Ingredients:

  • 1 lb baby potatoes, halved
  • 1 lb fresh green beans, trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts, pounded to even thickness
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, finely powdered
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 tbsp melted unsalted butter
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved potatoes with 2 tbsp olive oil, 1 tsp garlic powder, salt, and pepper directly on a large rimmed sheet pan. Spread them out, leaving a large open space in the center for the chicken, and roast for 15–20 minutes until they begin to soften.
  2. While potatoes roast, combine Panko breadcrumbs, Parmesan cheese, 1 tsp garlic powder, paprika, and salt in a shallow mixing bowl. In a separate bowl, whisk together melted butter and 1 tbsp olive oil.
  3. Dip each pounded chicken breast into the butter mixture, then press firmly into the Parmesan mixture until a thick, even layer adheres to both sides.
  4. Remove the pan from the oven. Move the potatoes to the edges and add the green beans, tossing them in the remaining pan oil. Place the crusted chicken breasts in the center of the pan.
  5. Return the pan to the oven for 15–20 minutes. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the crust is mahogany-colored and crisp.