Sheet Pan Chicken and Veggies

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Sheet pan chicken and veggies is an easy prep dinner for your busiest weeknights. This easy chicken recipe with green beans and red potatoes will be a huge hit with the kids and is perfect comfort food.

Two sheet pans hold roasted green beans, roasted potatoes, and a breaded sheet pan chicken cutlet.

I'm always intrigued by sheet pan chicken recipes.

I've seen my share of Tasty videos on Facebook promising that I can put everything on a single pan and bake it in minutes.

I've tried a few and usually they are extremely disappointing. The veggies don't cook properly at the same temp and time or the meat isn't properly cooked through.

A friend recently shared an especially appealing sheet pan recipe for breaded chicken and I thought I'd give it one more go.

This chicken recipe was a HUGE hit with my entire family and was so easy to do on a busy night.

It will definitely make our rotation again, which says a lot.

Jump to:

Why This is the Best Recipe

A good sheet pan chicken and veggies recipe needs a few special tricks to have it turn out right.

This recipe is the best because:

  1. Perfectly Cooked: The chicken and veggies are both cooked to the perfect temperature and are finished at the same time.
  2. Healthy Sides: Roasting vegetables makes them sweeter and more appealing to kids, this is a great healthy dinner idea.
  3. Filled with Flavor: No boring chicken here! This is a delicious meal that is perfectly seasoned.
  4. Easy Prep: You can make this sheet pan dinner even on a busy weeknight!


The baking sheet has green beans, chopped potatoes, and chicken.

This easy sheet pan dinner recipe only needs a few basic ingredients:

  • Boneless, Skinless Chicken Breasts: If you substitute thighs or tenderloins, be careful of your cooking times.
  • Baby Red Potatoes
  • Green Beans
  • Lemon
  • Bread Crumbs
  • Grated Parmesan Cheese
  • Dijon Mustard
  • Minced Garlic
  • Butter
  • Egg
  • Olive Oil

Prep the Chicken and Veggies

To ensure your chicken and veggies all cook to the proper temperature at the same time, there are a few essential tricks you need to know:

Pound the Chicken

When working with boneless, skinless chicken breasts, you really need to pound them to a uniform thickness.

Not only does it tenderize the meat but it ensures that the chicken cooks completely evenly and more quickly.

Simply place one chicken breast in a large ziptop bag. You don't need to seal the bag.

Use a meat mallet to hammer the thickest part of the chicken so that it thins out to an even thickness across the breast.

If you don't have a meat mallet, you could use a rolling pin, too.

Then transfer the chicken to a clean plate and repeat with the remaining chicken breasts.

This may seem like a fussy step, but this entire dinner is an easy-prep meal that you can fix the night before or the morning or afternoon of the day you want to make it. 

Just pound the chicken when you have a moment and it will be ready to go when you are.

Marinate the Chicken

Now that your chicken is all set, you can prep the marinade and let it chill in the fridge for at least 30 minutes.

Crack an egg into a dish and add the lemon, garlic, mustard, and a pinch of salt and pepper. Whisk it all together.

Add the chicken breasts and toss to coat. Store in the fridge till you're ready to prep the dinner.

Don't Overcrowd the Pan

Yes, this is a sheet pan recipe, but that doesn't mean you should use just one pan.

If the ingredients all touch and crowd each other, your potatoes will steam instead of roast on the pan.

Steamed veggies can be delicious to, but we prefer crispy edges.

So, I took the recipe and simply spread it out across two separate pans. It all bakes at the same time in the oven so it is still a huge convenience. 

Bake the Chicken on a Separate Pan from the Veggies

If you have to wash two separate pans anyway, keeping the meat separate from the veggies allows you to pull the chicken out of the oven when it is just-right and tent it with aluminum foil to keep it warm while the veggies finish if necessary.

If you've pounded it thin enough, this shouldn't be a problem but it is a handy trick that will save you a lot of stress if your meat needs a little more or less time to cook.

Prep Ahead Tips for Busy Nights

This sheet pan recipe is great because you can prep all the elements of the meal up to 2 days in advance.

Prep the Chicken Breasts:
Pound the breasts and assemble the marinade. Toss the chicken to coat and store in the fridge in a lidded container.

Do NOT dredge them in bread crumbs until just before baking or they'll become mushy as they sit in the fridge.

Prep the Veggies:
Chop the red potatoes and toss them with the olive oil and seasonings. Store them in a zip-top plastic baggie with the air squeezed out in the fridge.

Wash, trim, and cut the green beans and store them in the fridge.

Baking Instructions

When you're dinner is prepped, the whole finishing process should take just a total of 35 minutes and only include about 5 - 10 minutes of actual hands-on time.

If you didn't get a chance to prep it, plan for an additional 10 - 15 minutes of time to pound the chicken and chop the potatoes.

Preheat the oven to 400°F.

While the oven is preheating, bread the chicken.

Add the breadcrumbs and grated parmesan cheese to a large plate and use a fork to whisk them together.

Dredge each chicken breast in the crumbs to coat and place them on a baking sheet greased with cooking spray or brushed with a bit of olive oil.

Place the chopped potatoes on a second baking sheet. 

Bake the two pans of chicken and potatoes for 15 minutes. 

While the chicken is baking, melt butter in the microwave and stir in the garlic.

Carefully flip the chicken over so both sides get crispy.

Toss the potatoes on the pan and add the green beans to the veggie pan. Pour the melted butter mixture over the top and toss the veggies to coat.

Rotate the position of the chicken and veggies pans in the oven and bake for another 10 minutes.

Test the temperature of the chicken. Remove it from the oven if it is at least 180°F. The veggies are done when the potatoes are golden brown and crispy.


Once you understand the core method of this sheet pan dinner strategy, you can make several easy variations with different spices, marinades, and veggie options.

Serving Suggestions

Easy one pan chicken and veggies with perfectly crisp veggies that kids will gobble up.

This sheet pan chicken with roasted potatoes and green beans is filled with so much flavor from the mustard, garlic, lemon juice, and Italian seasonings.

Everything you need from the meal is baked all at once!

However, if you have a picky eater at the table, perhaps you'd consider making my homemade Chick-Fil-A sauce for dunking the chicken and potatoes in.

Or, you could skip the potatoes and add peppers and onions. Use the chicken and roasted veggies to top a large green salad.

Drizzle the salad with either my homemade mustard vinaigrette or my 3-ingredient lemon parmesan vinaigrette. Both dressings would pair perfectly with the ingredients used in the chicken marinade.

More Sheet Pan Recipes

Chicken is a great sheet pan protein but it's not the only one!

Don't miss my sheet pan shrimp and vegetables and my sheet pan macadamia halibut.

📖 Recipe

Two sheet pans hold roasted green beans, roasted potatoes, and a breaded sheet pan chicken cutlet.

Sheet Pan Chicken and Veggies

5 from 1 vote
This easy prep one pan chicken and veggies recipe is perfect for the busiest weeknights. Kids will gobble up the breaded chicken with buttery potatoes and green beans.
TOTAL TIME 45 minutes
PREP TIME 20 minutes
COOK TIME 25 minutes
YIELD 4 servings


  • 2 - 4 skinless boneless chicken breasts
  • 1 egg
  • 1/2 lemon
  • 2 tsp minced garlic
  • 2 tbsp Dijon mustard
  • salt and pepper to taste
  • 8 - 10 baby red potatoes
  • 3 tbsp olive oil
  • 1 tbsp dried Italian herb blend
  • 1/2 tsp roasted red pepper flakes
  • 1 pound green beans cut in half
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 4 tbsp butter
  • 2 tsp minced garlic


To prep the meal:

  • Place the chicken inside a zip-top plastic bag and pound it to an even thickness.
  • Crack the egg into the bottom of a large dish with a lid. Add the lemon, garlic, mustard, and a pinch of salt & pepper and whisk them together with the egg.
  • Toss the chicken to coat in the marinade, add the lid to the dish and store it in the fridge for at least 30 minutes.
  • Chop the potatoes and add them to a zip-top plastic baggie. Add the olive oil, Italian seasoning, and red pepper flakes. Seal the bag and toss to coat. Squeeze all the air out of the bag possible and store the potatoes in the fridge.
  • Wash and trim the green beans. Cut them in half and store them in the fridge.

When you’re ready to bake:

  • Preheat the oven to 400°F. Spray a cookie sheet with cooking spray and set aside.
  • Mix the breadcrumbs and parmesan in a pie dish or large plate. Dredge each chicken breast through the crumbs to coat. Place the chicken on the prepared cookie sheet.
  • Pour the potatoes on a second cookie sheet. Bake the chicken and potatoes in the oven for 15 min. 
  • In a microwave safe container, melt the butter and garlic. Set aside.
  • Toss the potatoes and add the green beans to the pan. Pour the melted butter and garlic over the green beans and toss to coat. Flip the chicken over to the other side.
  • Return both pans to the oven, rotating their position within the oven. Bake for an additional 10 minutes or until the chicken is 180°F and the potatoes are crispy and golden brown.

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The sheet pan is filled with green beans, potatoes, and chiken.

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