Preheat your oven to 400°F (200°C). This sets the stage for a crispy exterior. Gather your ingredients and equipment, including a large sheet pan and an oven-safe wire cooling rack if you have one. This will help the tenders crisp up beautifully.
In a small bowl, mix all the seasonings: oregano, parsley, garlic powder, paprika, salt, onion powder, and pepper. Reserve 1 tablespoon of this seasoning mix for later. This blend is where all the flavor comes from, so make sure it’s well combined.
Prepare your vegetables: chop the broccoli into bite-sized pieces, cut the red potatoes into 1/2-inch pieces, and slice the bell peppers into 1-inch pieces. Don’t forget to trim the green beans and mince the garlic. This colorful array will roast beautifully alongside the chicken.
On your prepared sheet pan, toss all the cut veggies with 3 tablespoons of olive oil and the reserved seasoning mix. Spread them out evenly, making sure there’s no overlap. Overcrowding the pan can lead to steaming instead of roasting, which we want to avoid!
Roast the vegetables in the oven for about 5 minutes, then remove them briefly to prepare for the chicken. This initial roast helps kickstart the cooking process.
While the veggies are roasting, pat the chicken tenders dry using a paper towel. This helps the breading stick better and results in a crispier coating. Trim any excess fat and remove tendons. This is a simple hack that makes a big difference in texture.
In a shallow bowl, combine the panko breadcrumbs with 2/3 cup of Parmesan cheese. This will be the crunchy coating for your chicken. In another bowl, whisk together the remaining spices, mayo, flour, egg, and Dijon mustard to create a batter.
Take each tender, coat it in the batter, and then dredge it in the breadcrumb mixture. Using tongs makes this process easier and keeps things neat!
Generously spray your wire cooling rack with cooking spray and place the coated chicken tenders on top. Press any leftover breadcrumb mixture onto the tenders for extra crunch, and give the tenders a light spray with cooking spray. This step is crucial for achieving that golden-brown finish.
Move the veggies to one half of the sheet pan or to the edges to make room for the cooling rack. This allows the hot air to circulate around the chicken and helps everything cook evenly.
Place the pan in the center of the oven and bake for about 8 to 10 minutes. After that time, flip the tenders, spray the exposed side with cooking spray, and bake them for another 8 to 10 minutes until they reach an internal temperature of 160°F (70°C). The veggies should be nice and crisp at this point.
Once everything is cooked, carefully remove the chicken from the oven and add the remaining 1/3 cup of Parmesan cheese to the veggies. Toss them with the cheese and any breadcrumbs that may have fallen from the chicken. This adds an extra layer of flavor!
Enjoy your Baked Parmesan Chicken Tenders alongside your roasted veggies, and don’t forget to serve with your favorite dipping sauces for that added touch. They’re perfect for sharing or enjoying all on your own!
