Looking for a super delish, quick dinner? This was so easy, healthy and really tasty. The coating on the chicken was perfect, beans - not always my favorite, but they came out with just the right amount of crunch and roast potatoes - what's not to love? This recipe doesn't really need too much direction, it's that easy but my 1 tip is to marinate the chicken in buttermilk, for a couple of hours, to ensure really tender chicken. I used about 1 c. buttermilk (you can make your own with 1 tbsp. lemon juice into a 1 cup measure and fill the rest with milk - let it sit for a minute and now you have buttermilk). Have you tried putting your chicken in buttermilk? I think it's a great way to get really tender chicken - good if you have the time, but not necessary;)
Let's get to the recipe. . .
Chicken Parm Sheet Pan Dinner
Preheat your oven to 425.
Either spray cooking oil or line your baking sheet with parchment paper. (I used my Le Creuset sheet pan - available in the shop, which if you haven't tried them, you should - they are lovely to cook with)
4 skinless chicken breasts
In a small bowl, whisk together
2 eggs
1/4 milk
On a plate or shallow bowl, mix together
1 1/4 panko crumbs
1 c. parmesan cheese
1 tbsp Italian seasoning
Dip each chicken breast in the egg mixture and then into the crumb mixture, coating both sides. Place onto your baking sheet.
2 c. fresh green beans, trimmed
Add about 1 tbsp. olive oil to the beans, giving them a good stir.
450 g Baby potatoes
cut your potatoes in 1/2, add 1-2 tbsp olive oil to the potatoes and arrange onto the baking sheet - sprinkle with salt (I use sea salt) and pepper.
Pop the chicken and potatoes into the oven for about 15 minutes.
After 15 minutes, flip the chicken and add the green beans.
Bake for another 12-15 minutes until your chicken is cooked (internal temp should be 165F)
Enjoy!
