Go Back
+ servings
Print
Sheet Pan Parmesan-Herb Chicken with Poblano Potatoes Recipe -- Packed with bold and delicious flavors, this hearty, comforting dinner is so easy and is a huge crowd pleaser.

Sheet Pan Parmesan-Herb Crusted Chicken

This chicken and potato sheet pan dinner is a hearty, comforting meal that's easy to prepare, and is a huge crowd pleaser.

Course Main Course
Cuisine American
Keyword chicken for family dinner, great for a quick dinner
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 547 kcal
Author Valentina K. Wein

Ingredients

  • 1/2 cup Parmesan cheese, finely grated
  • 2 teaspoons dried oregano, divided
  • 2 teaspoons dried thyme, divided
  • 1 tablespoon garlic, finely chopped, divided
  • 5 tablespoons extra virgin olive oil
  • 2 cups (about 3/4-pound) small red potatoes washed, dried, sliced into thin rounds - about 1/8-inch
  • 1 1/2 cups crimini mushrooms, washed and dried, thinly sliced
  • 3/4 cup yellow onion, thinly sliced
  • 1/2 cup Poblano chile peppers, washed and dried, seeds removed, diced
  • 4 chicken breasts (about 1 1/2-inches thick), skinless, boneless
  • salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F and adjust a rack to the center.

  2. In a large, shallow bowl mix the Parmesan cheese with 1 teaspoon of the oregano, 1 teaspoon of the thyme, and 2 teaspoons of the garlic. Set aside.
  3. Coat a sheet pan with the olive oil and add the potatoes, mushrooms, onions, Poblanos, and the remaining 1 teaspoon of oregano, thyme and garlic. Use your hands to mix, being sure everything is well coated with the oil. Season generously with salt and pepper, and make four spaces for the chicken breasts to go -- they should not be on top of any vegetables.
  4. Place the chicken breasts on a clean, dry surface and season both sides generously with salt and pepper. Now, smooth side down, place them, one by one, into the Parmesan mixture and gently press down. Do this with each one, and add them to each cleared area on the sheet pan as you go. If not all of the Parmesan mixture has stuck to the chicken breasts, evenly divide what's remaining among them.
  5. Place in the preheated 375°F oven and cook just until the chicken is cooked through, about 20 minutes. Remove the chicken breasts from the sheet pan, place them on a plate, and cover with foil. Turn the oven up to 425°F and continue to cook the vegetables until they're golden and slightly crispy, about 10 minutes.

  6. Place the chicken back on the sheet pan and place it under the broiler just long enough for the cheese to become golden, 30 seconds to 1 minute.
  7. If necessary, season the vegetables to taste with a bit more salt and pepper. (Here's How to Season to Taste.)
  8. Serve!