Special Diet - Created Date : 5.9.2019

Sheet Pan Lemon Parmesan Garlic Chicken & Veggies

Sheet Pan Lemon Parmesan Garlic Chicken & Veggies



Sheet Pan Lemon Parmesan Garlic Chicken & Veggies

Throw your frying pans out the window for this Sheet Pan Lemon Parmesan Garlic Chicken & Veggies. All on the one pan? So easy! Crispy, golden, crumbed or breaded chicken fillets (also known as Milanese, Schnitzels, or Milanesas), oven baked instead of deep fried, but with a deep fried TASTE!

Chicken Recipe

I mean, who says you have to stand around the stove deep frying crumbed chicken, with oil spitting all over the place and possibly burning off eyebrows? Not me. This crumbed chicken (aka milanesas) is our favourite weekend dinner, one my mother is famous for in her house. You should all know I begged and pleaded with her to allow me to share it with you all (just kidding, she pretty much shoved the recipe in my face happy to share).

Oven Baked Chicken

The one thing we do differently with our breaded chicken is we doesn’t use flour. And believe me, you don’t miss it one bit.

Eggs are whisked and flavoured with garlic, parsley, lemon juice and salt.

Coat each fillet with a breadcrumb and parmesan mixture. Genius flavours, right?

Bake in your oven for about 20-25 minutes, and out come the most tender-crisp and juicy milanese / milanesas.

You can substitute breast for chicken thighs if you wish.

Egg wash

Since we ALWAYS squeeze juice over the chicken once they’re done, adding juice straight into the egg wash is just as good.

Vegetables

Potatoes and green beans drizzled in garlic butter complete the meal. You could also use:

Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.

Bake in preheated oven for 15 minutes.

Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.

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Reader Interactions

Comments

Made this recipe tonight. Loved the chicken but the potatoes needed a bit longer in the oven and the potatoes and green beans both needed more seasoning. I was surprised how well the chicken absorbed the lemon flavor. Definitely will make it again!

I am the biggest lover of sheet pan meals !!! Making this tonight !!! A suggestion for the oozing issue from the butter sauce on veg and potatoes .. I use foil and crimp up the sides for the each veg etc.so it stays put…shouldn’t affect the chicken ! Hope this helps !!! I am rating 5 stars as I know it will be !!!

Made this tonight for the first time and it turned out pretty good. I don’t think I added enough lemon juice (small lemon) and the garlic butter from the potatoes leaked over and got the chicken breading wet. Only did russet potatoes but they were great. I’ll definitely do this again. Thanks!

This recipe looks amazing. Any tips to lighted this recipe. As a lifetime Weight Watcher this recipe as written costs me too many points. I get 23 points a day, this recipe is 17 points. I need to reduce the butter to make it doable. Any ideas? Thanks.

Made this for my family tonight and even my picky eater loved it.

Only change I’ll make next time is toss the veggies and potatoes before putting on the pan so as not to flood the breadcrumbed chicken.

We’ll be putting this on permanent rotation.

Delicious! I will definitely be making again!! I just used less butter and tossed the potatoes and green beans in a bowl instead of pouring over to use less butter. Also put an extra squeeze of lemon over the chicken when done. Fantastic even still for a leftover! ?????

My husbands new fave! The whole family loved this from my toddler on up. I used steamable potatoes and steamed then for about 6 minutes first. I saved a step by not having to cut potatoes and the outsides were crispy and the middle soft. Also Making this for a meal morning train!

I made this tonight and did not use butter. I? sprayed veggies with Pam. And I? squeezed lemon on the chicken before serving. It was delicious!! I’m keeping this recipe!! Easy! Healthy (if no butter) and quick!

A deliciously tasty dinnner — thank you for the recipe! The only hitch I ran into was undercooked potatoes at the 25 minute mark. I quartered my red/Yukon golds and they were minis to start — will give them a head start next time. ?

Made this tonight. I marinaded the chicken for more than an hour and it had great flavor. I was disappointed that the potatoes were not cooked enough so I’ll put them in for longer before I add the chicken. Loved the garlic and lemon flavor throughout the dish. I will use less butter next time to lower the calories.

Actually, you would be substituting the chickpeas for the chicken. You’ve got it backwards. Whatever follows the “for” is the original ingredient. Think of it as though you are saying “instead of” — are you using chicken instead of chickpeas? No. In this construction, “for X” is the same as “instead of X.”

Thankfully I had read through the recipe over the weekend while I was meal planning and doing my grocery list. While I didn’t remember the exact steps, I knew the gist of it and what the ingredients were. So while my recipe wasn’t exactly right ?? it still turned out really well. My husband loved it!

Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

I was going to make this for dinner tonight after seeing the video in my Facebook feed. But there is no recipe posted here, it goes right from the blurb to the comments from users. Is that a mistake! I’ve used recipes here before. I’ve been all over, I can’t find it (crying).

Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X

I usually use Panko but regular will taste just as great! Season always adds flavor but there is already flavor for the ingredients on the chicken. Hope you enjoy! Thanks so much for following along with me!

Thank you for this recipe. It was a huge hit with my family. I followed the recipe as printed – only cooking the potatoes a little longer. Oh, and little extra squeeze of lemon on the chicken breasts after I turned them in step 8.

My sheet pan actually resembled your photos! Thanks!

Hi I made thus once before and it was a hit! Tonight I started marinating the chicken at 4:30 PM but something came up. Is it ok to marinate for 24 hours or should I take the chixken out of the marinade? Thanks!

The chicken is really good. I noted others saying potatoes didn’t cook all the way so I put in potatoes for 15 minutes, then put the chicken on the pan and cooked for 15 minutes. Turned the broiler on for 10 minutes and everything was done perfectly. My Parmesan was bad so I didn’t get to use it so I definitely will next time but chicken was still delicious. I also used plain panko for extra crunch and never having fresh anything on hand, I used 2 teaspoons dried parsley in the egg mixture. I’m not a lemon on food lover but this was good. I did not marinate it first but I’m going to next time. Excellent, easy recipe. Thank you

I made plenty to have left I ers for lunch the following day for me and my husband. There were no leftovers and we have three picky teens! This was delicious and we will defiantly make this again! I did possibly drench the chicken in the melted butter and garlic before broiling! And used different veggies that I had on hand!

First off, it was awesome!!

Second, I made a few changes after reading a looooot of comments ahead of time

– I used panko

– I made broccoli because that’s what I had.

– I used half a stick of melted butter, tablespoon of olive oil, approx tsp of oregano, tsp basil, tsp parsley, 1/2 tsp thyme, 2 tsp minced garlic, 1/2 tsp fresh cracked black pepper, 1/2 tsp pink hymalayin salt

– put cut small cut pieces of what I think were small russet potatoes and used a brush to coat with garlic butter mix and mixed them up on the pan. Sprinkled parmesan on top. Cooked them alone for 15 min at 400 degrees

– then added chicken which was marinated about six hours. My marinade had added oregano and basil. Cooked an additional 15 min

– used brush to drizzle my garlic butter mix on chicken and avoided adding the garlic bits on to just lightly drizzle with the butter olive oil part

– added broccoli and coated with garlic butter mix and mixed them and potatoes on pan. Sprinkled parmesan on broccoli. Also flipped chicken over at this point. Cooked another 20 min

– took out broccoli

– broiled potatoes and chicken about 5 min

– took out potatoes and flipped chicken to broil alone an additional 5 min

The only issue was breading slightly stuck to the pan. However my pan was coated with aluminum foil. Even though I sprayed with cooking spray it still slightly stuck when I flipped chicken. I did get a pretty nice golden color on both sides. Flavors were fantastic ??

Hi Beatrice. These were huge breasts so I cut them in half horizontally. If you have chicken breasts that are slightly thicker than the ones pictured, there’s no need to halve them as they tend to come out juicier when they are thicker. Of course, if they are too thick you can cut them in half or pound them thin.

Tried this recipe last night and it was FABULOUS! Whole family was asking for more! Loved the tip of finishing the meal under the broiler. Never have done that before and made the best baked chicken we’ve ever had. Can’t wait to try more from your website!

I made the Sheet Pan Lemon Parmesan Garlic Chicken & Veggies for dinner tonight and my entire family liked it. My 12 year old son, who is an extremely picky eater, said, “Mom, this chicken is lit! His way of way of saying that it was very good. I’ll definitely be making again. Thanks for the recipe!

This was tasty and easy! My husband was able to pull this off without much of a hitch. We didn’t have fresh green beans so we subbed zucchini. I would probably amp up some of the flavors, but we both said we would make this again. Thanks for the recipe!

Hi Jodie. Yes, I suggest marinating for up to an hour, or you can leave it marinating in the refrigerator for the day (if prepared in the morning). We have also left our chicken marinating overnight in the refrigerator when we knew we wouldn’t have time the next day before cooking to wait around!

I saw the post this morning and made it tonight. Straight to the regular rotation! I will add more beans and potatoes or use less butter and garlic. I didn’t need a lot of salt. I marinated for the full hour. Easy, juicy, and not bad for you! I’ll be trying a gluten free version next. Thank you!

Super good and a decent amount of time to make!

I opted for mashed potatoes because I had a craving for them, but otherwise followed the recipe.

I used chicken thighs and didn’t change the cooking time- they were perfect! Will definitely be making this again

Really great! My family of picky eaters loved this dish. I did thighs and added another 10 minutes. Only thing I would change is to marinate longer (recommended but I didn’t have time). I think if I marinate longer next time it will have more lemony flavor. Thank you!!!

This was SO good! I used broccoli instead of green beans (b/c the beans at the store looked awful) and it came out delicious! My 3 littles devoured it and asked me to make it again and again….well, sure! ?? Love that it was all cooked on one sheet pan too. Thanks for the great recipe!

This was really good. I just made this for my family tonight and followed the recipe exactly. I should have read through the comments first and only used half of the butter or roasted the veggies separately to save some calories because I feel like I ate something that was loaded with calories because of all the butter. Oh well. It was delicious. My hubby and my 11 year old loved it. My 7 year old does not care for the chicken but hey he prefers chicken nuggets anyway. Lol. Thanks fir the recipe.

So adding some notes in here for people who may make this in the future:

-4 6-8 ounce chicken breasts worked well. I actually had some that were between 13-14 ounces, so I just cut them in half lengthwise

-I used zucchini instead of green beans because my husband won’t eat green beans – I used one rather fat medium zucchini and cut it into sticks. I wish I had peeled it first.

-1/2 c of butter for the veggies is very generous, if you are watching calories you can probably halve that and still get the taste benefit as there was lots of extra butter left on my sheet and in the bowl I used to toss the potatoes and zucchini in.

– I found it east to melt half the butter and add in 1 tsp of garlic and toss that with the potatoes and then repeat for my zucchini. My chicken breasts took up a rather large surface area as they were thin but long/wide so I wasn’t comfortable doing it on the pan without making a mess.

-I ran the ingredients through a calorie calculator and came up with a little less than 650 calories per serving – this assumes using 24 ounces of boneless skinless chicken breasts and the recipe as written. If you halve the butter you will save 100 calories per serving.

This was a delicious meal and was very easy to make. I put together the sheet pan and had the zucchini ready in a bowl and then had my husband let me know when he was about 20 minutes from home and then put it in the oven. It was done just before he walked in the door and it allowed me to get some extra work done (I work from home most of the time).

This chicken was excellent- we let it soak in the marinade for about 3 hours.The flavor was great and the broiling time makes the chicken crisp on the outside. We did not do any butter or roasted veggies- Did these on the stove instead to save all those butter calories. Will make again!

This was FANTASTIC!!! I needed to use up some veggies before they went bad so I cut up 1 green pepper, 1 onion, 2 carrots (cut thin), 1 zucchini and 1 lg red potato (also cut thin).. there was so much veggies I ended up using two pans (one for the veggies and one for the chicken) but everything else I followed exactly. The chicken crisped up really nice and had a wonderful flavor and the veggies were just awesome! My older kids came out for seconds but I didn’t expect them to do that cuz they never do that so I only made enough for one serving each. I’m definitely adding this to my regular rotation! Thank You!!!

I used panko bread crumbs and it was fantastic! I used two pans and put all three things on each pan. The chicken was fabulous! I need to amp up the potatoes a bit tho, they were a tad boring. Maybe just sprinkle with a little dry ranch mix. A favorite I will definitely make again.

I made this recipe this evening and while I sit here with a glass of wine I must say this is delicious. This will now go on my menu. The family loves it and it is pretty easy to do. Thank you for the great recipe. Tell your mom it was hit.

We are trying to get away from using potatoes and substituting turnips instead (yes, it is possible!). If that doesn’t work, potatoes would certainly be fine but we need to get away from carbs.

Looks like no onions and that is great since I am allergic to them and trying to find recipes that don’t use them-very hard to do. Those that require them taste bland if they are left out but looks like I have found a real treasure here! Thank you sooo much.

It really is delicious! I have made a few recipes online that were duds. Not this one! It is going to a regular on my rotation of meals. The chicken was so tender and tasty. A+++ recipe! Thanks for posting it!

I’m really glad I found this recipe. The idea of marinating the chicken in the egg/lemon mixture made a great difference. I used chicken tenderloins pounded out pretty thin. Since I have four kids, two parents, plus my mom I needed more than one sheet pan. My potatoes were a bit blah. Not sure why. But the chicken was really delicious and will def use this technique again. Thx!

I literally just finished eating this and it is amazing! So so good! I’m glad I ran across this recipe just because I was looking for something to do with the last of the green beans. I had everything here and just threw it together. My chicken breasts were huge so I cut them in half width ways. My sheet pan wasn’t big enough so I had to put the chicken on top. I was worried about the broil part because everything I’ve ever broiled has burned. I made sure to pay extra attention to it but it was wonderful. Thanks to other comments I made sure to spray the chicken and got a golden brown crisp on top. My husband used expletives when he tasted it so yeah….it was really good! Thank you!

I made this tonight and doubled recipe as I have a large family. I did all 3 on different pans as it wouldn’t fit. The flavor is good and everyone liked. However, mine did NOT turn out as golden as the photo. I’m wondering if that is because there was no butter on the baking tray that held the chicken? I just put the butter mixture on the potatoes and the green beans. Please let me know. Thanks!

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balancedfoodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …



Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"


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