Name: Sheet Pan Parmesan Chicken and Veggies
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Dried oregano - 1 tablespoon; Dried parsley - 1 tablespoon; Paprika - 1 teaspoon; Garlic powder - ½ teaspoon; Seasoned salt, or to taste - ¼ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Fresh green beans, trimmed - ½ pound; Red potato, diced - 1 small; Sweet bell pepper, chopped - 1; Broccoli florets, chopped - 1 cup; Minced garlic - 1 tablespoon; Olive oil - 3 tablespoons; All-purpose flour - ⅓ cup; Butter, melted - 4 tablespoons; Panko bread crumbs - 1 cup; Freshly grated Parmesan cheese, divided - 1 cup; Skinless, boneless chicken breasts, pounded flat and excess fat removed - 1 ½ pounds; Mayonnaise (Optional) - 1/2 cup; Ketchup (Optional) - 1/4 cup; Garlic powder (Optional) - 1/2 Tsp; Worcestershire sauce (Optional) - 1/4 Tsp

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Parmesan Chicken and Veggies

1. Dried oregano - 1 tablespoon

2. Dried parsley - 1 tablespoon

3. Paprika - 1 teaspoon

4. Garlic powder - ½ teaspoon

5. Seasoned salt, or to taste - ¼ teaspoon

6. Ground black pepper, or to taste - ¼ teaspoon

7. Fresh green beans, trimmed - ½ pound

8. Red potato, diced - 1 small

9. Sweet bell pepper, chopped - 1

10. Broccoli florets, chopped - 1 cup

11. Minced garlic - 1 tablespoon

12. Olive oil - 3 tablespoons

13. All-purpose flour - ⅓ cup

14. Butter, melted - 4 tablespoons

15. Panko bread crumbs - 1 cup

16. Freshly grated Parmesan cheese, divided - 1 cup

17. Skinless, boneless chicken breasts, pounded flat and excess fat removed - 1 ½ pounds

18. Mayonnaise (Optional) - 1/2 cup

19. Ketchup (Optional) - 1/4 cup

20. Garlic powder (Optional) - 1/2 Tsp

21. Worcestershire sauce (Optional) - 1/4 Tsp

How to cook deliciously - Sheet Pan Parmesan Chicken and Veggies

1. Stage

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

2. Stage

Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl. Dotdash Meredith Food Studios

3. Stage

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

4. Stage

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. Stage

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

6. Stage

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. Stage

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

8. Stage

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

9. Stage

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