SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, small broccoli crowns, medium red potatoes, olive oil, sea salt, black pepper, onion powder, paprika, garlic, parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
- Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- In a small bowl, blend the salt, pepper, onion powder, and paprika.
- Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
- Preheat oven to 400˚F (200˚C).
- Lightly mix the veggies on the pan with your hands to coat with the spices.
- Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
- Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 14 grams, Protein 63 grams, Sugar 6 grams
SHEET-PAN BALSAMIC-PARMESAN CHICKEN & VEGETABLES
This flavorful dish--with the combination of balsamic vinegar and Parmesan cheese--makes a great weeknight meal since it requires little legwork (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish beautifully.
Provided by Carolyn Casner
Categories Healthy Roasted Cauliflower Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.
- Combine garlic, marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165 degrees F, about 10 more minutes.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 18 g, Cholesterol 160 mg, Fat 22 g, Fiber 4.7 g, Protein 35.5 g, SaturatedFat 5.3 g, Sodium 585.3 mg, Sugar 7.6 g
SHEET PAN GARLIC-PARMESAN CHICKEN TENDERS AND VEGGIES
This chicken is packed with flavor and it goes perfectly with the roasted green beans and fresh tomatoes. It's simple enough for a weeknight meal yet elegant enough to serve to friends over the weekend.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.
- Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.
- Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.
- On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.
- Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking).
- Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 36 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 368 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SHEET-PAN CHICKEN PARMESAN
Saucy chicken, melty mozzarella and crisp-tender broccoli-all in one pan. What could be better? -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 504 calories, Fat 17g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 1151mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 8g fiber), Protein 52g protein.
SHEET PAN DINNER WITH CHICKEN AND VEGGIES
Super easy one-pan meal in the oven made on a baking sheet.
Provided by Tyler Heikes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
- Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
- Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
- Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.
Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g
ONE PAN PARMESAN CHICKEN AND VEGETABLES
A simple but delicious main dish and side dish all cooked on one pan!
Provided by Elyse Ellis
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Spray a baking sheet pan with nonstick cooking spray; set aside.
- In a shallow dish, melt butter.
- In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
- Dip chicken into butter and coat in crumb mixture; place in prepared pan.
- In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
- Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 634 kcal, Carbohydrate 63 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 117 mg, Sodium 806 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
SHEET PAN CHICKEN PARMESAN RECIPE
This Sheet Pan Chicken Parmesan is the best meal for busy nights. It requires one dish for clean up, and it includes a side. My picky eaters even ask for seconds. Your family is going to love this delicious and healthy spin on Chicken Parmesan.
Provided by Kendra Murdock
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 and spray sheet with nonstick spray.
- In a medium sized bowl, whisk egg until well blended.
- In a different medium sized bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder.
- Dip each chicken breast in the egg mixture, flipping to coat both sides.
- Dip the egg covered chicken breast into the breadcrumb mixture.
- Press the crumbs into the chicken breast and place on the baking sheet.
- Repeat with all four chicken breasts.
- Spray the chicken breasts with olive oil spray or baking spray.
- Put in the oven and cook for 15 minutes.
- Remove from the oven and add the chopped broccoli to both sides of the pan.
- Bake the chicken and broccoli for another 5 minutes.
- Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese.
- Place back in the oven for 5 minutes or until the cheese is melted.
- Remove chicken and broccoli from the oven, top with chopped basil.
- Serve on top of rice, noodles, or riced cauliflower.
Nutrition Facts : Calories 391 kcal, Carbohydrate 15 g, Protein 44 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 193 mg, Sodium 1598 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY
Here's what you need: all-purpose flour, salt, ground black pepper, large egg, plain breadcrumbs, olive oil, boneless, skinless chicken breast, minced garlic, red pepper flakes, eggplant, crushed tomato, fresh mozzarella cheese, fresh basil
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C).
- Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
- Coat chicken in flour, then egg, then breadcrumbs.
- Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
- Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
- Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
- Bake until cheese is melted, about 12 minutes.
- Garnish with chopped basil.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams
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