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Sheet Pan Parmesan Crusted Chicken For Busy Weeknights With Roasted Green Beans

Sheet Pan Parmesan Crusted Chicken for Busy Weeknights

Sheet Pan Parmesan Crusted Chicken for Busy Weeknights pairs juicy chicken cutlets with a crisp Parmesan-panko topping and roasted green beans.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds chicken breasts boneless skinless cutlets
  • 1 pound green beans trimmed and dried
  • 1/2 cup Parmesan cheese finely grated
  • 1/2 cup panko breadcrumbs plain
  • 1 teaspoon Italian seasoning dried
  • 1 teaspoon garlic powder fine
  • 2 tablespoons mayonnaise full-fat preferred
  • 1 tablespoon olive oil extra-virgin
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 lemon cut into wedges

Equipment

  • Rimmed Sheet Pan
  • Parchment Paper
  • Medium Bowl
  • Small Bowl
  • Instant-Read Thermometer

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. Pat the chicken and green beans thoroughly dry. Lightly pound the cutlets as needed so each is about 1/2 inch thick.
  3. Toss the green beans with the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange them around the edges of the pan.
  4. Combine the Parmesan, panko, Italian seasoning, and garlic powder in a medium bowl.
  5. Season the chicken with the remaining salt and pepper. Arrange the cutlets in a single layer between the green beans.
  6. Spread the mayonnaise over the top of each cutlet. Press the Parmesan mixture firmly onto the mayonnaise so the crumbs adhere.
  7. Bake for 20 minutes without flipping, until the crust is golden, the beans are lightly blistered, and the chicken reaches 165°F.
  8. Let the chicken stand for 3 minutes, then serve with the roasted green beans and lemon wedges.

Notes

Refrigerate leftovers for up to 4 days and reheat uncovered in a 375°F oven until hot. Regular breadcrumbs work in place of panko, though the crust will be finer and less crisp. For advance prep, mix the crumb topping and trim the beans, but wait to coat the chicken until baking.