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Sheet Pan Parmesan-Dijon Chicken Thigh Dinner
Sheet Pan Parmesan-Dijon Chicken Thigh Dinner
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Sheet pan dinner featuring parmesan-crusted chicken thighs, potatoes, and green beans for a hassle-free meal ready in one pan.
Ingredients:
  • nonstick cooking spray
  • 0.5 cup panko bread crumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 4 (5 ounce) bone-in, skin on chicken thighs
  • 0.25 cup melted butter
  • 2 tablespoons Dijon mustard
  • 1.5 pounds tri-color baby potatoes (red, gold, and purple)
  • 1 pound fresh green beans, trimmed
  • 1 teaspoon dried thyme
  • freshly cracked salt and pepper to taste
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C), then line a large sheet pan or jelly roll pan with aluminum foil and coat it with nonstick cooking spray.
  • Combine bread crumbs and Parmesan cheese in a small bowl, ready for use.
  • Lay chicken thighs on the baking sheet. Combine butter and Dijon in a large bowl, and brush mixture on the chicken thighs.
  • Combine potatoes and green beans with the remaining butter-Dijon mixture in the bowl. Arrange the vegetables around the chicken on the baking sheet evenly. Season with thyme, salt, and pepper. Press the bread crumb mixture onto the chicken thighs.
  • Roast in the oven until the chicken is fully cooked and tender, and the potatoes are fork-tender, for about 25-30 minutes or until a thermometer reads 165 degrees F (74 degrees C).

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