Sheet Pan Parmesan Chicken and Veggies Recipe

Made this today for Sunday dinner after church. It was quick and easy. I used cauliflower, carrots, broccoli and one baking potato (diced). I had to use an additional small baking sheet for the chicken as I used too many veggies. I would say the one thing that was missing was salt, so next time I'd definitely add some to both the chicken and the veggies. So delicious!

I'll be honest up front - I tweaked this recipe, and normally I don't respect reviews from reviewers who don't follow the recipe as submitted. But, part of why I'm rating this 5 stars is because it IS so tweak-able, to your family's tastes or what you have on hand. The part of the recipe I tweaked was the amount and type of veggies. Maybe our family is strange, but 1/2 pound of green beans and "one small red potato, diced" seemed like you would win a prize if you got a bite of potato! (I am hoping that was a typo in the original recipe.) Other veggie additions were for personal taste and what we had. I used 1/3 lb. green beans, 6 small gold potatoes quartered, 1/2 cup broccoli florets, 1/2 cup cauliflower florets, 1/2 cup sliced baby carrots, 1/4 diced sweet onion, 1/4 diced bell pepper, and garlic as noted. For the chicken, I used 8 chicken tenders and the amounts of parmesan, panko, butter and flour noted. My husband commented on how much he loved the chicken in particular. I used a full size sheet pan with a non-stick foil liner - worked perfectly. I think this recipe is a keeper, again, mainly because it is so flexible. The spice mix is delicious but I did add a bit of extra seasoned salt. I also cooked everything for a total of 45 minutes, probably because I added extra veggies and my chicken tenders were large. Thank you so much chpmnk42 for this great recipe starter! It will definitely become a regular in our home.

I used lemon olive oil vs butter for the chicken coating, and baked on top of a cooling rack placed upon the sheetpan. Absolutely wonderful!

The good: Only one heat source needs to be used. The breading was very good flavor thanks to the parmesan and the chicken was not dried out. The veggies were good and there are lots of them. The drawbacks:Took me twice as long to make this, so almost two hours and it stll wasn't very crispy; lots of dishes, and too much oregano made the veggies a little bitter. Could use more salt. I didn't bother with the dipping sauce. The fixes: Use half of the oregano and replace the other half with basil, or just use basil. Use two baking pans so you can broil the chicken at the end to get more crispiness on the chicken without burning the veggies. Also, I might cover the veggies for the first half of cooking to prevent drying out. Plan on it taking twice as long. Not sure if I will make it again.

Loved this recipe and have made it several times now. My kids like it, my husband likes it, and me being gluten-free can eat it with a few small changes. I muse gluten-free flour and gluten-free breadcrumbs. I have tried a few different brands of gluten-free and found that Aleias original real panko works best (found it in my gluten-free section of my local grocery store). I also refrigerated container of mixed vegetables in the produce aisle which makes it super easy. This is on my weekly menu!

Followed the recipe exactly, this was really good. My only complaint was the cooking time for the veggies - the chicken was done, but veggies were still quite crunchy. I ended up removing the chicken and cooking them another 10 minutes. Next time I’ll start the veggies first, then add the chicken.

Used mayo and horseradish mustard to coat thin sliced chicken breasts instead of butter and flour. Roasted broccoli, red onion, mini bell peppers and garlic for 15 minutes and then added the chicken. Loved it!

I make variations of this all the time. A couple of tweeks--in 2 TBs butter, brown the panko FIRST. When cool, mix in the parm. Bake the chicken strips on a separate sheet pan with a rack--no turning. Temp them at 15 min.

This is delicious! I used Romano cheese instead of Parm, cause that's what I had. Also switched the beans for mushrooms, tho any veggies would be good (the broccoli was my fav-the florets got crispy). I also added 1 t of poultry seasoning, & baked it for an extra 10 minutes so that the chicken was not just cooked, but crispy. The panko bread crumbs really added some crunch, too. Did not make the dipping sauce-didn't need it. Will definitely make again-soon!

I would give this 4.5 stars. I made exactly as written, but didn't make the dipping sauce. It was delicious. I couldn't get the chicken to brown though so will make in a broiler-proof pan next time. My husband does not love chicken, but he really enjoyed this and asked me to make it a regular on our menu. That is high praise. I did change one thing. I used fresh parsley because I do not use dried parsley. I would add more herbs to the recipe. Also, would make way more veggies because we loved them.

Made this almost exactly as the recipe stated only more potatoes (5 large russets), doubled the chicken and used thighs. Still used 1 lb of veggies each and 1 large yellow pepper. This dinner was an absolute hit with everyone. The chicken was so crisp and tasty and reminded me of a dinner I ordered at a very expensive restaurant. I will definitely make this again for guests and the family too. Most yummy!!

Very tasty! The flavor was great my only complaint is the chicken wasnt really crispy it was kind of soggy but take that with a grain of salt because that couldve been my own fault. I had to omit the broccoli because mine spoiled so i subbed it for carrots and mushrooms and it turned out well

Me and my family love it! Even my pickier eater will eat it. Definitely making this again. I usually cut back on the green beans only to fit my family's tastes and double the other veggies because they're so good! One of my daughters really likes the broccoli out the other veggies.

Chicken is too bland with just bread crumbs and cheese. Add salt and pepper plus other seasoning helps.

So easy and delicious!

System will not let us print the recipe. It says we are locked out??????

The recipe never said to turn the oven off and my house burned down :(((

Good flavor as written, but I did add salt and pepper, used the veggies I had on hand, cooked the veggies for 10-15 min @ 425 before adding the chicken on a separate baking sheet. Thanks for a good recipe.

This turned out better than I imagined.

I thought this was very good but hubby was not as pleased. The spice mix is not overpowering and tasted good. The sauce kicks the flavor up a notch. It was done in the time stated with the chicken tender and flavorful. Hubby didn't care for the roasted veggies but I liked them. It did not take very long to assemble either.