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



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


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

  • 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

572 calories; 36.5 g total fat; 104 mg cholesterol; 670 mg sodium. 32.3 g carbohydrates; 33.9 g protein; Full Nutrition


Rating: 5 stars
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
Rating: 5 stars
excellent bursting with flavor Read More
Rating: 5 stars
Everyone in our family loved this dish - which is not easy to do! Read More
Rating: 5 stars
Ran out of panko so I added crushed Cheez-It crackers Read More
Rating: 5 stars
This was my first attempt at making a sheet pan dinner. I thought it was delicious! Read More
Rating: 5 stars
Super tasty recipe. I made it with sweet potatoes and green beans. I liked cutting the chicken into strips because it made for more breading. ??. The dipping sauce was pretty good. I didn’t enjoy it with the chicken. The chicken was so tasty in its own that it didn’t need the dipping sauce. The sauce was good with the sweet potatoes though. However, I still prefer mayo and bbq sauce, but it was a good experiment. The chicken was crispy, juicy, and bursting with flavor. Great recipe! Read More
Rating: 4 stars
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
Rating: 5 stars
So so good and my husband loved it! Very easy to make! Read More
Rating: 5 stars
Great recipe! Healthy enough and a very nice chicken dinner. Tasty and looks very appetizing. I made the veggie with just fresh broccoli, no other veggies. Simple prep, easy cleanup, and a tasty fine dinner. i made a simple side of plain quinoa to go with it. I liked how the chicken and the veggie cooked the same amount of time and on 1 baking sheet. Everyone enjoyed the dinner very much. I'll definitely make again. Read More