Ultimate Chicken Sheet Pan Dinner with Potatoes, Tomatoes, and Green Beans Recipe
This Chicken Sheet Pan Dinner is a simple, flavorful meal featuring marinated boneless-skinless chicken cutlets roasted alongside baby gold potatoes, grape tomatoes, and fresh green beans. The dish is coated in a garlic and herb dressing with balsamic vinegar and olive oil, then finished with freshly grated parmesan cheese and chopped parsley for a deliciously balanced, easy-to-make weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken Marinade
- 1½ pounds boneless-skinless chicken cutlets (5 pieces, approximately 4.5–5 oz each)
- ½ cup olive oil
- 2 tbsp balsamic vinegar
- 0.75 oz packet garlic & herb dressing mix (Good Seasons brand recommended)
Vegetables
- 1 pound baby gold potatoes
- 1 pint grape or cherry tomatoes
- 1½ cups fresh green beans, rinsed and trimmed to bite size pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Finishing Touches
- ¼ cup fresh grated parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F and prepare one large rimmed baking sheet. Allow it to heat inside the oven for about 5 minutes for optimal roasting.
- Marinate Chicken: In a medium measuring cup, combine ½ cup olive oil, balsamic vinegar, and the garlic & herb dressing packet. Mix thoroughly, then place the chicken cutlets in a zip-top bag, pour the marinade over them, seal the bag, and let them marinate while you prep the vegetables and oven.
- Prepare Vegetables: In a large bowl, mix baby gold potatoes, grape tomatoes, salt, black pepper, and the remaining 2 tablespoons of olive oil. Toss to coat all vegetables evenly with the olive oil and seasoning.
- Start Baking Chicken and Vegetables: Remove the preheated baking sheet from the oven and arrange the marinated chicken cutlets, baby potatoes, and tomatoes on it. Spoon excess marinade over the chicken to maximize flavor. Bake at 400°F for 15 minutes.
- Toss Green Beans: While the chicken bakes, add the green beans to the bowl that held the potatoes and tomatoes and gently toss them to coat in any remaining olive oil. No additional oil is necessary.
- Finish Roasting: After 15 minutes, remove the baking sheet and increase oven temperature to 450°F. Add the green beans to the sheet, placing them in the gaps between the chicken and other vegetables. Return the sheet to the oven and bake for an additional 15 minutes until everything is cooked through and nicely roasted.
- Garnish and Serve: Once out of the oven, sprinkle the chicken and vegetables with freshly grated parmesan cheese and chopped parsley. Serve immediately for a flavorful and colorful one-pan meal.
Notes
- Marinating the chicken enhances flavor and tenderness, but you can also prepare this without marinating if short on time.
- The baking sheet should be rimmed to keep juices and vegetables contained.
- If baby gold potatoes are larger, cut them into halves or quarters to ensure even cooking.
- The green beans are added later to ensure they stay crisp and don’t overcook.
- Feel free to substitute Parmesan with Pecorino Romano or a similar hard cheese if preferred.
- This recipe can be doubled using two baking sheets or made with a larger sheet for bigger families.
Keywords: Chicken sheet pan dinner, one-pan chicken dinner, easy chicken recipes, roasted chicken and vegetables, garlic herb chicken
