Tuscan-Inspired Chicken Sheet Pan Recipe
Introduction
This Chicken Sheet Pan Dinner is a simple, flavorful meal perfect for busy weeknights. Juicy chicken cutlets roast alongside tender baby potatoes, sweet tomatoes, and crisp green beans, all finished with a sprinkle of parmesan and fresh parsley. One pan, minimal cleanup, and lots of deliciousness.
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 pieces
- ½ cup + 2 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 0.75 oz packet garlic & herb dressing mix (such as Good Seasons brand)
- 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 and prepare a large rimmed baking sheet.
- Step 2: In a medium measuring cup, combine ½ cup olive oil, balsamic vinegar, and the garlic & herb dressing mix. Pour into a zip-top bag with the chicken cutlets, seal, and marinate while the oven heats and you prep the vegetables.
- Step 3: In a large bowl, mix the baby gold potatoes, grape tomatoes, salt, pepper, and the remaining 2 tablespoons olive oil until the vegetables are evenly coated.
- Step 4: Place the clean baking sheet in the oven for 5 minutes to preheat. Remove the hot sheet and arrange the marinated chicken cutlets, potatoes, and tomatoes on it. Spoon any leftover marinade over the chicken. Bake for 15 minutes.
- Step 5: Add the green beans to the empty bowl from the vegetables and toss gently in the residual olive oil; no additional oil needed.
- Step 6: After 15 minutes, remove the sheet from the oven. Increase the oven temperature to 450°F. Add the green beans around the other ingredients on the sheet and return to the oven for another 15 minutes.
- Step 7: When cooked through, remove from the oven and sprinkle the chicken and vegetables with fresh grated parmesan and chopped parsley before serving.
Tips & Variations
- Use fingerling or red potatoes if baby gold potatoes aren’t available; just adjust cooking time for tenderness.
- For extra flavor, sprinkle smoked paprika or Italian seasoning along with the dressing mix.
- If you prefer crispier green beans, add them during the last 10 minutes of baking instead of 15.
- Swap parmesan for feta or asiago cheese for a different cheesy twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or oven until heated through. Avoid overheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
While boneless cutlets cook evenly and quickly on a sheet pan, you can use bone-in pieces if you increase the baking time accordingly. Make sure the internal temperature reaches 165°F for safety.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and prep the vegetables a few hours in advance or the night before. Keep everything covered and refrigerated, then assemble on the baking sheet just before baking.
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Tuscan-Inspired Chicken Sheet Pan Recipe
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
A delicious and easy Chicken Sheet Pan Dinner featuring marinated boneless chicken cutlets baked with baby gold potatoes, grape tomatoes, and fresh green beans. This recipe combines savory garlic and herb flavors with balsamic vinegar and fresh Parmesan for a wholesome, one-pan meal perfect for a quick weeknight dinner.
Ingredients
Chicken Marinade
- 1½ pounds boneless-skinless chicken cutlets (about 5 pieces, 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 into bite-sized pieces
Additional Ingredients
- 2 tablespoons olive oil (for vegetables)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F. Use a large rimmed baking sheet for cooking this recipe.
- Marinate Chicken: In a medium measuring cup, combine ½ cup olive oil, balsamic vinegar, and the garlic & herb dressing mix. Pour the marinade into a zip-top bag with the chicken cutlets, seal it, and let it marinate while the oven heats and you prepare vegetables.
- Prepare Vegetables: In a large bowl, toss baby gold potatoes, grape tomatoes, salt, black pepper, and 2 tablespoons olive oil to evenly coat the vegetables.
- Preheat Baking Sheet: Place the clean baking sheet in the oven for 5 minutes to preheat. Remove carefully and arrange the marinated chicken cutlets, potatoes, and tomatoes on it. Spoon any leftover marinade over the chicken. Bake for 15 minutes at 400°F.
- Toss Green Beans: Using the same bowl from the vegetables, add green beans and gently toss them in the remaining olive oil; no extra oil is needed.
- Increase Oven Temp & Add Green Beans: After 15 minutes, remove the baking sheet from the oven and increase the temperature to 450°F. Spread green beans in the open spaces on the baking sheet around the chicken and other vegetables. Return to oven and bake for another 15 minutes.
- Finish and Serve: Once cooking is complete, remove from oven and sprinkle freshly grated Parmesan cheese and chopped fresh parsley over the chicken and vegetables. Serve immediately.
Notes
- Marinating the chicken while the oven preheats enhances flavor and tenderness.
- Preheating the baking sheet ensures a nice sear on the chicken and vegetables.
- Feel free to substitute other vegetables such as asparagus or bell peppers based on availability.
- This sheet pan meal is gluten-free as long as the dressing mix used is gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: chicken sheet pan dinner, baked chicken cutlets, one-pan meal, easy chicken recipe, baked vegetables, healthy dinner
