Sprig Originals's kitchen / Sheet-Pan Chicken Parmesan with Garlicky Green Beans

Sheet-Pan Chicken Parmesan with Garlicky Green Beans

Name: Sheet-Pan Chicken Parmesan with Garlicky Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 large boneless skinless chicken breasts (about 1 1/2 lb / 700 g), halved horizontally into 4 cutlets; 3 tbsp mayonnaise; 3/4 cup panko breadcrumbs; 1/2 cup finely grated parmesan; 2 tsp dried Italian seasoning; 3/4 cup marinara sauce; 1 cup shredded mozzarella; 1 lb green beans, trimmed; 1 1/2 cups cherry tomatoes; 2 tbsp olive oil; 2 cloves garlic, minced; salt and black pepper

By Sprig Originals ✓ · cooked up in Sprig

⏱ 40 min🍽 Serves 4👨‍🍳 easyitalian

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Crisp parmesan-panko chicken cutlets and garlicky green beans with burst cherry tomatoes roast side by side on one tray, then get finished with marinara and melty mozzarella. All the comfort of chicken parm with no frying pan, no splatter and one pan to wash.

Ingredients

Chicken

2 large boneless skinless chicken breasts (about 1 1/2 lb / 700 g), halved horizontally into 4 cutlets
3 tbsp mayonnaise
3/4 cup panko breadcrumbs
1/2 cup finely grated parmesan
2 tsp dried Italian seasoning
3/4 cup marinara sauce
1 cup shredded mozzarella

Vegetables

1 lb green beans, trimmed
1 1/2 cups cherry tomatoes
2 tbsp olive oil
2 cloves garlic, minced
salt and black pepper

Instructions

Heat the oven to 425°F (220°C) and line the largest rimmed sheet pan you own (a 13x18-inch half sheet) with parchment. Tip the green beans and cherry tomatoes onto one long half of the pan, toss with the olive oil, garlic, 1/2 tsp salt and a few grinds of pepper, then spread them out and leave the other half of the pan clear.
On a plate, stir together the panko, parmesan, Italian seasoning, 1/4 tsp salt and 1/4 tsp pepper. Pat the chicken cutlets dry, season lightly with salt and pepper, then brush both sides thinly with mayonnaise and press each cutlet firmly into the crumb mixture to coat all over.
Lay the crumbed cutlets in a single layer on the empty half of the pan, not touching each other or the beans. Roast for 15 minutes, until the crumbs are golden and the beans are starting to blister.
Spoon about 3 tbsp marinara over each cutlet, scatter the mozzarella on top, and give the green beans a quick stir with tongs. Return to the oven for 7 to 9 minutes, until the cheese is melted and bubbling and the chicken reads 165°F (74°C) at the thickest point.
Let the pan rest 3 minutes so the cheese sets, then serve the cutlets straight from the tray with a heap of the garlicky beans and tomatoes alongside.

Chef's tips

Halving the breasts horizontally is the key to this timing — thick whole breasts will still be raw when the crumbs are done.
If your sheet pan is on the smaller side, use two pans on the upper and lower racks and swap them at the 15-minute mark rather than crowding, which steams the beans instead of roasting them.
Mayonnaise replaces the usual flour-egg-crumb station; it glues the crumbs on and keeps the chicken juicy. Plain Greek yogurt works too.

Nutrition (per serving, estimated)

620calories

53gprotein

38gcarbs

28gfat

Estimates only — values vary with brands and portions.

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