Sheet Pan Lemon Parmesan Chicken with Crispy Potatoes and Green Beans

sheet pan chicken with potatoes and green beans

Meal time just got a whole lot easier with this recipe. You'll have a complete dinner on a single baking sheet, drizzled with garlic butter sauce.

Flattening the chicken breasts into cutlets helps the chicken cook even faster – another plus of this flavorful recipe. 



  • 1 egg
  • Juice and zest of one lemon half
  • 2 cloves garlic, minced
  • 1/2 teaspoon each kosher salt and freshly ground black pepper 
  • 1/2 cup Panko breadcrumbs
  • 1/3 cup fresh grated parmesan cheese
  • 4 boneless, skinless chicken breast halves (sometimes I even use boneless, skinless chicken thighs)


  • 1 lb. baby potatoes, quartered
  • 1/3 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. frozen green beans  


Preheat oven to 400 degrees F.  Lightly spray a rimmed baking sheet with nonstick spray.

Place chicken breasts, two at a time, into a gallon freezer bag and use a mallet to flatten breasts into cutlets. (The freezer bag keeps all the mess contained).

In a large mixing bowl, whisk egg with lemon juice, garlic, salt and pepper. In a separate shallow bowl, combine the breadcrumbs with lemon zest and parmesan cheese; dredge both sides of the chicken cutlets in the breadcrumb mixture.

Place coated cutlets onto the center of the prepared baking sheet; arrange the potatoes and green beans on each side of the chicken in a single layer. Combine the melted butter with 2 tsp. minced garlic; drizzle butter mixture over the vegetables; toss to evenly coat.

Place baking sheet onto the center rack of the preheated oven and bake, uncovered for 15 minutes. Remove baking sheet from the oven; turn the chicken breasts over; return sheet pan to the oven and continue to bake for an additional five to minutes, or until chicken is golden brown on top and potatoes are fork tender.  Serve at once.