How to Make Sheet Pan Parmesan Chicken and Veggies - A Step-by-Step Guide

Looking for a hassle-free, delicious meal that can be prepared in a pinch? Sheet Pan Parmesan Chicken and Veggies is the perfect solution. This recipe is a one-pan wonder that combines tender, juicy chicken breasts with a savory Parmesan crust and a medley of colorful, nutritious vegetables. The best part? Everything cooks together on a single sheet pan, cutting down on prep and clean-up time. Whether you're cooking for your family or hosting a dinner party, this dish is sure to impress.

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Ingredients

  • 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)

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 6

  • 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.
  • 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.
  • 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.
  • 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).
  • Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.
  • Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce.
  • Nutrition

    535 cal.

    • Total Fat: 25g
    • Saturated Fat: 10g
    • Cholesterol: 131mg
    • Sodium: 659mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 45g
    • Vitamin C: 52mg
    • Calcium: 244mg
    • Iron: 4mg
    • Potassium: 721mg