I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup. In a large bowl, I toss 1.5 lbs quartered red potatoes with 2 tbsp olive oil, ¼ cup Parmesan, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. I spread them evenly on the sheet pan and bake for 15 minutes to start cooking, ensuring tender potatoes for this cheesy chicken dinner.

In the same bowl, I toss 4 chicken breasts with 2 tbsp olive oil, ½ cup Parmesan, ½ cup breadcrumbs, 2 minced garlic cloves, 1 tsp salt, and ½ tsp pepper, coating evenly. After 15 minutes, I push the potatoes to one-third of the pan and place the chicken in the center for this savory crusted chicken.

I toss 1 lb green beans with 1 tbsp olive oil, 1 minced garlic clove, ½ tsp salt, ¼ tsp pepper, and 2 tbsp Parmesan (if using). I add them to the remaining third of the pan, creating a complete baked chicken meal.

I bake for 20–25 minutes until the chicken reaches 165°F (74°C) internally, using a thermometer. If the green beans cook faster, I remove them early. For extra-crispy potatoes, I broil on high for 2–3 minutes. I let the chicken rest for 5 minutes, then sprinkle with parsley for a vibrant cheesy chicken dinner.