chicken, USA

Parmesan Chicken with Veggies on a Sheet Pan

Parmesan Chicken : This flavorful, extra-crispy sheet pan chicken and vegetable supper is roasted on a single pan!

30 minutes for prep;
20 minutes for cooking;
50 minutes for total;
6 servings

Ingredients

One tablespoon of oregano, dried
One tablespoon of parsley, dried
One teaspoon of paprika
½ teaspoon garlic powder
To taste, add ¼ teaspoon of seasoned salt.
To taste, add ¼ teaspoon of ground black pepper.
Half a pound of fresh, trimmed green beans
One little red potato, chopped
One sliced sweet bell pepper
One cup of chopped broccoli florets
One tablespoon of finely chopped garlic
Three teaspoons of olive oil
One-third cup of all-purpose flour
Four teaspoons of melted butter
Panko bread crumbs, one cup
Half a cup of freshly grated Parmesan cheese
One and a half pounds of boneless, skinless chicken breasts that have been flattened and have had extra fat removed

Dip Sauce (Selective):

1/2 cup mayonnaise (Optional)
1/4 cup ketchup (Optional)
1/2 tsp garlic powder (Optional)
1/4 tsp Worcestershire sauce (Optional)

Instructions

Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius). Use parchment paper to line a sheet pan.
In a small bowl, mix together oregano, parsley, paprika, garlic powder, seasoned salt, and pepper.

3. Arrange the bell pepper, broccoli, garlic, green beans, and potato on the prepared sheet pan.

Drizzle with olive oil and sprinkle with half of the seasoning mix; toss to coat.

Fill a basin with flour. In a second bowl, add the melted butter. In a third bowl, combine panko, 2/3 cup Parmesan cheese, and the remaining spice mix.
After cutting the chicken into 1 1/4-inch strips, sprinkle it with flour. Drain excess butter back into the bowl after dredging the floured strips in the melted butter. Press into the panko-Parmesan mixture until both sides are well covered.
Line one side of the sheet pan with vegetables. On the opposite side, arrange the coated chicken strips. Over the chicken, sprinkle any leftover Parmesan-panko mixture and press to stick.

7.Bake for ten minutes in a preheated oven Turn the chicken strips over and toss the veggies. Bake for another 10 to 15 minutes, or until the veggies are crisp-tender and the chicken juices run clear.

8.Meanwhile, make the dipping sauce: Whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.