Sheet Pan Parmesan Chicken and Veggies

A Flavorful One-Pan Meal

Why You’ll Love This Recipe

If you’re looking for a meal that’s easy to prepare, packed with flavor, and requires minimal cleanup, this Sheet Pan Parmesan Chicken and Veggies recipe is perfect for you. Whether you’re a busy parent, a meal prep enthusiast, or simply someone who loves a delicious home-cooked meal without the hassle, this dish will become a staple in your kitchen.

This recipe combines crispy, golden Parmesan-crusted chicken with a colorful medley of roasted vegetables, all cooked together on a single sheet pan. It’s an excellent choice for weeknight dinners, and the optional dipping sauce takes it to the next level.

Let’s dive into how to make this incredible dish!

Ingredients

For the Chicken and Vegetables:

  • 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

For the Optional Dipping Sauce:

  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ½ teaspoon garlic powder
  • ¼ teaspoon Worcestershire sauce

Kitchen Equipment Needed

  • Large sheet pan
  • Parchment paper
  • Mixing bowls
  • Measuring spoons and cups
  • Tongs
  • Sharp knife and cutting board
  • Instant-read thermometer

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

Step 2: Season the Vegetables

In a small bowl, combine the oregano, parsley, paprika, garlic powder, seasoned salt, and black pepper.

Place the green beans, diced red potato, bell pepper, broccoli, and minced garlic on the prepared sheet pan. Drizzle with olive oil and sprinkle with half of the seasoning mix. Toss to coat evenly.

Step 3: Prepare the Chicken Coating

  • Place flour in one bowl.
  • In another bowl, pour the melted butter.
  • In a third bowl, mix panko bread crumbs, ⅔ cup of Parmesan cheese, and the remaining seasoning mix.

Slice the chicken into 1 ¼-inch strips. Dredge each strip in flour, dip it into the melted butter (shaking off excess), and coat it in the Parmesan-panko mixture, pressing to ensure it adheres.

Step 4: Arrange on the Sheet Pan

Push the vegetables to one side of the sheet pan and arrange the coated chicken strips on the other side. Sprinkle any leftover Parmesan-panko mixture over the chicken.

Step 5: Bake to Perfection

Bake for 10 minutes, then flip the chicken strips and stir the vegetables. Continue baking for another 10-15 minutes, or until the chicken is golden brown and the internal temperature reads 165°F (74°C). The vegetables should be crisp-tender.

Step 6: Make the Optional Dipping Sauce

While the chicken bakes, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl.

Step 7: Serve and Enjoy

Remove the pan from the oven and toss the vegetables with the remaining ⅓ cup Parmesan cheese. Serve immediately with the dipping sauce.

Tips and Variations

Quick Tips:

  • Use Pre-Cut Veggies: Save time by using pre-cut broccoli and bell peppers.
  • Make it Spicy: Add cayenne pepper or red pepper flakes to the seasoning mix for extra heat.
  • Crispier Chicken: For a crispier texture, place the chicken under the broiler for the last 2 minutes of baking.

Recipe Variations:

  • Swap the Protein: Use boneless chicken thighs instead of chicken breasts for juicier results.
  • Change Up the Veggies: Try zucchini, carrots, or Brussels sprouts instead of broccoli and bell peppers.
  • Gluten-Free Option: Use gluten-free panko breadcrumbs and swap all-purpose flour for almond flour.

How to Store and Reheat

Storing Leftovers

  • Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3 days.
  • Freeze: Store chicken strips separately in a freezer-safe container for up to 2 months. Vegetables do not freeze well but can be stored for up to a month.

Reheating

  • Oven: Bake at 350°F (175°C) for 10-12 minutes until warmed through.
  • Air Fryer: Reheat chicken at 375°F (190°C) for 5-7 minutes.
  • Microwave: Use short 30-second bursts, though this may soften the breading.

Best Food and Drink Pairings

  • Side Dish: Serve with a simple Caesar salad or garlic bread.
  • Wine Pairing: A crisp Chardonnay or Pinot Grigio pairs beautifully with the Parmesan flavors.
  • Beverage Option: A cold glass of lemon-infused sparkling water complements the meal’s freshness.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! You can coat the chicken in advance and store it in the fridge for up to 8 hours before baking.

What’s the best way to ensure crispy chicken?

Make sure to press the panko-Parmesan mixture firmly onto the chicken and use a wire rack on the sheet pan for extra crispiness.

Can I use frozen chicken?

If using frozen chicken, thaw it completely before slicing and coating to ensure even cooking.

Try This Recipe and Share!

We hope you love this Sheet Pan Parmesan Chicken and Veggies as much as we do! It’s a simple, satisfying, and nutritious meal that’s perfect for any night of the week.

If you try this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more easy and delicious meal ideas.

Happy cooking!

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