Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies
This Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies is an easy, flavorful weeknight meal with juicy chicken and vibrant roasted vegetables.
Servings: 4 servings
Ingredients
- 1 1/4 lbs boneless skinless chicken breasts sliced into 1 1/4-inch thick strips
- 1/2 cup plain bread crumbs
- 1/4 cup finely grated parmesan cheese plus 2 Tbsp, slightly packed
- 3/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp crushed rosemary
- salt to taste
- freshly ground black pepper to taste
- 5 Tbsp olive oil divided
- 2 cloves garlic minced
- 1 lb fresh green beans tops trimmed
- 1 cup grape tomatoes sliced into halves
Instructions
Mastering Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies
- Preheat your oven to 400°F (200°C). This high temperature will help achieve that golden, crispy finish on the chicken tenders.
- In a mixing bowl, combine the plain bread crumbs, grated parmesan cheese, dried basil, oregano, thyme, crushed rosemary, salt, and pepper. This mixture will create a flavorful coating for the chicken.
- Drizzle 3 tablespoons of olive oil over the chicken strips and toss them to coat. Then, take each strip and dredge it in the breadcrumb mixture, pressing gently to adhere the coating. Place the coated chicken tenders on one side of the prepared sheet pan.
- In another bowl, combine the fresh green beans and halved grape tomatoes. Drizzle with the remaining 2 tablespoons of olive oil, and add minced garlic, salt, and pepper. Toss to combine.
- Spread the veggie mixture on the other side of the sheet pan, ensuring that the chicken and veggies are in a single layer for even cooking.
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. For added crispiness, you can broil for an additional 2-3 minutes at the end.
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Serve the Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies immediately, garnished with extra parmesan if desired.
Equipment
- Sheet Pan
- Mixing Bowls
- Measuring Cups and Spoons
- Chef’s knife
- Spatula
Notes
- Pat chicken dry before coating to help breadcrumbs stick better.
- Use freshly grated parmesan for best flavor and texture.
- Do not overcrowd the sheet pan to ensure even cooking and browning.
- Let chicken rest a few minutes after baking to retain juices.
- Try herb variations or veggie substitutions for different flavors.