Recipes Meat and Poultry Chicken Chicken Breast Sheet Pan Parmesan Chicken and Veggies 4.6 (117) 104 Reviews 11 Photos This extra-crispy sheet pan chicken and veggies dinner is baked on one pan and packed with flavor! Recipe by chpmnk42 Updated on April 14, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon dried oregano 1 tablespoon dried parsley 1 teaspoon paprika ½ teaspoon garlic powder ¼ teaspoon seasoned salt, or to taste ¼ teaspoon ground black pepper, or to taste ½ pound fresh green beans, trimmed 1 small red potato, diced 1 sweet bell pepper, chopped 1 cup broccoli florets, chopped 1 tablespoon minced garlic 3 tablespoons olive oil ⅓ cup all-purpose flour 4 tablespoons butter, melted 1 cup panko bread crumbs 1 cup freshly grated Parmesan cheese, divided 1 ½ pounds skinless, boneless chicken breasts, pounded flat and excess fat removed Dipping Sauce (Optional): 1/2 cup mayonnaise (Optional) 1/4 cup ketchup (Optional) 1/2 tsp garlic powder (Optional) 1/4 tsp Worcestershire sauce (Optional) Directions 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. Dotdash Meredith Food Studios Place green beans, potato, bell pepper, broccoli, and garlic onto the prepared sheet pan. Drizzle with olive oil and sprinkle with 1/2 of the seasoning mix; toss to coat. Dotdash Meredith Food Studios Place flour into a bowl. Place melted butter into a second bowl. Mix panko, 2/3 cup Parmesan cheese, and the remaining seasoning mix together in a third bowl. Slice chicken into 1 1/4-inch strips, then coat in flour. Dredge floured strips in melted butter, dripping excess butter back into the bowl. Press into Parmesan-panko mixture until heavily coated on both sides. Dotdash Meredith Food Studios Push veggies to one half of the sheet pan. Place coated chicken strips onto the other side. Sprinkle any remaining Parmesan-panko mixture over chicken, pressing to adhere. Bake in the preheated oven for 10 minutes. Flip chicken strips and stir veggies, then continue to bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 more minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl. Dotdash Meredith Food Studios Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce. Tips You can use mini sweet peppers in place of the regular bell pepper. To save time, use chicken tenders instead of boneless chicken breasts. I Made It Print Nutrition Facts (per serving) 535 Calories 25g Fat 33g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 535 % Daily Value * Total Fat 25g 31% Saturated Fat 10g 49% Cholesterol 131mg 44% Sodium 659mg 29% Total Carbohydrate 33g 12% Dietary Fiber 4g 15% Total Sugars 4g Protein 45g Vitamin C 52mg 262% Calcium 244mg 19% Iron 4mg 21% Potassium 721mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved