One-Pan Parmesan Chicken with Crispy Potatoes and Greens

Hi there, food lover! 👋 Ready to enjoy a beautifully balanced, no-fuss meal that brings comfort, flavor, and simplicity together in one pan?

There’s a special kind of joy in cooking a meal that feels generous and satisfying yet doesn’t leave the kitchen in chaos. This One-Pan Parmesan Chicken with Crispy Potatoes and Greens is inspired by traditional home cooking where practicality met flavor, and every ingredient had a purpose. It’s the kind of recipe you turn to when you want a wholesome dinner that feels lovingly made but doesn’t demand hours at the stove.

At the heart of this dish is tender chicken coated in a savory Parmesan crust that turns golden and fragrant in the oven. Alongside it, potatoes roast until crisp on the outside and fluffy within, soaking up olive oil, herbs, and pan juices. Fresh greens—whether green beans, broccoli, or spinach—round out the meal with color, freshness, and balance. Everything cooks together, allowing the flavors to mingle naturally, just as traditional cooks have always done.

This is a meal meant for real life. It’s perfect for busy weeknights, relaxed family dinners, or anytime you want something nourishing without complication. One pan, simple ingredients, steady heat, and a bit of care—that’s all it takes. So preheat your oven, clear your counter, and let’s make a dish that proves good food doesn’t have to be complicated to be memorable.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts or thighs
• ¾ cup freshly grated Parmesan cheese
• ½ cup breadcrumbs (plain or Italian-style)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Crispy Potatoes:

• 1 ½ lbs baby potatoes or Yukon Gold potatoes, halved or quartered
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried rosemary or thyme
• ½ teaspoon garlic powder

For the Greens:

• 2 cups green beans, broccoli florets, or trimmed asparagus
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnish:

• Lemon wedges
• Fresh chopped parsley or basil

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan or shallow roasting pan with parchment paper or lightly grease it with oil. This will help prevent sticking and make cleanup easy.
2. Begin by preparing the potatoes. In a large bowl, toss the cut potatoes with olive oil, salt, pepper, rosemary, and garlic powder until evenly coated. Spread them out on the prepared pan in a single layer, cut-side down where possible for maximum crispiness. Place the pan in the oven and roast for 20 minutes. Starting the potatoes first ensures they become beautifully golden and tender.
3. While the potatoes begin roasting, prepare the Parmesan coating for the chicken. In a shallow bowl, mix together the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, paprika, salt, and black pepper. Stir gently to combine.
4. Pat the chicken dry with paper towels. This step helps the coating adhere and encourages even browning. Brush both sides of each piece lightly with olive oil, then press the chicken firmly into the Parmesan mixture, coating both sides well.
5. After the potatoes have roasted for 20 minutes, carefully remove the pan from the oven. Use a spatula to turn or stir the potatoes slightly, then make space in the center of the pan for the chicken. Nestle the coated chicken pieces among the potatoes.
6. Return the pan to the oven and roast for another 15 minutes. During this time, the chicken will begin to cook through and the Parmesan coating will start to turn golden.
7. While the chicken and potatoes roast, prepare the greens. Toss them gently with olive oil, salt, and pepper in a small bowl. Keep them ready nearby.
8. After 15 minutes, remove the pan from the oven once more. Scatter the seasoned greens around the chicken and potatoes, spreading them evenly so they roast rather than steam.
9. Return the pan to the oven and roast for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C), the potatoes are crisp and tender, and the greens are just tender with a touch of color.
10. If you’d like extra color and crispness, switch the oven to broil for the final 2–3 minutes, watching carefully to prevent burning. The Parmesan crust should be deeply golden and aromatic.
11. Remove the pan from the oven and allow everything to rest for 5 minutes. This brief pause helps the juices settle and brings the dish together. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped herbs if desired. Serve directly from the pan for a warm, rustic presentation.

Nutritional Information

This one-pan meal offers a satisfying balance of lean protein, hearty carbohydrates, and nutrient-rich vegetables. The Parmesan adds flavor and calcium, while roasting keeps the ingredients wholesome and naturally delicious.

⏰ Prep Time: 15 minutes
🔥 Baking Time: 45 minutes
⏳ Total Time: 1 hour
⚡ Calories per serving: ~470
🍽️ Servings: 4

This dish is filling without being heavy and is easily adaptable—swap vegetables with the seasons or adjust seasoning to suit your family’s taste. Leftovers reheat well and make an excellent next-day lunch.

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Bon appétit and happy cooking!