Dinner

Ultimate Chicken Sheet Pan Dinner with Potatoes, Tomatoes, and Green Beans Recipe

ByClara Bennett October 19, 2025October 19, 2025

Introduction

This Chicken Sheet Pan Dinner is a simple, all-in-one meal perfect for busy weeknights. Packed with tender marinated chicken, roasted potatoes, fresh green beans, and sweet grape tomatoes, it’s flavorful and easy to prepare with minimal cleanup.

The image shows a baking tray filled with a one-layer meal. There are five large, lightly browned chicken breasts placed evenly across the tray, sprinkled with black pepper and chopped green herbs. Surrounding the chicken are small golden baby potatoes, roasted to a soft, slightly shiny texture. Scattered between the potatoes are bright green roasted green beans and vibrant, blistered cherry tomatoes with a slightly wrinkled skin. A gray spatula with a wooden handle is lifting one of the chicken breasts from the tray. The tray is set on a surface with a white marbled texture, and to the top left, there are stacked white plates with black forks resting on them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless, skinless chicken cutlets (about 5 pieces, 4.5-5 oz each)
1 pound baby gold potatoes
1 pint grape or cherry tomatoes
1½ cups fresh green beans, rinsed and trimmed to bite-size
½ cup + 2 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
0.75 oz packet garlic & herb dressing mix (such as Good Seasons)
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh grated parmesan cheese
1 tablespoon chopped fresh parsley

Instructions

Step 1: Preheat your oven to 400°F. Use one large rimmed baking sheet for this recipe.
Step 2: In a medium measuring cup, combine ½ cup olive oil, balsamic vinegar, and the garlic & herb dressing mix. Pour this marinade into a zip-top bag with the chicken cutlets. Seal the bag and let the chicken marinate while the oven heats and you prep other ingredients.
Step 3: In a large bowl, toss baby gold potatoes, grape tomatoes, salt, black pepper, and the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
Step 4: Place your clean baking sheet in the preheating oven for 5 minutes to get hot. Carefully remove it and arrange the marinated chicken cutlets, potatoes, and tomatoes on the sheet. Spoon any leftover marinade over the chicken for extra flavor. Bake for 15 minutes.
Step 5: While the chicken bakes, add the green beans to the bowl that had the potatoes and tomatoes, tossing them gently in any remaining olive oil. No additional oil is necessary.
Step 6: After 15 minutes, remove the baking sheet from the oven and increase the temperature to 450°F. Add the green beans in the spaces between the chicken and vegetables. Return to the oven and bake for another 15 minutes.
Step 7: When done, remove the sheet from the oven and sprinkle the chicken and vegetables with fresh grated parmesan cheese and chopped parsley before serving.

Tips & Variations

For extra crispiness, pat chicken cutlets dry before marinating to help the marinade adhere better.
Swap green beans for asparagus or broccoli for a different vegetable twist.
Use bone-in chicken thighs for juicier meat, but adjust baking time as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken moist and vegetables crisp.

How to Serve

The image shows a close-up view of a baking tray filled with a cooked dish made of three main layers: the top layer has seasoned chicken breasts topped with small green herb pieces and white grated cheese; the middle layer includes small, round light brown potatoes scattered around the tray; the bottom layer is made up of vibrant green beans and bright red cherry tomatoes, some of which are slightly roasted and wrinkled. The chicken breasts have a golden-brown sear with visible herbs and spices on their surface, and the vegetables have a slight shine from the cooking juices collecting on the dark tray. A spatula with a black head and wooden handle is seen lifting one chicken breast from the bottom right. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting in this sheet pan meal, as frozen vegetables can release excess moisture and become mushy. If using frozen, thaw and pat dry well before cooking.

What can I substitute if I don’t have garlic & herb dressing mix?

You can replace the dressing mix with 1 teaspoon each of garlic powder, dried oregano, and dried basil, or any Italian seasoning blend you have on hand.