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Sheet Pan Parmesan Chicken Thighs & Green Beans

sheet pan parmesan chicken thighs & green beans

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! 😉 )

parmesan chicken thighs

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

parmesan chicken thighs and green beans ingredients

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.

chicken and green beans on sheet pan

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

sheet pan parmesan chicken thighs & green beans

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

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5 from 3 votes

Sheet Pan Parmesan Chicken Thighs & Green Beans

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!
Course dinner
Total Time 30 minutes
Servings 4

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

Instructions

  • 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!

Notes

* If you don't have or don't enjoy tarragon, you can substitute oregano + a little basil.

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Recipe Rating




Elizabeth Bond

Monday 16th of September 2019

Yum 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 :).

Lynn

Friday 4th of January 2019

This 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.

One Dish Meal Ideas for Busy Nights - Busy Being Jennifer

Thursday 17th of May 2018

[…] Sausage Pasta – The Shirley Journey Rustic Skillet Lasagna – Cooking in Stilettos Sheet Pan Parmesan Chicken Thighs & Green Beans – Mashup Mom Crockpot Chicken and Dumplings – Saving Dollars and […]

stacey

Saturday 21st of October 2017

this looks amazing and I cant wait to try it!!

Katarina

Saturday 16th of September 2017

This is so tasty and easy to make. I've already made it twice and my husband says it's his new favorite recipe!

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