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

Forget the extra pots and pans-this entire meal comes together on a single baking sheet. Juicy Italian-seasoned chicken, crispy spiced potatoes and bright lemony green beans roast together for a fuss-free dinner that’s perfect for busy weeknights.

The best part? Less cleanup means more time to relax and enjoy your creation. With a crunchy panko and cheese topping, this dish delivers satisfying texture and bold Italian flavors in every bite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly oil it.
2. Cut the potatoes into 1/2-inch dice. Trim the ends off the green beans. Zest the lemon, then cut it into wedges for serving.
3. In a small bowl, combine the fry seasoning, Italian seasoning and a pinch of salt and pepper. Set aside.
4. Place the diced potatoes on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and half of the seasoning blend. Toss to coat and spread in an even layer.
5. In a separate bowl, toss the green beans with the remaining 1 tablespoon olive oil and a pinch of salt. Set aside.
6. Pat the chicken cutlets dry and season both sides with salt and pepper. Place them on the baking sheet next to the potatoes.
7. In a small bowl, mix the panko breadcrumbs, Italian cheese blend and lemon zest. Sprinkle this mixture evenly over the chicken cutlets, pressing gently to adhere.
8. Roast for 15 minutes. Remove the baking sheet from the oven and add the green beans to the empty space. Dot the green beans with small pieces of butter.
9. Return the sheet to the oven and roast for another 10-12 minutes, until the chicken is cooked through (165°F internal temperature) and the potatoes are tender and golden.
10. Serve the chicken and vegetables with a dollop of sour cream and lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally or pound to about 1/2-inch thickness so they cook evenly.

What can I substitute for Italian cheese blend?

A mix of shredded mozzarella and Parmesan works well.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.