Garlic Parmesan Crusted Chicken

 

No need to go out to eat to enjoy one of your favorite chicken recipes! This copycat Longhorn Garlic Parmesan Crusted Chicken recipe features a crispy parmesan and panko crust baked to golden perfection alongside tender, garlicky green beans and juicy cherry tomatoes. And the best part, they are cooked all on one sheet pan! With just 306 calories and 118mg of sodium per serving, it’s a low sodium dinner recipe that’s boldly flavored and deliciously satisfying. This easy sheet pan recipe is perfect for quick weeknight dinners or a one-pan recipe that can be made for high protein meal prep.

Total Time: 40 minutes
Servings 2
Calories 306

Ingredients
Greens Beans and Tomatoes
2 tsp olive oil
1 garlic clove, finely minced
1 tsp grated Parmesan cheese
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes, optional
1/2 lb fresh green beans, ends trimmed
1 cup cherry tomatoes
 

Parmesan Chicken
2 boneless, skinless chicken breasts (about 4 oz each)
2 tsp olive oil
2 garlic cloves, finely minced
1/4 cup plain panko bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp Italian seasoning
1/2 tsp freshly ground black pepper

Chopped fresh parsley, for garnish

Directions
Greens Beans and Tomatoes
Step 1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and lightly grease with non-stick cooking spray.

Step 2
In a medium mixing bowl, combine olive oil, minced garlic, Parmesan cheese, black pepper, and crushed red pepper flakes. Add green beans and tomatoes and toss to coat evenly. in same bowl used for the potatoes and chicken. Coat evenly with olive oil. Add minced garlic and black pepper; toss to coat evenly.

Step 3
Transfer green beans and tomatoes to 1/2 of prepared baking sheet. Set aside.

Directions
Parmesan Chicken
Step 1
Add chicken to mixing bowl used to prepare green beans and tomatoes. Coat with olive oil. Add minced garlic, panko breadcrumbs, Parmesan cheese, Italian seasoning, and black pepper; toss to coat evenly.

Step 2
Transfer coated chicken to the other half of the prepared baking sheet. Bake for 20 to 25 minutes, until chicken is cooked through and reaches internal temperature of 165°F.

Step 3
Remove from oven and allow to rest for 5 minutes. Serve warm garnished with chopped fresh parsley. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts
Serving Size: 4 oz chicken, 1/4 cup green beans, 1/4 cup tomatoes; 306 Calories, 13 g Fat, 85 mg Cholesterol, 118 mg Sodium