SHEET PAN PARMESAN & PANKO CHICKEN WITH VEGGIES - Tasty Recipes
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SHEET PAN PARMESAN & PANKO CHICKEN WITH VEGGIES

by Maria

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 pound skinless, boneless chicken breasts, pounded flat
Optional Dipping Sauce:
½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce

INSTRUCTIONS :

Step 1: Ready the oven. Preheat it to 400 degrees F or 200 degrees C. Then, use a parchment paper to line a sheet pan.

Step 2: In a small bowl, combine the oregano, parsley, paprika, garlic powder, seasoned salt, and pepper.

Step 3: On the prepared sheet pan, put the green beans, potato, bell pepper, broccoli, and garlic. Then, drizzle with olive oil and sprinkle over half of the seasoning mix. Give it a good toss to coat before spreading the vegetables on one side of the sheet pan.

Step 4: In a different bowl, add the flour. Then, grab another bowl for the melted butter. Get a third bowl, combine the panko, 2/3 cup Parmesan cheese, and the rest of the seasoning mix.

Step 5: Before slicing the chicken breasts into 1 1/40inch strip, make sure to remove the excess fat first.

Step 6: Dip the strips in flour, after, dredge them in melted butter, and dip in the Parmesan-panko mixture until completely coated.

Step 7: Transfer the chicken strips on the other side of the pan, then, sprinkle over the rest of the Parmesan-panko mixture. Pressing the mixture lightly onto the chicken strips.

Step 8: Place in the preheated oven and bake for 10 minutes. Then, remove from the oven to flip the chicken strips and to stir the veggies. Place the pan back in the oven and continue baking for another 10 to 15 minutes or until the juices run clear and the vegetables are crisp-tender. If an instant-read thermometer is available, insert it into the center of the chicken and it should read about 165 degrees F or 74 degrees C.

Step 9: Meanwhile, add and whisk the mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a bowl.

Step 10: When done, remove the pan from the oven. In the remaining Parmesan cheese, toss the veggies. Serve this alongside the dipping sauce. Enjoy!

Note:

You are welcome to substitute the regular bell pepper with mini sweet peppers. And use chicken tenders instead of boneless chicken breasts to save time.