Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

April 13, 2015

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Here’s yet another one pan dinner you are simply going to love! This is the third one pan dinner I’ve posted in a row, I’m becoming slightly obsessed. If you can, why not just bake it all together on one pan and save yourself one less dish to clean?

One Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans with Fresh Grape Tomatoes | Cooking Classy

This chicken is packed with flavor and it goes perfectly with the roasted green beans and fresh tomatoes. It’s simple enough for a weeknight meal yet elegant enough to serve to friends over the weekend. Plus it’s a meal the whole family can agree on. Even the kids will love it!

If you like your green beans to be deeply roasted, you can definitely use 4 whole chicken breast halves (about 6 oz each) in this recipe, that way you’ll be adding a little more cooking time and allowing more time for the green beans to roast. And if you happen to have Italian bread crumbs on hand and not the plain you can omit the herbs (I may add in a little more basil though) and reduce the garlic to one clove. I usually like to make recipes with plain bread crumbs so I can season them as I like, and in case you happen to have homemade bread crumbs you can make your own Italian style crumbs.

One Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans with Fresh Grape Tomatoes | Cooking ClassyOne Pan Roasted Garlic-Parmesan Chicken and Green Beans with Fresh Grape Tomatoes | Cooking Classy

4.86 from 14 votes

Sheet Pan Garlic-Parmesan Chicken Tenders and Veggies

This chicken is packed with flavor and it goes perfectly with the roasted green beans and fresh tomatoes. It's simple enough for a weeknight meal yet elegant enough to serve to friends over the weekend.
Servings: 4 servings
Prep10 minutes
Cook25 minutes
Ready in: 35 minutes

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 + 2 Tbsp slightly packed , finely grated parmesan cheese
  • 3/4 tsp dried basil
  • 1/4 tsp each dried oregano , thyme and crushed rosemary
  • Salt and freshly ground black pepper
  • 5 Tbsp olive oil , divided
  • 2 cloves garlic , minced
  • 1 lb fresh green beans , tops trimmed
  • 1 cup grape tomatoes , sliced into halves

Instructions

  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  • In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.
  • Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.
  • Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.
  • On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.
  • Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking).
  • Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
  • Recipe source: Cooking Classy
Nutrition Facts
Sheet Pan Garlic-Parmesan Chicken Tenders and Veggies
Amount Per Serving
Calories 441 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 96mg32%
Sodium 368mg16%
Potassium 878mg25%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 5g6%
Protein 36g72%
Vitamin A 1190IU24%
Vitamin C 21.1mg26%
Calcium 152mg15%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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83 Comments

  • Shaelee

    One of our favorite recipes. I share this one with family and friends too. It easily adapts to a crowd, so when the whole family is together I make 2 pans!

  • Lorraine

    Had some chicken thawed and grated Parmesan cheese left over from last night. I needed to use the cheese before too many days. Found the Chicken Parmesan strip recipe and already had everything it called for. The dinner question was answered, by 7:30 that morning.
    Easy, tasty, and instead of the green beans, I’d already put together a Quinoa salad. Dinner was ready and the best part was there was no stopping at the store for anything. Will definitely make again, and try the green beans and tomatoes! Definitely a dinner the whole family loved.

  • JRH

    I’m just reviewing the baked chicken tender recipe, since we did a different veg side. The oil-and-garlic coating and breading mix turned out DELICIOUSLY. We’ve tried a number of baked chicken tender recipes and this one is the best so far.
    Side note, we used 1 1/4 lbs chicken tenderloins instead of sliced breast, and they cooked to golden brown and to-temp inside in about 15 minutes, since they’re naturally a bit thinner. The amount of oil mixture and breading mixture was spot-on. A real winner!

  • Theresa Reale

    This one pan chicken dish was very tasty with all the wonderful seasonings, especially the grated cheese!! My husband and my daughter both liked it and he’s not a big fan of chicken. I will definitely make this again. I used asparagus instead of the green beans and it was so good…maybe next time I’ll try the green beans.