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Sheet Pan Parmesan Chicken and Veggies

This extra-crispy sheet pan chicken and veggies dinner is baked on one pan and packed with flavor!
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 3670.9 kcal

Equipment

  • 1 Sheet Pan Essential for one-pan cooking; use a heavy-gauge pan for best results.
  • 3 Mixing Bowls For seasoning, breading station, and optional dipping sauce.
  • 1 Whisk For combining seasonings and dipping sauce ingredients.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken reaches 165°F (74°C) internal temperature.
  • 1 Chef's Knife and Cutting Board For prepping chicken and vegetables.

Ingredients
  

Main

  • 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
  • 1/2 cup mayonnaise Optional
  • 1/4 cup ketchup Optional
  • 1/2 tsp garlic powder Optional
  • 1/4 tsp Worcestershire sauce Optional

Instructions
 

  • 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.

Notes

For optimal crispiness, ensure the sheet pan is not overcrowded; use two pans if necessary to allow proper air circulation. Pounding the chicken breasts to an even thickness is crucial for uniform cooking and a consistent texture. For enhanced flavor, use freshly grated Parmesan cheese instead of pre-packaged. Don't skip the parchment paper for easy cleanup and to prevent sticking. Consider tossing the cooked chicken with a squeeze of fresh lemon juice or a sprinkle of fresh herbs like chives for a bright finish. For dietary adjustments, feel free to swap vegetables for similar quick-cooking options like asparagus or zucchini. Always verify chicken doneness with an instant-read thermometer (165°F/74°C).