Sheet Pan Parmesan Chicken and Veggies
A wholesome, one-pan dinner with crispy Parmesan chicken and perfectly roasted vegetables!
Ingredients:
4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 large eggs beaten
2 cups mixed vegetables e.g., broccoli, carrots, zucchini, or bell peppers
2 tbsp olive oil
Salt and pepper to taste for vegetables
Instructions:
Preheat your oven to 400F 200C. Line a large baking sheet with parchment paper or foil.
In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, oregano, salt, and black pepper.
Dip each chicken breast in the beaten eggs, then coat evenly with the breadcrumb mixture.
Place the breaded chicken breasts on one side of the sheet pan.
In a bowl, toss the mixed vegetables with olive oil, salt, and pepper. Arrange the vegetables on the other side of the sheet pan.
Bake for 20-25 minutes, turning the vegetables halfway through, until the chicken is golden brown and fully cooked internal temperature of 165F or 74C.
Serve hot with a sprinkle of extra Parmesan cheese if desired.
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