Sheet Pan Parmesan Chicken and Veggies

Recipesfull introduces to you: Chicken Recipes. (Sheet Pan Parmesan Chicken and Veggies). Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!

Brief

Prep 30 mins

Cook: 20 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Sheet Pan Parmesan Chicken and Veggies

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 pounds skinless

boneless chicken breasts

pounded flat

½ cup mayonnaise

¼ cup ketchup

½ teaspoon garlic powder

¼ teaspoon Worcestershire sauce

Dinner

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Step 2

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

Step 3

Place green beans potato bell pepper broccoli and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.

Step 4

Place flour in a bowl. Place melted butter in a second bowl. Combine panko 2/3 cup Parmesan cheese and the remaining 1/2 of the seasoning mix in a third bowl.

Step 5

Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour then dredge in melted butter and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture pressing onto the chicken.

Step 6

Bake in the preheated oven for 10 minutes. Remove from the oven flip chicken strips stir the veggies and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Step 7

While the chicken is baking whisk together mayonnaise ketchup garlic powder and Worcestershire sauce.

Step 8

Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Nutritional Information

Sheet Pan Parmesan Chicken and Veggies

Servings Per Recipe:6

Calories: 572.5

% Daily Value *

Protein: 33.9g 68%

Carbohydrates: 32.3g 10%

Dietary Fiber: 3.4g 14%

Sugars: 4.7g

Fat: 36.5g 56%

Saturated Fat: 11.3g 57%

Cholesterol: 103.7mg 35%

Vitamin A Iu: 1721.8IU 34%

Niacin Equivalents: 18.3mg 141%

Vitamin B6: 0.8mg 50%

Vitamin C: 50.3mg 84%

Folate: 60.1mcg 15%

Calcium: 209.7mg 21%

Iron: 2.9mg 16%

Magnesium: 56.2mg 20%

Potassium: 600.7mg 17%

Sodium: 670.3mg 27%

Thiamin: 0.2mg 20%

Calories From Fat: 328.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.