The beauty of sheet pan meals lies in their simplicity. You can prepare everything in one go, minimizing cleanup while maximizing flavor. This Sheet Pan Parmesan Chicken and Veggies recipe combines juicy chicken breasts coated in a crispy Parmesan crust with a medley of fresh vegetables. Not only is it packed with nutrients, but it also delivers a delightful crunch that will have everyone asking for seconds.
Ingredients
For the Chicken and Veggies:
- 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
- 1½ pounds skinless, boneless chicken breasts, pounded flat and excess fat removed
For the Dipping Sauce (Optional):
- ½ cup mayonnaise
- ¼ cup ketchup
- ½ teaspoon garlic powder
- ¼ teaspoon Worcestershire sauce
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 6
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Step 2: Prepare the Seasoning Mix
In a small bowl, combine the dried oregano, parsley, paprika, garlic powder, seasoned salt, and black pepper. Set aside.
Step 3: Prepare the Vegetables
Place the green beans, diced potatoes, bell pepper, broccoli florets, and minced garlic onto the prepared sheet pan. Drizzle with olive oil and sprinkle half of the seasoning mix over the vegetables. Toss to coat evenly.
Step 4: Prepare the Chicken Coating
In one bowl, place the flour. In another bowl, pour in the melted butter. In a third bowl, mix together the panko bread crumbs, two-thirds of the Parmesan cheese, and the remaining seasoning mix.
Step 5: Coat the Chicken
Slice the chicken breasts into strips about 1¼ inches wide. Dredge each strip in flour first, then dip into melted butter allowing excess to drip off. Finally, press each strip into the panko mixture until well coated on both sides.
Step 6: Arrange on Sheet Pan
Push the vegetables to one side of the sheet pan and place the coated chicken strips on the other side. Sprinkle any remaining panko mixture over the chicken for extra crunch.
Step 7: Bake
Bake in the preheated oven for 10 minutes. After that time, flip the chicken strips and stir the vegetables. Continue baking until the chicken is cooked through and juices run clear (about 10 to 15 more minutes). The internal temperature should reach at least 165°F (74°C).
Step 8: Prepare Dipping Sauce (Optional)
While everything is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl for dipping sauce.
Step 9: Serve
Remove from oven and toss vegetables with remaining Parmesan cheese before serving alongside chicken strips. Enjoy with your dipping sauce if desired!
Conclusion
Sheet Pan Parmesan Chicken and Veggies is not only easy to prepare but also offers a deliciously satisfying meal that your whole family will love. With minimal cleanup required and endless possibilities for customization, this recipe is perfect for busy weeknights or meal prep sessions. Enjoy this flavorful dish as part of your regular dinner rotation!
FAQ
Can I use frozen vegetables?
Yes! Frozen vegetables can be used; however, they may release more moisture during cooking. Adjust cooking times accordingly to ensure they are cooked through without becoming mushy.
What other vegetables can I add?
Feel free to customize your vegetable selection! Other great options include carrots, zucchini, asparagus, or cauliflower. Just make sure they are cut into similar sizes for even cooking.
Can I make this recipe ahead of time?
You can prep everything ahead of time by coating the chicken and chopping vegetables. Store them separately in airtight containers in the refrigerator until you’re ready to bake.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or microwave until warmed through.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work well too; just adjust cooking times as needed since they may take slightly longer to cook through compared to breasts.
