One-Pan Parmesan Chicken with Roasted Veggies

Name: One-Pan Parmesan Chicken with Roasted Veggies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 1 whole Bell Pepper; 0.25 tsp Black Pepper; 1 cup Broccoli Florets; 4 tbsp Butter; 1.5 lb Chicken Breast; 1 tbsp Dried Oregano; 1 tbsp Dried Parsley; 0.5 tsp Garlic Powder; 1 cup Grated Parmesan Cheese; 0.5 lb Green Beans; 0.25 cup Ketchup; 0.5 cup Mayonnaise; 1 tbsp Minced Garlic; 3 tbsp Olive Oil; 1 cup Panko; 1 tsp Paprika; 1 whole Red Potato; 0.25 tsp Seasoned Salt; 0.25 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Halal 🕌Comfort-Food

One-Pan Parmesan Chicken with Roasted Veggies delivers crunchy, cheesy chicken alongside tender, herb-kissed vegetables in a single bake. The panko-Parmesan crust stays crisp while green beans, broccoli, peppers, and potatoes roast until caramelized, and a tangy mayo-ketchup dip adds creamy balance. Serve on busy weeknights or for a fuss-free family dinner that satisfies a crowd.

Prep30 mins
Cook20 mins
Serves6
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
2

In a small bowl, combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper.
3

Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle with olive oil and sprinkle with 1/2 of the seasoning mix; toss to coat.
4

Put flour in one bowl. Pour melted butter into a second bowl. In a third bowl, mix panko, 2/3 cup Parmesan cheese, and the remaining seasoning mix.
5

Slice chicken into 1 1/4-inch strips, then coat in flour. Dredge the floured strips in melted butter, letting excess butter drip back into the bowl. Press into the Parmesan-panko mixture until well coated on both sides.
6

Push the veggies to one half of the sheet pan. Arrange the coated chicken strips on the other half. Sprinkle any remaining Parmesan-panko mixture over the chicken, pressing to help it stick.
7

Bake in the preheated oven for 10 minutes. Flip the chicken strips and stir the veggies, then continue baking until the chicken juices run clear and the 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).
8

Meanwhile, for the dipping sauce, whisk mayonnaise, ketchup, garlic powder, and Worcestershire sauce together in a small bowl.
9

Remove the chicken and veggies from the oven. Toss the veggies with the remaining 1/3 cup Parmesan cheese. Serve with the dipping sauce.