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Sheet Pan Parmesan and Panko Chicken and Veggies

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Sheet Pan Parmesan and Panko Chicken and Veggies

Prep time: 20 minutes

Cook time: 20-25 minutes

Total time: 40 minutes

Servings: 6

Sheet Pan Parmesan and Panko Chicken and Veggies

Super quick and easy dinner idea! And tasty too.

Sheet Pan Parmesan and Panko Chicken and Veggies

My family loved it! I will be making this again! 

Sheet Pan Parmesan and Panko Chicken and Veggies

Ingredients for Sheet Pan Parmesan and Panko Chicken and Veggies:

2 lbs. Boneless skinless chicken breasts about ½ – 1 inch thick

1 Tbsp. Oregano

1 Tbsp. Dried parsley flakes

1 tsp. Paprika

½ tsp. Garlic powder

¼ tsp. Seasoned salt

½ tsp. Black pepper

½ lb. Green beans trimmed

2 C. Red or gold potatoes chopped

1 Red bell pepper largely chopped

1 C. Broccoli florets

1 Tbsp. Minced garlic

3 Tbsp. Olive oil

⅓ C. All-purpose flour

4 Tbsp. Butter melted

1 C. Panko bread crumbs

1 C. Parmesan cheese

How to make Sheet Pan Parmesan and Panko Chicken and Veggies:

Step 1. Mix together the oregano, parsley flakes, garlic powder, seasoned salt and black pepper in a bowl.

a.

b.

c.

d.

e.

Step 2. Preheat the oven to 400 degrees.

Step 3. Place the vegetables on a baking sheet and drizzle with the olive oil, garlic, and ½ of the seasoning mixture. Mix to combine well.

Sheet Pan Parmesan and Panko Chicken and Veggies

Step 4. Put the flour into one shallow plate or bowl, the butter in another, and the panko, parmesan, and the rest of the seasoning in a third.

Step 5. Dredge the chicken in the flour, then dip into the butter, and finally, coat the chicken in the panko mixture.

Step 6. Lay the breaded chicken on the baking sheet with the vegetables.

Step 7. Bake for 10 minutes, flip the chicken over and bake another 10-15 minutes until the chicken is cooked through, and the vegetables are done to your liking.

Sheet Pan Parmesan and Panko Chicken and Veggies

Enjoy!

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Sheet Pan Parmesan and Panko Chicken and Veggies

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Sheet Pan Parmesan and Panko Chicken and Veggies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Sheet Pan Parmesan and Panko Chicken and Veggies
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Ingredients 

  • 2 lbs. Boneless skinless chicken breasts about ½ - 1 inch thick
  • 1 Tbsp. Oregano
  • 1 Tbsp. Dried parsley flakes
  • 1 tsp. Paprika
  • ½ tsp. Garlic powder
  • ¼ tsp. Seasoned salt
  • ½ tsp. Black pepper
  • ½ lb. Green beans trimmed
  • 2 C. Red or gold potatoes chopped
  • 1 Red bell pepper largely chopped
  • 1 C. Broccoli florets
  • 1 Tbsp. Minced garlic
  • 3 Tbsp. Olive oil
  • C. All purpose flour
  • 4 Tbsp. Butter melted
  • 1 C. Panko bread crumbs
  • 1 C. Parmesan cheese

Instructions

  • Mix together the oregano, parsley flakes, garlic powder, seasoned salt and black pepper in a bowl.
  • Preheat the oven to 400 degrees.
  • Place the vegetables on a baking sheet and drizzle with the olive oil, garlic and ½ of the seasoning mixture. Mix to combine well.
  • Put the flour into one shallow plate or bowl, the butter in another and the panko, parmesan and the rest of the seasoning in a third.
  • Dredge the chicken in the flour, then dip into the butter and finally, coat the chicken in the panko mixture.
  • Lay the breaded chicken on the baking sheet with the vegetables.
  • Bake for 10 minutes, flip the chicken over, and bake another 10-15 minutes until the chicken is cooked through, and the vegetables are done to your liking.

Nutrition

Serving: 1g | Calories: 623kcal | Carbohydrates: 40g | Protein: 58g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 162mg | Sodium: 658mg | Fiber: 5g | Sugar: 4g
Author: Marta

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