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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 Large sheet pan Essential for even cooking and proper browning of all components.
  • 1 Parchment Paper For easy cleanup and preventing sticking, ensuring crispness.
  • 4 Mixing Bowls (various sizes) Needed for seasoning, flour, melted butter, panko mixture, and the dipping sauce.
  • 1 Instant-Read Thermometer Crucial for accurately verifying chicken doneness to 165°F (74°C) for food safety.
  • 1 Whisk For thoroughly combining ingredients, especially for the optional dipping sauce.

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

Pounding the chicken breasts to an even thickness is paramount for uniform cooking and preventing dry spots. For optimal crispness, ensure your sheet pan isn't overcrowded; if necessary, use two pans to allow for proper roasting and browning of both chicken and vegetables. A generous and well-adhered panko coating, along with flipping the chicken halfway through, is key to an all-around crispy crust. For an elevated flavor, consider a finishing drizzle of high-quality olive oil and a sprinkle of fresh chopped parsley or chives after baking.