How about an easy comfort food sheet pan dinner for a cloudy Sunday: Sheet Pan Parmesan Chicken Thighs & Green Beans! Green beans and chicken thighs have been seasonally on sale, so both star in this 8/27/17 edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients.
I’m all about experimenting with easy sheet pan dinners lately, because there is nothing better than a main dish that comes with its own built-in side. (Luckily, this week’s experiment turned out well enough to share! 😉 )
Even better, this sheet pan Parmesan chicken thighs & green beans recipe comes together in about 30 minutes start to finish, making it a great choice for a busy weeknight! Just ten ingredients (including your basic salt, pepper, and olive oil) work to create an amazing flavor combination, and the mustard helps keep the chicken juicy and tender.
Sheet Pan Parmesan Chicken Thighs & Green Beans
Ingredients
– for the chicken
20 oz boneless skinless chicken thighs
3 Tbsp Dijon or coarse ground mustard
1/2 cup shredded Parmesan
1 tsp tarragon*
1/2 tsp garlic powder
Black pepper, to taste
– for the green beans
1 lb fresh green beans, washed, trimmed, and halved
1 Tbsp olive oil
2 tsp minced garlic (around four cloves)
Sea salt, to taste
Black pepper, to taste
1/4 cup shredded Parmesan
Directions
Spray a rimmed baking sheet with cooking spray and preheat oven to 400 degrees. Trim chicken if necessary, then pat dry with a paper towel. Add mustard to a small shallow bowl, then mix Parmesan, tarragon, garlic powder, and pepper in a separate shallow bowl.
Dip chicken in mustard and lightly coat both sides (shaking off excess), then dredge chicken in the seasoned Parmesan and arrange the thighs in a single layer toward one end of your prepared baking sheet.
Wash, trim, and halve green beans, then place them in a large bowl and toss with olive oil, garlic, sea salt, and pepper. Spread green beans out on the other half of the baking sheet, then sprinkle them evenly with Parmesan.
Bake at 400 degrees for 20 minutes, then serve!
* Note: If you don’t have or don’t enjoy tarragon, you can substitute oregano + a little basil.
This is a super flavorful all-in-one dinner
There’s nothing like an easy one-pan dinner, am I right? Boneless chicken thighs cook through quickly, so you end up with crisp-tender green beans — and even Mr. 10 (who has been on a green beans strike lately) went nuts for them. I served our Parmesan chicken and green beans with a few sliced garden tomatoes for a fresh & juicy contrast to all the salty cheese, but a simple side salad with vinaigrette would also go well with these flavors.
This simple sheet pan dinner is naturally gluten free. The chicken portion is also low carb, so MashupDad just substituted a side of broccoli with his dinner.
Sheet Pan Parmesan Chicken Thighs & Green Beans, printable recipe
Sheet pan Parmesan chicken thighs & green beans dinner comes together in about 30 minutes start to finish, making it a great choice for a busy weeknight!
- 20 oz boneless skinless chicken thighs
- 3 Tbsp Dijon or coarse ground mustard
- 1/2 cup shredded Parmesan
- 1 tsp tarragon*
- 1/2 tsp garlic powder
- Black pepper, to taste
- 1 lb fresh green beans (washed, trimmed, and halved)
- 1 Tbsp olive oil
- 2 tsp minced garlic (around four cloves)
- Sea salt, to taste
- Black pepper, to taste
- 1/4 cup shredded Parmesan
- Spray a rimmed baking sheet with cooking spray and preheat oven to 400 degrees. Trim chicken if necessary, then pat dry with a paper towel. Add mustard to a small shallow bowl, then mix Parmesan, tarragon, garlic powder, and pepper in a separate shallow bowl.
-
Dip chicken in mustard and lightly coat both sides (shaking off excess), then dredge chicken in the seasoned Parmesan and arrange the thighs in a single layer toward one end of your prepared baking sheet.
- Wash, trim, and halve green beans, then place them in a large bowl and toss with olive oil, garlic, sea salt, and pepper. Spread green beans out on the other half of the baking sheet, then sprinkle them evenly with Parmesan.
- Bake at 400 degrees for 20 minutes, then serve!
* If you don't have or don't enjoy tarragon, you can substitute oregano + a little basil.
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Christy from AlllOurPaws.com says
August 28, 2017 at 9:20 amWow, this looks delicious! And as a bonus, it works with our low carb lifestyle! Definitely saving this for later!
Jena Leigh says
August 28, 2017 at 9:35 amAwesome! This would be great to have for weekday dinners. Simple ingredients and healthy for us!
Leigh Suznovich says
August 28, 2017 at 2:22 pmThis is so simple and healthy looking with loads of flavor. Perfect for a busy weeknight too!
Katarina says
September 16, 2017 at 8:35 pmThis is so tasty and easy to make. I’ve already made it twice and my husband says it’s his new favorite recipe!
stacey says
October 21, 2017 at 11:30 amthis looks amazing and I cant wait to try it!!
Lynn says
January 4, 2019 at 7:44 pmThis was very good! I didn’t have green beans, so I used fresh broccoli and baked it at the same time on a separate sheet pan. Also had to use the oregano/basil combo.
Elizabeth Bond says
September 16, 2019 at 8:07 pmYum yum yumm, did I say YUMMMMM, we did alter it a bit, got some lemon pepper chicken tenderloins on reduced sale, massaged the mustard on and did the tarragon Parmesan mix. No green beans, but we pre cooked the butternut squash last night, tonight it was on the cookie with the chicken, we sprinkled cinnamon and the shredded Parmesan on the squash. Almost out of tarragon :).