Crunchy Italian Chicken Sheet Pan Bake
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Crunchy Italian Chicken Sheet Pan Bake

Crunchy Italian Chicken Sheet Pan Bake

with Potatoes & Green Beans

Forget about that dusty old grill pan, that sous-vide machine you thought you might use “some time,” and that very specific hamburger patty mold: everything in this recipe is prepared on one baking sheet! Yep, all you have to do is pop it in the oven and wait for deliciousness to ensure. We’re talking Italian-spiced chicken, lemony green beans, and spiced, diced spuds. The best part, though (besides digging in)? Fewer pots and pans means quicker cleanup and more time enjoying your creation. That’s a weeknight win.

Carb Smart
One Pan
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

10 ounce

Chicken Cutlets

6 ounce

Green Beans

¼ ounce

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Italian Seasoning

1 unit


12 ounce

Yukon Gold Potatoes

½ cup

Italian Cheese Blend

(Contains Milk)

1 tablespoon

Fry Seasoning

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber9 g
Protein42 g
Cholesterol155 mg
Sodium410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Baking Sheet
Paper Towel
Large Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1-inch pieces. Zest and quarter lemon. • 4 SERVINGS: Adjust racks to top and middle positions.

Mix Panko

• In a medium bowl, combine panko, Italian cheese, Italian Seasoning, 1 TBSP olive oil, salt, and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP olive oil.

Roast Potatoes

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, and a pinch of salt and pepper. • Roast on top rack for 12 minutes (you’ll add the chicken and green beans then). • 4 SERVINGS: Spread potatoes out across entire sheet. Use all the Fry Seasoning. Roast for 20-25 minutes.

Coat Chicken

• While potatoes roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Roast Chicken & Beans

• In a large bowl, toss green beans with a drizzle of olive oil. Season with salt and pepper. • Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully add green beans and coated chicken to empty side. • Return to oven until potatoes are crisp, green beans are lightly charred, and chicken is golden brown and cooked through, 15-18 minutes more. • 4 SERVINGS: Leave potatoes roasting. Add green beans and chicken to a second baking sheet; roast on middle rack.

Finish & Serve

• Toss green beans with 1 TBSP butter, lemon zest, and lemon juice to taste. • Divide chicken, potatoes, and green beans between plates. Serve with any remaining lemon wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.