Ingredients
Equipment
Method
- Preheat oven to 400°F and line a large baking sheet with parchment paper or spray with cooking spray.
- Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and 1 teaspoon garlic powder.
- Mix grated parmesan cheese, panko breadcrumbs, Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow dish, then drizzle with 2 tablespoons olive oil and mix until evenly coated.
- Brush each chicken breast with 1 tablespoon olive oil on both sides, then press firmly into the parmesan breadcrumb mixture to coat both sides completely.
- Place coated chicken breasts on one side of the prepared baking sheet.
- Toss quartered potatoes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder in a bowl.
- Arrange seasoned potatoes on the other side of the baking sheet next to the chicken.
- Bake for 25 minutes until chicken starts to cook and potatoes begin to get golden.
- Remove pan from oven, toss green beans with remaining 1 tablespoon olive oil, salt, and pepper, then add them to the empty spaces on the sheet pan.
- Return to oven and bake for another 15 to 20 minutes until chicken reaches 165°F internal temperature, potatoes are golden and fork tender, and green beans are crisp tender.
- Remove from oven and let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges if desired.
Nutrition
Notes
The key is adding green beans later so they don't overcook. I put everything on at once my first try and the beans turned mushy and brown. Start the chicken and potatoes first, then add green beans for just the last 15 minutes and everything finishes perfectly together.