For optimal crispiness, ensure the chicken pieces are evenly coated with the panko mixture. Feel free to substitute your favorite vegetables. Brussels sprouts, carrots, or zucchini would be excellent additions. Adjust the seasoning to your liking. A pinch of red pepper flakes can add a delightful kick. The dipping sauce can be made ahead of time and stored in the refrigerator.
Sheet Pan Parmesan Chicken and Veggies
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS412
Experience the ease and delight of a complete meal crafted on a single sheet pan. Crispy, Parmesan-crusted chicken strips mingle with perfectly roasted vegetables, creating a symphony of flavors and textures that will elevate your weeknight dinner game.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol131 mg
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Fiber4 g
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Protein45 g
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Saturated Fat10 g
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Sodium659 mg
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Sugar4 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper. (5 minutes)
02 Step
Recipe View 2 mins Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl. (2 minutes)
03 Step
Recipe View 8 mins 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. (8 minutes)
04 Step
Recipe View 7 mins 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. (7 minutes)
05 Step
Recipe View 15 mins 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. (15 minutes)
06 Step
Recipe View 5 mins 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. (5 minutes)
07 Step
Recipe View 25 mins 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). (25 minutes)
08 Step
Recipe View 3 mins Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl. (3 minutes)
09 Step
Recipe View 2 mins Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce. (2 minutes)
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Neva Hudson
May 17, 2025The dipping sauce is amazing! I never thought to combine mayo and ketchup like that.
Orval Bins
May 6, 2024I've made this several times, and it always turns out great. It's become a regular in our dinner rotation.
Larissa Hickle
May 5, 2024My family absolutely loved this! I substituted the broccoli with cauliflower, and it was a hit.
Meggie Thiel
Dec 24, 2023This recipe is a lifesaver on busy weeknights! The chicken is so crispy, and the veggies are perfectly cooked.