Parmesan Chicken with Mushrooms and Brussel Sprouts

Parmesan Chicken with Mushrooms and Brussel Sprouts

Photo by Heather M.

  • Prep Time


  • Total Time


  • Servings



  • cup panko or plain dried breadcrumbs

  • cup grated Parmesan (⅔ ounce)

  • 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)


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.


Facebook Conversations