Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Optional Dipping Sauce:

Directions

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

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

  • 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. Spread vegetables on one side of the pan.

  • 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.

  • 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. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.

  • 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).

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

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

Cook's Note:

You can use mini sweet peppers in place of the regular bell pepper. To save time, use chicken tenders instead of boneless chicken breasts.

Nutrition Facts

573 calories; protein 33.9g; carbohydrates 32.3g; fat 36.5g; cholesterol 103.7mg; sodium 670.3mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2019
Made this today for Sunday dinner after church. It was quick and easy. I used cauliflower, carrots, broccoli and one baking potato (diced). I had to use an additional small baking sheet for the chicken as I used too many veggies. I would say the one thing that was missing was salt, so next time I'd definitely add some to both the chicken and the veggies. So delicious! Read More
(6)

Most helpful critical review

Rating: 3 stars
06/03/2020
Pretty good. Didn't make the same vegetables; used sweet potatoes and carrots and added dried basil and onion powder to the carrots, nothing to the sweet potatoes. Added a bit of butter to the vegetables once plated. I didn't have enough mayonnaise to make the dipping sauce, but I don't usually use one anyway. The chicken cooked very nicely and was crispy. Read More
92 Ratings
  • 5 star values: 65
  • 4 star values: 13
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/17/2019
Made this today for Sunday dinner after church. It was quick and easy. I used cauliflower, carrots, broccoli and one baking potato (diced). I had to use an additional small baking sheet for the chicken as I used too many veggies. I would say the one thing that was missing was salt, so next time I'd definitely add some to both the chicken and the veggies. So delicious! Read More
(6)
Rating: 4 stars
01/07/2020
I would give this 4.5 stars. I made exactly as written, but didn't make the dipping sauce. It was delicious. I couldn't get the chicken to brown though so will make in a broiler-proof pan next time. My husband does not love chicken, but he really enjoyed this and asked me to make it a regular on our menu. That is high praise. I did change one thing. I used fresh parsley because I do not use dried parsley. I would add more herbs to the recipe. Also, would make way more veggies because we loved them. Read More
(2)
Rating: 4 stars
01/26/2020
very tasty and substitute some low carb veggies like tomolittos and squash for potatoes helps on keto diet. also use almond flour to low carb it more Read More
(2)
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Rating: 5 stars
09/28/2019
This was my first attempt at making a sheet pan dinner. I thought it was delicious! Read More
Rating: 5 stars
03/06/2020
Family Loved used drumsticks instead of breasts. Dipped in egg instead of flour. Baked for 45 minutes at 400 degrees. Will definitely make again. Read More
Rating: 4 stars
02/21/2020
This is a good recipe that I will make again but I didn't like the sauce. Otherwise, I'd have given it 5 stars. Read More
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Rating: 5 stars
03/25/2020
I got good reviews when I made this for my family dinner. Read More
Rating: 5 stars
03/09/2020
Excellent recipe. Very tasty. Great spices. Compliments :) Read More
Rating: 5 stars
01/28/2020
So so good and my husband loved it! Very easy to make! Read More
Rating: 3 stars
06/03/2020
Pretty good. Didn't make the same vegetables; used sweet potatoes and carrots and added dried basil and onion powder to the carrots, nothing to the sweet potatoes. Added a bit of butter to the vegetables once plated. I didn't have enough mayonnaise to make the dipping sauce, but I don't usually use one anyway. The chicken cooked very nicely and was crispy. Read More
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