This extracrispy sheet pan chicken and veggies dinner is baked on one pan and packed with flavor
Prep Time
50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Combine oregano
parsley
paprika
garlic powder
seasoned salt
and pepper in a small bowl.
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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.
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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.
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.
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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.
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).
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Meanwhile
make the dipping sauce: Whisk mayonnaise
ketchup
garlic powder
and Worcestershire sauce together in a small bowl.
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Remove chicken and veggies from the oven. Toss veggies with remaining 1/3 cup Parmesan cheese. Serve with dipping sauce.
Recipe Tips
You can use mini sweet peppers in place of the regular bell pepper.To save time
use chicken tenders instead of boneless chicken breasts.
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