love this recipe as much as my family and I do!
Ingredients
Chicken Thighs – cut into bite-sized pieces. You can use chicken breasts if you prefer
Yukon Gold Potatoes – you can use different potatoes just remember cooking times may vary! Yukon gold potatoes cook quickly and that’s why they go perfectly with this recipe
Green Beans – I have also done sliced carrots with this recipe and they came out fantastic
Olive Oil
Freshly Grated Parmesan Cheese – I have also used pre-shredded Parmesan with this recipe and it came out great!
Italian Breadcrumbs
Dried Oregano
Garlic Powder
Paprika – a little goes a long way
Salt & Pepper
Tips
Prepare 3 little bowls of spices ahead of time – The chicken, potatoes and green beans each have different amounts of spices and ingredients- this helps me stay organized and helps with time management when preparing everything to go on the sheet pan
Toss in 3 different bowls for even coating – I like to toss the chicken, potatoes and green beans each in their own bowls to ensure everything is evenly coated with all the yummy ingredients
For Littles
My toddler loves this sheet pan meal! It’s a full meal for her including protein, carbs and a vegetable. She loves to dip the chicken in ketchup! You can serve this to your little 9 months +!
How To
Mix together all your ingredients in 3 separate bowls and then lay out on the sheet pan. Bake at 425 for 25 minutes. Enjoy!:)
Sheet Pan Parmesan Crusted Chicken and Veggies
Ingredients
1 lb chicken thighs (cut into bite sized pieces)
- 2 tablespoons olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup Italian breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Freshly cracked black pepper
1 lb Gold Yukon Potatoes (cut into 2 inch pieces)
- 1 tablespoon olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and Pepper to taste (I do a couple pinches of salt)
1 lb green beans
- 1 tablespoon olive oil
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 tsp garlic powder
- Salt and Pepper to taste (I do a pinch or two of salt)
Instructions
- Preheat your oven to 425 and line a large baking sheet with parchment paper. Set aside
- Place 3 large bowls out in front of you and place the chicken in one bowl, the potatoes in another and the green beans in the last one. Throw the ingredients specific to the chicken, potatoes and green beans. Toss together until everything is coated evenly
- Place the chicken in the middle of the sheet pan, then the potatoes on one side of the chicken and green beans on the other side. Make sure everything is evenly spread out onto the sheet pan
- Bake at 425 for 25 minutes. No need to stir anything. Let cool for 5 minutes
- Serve! You can eat this without sauce or you can bring out ketchup or barbecue sauce to dip the chicken in. You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)
