Sheet Pan Parmesan Chicken and Veggies

BY Usman September 14, 2024

This flavor-filled, extra-crispy sheet pan chicken and vegetable supper is roasted on a single pan!

Sheet Pan Parmesan Chicken and Veggies

Prep Time:
30 mins

Cook Time:
20 mins

Total Time:
50 mins

Servings:
6

Ingredients

  • 1 tablespoon of oregano, dry
  • One tablespoon of desiccated parsley
  • One tsp of paprika
  • One-half teaspoon of powdered garlic
  • 1/2 teaspoon seasoned salt, or according to your taste
  • 1/4 tsp finely powdered black pepper, or to preference
  • ½ pound of freshly cut green beans
  • One little red potato, chopped
  • One sliced sweet bell pepper
  • 1 cup finely sliced broccoli florets
  • one tablespoon of finely chopped garlic
  • Three teaspoons of olive oil
  • ⅓ cup flour for all purposes
  • Four teaspoons of melted butter
  • one cup bread crumbs, panko
  • One cup, divided, freshly grated Parmesan cheese
  • 1/2 pound of skinless, boneless chicken breasts that have been pounded flat and have had the extra fat removed

Dipping Sauce (Optional):

  • 1/2 cup (optional) mayonnaise
  • 1/4 cup (optional) ketchup
  • 1/2 tsp. powdered garlic (Optional)
  • 1/4 teaspoon optional Worcestershire sauce

Full Method Step-by-Step

Step 1

Set the oven’s temperature to 400°F, or 200°C. Put parchment paper into a sheet pan. Then in a small bowl, mix the oregano, parsley, paprika, garlic powder, seasoned salt, and pepper.

Step 2

Arrange the bell pepper, broccoli, garlic, green beans, and potato on the prepared sheet pan. Toss to coat. Drizzle with olive oil and sprinkle with half of the spice mix.

Step 3

Fill a basin with flour. Transfer the melted butter to another bowl. In a third bowl, combine panko, 2/3 cup Parmesan cheese, and the remaining spice blend.

Step 4

Cut chicken into 1 1/4-inch pieces and dust with flour. Melt the butter and coat the floured strips, reserving any excess to pour back into the basin. Press into the panko-parmesan mixture until both sides are well coated.

Step 5

Transfer vegetables to one side of the baking sheet. Put the coated chicken strips on the other half. Any leftover Parmesan-panko mixture should be sprinkled over the chicken and pressed to stick.

Step 6

Bake for ten minutes in a preheated oven. After flipping the chicken strips and stirring the vegetables, bake for a further 10 to 15 minutes, or until the chicken juices run clear and the vegetables are crisp-tender. When placed in the middle of the chicken, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees Celsius).

Step 7

Prepare the dipping sauce in the interim: In a small bowl, whisk together mayonnaise, Worcestershire sauce, ketchup, and garlic powder. Then take out the vegetables and chicken from the oven. Add the remaining 1/3 cup of Parmesan cheese to the vegetables. Accompany with a dipping sauce.

Tips

  • You may swap out the normal bell pepper with little sweet peppers.
  • Use chicken tenders rather than boneless chicken breasts to save time.

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