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Sheet Pan Parmesan Chicken and Veggies

Rated as 4.52 out of 5 Stars
5

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

50 m servings 572
Original recipe yields 6 servings

Directions

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  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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
  8. Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Footnotes

  • 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


Per Serving: 572 calories; 36.5 32.3 33.9 104 670 Full nutrition

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Reviews

Read all reviews 42
  1. 50 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

Not worth the effort, time, and number of dirty dishes. Flavor was just o.k.

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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

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...

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 t...

This was my first attempt at making a sheet pan dinner. I thought it was delicious!

Not worth the effort, time, and number of dirty dishes. Flavor was just o.k.

I didn't have fresh green beans. I had frozen. I won't make that mistake again. Otherwise it was quite good.

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...

Even kids liked it!!!

I needed 2 sheet pans as I made a lot of vegetables but that's okay as my husband went back for seconds!