Sheet Pan Parmesan Chicken
with Roasted Green Beans & Garlic Bread
Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you one of our quickest, easiest meals yet. All you have to do is assemble this meal in a sheet pan, pop it in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring crunchy, Parmesan-and-panko-coated chicken, crisp green beans, and garlic butter baguettes—all ready in under 30 minutes. Now that’s a weeknight win.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Parmesan Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
10 ounce
Chicken Cutlets
12 ounce
Green Beans
1 unit
Demi-Baguette
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Olive Oil
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (middle and top for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary. • In a small bowl, combine panko, Parmesan, Fry Seasoning, a large drizzle of olive oil, and a pinch of salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Evenly brush tops of chicken cutlets with sour cream. Mound coated sides with panko mixture, pressing to adhere. Roast on middle rack for 5 minutes (you’ll add the green beans then).
• Toss green beans on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.) • Roast on middle rack until chicken is crispy and cooked through and green beans are tender and lightly browned at the edges, 12-15 minutes. (For 4, roast chicken on middle rack and green beans on top rack.) TIP: Green beans may finish before chicken—if so, remove from oven and continue roasting chicken.
• Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden. • Spread cut sides of baguette with garlic herb butter. • Divide chicken, green beans, and garlic bread between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
