One-Pan Italian Chicken and Potatoes with Green Beans

Forget the extra pots and pans-this entire meal comes together on one baking sheet. Juicy chicken cutlets are coated in a crunchy Italian-seasoned breadcrumb topping, while potatoes roast to golden perfection and green beans get a bright squeeze of lemon. It’s a complete, flavorful dinner that makes weeknights feel effortless.

Best of all, the sheet pan does the heavy lifting, so you spend less time cleaning and more time enjoying. Serve with a dollop of sour cream for a creamy finish that ties all the flavors together.

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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

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

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 1/2-inch dice. Trim the ends off the green beans if needed. Cut the lemon into wedges.
3. In a small bowl, combine the panko breadcrumbs, Italian cheese blend, Italian seasoning and a pinch of salt and pepper. Set aside.
4. Season the chicken cutlets on both sides with salt and pepper. Dredge each cutlet in the breadcrumb mixture, pressing gently to adhere. Place the coated chicken on one side of the prepared baking sheet.
5. In a separate bowl, toss the diced potatoes with the fry seasoning and a drizzle of oil (if desired). Spread the potatoes in a single layer on the baking sheet around the chicken.
6. Roast for 15 minutes. Remove the sheet from the oven, add the green beans to the pan and toss them with a little oil and salt. Return to the oven and continue roasting for 10-12 minutes, until the chicken is cooked through (internal temp 165°F) and the potatoes are tender.
7. Squeeze a lemon wedge over the green beans and chicken. Serve with sour cream on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time accordingly.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder and a pinch of cayenne works well.

Can I prepare this dish ahead of time?

You can bread the chicken and cut the vegetables a few hours ahead, but bake just before serving for best texture.