Sheet Pan Parmesan Chicken
Panko-Parmesan crusted chicken roasted with green beans, served with toasted garlic herb bread.
ingredients:
● 10 oz chicken cutlets
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil
instructions:
1. Prep and make topping
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.
