Easy One Pan Chicken & Veggies (Print Version)
# Ingredients:
→ Chicken
01 -
1.5 pounds boneless skinless chicken breasts
02 -
1 cup grated Parmesan cheese
03 -
1 cup panko breadcrumbs
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
2 large eggs, beaten
09 -
2 tablespoons olive oil
→ Vegetables
10 -
1.5 pounds baby potatoes, halved
11 -
1 pound green beans, trimmed
12 -
2 tablespoons olive oil
13 -
2 cloves garlic, minced
14 -
1/4 cup Parmesan cheese
# Instructions:
01 -
Heat oven to 400°F. Line a sheet pan with parchment paper.
02 -
Mix Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
03 -
Brush chicken with 2 tablespoons of olive oil, then coat thoroughly in the Parmesan mixture.
04 -
Place chicken on one side of the prepared sheet pan. Toss halved baby potatoes and trimmed green beans with 2 tablespoons of olive oil and minced garlic. Arrange vegetables on the other side of the pan. Sprinkle vegetables with 1/4 cup Parmesan cheese.
05 -
Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through. Ensure chicken reaches an internal temperature of 165°F.
06 -
Optional: Broil for 2-3 minutes for extra crispiness, watching carefully to avoid burning.
# Notes:
01 -
Vegetables can be customized.
02 -
Use a meat thermometer to ensure chicken is fully cooked.
03 -
Add lemon juice before serving for extra flavor.