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
Scale
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
