No need to go out to eat to enjoy one of your favorite chicken recipes! This Longhorn Steakhouse copycat Garlic Parmesan Crusted Chicken 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 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.
Big flavor doesn’t mean lots of salt! For more tasty meals, check out all of our low sodium dinner recipes. And if you are looking to add more protein to your diet, entice your taste buds with more of our high protein chicken recipes.
This recipe reimagines a restaurant favorite by focusing on nutrient-dense ingredients and smart salt-reduction techniques. By using fresh aromatics like garlic and Italian herbs instead of heavy sauces, you get the signature Longhorn flavor with a fraction of the sodium found in the original dish.
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The original restaurant version can contain over 2,000mg of sodium. This recipe uses only 118mg by relying on fresh garlic and Italian seasoning for flavor instead of salt-heavy marinades.
Yes! Our version uses olive oil and the natural moisture of the chicken to bind the panko. As mentioned in the substitutions, Greek yogurt is another excellent healthy binder.
Press the panko mixture firmly onto the chicken breasts before placing them on the baking sheet and let the chicken rest after cooking to let the crust "set."
Yes, the high protein content and inclusion of fiber-rich vegetables make this an ideal choice for those following a GLP-1 meal plan.
These low-sodium and high-protein chicken dishes are perfect for anyone looking to enjoy classic comfort food while maintaining a heart-healthy diet.
Simplify your weeknight routine with these healthy one-pan recipes that offer maximum flavor with minimal cleanup and prep time.
Recipe yields 2 servings
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper and lightly grease with non-stick cooking spray.
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.
Transfer green beans and tomatoes to ½ of prepared baking sheet. Set aside.
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.
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.
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.
While this sheet pan meal is a complete dinner on its own, it pairs beautifully with other heart-healthy sides. For a more filling meal, serve it alongside a portion of fluffy quinoa or roasted ranch potatoes. A simple side salad with a low sodium salad dressing can also add extra crunch and freshness to the plate.
Many copycat recipes use mayo as a binder. For a healthier, higher-protein swap, use 1 tablespoon of plain non-fat Greek yogurt to help the panko stick.
Swap standard panko for gluten-free breadcrumbs to make this recipe safe for those with gluten sensitivities.
If you need to further reduce sodium, use a small amount of Swiss or a low-sodium Parmesan alternative.
Swap green beans for asparagus or broccoli florets—just ensure they are cut into similar sizes for even cooking.