4 from 2 votes

Vegetable and Herb Crusted Chicken – Sheet Pan

By: Julia Pacheco
Crispy, herb-seasoned chicken and roasted veggies all on one pan—easy prep, big flavor, and minimal cleanup.
Prep: 8 minutes
Cook: 25 minutes
Total: 33 minutes
Servings: 4 servings
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Ingredients 

  • 1 lb baby red or yellow potatoes, quartered
  • 12 oz fresh green beans, trimmed
  • 3 large chicken breasts
  • ½ cup mayonnaise
  • ½ cup parmesan cheese
  • 1.4 oz packet Knorr vegetable recipe mix
  • 2 tbs olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions 

  • Preheat oven to 425 degrees
  • Slice each chicken breast in half horizontally to make thinner. You will now have 6 pieces of chicken. This will help your chicken cook quicker and be tender.
  • To a smaller mixing bowl add the mayonnaise, parmesan cheese and 2.5 tbs of the Knorr vegetable recipe mix stir these ingredients to combine.
  • Place the chicken pieces in the center of a large rimmed sheet pan. Sprinkle the chicken with the salt and pepper. Spread the mayonnaise mixture over the top of the chicken.
  • On one side of the chicken on the sheet pan add the potatoes to the other side add the green beans. Coat the vegetables with the olive oil and sprinkle with the remaining Knorr vegetable recipe mix.
  • Bake for 23-26 minutes or until the chicken is cooked. Enjoy! (I served mine with a packet of seasoned rice)

Video

Nutrition

Calories: 635kcal | Carbohydrates: 33g | Protein: 45g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 735mg | Potassium: 1428mg | Fiber: 9g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 35mg | Calcium: 363mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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7 Comments

  1. Crystal Brown says:

    I made this tonight. I had to tweak it a bit because the only thing I had in the house was onion soup mix. I used half the packet on the spread for the chicken and the other half on the veggies. It turned out so good and flavorful. I can’t wait to try it with the Veggie mix.

    Reply
  2. Victoria says:

    I’ve made this twice and it is fabulous!

    Reply
  3. Christy Sue Berry says:

    Getting ready to make this for dinner!

    Reply
  4. Liz says:

    I just cooked this up, very tasty! To make it extra easy I used frozen green beans instead of fresh.

    Reply
  5. Lisa Gotfredson says:

    I’m so glad I found your website and YouTube channel. I made this for dinner a couple nights ago. My husband and my three teenagers loved it. So easy and tasty! Thanks for the recipe 😊

    Reply
  6. Melissa Winter says:

    I made this for dinner also. Delicious! I’m not a fan of fresh green beans, so I swapped in asparagus. Quick and easy.

    Reply
  7. Tabitha Schuetz says:

    I found out about your YouTube channel from a friend and I am hooked! Made this for dinner tonight & it was a smash hit! I’m shocked at how much flavor the vegetable mix added. Absolutely delicious! Thanks for sharing! I look forward to making more of your recipes.

    Reply