If you’re looking for an easy dinner that doesn’t leave you with a sink full of dishes, this lemon garlic parmesan chicken recipe is a winner. Juicy lemon garlic chicken, crispy roasted potatoes, and green beans all come together in one pan, with a creamy Parmesan topping that makes the whole thing extra delicious.
It’s simple enough for a weeknight but tasty enough that everyone at the table will be asking when you’re making it again!
Ingredients
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ¼ cup extra-virgin olive oil
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 2½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
- 3 boneless, skinless chicken breasts
- 1 (8-ounce) package steam-in-bag green beans
- 3 tablespoons softened butter, divided
- 2 tablespoons mayonnaise
- ⅓ cup freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
Directions
Step 1
Start by preheating your oven to 425°F. Then, in a small bowl, whisk together the lemon juice, lemon zest, olive oil, oregano, garlic powder, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Give it a good whisk until everything is nicely combined.
Step 2
Next, slice the chicken breasts in half lengthwise and gently pound them so they’re an even thickness. You can also save yourself a step and use six chicken cutlets instead. Place the chicken in a shallow dish or large resealable bag and pour half of the lemon garlic marinade over it. Toss everything around so the chicken is well coated, then let it hang out for about 30 minutes while you get the potatoes ready.
Step 3
Add the potatoes to the bowl with the remaining marinade and toss until they’re coated. Transfer them to a lightly greased 9×13 inch baking dish, then season with the remaining salt and pepper. Pop the potatoes into the oven and bake for 25-30 minutes, giving them a toss about halfway through. You want them to be just tender at this point.
Step 4
While the potatoes are roasting, prepare the green beans according to the directions on the package. Once the potatoes are ready, take the pan out of the oven and toss the green beans with the potatoes. Then add small dollops of half of the softened butter over the vegetables.
Step 5
Now it’s time for the chicken. Remove it from the marinade and arrange the chicken breasts right on top of the potatoes and green beans. Don’t toss that leftover marinade just yet- you’ll use it for the delicious Parmesan topping.
Step 6
Add the remaining butter, mayonnaise, and Parmesan cheese to the bowl with the leftover marinade. Stir everything together until you have a creamy mixture, then spread it evenly over the chicken. Return the pan to the oven and bake for another 20-25 minutes, or until the chicken is cooked through.
Step 7
Turn the broiler on high for the last 2 minutes and let the chicken brown. Just keep a close eye on it so it doesn’t go too far!
Step 8
Finish everything off with a sprinkle of fresh parsley, if you like, and serve it straight from the pan.
One pan, tons of flavor, and hardly any cleanup. That’s the kind of dinner we can all get behind!
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