Parmesan Chicken with Mushrooms and Brussels Sprouts

Parmesan Chicken with Mushrooms and Brussels Sprouts
Prep Time:
10 mins
Total Time:
30 mins

Chicken tenders encrusted with Parmesan and panko breadcrumbs bake in one pan while mushrooms and Brussels sprouts roast in another for an easy, quick, and tasty weeknight meal.


  • cup panko or plain dried breadcrumbs

  • cup grated Parmesan (⅔ ounce)

  • 1 ½ pounds chicken tenders

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon dried thyme

  • Coarse salt and ground pepper

  • ¾ pound cremini or button mushrooms, trimmed and halved (quartered if large)

  • ¾ pound brussels sprouts, trimmed and halved lengthwise (quartered if large)


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.

  2. Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.

Cook's Notes

To make your own tenders, cut boneless, skinless chicken breasts into thin strips lengthwise.

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