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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

50 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1
Rating: 4 stars
Chicken was super easy to make and delicious! The veggies needed a little work...I used a standard baking sheet with the amount of olive oil called for and they dried out a bit. I would probably put them in more of a casserole dish with a little more olive oil and leave them in a few more minutes to soften up the sprouts better. Overall it was quick and easy! I had some mashed potatoes with it and it rounded everything out nicely. I will definitely be making this again!
Rating: Unrated
Only made the chicken, but it was super easy & really good. Might use fresh basil next time instead of thyme, or whatever fresh herbs I have. Great weeknight dinner - a couple minutes prep, and 20 minutes to bake.