Sheet Pan Chicken with Vegetables – Easy and Healthy Recipe

If you’re looking for a quick, delicious, and healthy dinner, then this Sheet Pan Chicken and Vegetables recipe is the perfect choice. Everything cooks together on one pan – crispy panko Parmesan chicken paired with fresh roasted vegetables, creating a complete and balanced meal. This is a healthy chicken dinner that doesn’t take much time but tastes like a restaurant-quality dish.

Ingredients for this Sheet Pan Chicken

• 1 tbsp dried oregano

• 1 tbsp dried parsley

• 1 tsp paprika

• ½ tsp garlic powder

• ¼ tsp seasoned salt, or to taste

• ¼ tsp ground black pepper

• ½ lb green beans, trimmed

• 1 small red potato, diced

• 1 sweet bell pepper, chopped

• 1 cup broccoli florets, chopped

• 1 tbsp minced garlic

• 3 tbsp olive oil

• ⅓ cup all-purpose flour

• 4 tbsp butter, melted

• 1 cup panko bread crumbs

• 1 cup freshly grated Parmesan cheese, divided

• 1 ½ lbs boneless, skinless chicken breasts, pounded flat

Optional Dipping Sauce:

• ½ cup mayonnaise

• ¼ cup ketchup

• ½ tsp garlic powder

• ¼ tsp Worcestershire sauce

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Directions

Step 1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

Step 2
In a small bowl, mix oregano, parsley, paprika, garlic powder, seasoned salt, and black pepper.

Step 3
Place green beans, red potato, bell pepper, broccoli, and garlic on the sheet pan. Drizzle with olive oil and sprinkle with half of the seasoning mix. Toss well to coat the vegetables evenly.

Step 4
Prepare three bowls: one with flour, one with melted butter, and one with panko bread crumbs, ⅔ of the Parmesan cheese, and the remaining seasoning mix.

Step 5
Slice the chicken breasts into 1¼-inch strips. Coat them first in flour, then dip in melted butter, and finally press into the Parmesan-panko mixture. This makes the chicken extra crunchy, giving it that amazing crispy panko chicken flavor.

Step 6
Push the vegetables to one side of the sheet pan. Place the coated Parmesan chicken strips on the other side. Sprinkle any remaining panko mixture on top and press lightly so it sticks.

Step 7
Bake for 10 minutes. Flip the chicken strips and stir the vegetables. Continue baking for another 10–15 minutes, until the chicken reaches 165°F (74°C) and the veggies are crisp-tender. This is one of those foolproof oven baked chicken recipes that always turns out delicious.

Step 8 (Optional)
Meanwhile, prepare the dipping sauce: whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce in a small bowl.

Step 9
Remove the pan from the oven. Sprinkle the remaining Parmesan cheese over the vegetables and serve immediately.

Why You’ll Love This Recipe:

• It’s an easy sheet pan chicken and vegetables recipe – less cleanup, more flavor.

• The chicken is crispy thanks to the panko-Parmesan crust.

• The roasted veggies make it a healthy chicken dinner option.

• It’s versatile – swap in any vegetables you have on hand.

This combination of crispy panko chicken with oven-roasted vegetables makes a meal that’s simple, healthy, and packed with flavor!

Source: www.allrecipes.com