Crispy Italian Chicken Sheet Pan Dinner with Potatoes and Green Beans

This sheet pan dinner is a game-changer for busy weeknights. With minimal prep and just one pan, you can have a complete meal of crispy Italian chicken, tender roasted potatoes and bright lemony green beans on the table in under an hour. The chicken gets a crunchy panko and cheese crust, while the potatoes are seasoned with a savory fry seasoning for extra flavor.

Forget about juggling multiple pots and pans-everything cooks together on a single baking sheet, making cleanup a breeze. This recipe is all about simplicity without sacrificing taste. Serve it with lemon wedges for a fresh finish and enjoy a stress-free dinner that feels special.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F and adjust the rack to the top position. Wash and dry all produce. Zest and quarter the lemon. Dice the potatoes into 1-inch pieces.
2. In a medium bowl, combine the panko, Italian cheese blend, Italian seasoning, 1 tablespoon olive oil, salt and pepper. Set aside.
3. On one side of a baking sheet, toss the potatoes with a drizzle of olive oil, the fry seasoning and a pinch of salt and pepper. Roast on the top rack for 12 minutes.
4. Meanwhile, pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Spread the sour cream evenly over the tops of the chicken, then mound the panko mixture on top, pressing firmly to adhere. (No need to coat the undersides.)
5. In a large bowl, toss the green beans with a drizzle of olive oil and season with salt and pepper.
6. After the potatoes have roasted for 12 minutes, remove the sheet from the oven. Add the green beans and the coated chicken to the empty side of the sheet. Return to the oven and roast until the potatoes are crisp, the green beans are lightly charred and the chicken is golden brown and cooked through, about 15-18 minutes more.
7. Toss the green beans with the butter, lemon zest and lemon juice to taste. Divide the chicken, potatoes and green beans between plates. Serve with the remaining lemon wedges 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 for even cooking. Adjust cooking time as needed.

Can I prepare this dish ahead of time?

You can prep the panko mixture and chop the potatoes and green beans in advance. Assemble and bake just before serving for best results.

What can I substitute for Italian cheese blend?

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