Ingredients Meat & Poultry Chicken Chicken Breast Recipes Parmesan Chicken with Mushrooms and Brussels Sprouts 3.8 (50) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 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. Ingredients ⅓ cup panko or plain dried breadcrumbs ⅓ 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) Directions 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. 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. Rate it Print