Sheet Pan Parmesan Chicken and Veggies


This extra-crispy sheet pan chicken and veggies dinner is baked on one pan and packed with flavor!

looking down at a sheet pan of parmesan chicken and veggies
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins


  • 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

  • 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)


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

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

    spice mixture in bowl

    Dotdash Meredith Food Studios

  3. 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.

    mixed green vegetables and spices on sheet tray

    Dotdash Meredith Food Studios

  4. 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.

  5. 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.

    breaded chicken strips on tray

    Dotdash Meredith Food Studios

  6. 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.

  7. 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).

    sheet pan chicken and vegetables

    Dotdash Meredith Food Studios

  8. Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.

    mayo dip for chicken tenders

    Dotdash Meredith Food Studios

  9. Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce.


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 (per serving)

535 Calories
25g Fat
33g Carbs
45g Protein
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.

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