Can I make this with chicken thighs?

Yes, use boneless, skinless thighs trimmed of extra fat. They’ll need a couple extra minutes. Check for 165°F.

Do I need to flip the chicken while baking?

Not usually. If you want both sides extra crisp, you can flip at the 10-minute mark.

What if I don’t have panko?

Use regular breadcrumbs or crush up crackers. Texture changes a bit, but it still tastes great.

Absolutely. Air fry at 390°F for 10 to 14 minutes depending on thickness. Check early, then add time as needed.

How do I keep the veggies from getting soggy?

Don’t over-oil and give them space on the pan. Cut pieces evenly and roast hot.

Crispy Chicken Parmesan and Veggies Made Easy

Description

A cozy and crunchy sheet pan dinner featuring crispy parmesan chicken paired with roasted vegetables, making for an effortless weeknight meal.

Ingredients

For the Chicken

4 pieces small chicken breasts or 6-8 chicken tenders, patted dry (Thick chicken breasts should be sliced horizontally into cutlets.)
1 large egg, lightly beaten (This helps the coating stick.)
1 tablespoon Dijon or plain mustard (Optional for extra flavor.)
1 tablespoon olive oil (Plus more for drizzling.)
1 cup panko breadcrumbs (Provides the crunchy texture.)
1 cup finely grated Parmesan (Freshly grated works best.)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning (Alternatively, use dried oregano.)
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Vegetables

2 cups chopped veggies (Options include broccoli, cauliflower, bell peppers, zucchini, cherry tomatoes, red onion wedges, and green beans.)

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Instructions

Preparation

Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
Scatter chopped veggies on the pan, drizzle with olive oil, and season with salt, pepper, and garlic powder. Optionally, give denser vegetables a head start of 5 to 7 minutes.

Coating the Chicken

In a bowl, whisk together the egg, mustard, olive oil, and a pinch of salt.
In another bowl, mix the panko, Parmesan, garlic powder, onion powder, Italian seasoning, and paprika.
Dip each chicken piece in the egg mixture, then press firmly into the crumb mixture to coat well. Repeat pressing again for a thicker crust.

Baking

Move the veggies to one side of the pan and arrange the coated chicken on the other side.
Drizzle a little olive oil over the chicken and veggies.
Bake at 425°F. Chicken tenders take about 14 to 16 minutes. Thin cutlets may take 18 to 20 minutes. Check for doneness at 165°F in the center.
For extra crunch, switch to broil for the last 1 to 2 minutes, watching closely to ensure it doesn’t burn.

Notes

For a lighter variation, use all white meat, whole wheat panko, or crushed high-fiber crackers. Load the pan with more vegetables and use less oil by spraying instead of drizzling. Perfect for meal prep by doubling the recipe and storing in airtight containers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Cuisine: Comfort Food, Italian