This Crispy Sheet Pan Chicken is an easy, healthy version of breaded chicken. After you try it, you’ll never crave fried chicken again. The benefit here is that you can prep your ingredients ahead of time and then put it all in the oven when you’re ready for dinner. The results are delicious, healthy crispy chicken with roasted potatoes and green beans. Don’t worry, you don’t have to tell your family it’s good for them!
I don’t know about you but I’m always trying to find different ways to make chicken. It’s probably the most popular protein in our house. Whenever anything is breaded, everyone seems to like it more. Typical crispy chicken involves frying and a huge mess from the spattering oil. The best part of this recipe is that this whole dinner cooks on one pan in the oven. Super easy clean up and a happy family. What more could you ask for?
This is one of the recipes from an Easy Weeknight Meals class taught by Lisa Ende. If you live in the LA area and want to take her class, click her name above for the link to her website. You can get on her email list to be notified of the class schedule.
Crispy Sheet Pan Chicken with Potatoes
Easy oven chicken recipe that’s perfectly crispy. Cooks with potatoes and green beans so you have a complete dinner with 30 minutes cooking time.
- 1 large Egg
- 2 tbsp Lemon Juice
- 2 tsp Minced Garlic
- 1/2 tbsp Fresh Chopped Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Breadcrumbs
- 1/4 cup Freshly Grated Parmesan Cheese
- 4 Thin Sliced, Boneless, Skinless Chicken Breasts
- 8-10 Baby Potatoes parboiled for 10 minutes and quartered
- 1 lb Green Beans blanched
- Kosher Salt
- Black Pepper
Preheat Oven to 400ºF
Line a baking sheet with parchment paper and spray with olive oil cooking spray.
In a large bowl, whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
Put chicken into egg mixture, cover and allow to marinate in the refrigerator for at least 30 minutes.
In a separate bowl combine the breadcrumbs with the Parmesan cheese.
Remove the chicken from the egg mixture and dredge in the breadcrumb/parmesan mixture. Lightly press them to evenly coat.
Place the chicken onto the baking sheet. Lightly spray the chicken with olive oil cooking spray. Arrange the parboiled potatoes around the chicken in a single layer. Season with salt and pepper.
Bake in preheated oven for 20-25 minutes.
Remove baking sheet from oven. Carefully flip each chicken breast. Move the potatoes so they are being evenly cooked. Arrange the green beans around the chicken.
Return to the oven for 10 more minutes until the chicken is golden and crisp and the potatoes are cooked through.
Serve and enjoy!