One Pan Crispy Parmesan Chicken & Veggies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Author Chelsea


  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • Seasoned salt and pepper
  • Veggies: 1 small (1 cup) red potato, 1/2 pound (8 ounces) green beans, 1 head (heaping 1 cup) broccoli, 1 sweet bell pepper (or 8-9 miniature bell peppers), 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 1 and 1/2 pounds boneless skinless chicken tenders or breasts
  • 1/3 cup white flour
  • 1 cup Panko*
  • 1 cup freshly grated Parmesan cheese separated
  • 4 tablespoons butter

Optional Dipping Sauce

  • 1/2 cup regular mayo
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce


  1. Preheat the oven to 400 degrees F. Line a large pan with parchment paper (easier clean up) and set aside.
  2. In a small bowl, combine the paprika, garlic powder, oregano, parsley, and 1/4 teaspoon (or to taste) each of seasoned salt and pepper. (You will separate this seasoning mixture into 2 equal parts.)
  3. Prep the veggies: dice a red potato (small pieces so it cooks in time), trim green beans, chop broccoli (again small pieces), chop the peppers, mince garlic.
  4. In a large bowl or just on the pan, toss all the veggies with one half of the seasoning mix and olive oil. Toss to coat and then spread on either one side of the pan or on both sides. (one side is easier when mixing the veggies after the first bake.)
  5. If using chicken breasts, remove excess fat, pound them to even thickness and slice them to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders. If using tenders, cut off any fat/unwanted pieces.
  6. Grab three bowls. Add the flour to one bowl.
  7. Combine panko, 2/3rds cup freshly grated parmesan cheese, and the remaining half of the seasoning mixture. Mix.
  8. In the final bowl, add in the butter and melt. (Just melt -- don't heat it).
  9. Coat in flour, dredge in butter, and then heavily coat in the Parmesan panko mixture.
  10. Place on prepared sheet pan (OR on a cooling rack -- see note on how to get extra crispy baked chicken). Use any remaining Parmesan panko mixture and sprinkle over and press into the chicken.
  11. Bake the sheet pan for 10 minutes and then remove. Using tongs, flip the chicken tenders onto the other side. Stir around/flip the veggies.
  12. Return to the oven for another 10-15 minutes or until internal temperature of the chicken is 165 degrees F and veggies are crisp tender.
  13. Remove from the oven and toss the veggies with the remaining 1/3 cup parmesan cheese.
  14. While the chicken is baking, whip up a sauce to go with it if desired. Mix the mayo, ketchup, garlic powder, Worcestershire sauce, and about 1/2 teaspoon pepper. Whisk. Serve with chicken.

Recipe Notes

For EXTRA crispy baked chicken, place a small cooling rack on one side of the pan. Place the chicken on top of the cooling rack and then the veggies on the other side of the pan. Without the cooling rack just be careful that the oil from the veggies don't touch the chicken. (If you have a smaller tray place chicken on one side and veggies on the other)