Crispy Sheet Pan Parmesan Chicken with Roasted Veggie

This sheet pan parmesan veggie chicken is a quick, flavorful dinner that combines crispy chicken and nutritious vegetables all in one dish. The tender, golden-crusted chicken strips pair beautifully with a medley of roasted vegetables, all seasoned to perfection. 

Prep and Cooking Details

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

Seasoning Blend:

• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon seasoned salt (or adjust to taste)
• ¼ teaspoon ground black pepper (or adjust to taste)

Veggies:

• 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
• Prepare any veggie you like （optional）

Chicken:

• 4 tablespoons butter, melted
• ⅓ cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup freshly grated Parmesan cheese, divided into portions (⅔ cup and ⅓ cup)
• 1 ½ pounds skinless, boneless chicken breasts, pounded thin and trimmed of any excess fat

Extras:

• 3 tablespoons olive oil

Dipping Sauce (Optional):

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

Instructions

1. Preheat the Oven
   Set your Pizzello oven to 400°F (200°C) and prepare a sheet pan by lining it with parchment paper or lightly greasing it.
2. Prepare the Seasoning
   In a small bowl, mix together oregano, parsley, paprika, garlic powder, seasoned salt, and black pepper.
3. Season the Vegetables
   Arrange the green beans, diced red potatoes, bell pepper, broccoli, and garlic on the prepared sheet pan.

Drizzle the vegetables with olive oil and sprinkle half of the seasoning mix evenly over them. Toss to ensure all veggies are well-coated with the seasoning and oil.

4. Set Up a Breading Station for the Chicken
• Place the flour in a shallow bowl.
• Pour the melted butter into another bowl.
• In a third bowl, combine the panko breadcrumbs with ⅔ cup of grated Parmesan cheese and the remaining seasoning mixture.
5. Bread the Chicken

Slice the chicken breasts into strips about 1 ¼-inch wide. Coat each strip first in the flour, shaking off excess.

Dip the floured strips into the melted butter, allowing any excess to drip back into the bowl. Finally, press the chicken strips into the Parmesan-panko mixture, ensuring they are thoroughly coated on all sides.

6. Assemble the Sheet Pan
   Push the seasoned vegetables to one half of the sheet pan. Line the breaded chicken strips on the other side. Sprinkle any remaining Parmesan-panko mixture onto the chicken for extra crispiness.
7. BakePlace the sheet pan in the preheated oven and bake for 10 minutes. Carefully flip the chicken strips and stir the vegetables to ensure even cooking. Bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender.

8. Prepare the Dipping Sauce (Optional)
   While the chicken and veggies bake, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl to create a creamy, tangy dipping sauce.
9. Finish the Dish
   Remove the sheet pan from the oven. Sprinkle the remaining ⅓ cup of Parmesan cheese over the roasted vegetables and toss gently. Serve the chicken strips and veggies hot, with the optional dipping sauce on the side.