One-Pan Italian Chicken with Lemon Green Beans and Spiced Potatoes

Forget about complicated cooking methods and piles of dirty dishes. This recipe brings together everything on a single baking sheet: Italian-spiced chicken with a crunchy panko and cheese crust, bright lemony green beans and golden spiced potatoes. It’s a complete meal that goes from oven to table with minimal fuss.

The combination of tender chicken, crisp-tender beans and seasoned potatoes is satisfying and full of flavor. Plus, with only one pan to clean, you’ll have more time to enjoy your dinner. Perfect for busy weeknights when you want something delicious without the hassle.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Cut the potatoes into ½-inch dice. Toss them with half the fry seasoning and a drizzle of oil. Spread them on one side of the baking sheet. Roast for 10 minutes.
3. While potatoes roast, trim the green beans and cut the lemon into wedges. In a small bowl, combine the Italian cheese blend, panko breadcrumbs and remaining fry seasoning.
4. Season the chicken cutlets with salt and pepper. Press the top side of each cutlet into the cheese-panko mixture to coat evenly.
5. Remove the baking sheet from the oven. Add the green beans to the other side of the sheet, drizzle with oil and squeeze a lemon wedge over them. Place the chicken (coated side up) on the sheet, nestling it among the vegetables.
6. Return the baking sheet to the oven and roast for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F) and the coating is golden and crispy.
7. Serve the chicken with the potatoes and green beans. Garnish with remaining lemon wedges and a dollop of sour cream on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about ½ inch) to ensure they cook in the same time.

What can I use instead of Italian cheese blend?

A mix of mozzarella and Parmesan works well. You can also use provolone or Asiago.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.