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Sheet Pan Dijon Crusted Chicken Breasts with Baby Potatoes & Green Beans

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 2
  • Course: Main Dish

A quick slather of mustard and seasoned breadcrumbs will keep your chicken moist and add some tang. Pair these flavorful chicken breasts with tender baby potatoes and green beans for a quick and easy weeknight meal.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Parchment Paper Pop Up Sheets are pre-cut, easy to dispense and lay flat with no curling. A perfect partner to help get dinner on the table fast!


  • 1/4 cup panko (Japanese-style breadcrumbs)
  • 1/2 tsp. chopped fresh thyme leaves
  • 1 1/2 Tbsp. olive oil, divided
  • 1 tsp., plus 1/8 tsp. Kosher salt, divided
  • 2 (10-oz.) boneless, skinless chicken breasts
  • 1/4 tsp. black pepper
  • 2 Tbsp. Dijon mustard
  • 4 oz. fresh green beans, trimmed
  • 6 oz. multicolored baby new potatoes, halved (about 1 1/4 cups)
  • 1 small lemon, quartered
  • Reynolds KITCHENS® Parchment Paper Pop Up Sheets


Step 1

Preheat oven to 425°F. Line a 9 x 13 rimmed baking sheet with Reynolds Kitchens® Pop-Up Parchment sheets; set aside.

Step 2

Stir together panko, thyme leaves, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt in a shallow bowl.

Step 3

Place chicken on prepared baking sheet and sprinkle evenly all over with 1/2 teaspoon of the salt and the pepper. Spoon mustard evenly over tops of chicken breasts. Press chicken breasts, mustard side down, into panko mixture to coat. Place back on baking sheet, panko side up.

Step 4

In a small bowl, toss together beans, 1/2 teaspoon of the oil and 1/8 teaspoon of the salt; set aside.

Step 5

In a small bowl, toss together potatoes, remaining 1 teaspoon oil and 1/4 teaspoon salt. Place potatoes and 2 of the lemon wedges around chicken; reserve remaining wedges for another use.

Step 6

Bake in preheated oven for 25 minutes; remove from oven. Move potatoes toward one side of pan. Place green beans in pan and return to oven. Bake at 425°F until a meat thermometer inserted in the thickest portion of chicken registers 165°F and green beans are crisp-tender, 5 to 7 minutes.

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