Best 2 Sheet Pan Crispy Chicken Strips And Veggies Recipe By Tasty Recipes

Sheet pan crispy chicken strips and veggies recipe by Tasty is an incredibly flavorful and convenient dish that will please the whole family. The chicken strips are coated in a crispy breadcrumb mixture and roasted in the oven until golden brown, while the vegetables are tossed in olive oil and roasted until tender and caramelized. All the ingredients come together in one pan, making this recipe a breeze to clean up.

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SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY

Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

Slice the chicken breasts into strips.
In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
Place the flour in another medium bowl.
Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
Cut the broccoli into florets.
Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
Cut the sweet potatoes in half lengthwise, then slice into half-moons.
Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
Enjoy!

Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams

SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Sheet Pan Dinner with Chicken and Veggies image

Super easy one-pan meal in the oven made on a baking sheet.

Provided by Tyler Heikes

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 43m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

Steps:

Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g

Tips:

Choose the right chicken: For crispy chicken strips, use boneless, skinless chicken breasts or thighs. Cut the chicken into 1-inch strips.
Marinate the chicken: To add flavor to the chicken strips, marinate them in a mixture of olive oil, lemon juice, garlic powder, onion powder, salt, and pepper for at least 30 minutes.
Use a high-heat cooking method: To get crispy chicken strips, cook them at a high temperature. You can bake them in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or pan-fry them in a skillet over medium-high heat for 5-7 minutes per side.
Don't overcrowd the pan: When cooking the chicken strips, don't overcrowd the pan. This will prevent them from cooking evenly and becoming crispy.
Season the vegetables: Before roasting the vegetables, toss them with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Roast the vegetables until tender: Roast the vegetables in a preheated oven at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.

Conclusion:

Sheet pan crispy chicken strips and veggies is a quick and easy meal that is perfect for busy weeknights. The chicken strips are crispy and flavorful, and the vegetables are roasted to perfection. This dish is also a great way to get your kids to eat their vegetables.