Crispy Lemon, Garlic and Parmesan Baked Chicken Milanese is complete sheet pan dinner with potatoes and green beans smothered in a garlic butter sauce.
Throw your frying pans out the window for this sheet pan meal! Juicy parmesan baked Chicken Milanese is so easy! Crispy, golden, crumbed or breaded chicken fillets (also known as Schnitzels or Milanesas), oven baked instead of deep fried, but with a deep fried TASTE.
Oven Baked Chicken
I mean, who says you have to stand around the stove deep frying crumbed chicken, with oil spitting all over the place and possibly burning off eyebrows? Not me. This crumbed chicken Milanese is our favourite weekend dinner, one my mother is famous for in her house. You should all know I begged and pleaded with her to allow me to share it with you all (just kidding, she pretty much shoved the recipe in my face happy to share).
Parmesan baked chicken for the win!
How To Make Oven Baked Chicken Milanese
- The one thing we do differently with our breaded chicken is we doesn’t use flour. And believe me, you don’t miss it one bit.
- Eggs are whisked and flavoured with garlic, parsley, lemon juice and salt.
- Coat each fillet with a breadcrumb and parmesan mixture. Genius flavours, right?
- Bake in your oven for about 20-25 minutes, and out come the most tender-crisp and juicy milanese / milanesas.
- You can substitute breast for chicken thighs if you wish.
Egg wash for Parmesan Baked Chicken
Since we ALWAYS squeeze juice over the chicken once they’re done, adding juice straight into the egg wash is just as good.
Vegetables
Potatoes and green beans drizzled in garlic butter complete the meal. You could also use:
- Asparagus
- Sweet potatoes
- Zucchini
- Brussels sprouts
A Crispy Sheet Pan dinner: full flavoured Parmesan Baked Chicken! You’re welcome.
What are readers saying?
“This is my go-to recipe for when company comes, when I’m short on time, when I want something REALLY yummy…basically, ANYTIME!! Thanks for sharing this recipe. It’s one of my FAVES!!” — Jen
“I made this last night. Omg it was so yummy! Well be making this again for sure. 1st time I have ever done the whole dinner on a sheet pan. I’m hooked. Do you have more recipes like that?” — Sonija
More Sheet Pan Meals!
Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce
One Pan Lemon Garlic Baked Salmon + Asparagus
One Pan Spanish Chicken and Rice
Baked Chicken Milanese ON VIDEO!
Crispy Parmesan Baked Chicken with Veggies (Milanese)
A CAFEDELITES© ORIGINAL RECIPE
Ingredients
For The Chicken:
- 1 large egg
- 2 tablespoons lemon juice (or juice of 1/2 a lemon)
- 2 teaspoons minced garlic
- 1/2 tablespoon fresh chopped parsley
- 1/2 teaspoon each salt and pepper , to season
- 1/2 cup breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 4 skinless , boneless chicken breasts (or thighs)
For The Veggies:
- 8-10 (1 pound | 500 g) baby potatoes, quartered
- 1/2 cup butter , melted
- 2 teaspoons minced garlic
- salt to taste
- 1 pound | 500 g green beans , cut into thirds
Instructions
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
- Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine the breadcrumbs with the parmesan cheese.
- Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
- Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
- Bake in preheated oven for 15 minutes.
- Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
- Sprinkle with fresh chopped parsley (optional), and serve immediately.
Kara Pitcher says
I just made this meal for tonight’s dinner and it was so yummy! I will make this again. Thank you!
Liz says
This recipe is delicious and has been a go to of ours for awhile. The chicken always turns out so moist and flavorful and very customizable.
Shelby says
I made this recipe the other night and absolutely loved it!! the only thing I didn’t differently was add parmesan cheese to the green beans. Can’t recommend this enough!
Kristin says
Oh my gosh! This was so incredibly good!! I had pork loin schniblins that I had from cutting a huge pork loin into roasts, so I put those in there. I also used extra vegetables (carrots and sweet peppers), so it turned into a two sheet pan dinner, lol! So we have some amazing leftovers for tomorrow night. My house smelled amazing when it was in the oven, yum! My husband already said he can’t wait for dinner tomorrow night! Two thumbs up from us!
Rachel says
If I wanted to take out the potatoes and cook with brussel sprouts, zucchini and green beans would I need to put any of them in the pan for longer like with the potatoes?
Sascha says
Love the look of this recipe, but what can I use as a substitute for the egg, my daughter is allergic to egg :((
Sara Pelikan says
Egg-fee mayonnaise
Emily Rooney says
Phenomenal! One of my biggest complaints about sheet pan dinners is that all the food can basically come out tasting the same, but not this recipe! The marinade on the chicken gave it its own unique, delicious flavor, and my entire family loved it! For a family of 8, that’s no small feat. This is going on our regular rotation for sure! Thank you!! <3
Krysta Waters says
Is the nutritional information for one breast with potatoes and beans? Or is it just for the chicken breast? Thank you!
Tammy N says
I made this for the first time last week. It was a huge hit. So much so my family demanded I make it again tonight. So quick and easy, but fancy and delicious enough for company. Thank you so much for this recipe!
Dani says
My husband and I both really loved this recipe! The only thing I did different than the recipe was toss the potatoes and green beans in the garlic butter prior to putting them on the sheet. Next time I think I’ll cut the amount of butter in half because there was too much for our taste. Spraying the chicken with cooking spray is genius!
Danielle says
Made this tonight for supper. Absolutely delicious. Used carrots and green beans as the veggies. Very tasty.
Mahidua says
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Nadhira says
My family loves it, and im so thankful cus I rarely cook for them yet they loved this recipe :)) thanks!
Kristen says
Love, love love!! This came out fantastic, it looked beautiful and it was delicious. I did cook for a longer time but otherwise followed the recipe as is. I will definitely be making this stein!!
Cindi O says
I love this recipe. It was perfect the first time. I poured the garlic butter over the potatoes and beans while they were in a bowl so it was easy to coat them before placing them on the baking sheet. I left the garlic butter on the beans for about 1/2 hour and the butter had started to solidify so the butter and garlic were sticking directly to the beans. They were delicious. I will let the garlic butter sit on the potatoes for 1/2 hour next time and they may be even more amazing. Thanks for a great and easy recipe!
Juan Carlos says
Exelente receta queda delicioso gracias saludos a todos
Bindi says
Great recipe. Had a slight problem in that the minced garlic used on the potatoes with the butter started to burn. ( i used a zester to mince the garlic)
Any way to get around this?
Thanks for your recipes. They are great and I use then all the time : )
Violet says
Was really good but the breading fell off pretty significantly. Giving 5 starts because I’m fairly certain I did something wrong. What do you do to prevent the breadcrumbs from falling off? Even when i was putting them on the chicken after marinating before cooking they still were not sticking. Any suggestions?
Christina says
I want to make this tonight, but I have thin sliced chicken breasts.how should I adjust the cook time?
Robyn Farnsworth says
Saw your Honey Soy Chicken thighs on Good Morning America this morning.. Looked up your Website. Now can’t wait to try all your recipes. They sound delicious.
Lauren says
Made this recipe tonight. Loved the chicken but the potatoes needed a bit longer in the oven and the potatoes and green beans both needed more seasoning. I was surprised how well the chicken absorbed the lemon flavor. Definitely will make it again!
Theresa says
This was amazing! Did cut the butter in half and was still amazing. Thanks for giving me a new recipe I love.
Barbara Grossman says
I am the biggest lover of sheet pan meals !!! Making this tonight !!! A suggestion for the oozing issue from the butter sauce on veg and potatoes .. I use foil and crimp up the sides for the each veg etc.so it stays put…shouldn’t affect the chicken ! Hope this helps !!! I am rating 5 stars as I know it will be !!!
Karina says
Thanks Barbara!
Christine seckler says
Made this tonight! Crunchy and Moist! Winner! Winner ! This is Great for Dinner! My whole family Loved this! A real keeper! Thanks Karina! All on ONE pan Love this ! Thank you! Keep them coming..
Sam says
Silly question but could I just do them in there own sheets (thinking of making it for a crowd 20+ ppl) would it still take the same amount of time? AND keep vegs and potatoes heated in hot pan?
Karina says
That is a great idea! Good luck and let me know how it turns out! XO
Lauren says
Can i use breast fillets instead of just breasts
Karina says
Yes, of course!
Sue McGowan says
Wondering Two things.
1) if I use Brussels sprouts instead of string beans do I slice them in half or leave the whole
2) can I double the recipe? Would prob mean potatoes and veggies on one sheet and chicken on the other.
Lori Zold says
I did chicken on one pan and potatoes and zucchini on another. I put the potatoes in the oven while I was dredging the chicken to give it an extra few minutes. Then I put the chicken pan in. Roasted it for 20 minutes instead of 14. Then added zucchini to potato pan and did the broiler thing.
Michelle says
Made this tonight for the first time and it turned out pretty good. I don’t think I added enough lemon juice (small lemon) and the garlic butter from the potatoes leaked over and got the chicken breading wet. Only did russet potatoes but they were great. I’ll definitely do this again. Thanks!
Suz says
This was soooo good!! We really enjoyed and will be making again soon. I think I’ll cut the butter in half and see how I like it, but otherwise no changes. Love the lemon flavor on the chicken!!
Liz studley says
This recipe looks amazing. Any tips to lighted this recipe. As a lifetime Weight Watcher this recipe as written costs me too many points. I get 23 points a day, this recipe is 17 points. I need to reduce the butter to make it doable. Any ideas? Thanks.
Kara says
I Can’t Believe It’s Not Butter spray is zero Weight Watchers points!
LoraLee Cline says
Love that idea!
Erin says
I would live to make this without the breading and egg. Any suggestions on how to modify? Looks delicious, we have allergies to work around.
Jessica says
Made this for my family tonight and even my picky eater loved it.
Only change I’ll make next time is toss the veggies and potatoes before putting on the pan so as not to flood the breadcrumbed chicken.
We’ll be putting this on permanent rotation.
Brandie says
Delicious! I will definitely be making again!! I just used less butter and tossed the potatoes and green beans in a bowl instead of pouring over to use less butter. Also put an extra squeeze of lemon over the chicken when done. Fantastic even still for a leftover! ?????
Dianne says
With regard to your Crispy SheetPan Lemon Parmesan garlic Chicken and Veggies recipe, how would you make this ahead of the time you need to eat it ?
Karina says
You can always make it and reheat it if needed. Hope that helps! It is quick and easy! Thanks for choosing one of my recipes!!
Jen says
My husbands new fave! The whole family loved this from my toddler on up. I used steamable potatoes and steamed then for about 6 minutes first. I saved a step by not having to cut potatoes and the outsides were crispy and the middle soft. Also Making this for a meal morning train!
Dolores says
I made this tonight and did not use butter. I️ sprayed veggies with Pam. And I️ squeezed lemon on the chicken before serving. It was delicious!! I’m keeping this recipe!! Easy! Healthy (if no butter) and quick!
Valerie says
A deliciously tasty dinnner — thank you for the recipe! The only hitch I ran into was undercooked potatoes at the 25 minute mark. I quartered my red/Yukon golds and they were minis to start — will give them a head start next time. ?
Karina says
That sounds great! I am so glad everyone enjoyed it! Thank you for sharing and following along with me!
Cel says
How many chicken thighs should I use to replace the breast? Thanks.
Karina says
I would recommend 4 thighs. Hope you enjoy! Let me know how it turns out!
Meg says
Made this tonight. I marinaded the chicken for more than an hour and it had great flavor. I was disappointed that the potatoes were not cooked enough so I’ll put them in for longer before I add the chicken. Loved the garlic and lemon flavor throughout the dish. I will use less butter next time to lower the calories.
ki says
Could I substitute the chicken, for chickpeas??
Karina says
Of course! I love this idea and hope that it turns out for you! Let me know what you think! XO
sue says
Actually, you would be substituting the chickpeas for the chicken. You’ve got it backwards. Whatever follows the “for” is the original ingredient. Think of it as though you are saying “instead of” — are you using chicken instead of chickpeas? No. In this construction, “for X” is the same as “instead of X.”
Linda Riesgraf says
Seriously? Substituting a lesson on proper grammar for a review of this wonderful recipe? The recipe was a winner just as it was written. The chickpeas substitution question was completely understandable, regardless of wording; and I am also now going to try it with the chickpeas substitution.
Jeni says
Follow up to my earlier post about the missing recipe.
Thankfully I had read through the recipe over the weekend while I was meal planning and doing my grocery list. While I didn’t remember the exact steps, I knew the gist of it and what the ingredients were. So while my recipe wasn’t exactly right 😉 it still turned out really well. My husband loved it!
I’ll be making this again. Thank you Karina!
Karina says
That is great to hear! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! XOXO
Here is the recipe: https://cafedelites.com/sheet-pan-lemon-parmesan-garlic-chicken-veggies-milanese/.
Beau says
What happened to the recipe???
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Jeni says
I was going to make this for dinner tonight after seeing the video in my Facebook feed. But there is no recipe posted here, it goes right from the blurb to the comments from users. Is that a mistake! I’ve used recipes here before. I’ve been all over, I can’t find it (crying).
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue and we are working on it right now. Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Lindsay says
I was going to make this tonight but can not locate the actual recipe??!!
Can anyone post it please?? Thx!
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Lori Langston says
How do you get the recipe? I do not see the actual printed recipe anywhere.
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Lacey says
Great job! I’ve been making this once a week for a few months now, and my family loves it!!
Karina says
WOW! Once a week! That is awesome! Thank you so much for sharing and following along with me! XO
Leann says
So good! Will make again. Only thing I would change is I’d add more salt to the potatoes and green beans while they cook. I just added them before I ate them and that was really good too!
Karen R says
What kind of breadcrumbs do you recommend? Panko or regular? Seasoned or plain?
Karina says
I usually use Panko but regular will taste just as great! Season always adds flavor but there is already flavor for the ingredients on the chicken. Hope you enjoy! Thanks so much for following along with me!
Pepper says
Thank you for this recipe. It was a huge hit with my family. I followed the recipe as printed – only cooking the potatoes a little longer. Oh, and little extra squeeze of lemon on the chicken breasts after I turned them in step 8.
My sheet pan actually resembled your photos! Thanks!
Karina says
MMM! That sounds delicious! Thank you so much for sharing!
Annegalina Quinn says
My husband hates potatoes, is there something I could substitute for them?
Karina says
You are always welcome to try rice, any other vegetable-corn, broccoli, asparagus. Hope that helps!
Crab Dynasty says
It would be a great all in one meal. Pretty inexpensive and yummy. We could make a double batch.
Kimmie says
i found for breading my chicken and to get it golden brown is to pan fry the panko with a tsp of evoo first ? Love this recipe its a keeper!
Elizabeth says
My whole house smells amazing! So easy! I did substitute the breadcrumbs with almond flour, trying to eat more of a PALEO lifestyle. So delicious regardless!!!
Kathy says
Hi I made thus once before and it was a hit! Tonight I started marinating the chicken at 4:30 PM but something came up. Is it ok to marinate for 24 hours or should I take the chixken out of the marinade? Thanks!
Karina says
Yes, that is great! The longer the marinade the taster and juicier it will be! Love this sheet pan chicken! Enjoy!
Deb says
Made this dish last night, and it was a hit. Thanks a bunch for sharing this recipe!
Karina says
YAY! That is exciting! I am glad that it was a hit! Thanks for sharing!
Bonnie says
This was a definitely incredible and easy to prepare dish!! We loved it! A definite keeper, and a wonderful dinner for company! Thanks so much!!
Karina says
Thanks so much for such a sweet review! I am so glad that you all enjoyed it! Thanks so much for sharing!
Luz Mendoza says
This was delicious. I did not change a thing, but due to time I put in fridge for only 15 minutes but was stl tasty & not dry. Def will make it again. Thanks so much for sharing.
Barbara says
The chicken is really good. I noted others saying potatoes didn’t cook all the way so I put in potatoes for 15 minutes, then put the chicken on the pan and cooked for 15 minutes. Turned the broiler on for 10 minutes and everything was done perfectly. My Parmesan was bad so I didn’t get to use it so I definitely will next time but chicken was still delicious. I also used plain panko for extra crunch and never having fresh anything on hand, I used 2 teaspoons dried parsley in the egg mixture. I’m not a lemon on food lover but this was good. I did not marinate it first but I’m going to next time. Excellent, easy recipe. Thank you
Lisa Noble says
Fantastic dinner!! A million thanks for this – will definitely be making again!
Edie says
I made these two times now and both times the coating fell off the chicken in large pieces and were not as attractive as the chicken in your photos. Any idea why? They were tasty though.
Kaddi Gruener says
I just made your Honey Mustard Chicken and Potatoes and it was amazing! Looking forward to trying this one out next week and finding some more to try! Thank you!
Tymeron Smith says
YAY!! I am so glad that you loved it! Thanks so much for sharing!
Kaylyn says
Can I make this and use it for a weeks worth of lunches or is it a once you make you it you can’t keep in the fridge all week?
Tymeron Smith says
Yes! Of course! That is a great idea! It will last for about a week. Enjoy your weekly meal!
Susan H Marsh says
Delicious! I had to change the bread crumbs for Panko as I was out, and was also out of parsley, so used thyme. I think I’d rather have the parsley.
I didn’t roast the veg as I almost always have roasted veg in the fridge that I’ve cooked previously, but I’ll bet it’s delicious, especially with garlic butter.
This is a keeper.
Amy McCauley says
This is so, so good!! Thank you!!
Jody says
I made plenty to have left I ers for lunch the following day for me and my husband. There were no leftovers and we have three picky teens! This was delicious and we will defiantly make this again! I did possibly drench the chicken in the melted butter and garlic before broiling! And used different veggies that I had on hand!
Joyce says
Excellent! My 6 year old cleared his plate!
Lisa says
Made this for dinner tonight and it was SO good! Thank you for sharing such a great recipe!!
Robin R says
First off, it was awesome!!
Second, I made a few changes after reading a looooot of comments ahead of time
– I used panko
– I made broccoli because that’s what I had.
– I used half a stick of melted butter, tablespoon of olive oil, approx tsp of oregano, tsp basil, tsp parsley, 1/2 tsp thyme, 2 tsp minced garlic, 1/2 tsp fresh cracked black pepper, 1/2 tsp pink hymalayin salt
– put cut small cut pieces of what I think were small russet potatoes and used a brush to coat with garlic butter mix and mixed them up on the pan. Sprinkled parmesan on top. Cooked them alone for 15 min at 400 degrees
– then added chicken which was marinated about six hours. My marinade had added oregano and basil. Cooked an additional 15 min
– used brush to drizzle my garlic butter mix on chicken and avoided adding the garlic bits on to just lightly drizzle with the butter olive oil part
– added broccoli and coated with garlic butter mix and mixed them and potatoes on pan. Sprinkled parmesan on broccoli. Also flipped chicken over at this point. Cooked another 20 min
– took out broccoli
– broiled potatoes and chicken about 5 min
– took out potatoes and flipped chicken to broil alone an additional 5 min
The only issue was breading slightly stuck to the pan. However my pan was coated with aluminum foil. Even though I sprayed with cooking spray it still slightly stuck when I flipped chicken. I did get a pretty nice golden color on both sides. Flavors were fantastic 🙂
Bonnie says
Could this possibly be made with bone-in chicken breasts?
Mike says
Will chicken be done only after 15 minutes in oven and 10 minutes after broil?
Beatrice Killam says
Did you pound the chicken? It definitely looks thinner than regular chicken breasts. Planning to make this for supper ASAP, it looks sooooo good!
Karina says
Hi Beatrice. These were huge breasts so I cut them in half horizontally. If you have chicken breasts that are slightly thicker than the ones pictured, there’s no need to halve them as they tend to come out juicier when they are thicker. Of course, if they are too thick you can cut them in half or pound them thin.
Becky says
Tried this recipe last night and it was FABULOUS! Whole family was asking for more! Loved the tip of finishing the meal under the broiler. Never have done that before and made the best baked chicken we’ve ever had. Can’t wait to try more from your website!
Melissa says
This was awesome.
I made a couple tweaks: I used olive oil instead of butter, nutritional yeast instead of parmesan, and fingerling potatoes… everything still came out great!
So delicious; thanks for the recipe!
A Richardson says
I made the Sheet Pan Lemon Parmesan Garlic Chicken & Veggies for dinner tonight and my entire family liked it. My 12 year old son, who is an extremely picky eater, said, “Mom, this chicken is lit! His way of way of saying that it was very good. I’ll definitely be making again. Thanks for the recipe!
Karina says
Hahaha YES! I’ve heard LIT is the new word in town! Aw thank you so much for sharing this! You’ve made my day!
Gina Dwyer says
Is it a must to spray chicken breasts before cooking? I don’t have cooking oil spray…
Phil says
Are the green beans fresh, frozen or from a can?
Karina says
Hi Phil. I use fresh.
Kellen says
Cooked last night and was delicious.
Karina says
Thanks for sharing your feedback Kellen!
KMama says
This was tasty and easy! My husband was able to pull this off without much of a hitch. We didn’t have fresh green beans so we subbed zucchini. I would probably amp up some of the flavors, but we both said we would make this again. Thanks for the recipe!
Karina says
I’m so happy to hear that KMama! Thank you so much for sharing your feedback!
Jodie says
Is one hour the maximum amount of time the chicken should be marinated?
Karina says
Hi Jodie. Yes, I suggest marinating for up to an hour, or you can leave it marinating in the refrigerator for the day (if prepared in the morning). We have also left our chicken marinating overnight in the refrigerator when we knew we wouldn’t have time the next day before cooking to wait around!
Sara says
Any chance I could use something to substitute for egg? We have an egg allergy in the house.
Karina says
Sarah you can use melted butter instead?
Jen says
I saw the post this morning and made it tonight. Straight to the regular rotation! I will add more beans and potatoes or use less butter and garlic. I didn’t need a lot of salt. I marinated for the full hour. Easy, juicy, and not bad for you! I’ll be trying a gluten free version next. Thank you!
Karina says
I’m so happy to hear that Jen! Thank you so much for sharing your feedback!
Monica says
Super good and a decent amount of time to make!
I opted for mashed potatoes because I had a craving for them, but otherwise followed the recipe.
I used chicken thighs and didn’t change the cooking time- they were perfect! Will definitely be making this again
Karina says
Monica I’m so happy to hear that! Mmmm mashed potatoes! YAS!
Sonija Gierman says
I made this last night. Omg it was so yummy! Well be making this again for sure. 1st time I have ever done the whole dinner on a sheet pan. I’m hooked. Do you have more recipes like that?
Karina says
Yes I do Sonja! I have them here –> https://cafedelites.com/category/one-pot/ OR https://cafedelites.com/tag/one-pan/
JEN STEIN says
This is my go-to recipe for when company comes, when I’m short on time, when I want something REALLY yummy…basically, ANYTIME!! Thanks for sharing this recipe. It’s one of my FAVES!!
Karina says
YAAAY! I’m so happy to hear that JEN!
Co says
Really great! My family of picky eaters loved this dish. I did thighs and added another 10 minutes. Only thing I would change is to marinate longer (recommended but I didn’t have time). I think if I marinate longer next time it will have more lemony flavor. Thank you!!!
Karina says
Mmmmmm yes! That’s the secret 🙂
Lindsay says
How long should it cook for chicken thighs instead of breasts?!
kristen says
This was SO good! I used broccoli instead of green beans (b/c the beans at the store looked awful) and it came out delicious! My 3 littles devoured it and asked me to make it again and again….well, sure! 😀 Love that it was all cooked on one sheet pan too. Thanks for the great recipe!
Arva says
This was really good. I just made this for my family tonight and followed the recipe exactly. I should have read through the comments first and only used half of the butter or roasted the veggies separately to save some calories because I feel like I ate something that was loaded with calories because of all the butter. Oh well. It was delicious. My hubby and my 11 year old loved it. My 7 year old does not care for the chicken but hey he prefers chicken nuggets anyway. Lol. Thanks fir the recipe.
Katy says
So adding some notes in here for people who may make this in the future:
-4 6-8 ounce chicken breasts worked well. I actually had some that were between 13-14 ounces, so I just cut them in half lengthwise
-I used zucchini instead of green beans because my husband won’t eat green beans – I used one rather fat medium zucchini and cut it into sticks. I wish I had peeled it first.
-1/2 c of butter for the veggies is very generous, if you are watching calories you can probably halve that and still get the taste benefit as there was lots of extra butter left on my sheet and in the bowl I used to toss the potatoes and zucchini in.
– I found it east to melt half the butter and add in 1 tsp of garlic and toss that with the potatoes and then repeat for my zucchini. My chicken breasts took up a rather large surface area as they were thin but long/wide so I wasn’t comfortable doing it on the pan without making a mess.
-I ran the ingredients through a calorie calculator and came up with a little less than 650 calories per serving – this assumes using 24 ounces of boneless skinless chicken breasts and the recipe as written. If you halve the butter you will save 100 calories per serving.
This was a delicious meal and was very easy to make. I put together the sheet pan and had the zucchini ready in a bowl and then had my husband let me know when he was about 20 minutes from home and then put it in the oven. It was done just before he walked in the door and it allowed me to get some extra work done (I work from home most of the time).
Patti says
I have made a version of this using chopped basil in the crumb mixture and i think it’s must tastier than parsley! Just an idea…
Janet says
I made this tonight and it is good. I especially love the lemon and garlic. The lemon is a very suttle flavor and I added extra garlic for the health benefits. Wonderful!
G. Craig says
FANTASTIC! We made this tonight and my 11 yo daughter cleared her plate commenting the entire time “this is so good!” Thank you for sharing.
Ashley Savin says
Has anyone tried olive oil instead of butter for the veggies?
Renee says
This was AMAZING! And so easy! Even the pickiest eater ate it up (kid only eats chicken in the nugget form, but ate this!)…. It was as good if not better than a restaurant!
Mary W. says
This chicken was excellent- we let it soak in the marinade for about 3 hours.The flavor was great and the broiling time makes the chicken crisp on the outside. We did not do any butter or roasted veggies- Did these on the stove instead to save all those butter calories. Will make again!
GingerB says
This was FANTASTIC!!! I needed to use up some veggies before they went bad so I cut up 1 green pepper, 1 onion, 2 carrots (cut thin), 1 zucchini and 1 lg red potato (also cut thin).. there was so much veggies I ended up using two pans (one for the veggies and one for the chicken) but everything else I followed exactly. The chicken crisped up really nice and had a wonderful flavor and the veggies were just awesome! My older kids came out for seconds but I didn’t expect them to do that cuz they never do that so I only made enough for one serving each. I’m definitely adding this to my regular rotation! Thank You!!!
Denise says
Made this last week and it was delicious! Didn’t do the potato part but the chicken was a hit. Saving this recipe.
Allyson says
This sheet pan meal was amazing! I have marked this as a favorite, thank you so much for sharing!
Kim Guerrero says
I used panko bread crumbs and it was fantastic! I used two pans and put all three things on each pan. The chicken was fabulous! I need to amp up the potatoes a bit tho, they were a tad boring. Maybe just sprinkle with a little dry ranch mix. A favorite I will definitely make again.
Cathy says
I made this recipe this evening and while I sit here with a glass of wine I must say this is delicious. This will now go on my menu. The family loves it and it is pretty easy to do. Thank you for the great recipe. Tell your mom it was hit.
Dya says
Thank you for the recipe! Do you think I could use frozen green beans?
Jane says
Is it alright to marinate all day or should it be limited to an hour?
Judi says
This looks wonderful, love sheet pan recipes. Do you have nutritional info?
Sharon H. says
We are trying to get away from using potatoes and substituting turnips instead (yes, it is possible!). If that doesn’t work, potatoes would certainly be fine but we need to get away from carbs.
Looks like no onions and that is great since I am allergic to them and trying to find recipes that don’t use them-very hard to do. Those that require them taste bland if they are left out but looks like I have found a real treasure here! Thank you sooo much.
Jeanne says
Delicious and perfect for a busy weeknight!
Gigi says
It really is delicious! I have made a few recipes online that were duds. Not this one! It is going to a regular on my rotation of meals. The chicken was so tender and tasty. A+++ recipe! Thanks for posting it!
jessica says
Is there any nutritional info for this?
Lisajoy says
I’m really glad I found this recipe. The idea of marinating the chicken in the egg/lemon mixture made a great difference. I used chicken tenderloins pounded out pretty thin. Since I have four kids, two parents, plus my mom I needed more than one sheet pan. My potatoes were a bit blah. Not sure why. But the chicken was really delicious and will def use this technique again. Thx!
Gilly says
I literally just finished eating this and it is amazing! So so good! I’m glad I ran across this recipe just because I was looking for something to do with the last of the green beans. I had everything here and just threw it together. My chicken breasts were huge so I cut them in half width ways. My sheet pan wasn’t big enough so I had to put the chicken on top. I was worried about the broil part because everything I’ve ever broiled has burned. I made sure to pay extra attention to it but it was wonderful. Thanks to other comments I made sure to spray the chicken and got a golden brown crisp on top. My husband used expletives when he tasted it so yeah….it was really good! Thank you!
Michele says
Hi Karina,
Yes I did, but maybe not enough? I will definitely make this again as everyone really liked it. Just wondering how to make it a little more golden. I did marinate it for an hour also. Thanks!
Karina says
Ah well I lightly sprayed mine with cooking oil, then broiled for the tops to go golden. They crisp up nicely under the broiler too!
Michele says
I made this tonight and doubled recipe as I have a large family. I did all 3 on different pans as it wouldn’t fit. The flavor is good and everyone liked. However, mine did NOT turn out as golden as the photo. I’m wondering if that is because there was no butter on the baking tray that held the chicken? I just put the butter mixture on the potatoes and the green beans. Please let me know. Thanks!
Karina says
Hi Michele! I’m wondering, did you spray the fillets with cooking oil spray before baking?
Richard says
Thx for posting this recipe its absolutely delicious
Lois says
Hi, Karina, at the moment i only have an electric oven, what are the time and the temperature? Thank you. I’m excited to try it!!!
Shawna says
Hiya! Do you pound the chicken breasts or split them so they are schnitzel thin?!
Thanks (hoping to make tonight)!!!
Shawna says
Hiya! Do you pound the chicken breasts or split them so they are schnitzel thin?!
Thanks!!
Tina says
Hi Karina!
I was just wondering if you knew how many calories this meal requires? This looks delicious and I would love to make it, just watching out for calories!
NancyC says
Made this last night and it was amazing! Super simple, great flavors. This is a keeper!!
Christine says
Hi Karina,
Do you think this would work the same by substituting with panko crumbs?
LUCIE SMITH says
THANKS FOR MAKING IT SO EASY TO PRINT A RECIPE — ADORE ALL OF THEM.
Karina says
You’re welcome Lucie!
Chels says
Love this! I’m so into one pan meals right now.
Karina says
Me too Chels!