Parmesan Chicken and Veggies on a Sheet Pan

Ingredients List

• 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

Optional Dipping Sauce:

• 1/2 cup mayonnaise (Optional)

• 1/4 cup ketchup (Optional)

• 1/2 tsp garlic powder (Optional)

• 1/4 tsp Worcestershire sauce (Optional)

Instructions

Mix oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.

Arrange green beans, potatoes, bell peppers, broccoli, and garlic on the prepared sheet pan. Drizzle with olive oil and toss with half of the seasoning mixture to coat evenly.

Cut chicken into 1 1/4-inch strips, then coat with flour. Dip each strip in melted butter, allowing any excess butter to drip back into the bowl. Press into the Parmesan-panko mixture, ensuring each side is well-coated.

Bake in the preheated oven for 10 minutes. Flip the chicken strips and stir the vegetables, then continue baking until the chicken juices run clear and the vegetables are crisp-tender, about 10 to 15 more minutes. The chicken should reach an internal temperature of at least 165°F (74°C) when tested with an instant-read thermometer.

Meanwhile, prepare the dipping sauce: In a small bowl, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.

Cooking Tips

Nutritional Information (per serving)