Sheet Pan Chicken Parmesan Recipes

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.

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

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.