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5 from 4 votes

Crispy Sheet Pan Chicken and Veggies

This crispy Sheet Pan Chicken and Veggies is 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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: sheet pan chicken and veggies, sheet pan chicken fajitas
Servings: 6 servings
Calories: 382kcal
Author: Cindy

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!

Video

Nutrition

Calories: 382kcal | Carbohydrates: 28g | Protein: 27g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 396mg | Potassium: 538mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 44.6mg | Calcium: 160mg | Iron: 2mg | Net Carbs: 23g