Crispy Sheet Pan Chicken and Veggies
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Try making this crispy Sheet Pan Chicken and Veggies for a delicious one pan dinner with only 10 minutes of prep! Chicken breasts are breaded with a mouthwatering garlic parmesan crust that gets crispy in the oven.
When it comes to sheet pan dinners, this breaded chicken with potatoes and green beans is one of our go-to recipes. The chicken is lightly breaded to produce a crispy crust in the oven, while the veggies become nice and tender.
The best part? It only takes 10 minutes of prep before everything goes into the oven. Serve with some crusty bread for a simple and healthy dinner!
Ingredients
Here are the key ingredients you’ll need to make it:
- Chicken breasts: I recommend boneless, skinless chicken breasts but you can use skin-on if you prefer or even chicken thighs. Note that larger chicken breasts will take longer to cook.
- Baby potatoes: You can use red or white baby potatoes, or larger potatoes cut into 1-inch chunks.
- Green beans: Pick your favorite fresh green beans. Frozen will not work for this recipe.
- Garlic: Freshly minced garlic works best, but you can substitute garlic powder.
- Lemon: Freshly slices of lemon to enhance the flavor.
- Parmesan: Freshly grated parmesan is ideal, but you can use pre-grated in a pinch.
- Breadcrumbs: Regular breadcrumbs are best, panko in a pinch.
- Fresh parsley: Minced fresh parsley is an optional addition for the breading.
How to Make Sheet Pan Chicken and Veggies
To make it, start by breading the chicken. Set aside two shallow bowls:
- Egg, lemon juice, garlic, parsley, salt and pepper
- Breadcrumbs and finely grated parmesan cheese
Now dip each chicken breast into the egg mixture and then the breadcrumb mixture before placing on the sheet pan. Scatter chopped potatoes and green beans around the chicken to fill up the pan.
Give it a quick drizzle with oil and then bake at 400°F in the upper middle of your oven.
How Long Do You Bake Sheet Pan Chicken?
The bake time will generally be 25-35 minutes depending on the size of your chicken breasts, although a thermometer is the only accurate way to check they’re done.
Insert the probe of an instant-read thermometer into the middle of the chicken breast. Once it reads 165°F, remove from the oven and let rest for 3-4 minutes to let the juices redistribute through the meat before serving.
Watch Recipe Video
This video tutorial shows how to make this sheet pan chicken and veggies:
More sheet pan dinners:
- Sheet Pan Chicken Fajitas
- Oven Baked Chicken Thighs
- Sheet Pan Chicken with Potatoes
- Baked Boneless Pork Chops
View all sheet pan recipes
Crispy Sheet Pan Chicken and Veggies
Ingredients
Chicken
- 4 chicken breasts, skinless, boneless
- 1 egg
- 2 tbsp lemon juice
- 2 tsp garlic powder
- 2 tsp fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese, grated
- salt and pepper to taste
Vegetables
- 1 lb small potatoes, halved or quartered
- 1/3 cup olive oil
- 2 tsp garlic, minced
- salt and pepper to taste
- 1 lb green beans, trimmed
Instructions
- Preheat oven to 400F degrees. Set aside a medium-large nonstick baking sheet.
- In a medium bowl, whisk together egg, lemon juice, garlic, parsley, salt and pepper. In another medium bowl, combine breadcrumbs and parmesan.
- Dip a chicken breast into the egg mixture, then dredge in the breadcrumb mixture coating evenly. Set in middle of baking sheet and repeat for remaining chicken pieces.
- Chop potatoes and spread around chicken. Drizzle with oil and sprinkle with chopped garlic, salt and pepper. Bake for 10 minutes in the upper half of the oven.
- While baking, trim the green beans and cut to desired length. Add to the sheet pan and bake 15 minutes until chicken is browned and vegetables are tender. Serve and enjoy!
Please read our nutrition disclaimer.
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