Description
Herb-Crusted Chicken with Garlic Potatoes & Green Beans is a hearty, wholesome dinner featuring juicy chicken coated in a fragrant herb crust, creamy roasted garlic potatoes, and tender-crisp green beans. A comforting yet elegant meal perfect for any night of the week.
Ingredients
- Chicken Breasts: 4 boneless, skinless (about 6 ounces each) – the main protein
- Breadcrumbs: 1 cup – for a crisp outer layer
- Parmesan Cheese: ½ cup, finely grated – adds savory richness
- Fresh Parsley: 2 tablespoons, chopped – for color and brightness
- Fresh Thyme: 1 tablespoon, finely chopped – brings earthy aroma
- Fresh Rosemary: 1 tablespoon, finely chopped – gives piney depth
- Garlic Powder: 1 teaspoon – enhances savory flavor
- Salt and Pepper: To taste – for balance
- Olive Oil: ¼ cup – helps herbs stick and adds richness
- Potatoes: 1 ½ pounds baby potatoes, halved – creamy and tender when roasted
- Garlic Cloves: 4, minced – sweet and fragrant when roasted
- Green Beans: 1 pound, trimmed – adds freshness and crunch
- Butter: 2 tablespoons – melts into the beans for a glossy finish
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, mix breadcrumbs, Parmesan, parsley, thyme, rosemary, garlic powder, salt, and pepper. Drizzle in olive oil to form a coarse mixture.
- Prepare Your Cooking Vessel: Toss halved potatoes with olive oil, garlic, salt, and pepper. Spread on the baking sheet.
- Assemble the Dish: Press chicken breasts into the breadcrumb-herb mixture until fully coated. Place them on the sheet alongside the potatoes.
- Cook to Perfection: Roast chicken and potatoes for 25–30 minutes, until chicken is golden and internal temp reaches 165°F (74°C). Potatoes should be crisp outside, tender inside.
- Finishing Touches: Meanwhile, blanch green beans in salted water for 2–3 minutes, then sauté with butter, salt, and pepper until glossy.
- Serve and Enjoy: Plate chicken with potatoes and green beans. Garnish with fresh herbs and a squeeze of lemon if desired.
Notes
- Always pat chicken dry before coating for maximum crust.
- Parboil potatoes for creamier centers and crispier edges.
- Blanch green beans to preserve their vibrant green color.
- Let chicken rest for 5 minutes before slicing to retain juices.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 105mg