Making a quick and healthy family meal can be a struggle, especially on a weeknight. Try this simple and delish one pan crispy crispy chicken with veggies tonight and make everyone happy!
Baked Crispy Chicken for the Win!
Apparently it had been a while since I made crispy chicken because you would have thought I just graduated from culinary school by the way my family reacted to this meal! Oh, and Nat telling me I should open a restaurant. Ha!
You know what? I’ll take it! It’s not every day that you can get your entire family on board with eating one meal, and I hate making multiple meals. Let me tell ya guys, this is an absolute weeknight lifesaver. Use chicken tenders so that everything can cook up quick, even and on one pan. Clean up is a cinch (unless you do dishes like I do and the pan is still sitting on the stove 3 days later).
Get Organized, Get Cookin’
Baked crispy chicken truly is a rockstar meal that comes together in no time and can be ready by the time everyone finishes homework. If you don’t have chicken tenders, just slice your thawed chicken breasts in half or thirds. The goal is to have all the strips the same size. Pick any veggie your family loves. We’re really into crispy broccoli (it’s a common theme apparently), but Brussels sprouts, red potatoes and asparagus all work great too.
While my chicken is thawing (in the event I didn’t think far enough ahead to get them out of the freezer before leaving for work), I get my veggies cut to about the same size, give them a little drizzle of EVOO, garlic powder, onion powder, salt and pepper. Mix it all up and then evenly distribute around the edge of the baking dish. I use pretty large cookie sheets, if yours are smaller you may want to do chicken on one and veggies on another.
Next up, Dredge!
Get your dredging station all set up. I was lazy on this particular night and went for paper plates so I could just dredge then toss them in the trash. You need three plates; one for eggs, flour and panko crumbs.
- Dip the chicken in an egg wash
- Cover with a light dusting of flour
- Back in the egg wash
- Coat with panko crumbs and Parmesan cheese!
!!!! Super important, do not forget to put a light coat of cooking spray on your baking dish before you place your chicken on the pan!!!!
Okay, now you can put your chicken on the pan. Space them out just a little so that all sides can get nice and crispy.
Bake Off!
Time to throw it in the over and forget it about it for 30 minutes. Clean up the kitchen, have a glass of wine, get homework done and piano practiced. While not necessary, I did flip the chicken and bake for an additional 7 minutes. I didn’t have time to get a “nice” photo before everyone started devouring, so this is basically what it’ll look like.
This truly is so easy! You can pair it up with some artisan bread, a little rice or nothing else at all!
Enjoy being the rockstar parent this week!
xo, Tiff
Tiffany Baird
Yields 4-6
Simplify dinner tonight with this awesome one pan dinner that is kid approved and ready in 40 minutes flat! I'm all about quick, easy and clean dinners. Especially during the week when there are about a thousand other things to do. Insert, this great one pan meal that the whole family will love, and we usually have enough leftovers for at least one more meal.
10 minPrep Time
30 minCook Time
40 minTotal Time
Ingredients
- 6-8 boneless skinless chicken tenders
- salt and pepper
- 1 cup of all purpose flour
- 3 eggs, lightly beaten
- 1 - 1½ cups Italian or regular panko bread crumbs
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons extra virgin olive oil
- 2-3 cups broccoli, Brussels sprouts, or any other veggies; red potatoes, carrots, butternut squash, etc.
Instructions
- Preheat oven to 375 degrees and lightly spray cooking spray in a 9x13 inch pan or large cookie sheet.
- Chop up the veggies, toss them with EVOO, salt and pepper. Arrange on the edge of the cookie sheet.
- Salt and pepper your chicken.
- In a shallow dish or on a plate, crack and lightly beat the eggs.
- In another dish/plate add flour (salt and pepper this too).
- On a third dish/plate add bread crumbs and Parmesan cheese, mix together.
- Set up a quick dredging station with your eggs, flour bread crumbs and chicken.
- Using tongs or you hands, dip chicken into the eggs, coat in flour, then back the eggs, and finish by coating with the panko/parmesan crumbs.
- Next, arrange your chicken within your veggies in one even layer.
- Bake for 30 minutes (you can flip the chicken cook for an additional 5-7 minutes if desired).
- Of course, check your chicken to ensure it's cooked through