Sheet Pan Panko Parmesan Chicken with Roasted Vegetables
One-pan dinner combining crispy panko-crusted chicken breasts with roasted vegetables seasoned with oregano and garlic. The chicken gets a three-step breading for maximum crunch while potatoes, green beans, broccoli, and bell pepper cook alongside on the same sheet. Perfect for weeknight family dinners or meal prep. This version keeps everything on one pan for minimal cleanup while the breadcrumb coating stays crispy in the oven without frying.
Ingredients
- 2 lbs boneless skinless chicken breasts, about 1/2 to 1 inch thick
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley flakes
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp seasoned salt
- ½ tsp black pepper
- ½ lb green beans, trimmed
- 2 C red or gold potatoes, chopped
- 1 whole red bell pepper, largely chopped
- 1 C broccoli florets
- 1 Tbsp minced garlic
- 3 Tbsp olive oil
- ⅓ C all purpose flour
- 4 Tbsp butter, melted
- 1 C panko bread crumbs
- 1 C Parmesan cheese
Instructions
- 1
Mix oregano, parsley, garlic powder, seasoned salt, and black pepper in a bowl.
- 2
Preheat oven to 400 degrees.
- 3
Toss vegetables with olive oil, minced garlic, and half the seasoning mixture. Spread on a baking sheet.
- 4
Set up three shallow bowls: flour in one, melted butter in another, and panko mixed with Parmesan and remaining seasoning in the third.
- 5
Dredge chicken in flour, dip in butter, then coat thoroughly in panko mixture.
- 6
Arrange breaded chicken on the baking sheet with vegetables.
- 7
Bake for 10 minutes, flip chicken, and bake 10-15 minutes more until chicken is cooked through and vegetables reach desired tenderness.
Tips
Pat chicken dry before breading to help the coating adhere better and achieve maximum crispness in the oven.
Cut vegetables into similar sizes so they roast evenly; if potatoes are thick, they may need extra time.
For extra crispy chicken, lightly spray the breaded pieces with cooking spray before baking.
Good to Know
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350F oven for 10-12 minutes until warmed through.
Prep vegetables and mix seasonings up to 2 days ahead. Bread the chicken up to 8 hours before baking; store on a parchment-lined tray uncovered in the fridge.
Serve immediately while chicken is crispy. Pair with a simple green salad, lemon wedges, or rice.
Common Mistakes
Do not skip patting chicken dry to avoid soggy coating.
Do not skip the butter dip step to avoid dry, clumpy panko coating.
Do not crowd the baking sheet to avoid steaming vegetables instead of roasting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier but may need 3-5 minutes extra baking time. Cut larger thighs into similar sizes as breasts for even cooking.
What if my vegetables aren't done when the chicken is cooked?
Remove the breaded chicken to a plate and return the vegetables to the oven for 5-10 minutes more. Undercut vegetables on the baking sheet when flipping chicken.
How long can I keep leftovers and can I freeze them?
Refrigerate cooked dish up to 4 days. Freezing is not recommended; the breading becomes soggy after thawing. Freeze uncooked breaded chicken for up to 3 months.