Description
This easy and flavorful Sheet Pan Chicken with Potatoes and Green Beans is a complete meal cooked all on one pan for minimal cleanup. Tender chicken breasts are coated in a sweet honey garlic sauce and roasted alongside seasoned baby gold potatoes and fresh green beans, topped with freshly grated Parmesan cheese for an irresistible finish.
Ingredients
Scale
Meat and Vegetables
- 4 boneless skinless chicken breasts
- 2 pounds baby gold potatoes, cut into 1-inch pieces
- ½ pound fresh green beans
Seasonings and Spices
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
Sauce
- 2 tablespoons oil (such as olive oil)
- 3 tablespoons salted butter
- ½ cup honey
- 2 teaspoons minced garlic
- â…› teaspoon pepper
Topping
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F. Grease a large sheet pan with cooking spray and set aside to prevent sticking.
- Make Honey Garlic Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the honey, minced garlic, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about a minute. Remove from heat and set aside.
- Prepare Chicken and Vegetables: Pound the chicken breasts to an even thickness to ensure uniform cooking. Arrange the chicken breasts in the center of the prepared sheet pan. Place the cut baby gold potatoes on one side and fresh green beans on the other side of the chicken. Drizzle oil over the chicken and vegetables and season with salt and pepper.
- Season and Glaze: In a small bowl, combine Italian seasoning, garlic powder, and paprika. Sprinkle this seasoning mixture evenly over the chicken and vegetables. Pour the prepared honey garlic sauce evenly over the chicken breasts.
- Bake the Meal: Place the sheet pan in the preheated oven and bake uncovered for 22 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add Parmesan and Serve: Remove the sheet pan from the oven and sprinkle freshly grated Parmesan cheese over the green beans and potatoes. Serve immediately and enjoy your hearty sheet pan dinner.
Notes
- Pounding chicken to an even thickness ensures it cooks evenly and remains juicy.
- You can substitute fresh green beans with asparagus or broccoli if desired.
- Adjust the amount of honey in the sauce to your sweetness preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lower-calorie option, use less butter or swap for olive oil in the sauce.
