Description
An easy one-pan meal featuring crispy Parmesan-crusted chicken breasts served with roasted small potatoes and fresh green beans, all baked on a single sheet pan for minimal cleanup.
Ingredients
- 2 large chicken breasts, sliced horizontally into 4 thinner cutlets
- 1.5 lbs small red or Yukon gold potatoes, quartered
- 1 lb fresh green beans, trimmed
- 4 tbsp olive oil, divided
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Toss until well coated.
- Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet. Roast for 15 minutes to give them a head start.
- While the potatoes roast, prepare the chicken. In the same bowl, combine the chicken cutlets with 1 tablespoon of olive oil, salt, and pepper.
- In a separate shallow dish, mix the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, oregano, smoked paprika, remaining garlic powder, and onion powder.
- Dip each chicken cutlet into the olive oil mixture, then press it firmly into the breadcrumb mixture, ensuring a generous coating on all sides.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side.
- Arrange the breaded chicken cutlets on the baking sheet alongside the potatoes. In the same bowl, toss the trimmed green beans with the remaining 1 tablespoon of olive oil, salt, pepper, and a sprinkle of Parmesan cheese. Add them to the baking sheet.
- Return the sheet pan to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- For extra crispiness, you can broil for 3-5 minutes at the end, watching carefully to prevent burning.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Use parchment paper to prevent sticking and make cleanup easier.
- Broiling is optional but adds extra crispiness to the crust.