Sheet Pan Parmesan Chicken and Veggies

A cheesy Parmesan and panko mixture bakes up into an extra crispy crust on the chicken in this easy sheet pan dinner with herb-roasted vegetables.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 573 Calories

Ingredients

• 4 tablespoons butter, melted
• 3 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 tablespoon minced garlic
• 1 tablespoon dried parsley
• 1 cup panko bread crumbs
• 1 cup freshly grated Parmesan cheese, divided
• 1 small red potato, diced
• 1 sweet bell pepper, chopped
• 1 cup broccoli florets, chopped
• 0.5 teaspoon garlic powder
• 0.33333334326744 cup all-purpose flour
• 0.5 cup mayonnaise
• 0.25 cup ketchup
• 0.25 teaspoon Worcestershire sauce
• 0.25 teaspoon ground black pepper, or to taste
• 0.5 pound fresh green beans, trimmed
• 0.25 teaspoon seasoned salt, or to taste
• 1.5 pounds skinless, boneless chicken breasts, pounded flat

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Step 2

Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.

Step 3

Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.

Step 4

Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Step 5

Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Step 6

Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat.

Step 7

Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated.

Step 8

Spread vegetables onto one side of the sheet pan. Place coated chicken strips on the other side of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.

Step 9

While chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.