Description
This Chicken Sheet Pan Dinner is a simple, flavorful one-pan meal featuring marinated boneless skinless chicken cutlets, tender baby gold potatoes, sweet grape tomatoes, and fresh green beans. Tossed in a garlic and herb balsamic marinade and roasted to perfection, the dish is finished with grated parmesan cheese and fresh parsley for an easy, wholesome dinner with minimal cleanup.
Ingredients
Scale
Chicken Marinade
- 1½ pounds boneless skinless chicken cutlets (about 5 pieces, approx. 4.5–5 oz each)
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 0.75 oz packet garlic & herb dressing mix (such as Good Seasons brand)
Vegetables
- 1 pound baby gold potatoes
- 1 pint grape or cherry tomatoes
- 1½ cups fresh green beans, rinsed and trimmed to bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Finishing Touches
- ¼ cup fresh grated parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet for roasting the meal.
- Marinate Chicken: In a medium measuring cup, combine ½ cup olive oil, balsamic vinegar, and the garlic & herb dressing mix. Place the chicken cutlets in a zip-top bag and pour the marinade over them. Seal and set aside to marinate while preparing vegetables.
- Prepare Potatoes and Tomatoes: In a large bowl, toss the baby gold potatoes and grape tomatoes with salt, black pepper, and the remaining 2 tablespoons of olive oil until evenly coated.
- Heat Baking Sheet and Roast Chicken and Vegetables: Place the empty clean baking sheet into the preheating oven for 5 minutes to warm. Remove and arrange the marinated chicken cutlets, potatoes, and tomatoes on the sheet, spooning excess marinade over the chicken. Bake for 15 minutes.
- Prepare Green Beans: In the same bowl used for the potatoes and tomatoes, add the green beans and gently toss to coat with any remaining olive oil. No additional oil is required.
- Add Green Beans and Increase Oven Temperature: After the initial 15 minutes of baking, remove the baking sheet from the oven. Increase the oven temperature to 450°F (232°C). Carefully place the green beans onto the baking sheet in the spaces around the other ingredients, then return the sheet to the oven and bake for another 15 minutes.
- Finish and Serve: Once cooked through, remove the sheet pan from the oven. Sprinkle the chicken and vegetables with fresh grated parmesan cheese and chopped parsley before serving.
Notes
- Marinating the chicken enhances flavor and keeps it tender.
- Preheating the baking sheet helps achieve a nice sear and crisp on the chicken and potatoes.
- Use similar sized potatoes and chicken pieces for even cooking.
- Adjust seasoning to taste before serving.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: chicken sheet pan dinner, easy chicken dinner, baked chicken and vegetables, one pan meal, Italian chicken recipe
