This Crispy Parmesan Chicken Traybake is a fuss-free family favourite that is all cooked on one tray. It can be prepped in advance, perfect for those busy weeknights. It's crispy, comforting, high in protein - it ticks all the boxes for a healthy family meal.
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Juicy chicken tenders coated in a crunchy Parmesan and panko crumb coating, alongside golden potato wedges, crisp green beans, and tenderstem broccoli for a one-pan meal that's both delicious and balanced. It's a one-pan dinner win!
Cheesy and crispy chicken without having to fry it and the vegetables all cooked at the same time. What's not to love about this Parmesan chicken traybake? This is kid approved, freezer friendly and great for weekly meal prep too.
Looking for more traybake recipes? Why not try our delicious Greek Lamb Meatball Traybake, simple Honey and Mustard Sausage Traybake, quick Chicken Sausage Tray Bake or our easy Halloumi Traybake with Gnocchi?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Maris Piper potatoes are the best for wedges. The high starch content ensures they crisp up nicely.
- Oil - Use a good olive oil.
- Seasoning - An Italian seasoning blend is used for the potatoes and then dried parsley mixed in with the breadcrumbs.
- Chicken - We used boneless chicken breasts and cut them up to make our own tenders, but you could buy chicken tenders.
- Breadcrumbs - Panko breadcrumbs are the best for ultimate crispiness.
- Cheese - Parmesan cheese is mixed with the breadcrumbs to give it a nice crunch.
- Egg - This helps the breadcrumbs stick to the chicken.
- Vegetables - We have used tenderstem broccoli and green beans as they cook quickly, still have a nice crunch to them and give a pop of colour to this Parmesan chicken traybake.
Variations
- Spicy kick - Add cayenne pepper or chilli flakes to the crumb mixture. Paprika is nice for some smokiness too.
- Cheesy twist - Mix Parmesan with a little cheddar or mozzarella for extra cheesiness.
- Gluten-free - Use gluten-free breadcrumbs or crushed rice crackers. Cornflakes make a really nice crust too.
- Low-carb option - Swap potato wedges for cauliflower or butternut squash chunks.
- Different veg - Swap in carrots, courgette (zucchini), peppers or asparagus, depending on the season.
- Sauce - Why not serve this up with some dipping sauce like our Healthy BBQ Sauce, Healthy Ranch Dressing or Kebab Shop Chilli Sauce? Marinara sauce is good too.
How To Make Parmesan Crusted Chicken Traybake - Step by Step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Toss the potato wedges with 1 tablespoon olive oil and the Italian seasoning. Spread them evenly on the tray. Roast for 20 minutes.
- Step 2: On a large plate, combine the breadcrumbs, grated Parmesan and parsley.
In a shallow bowl whisk the egg.
- Step 3: Dip each chicken tender into the egg, then crumb mixture. Place onto a plate plate.
- Step 4: After the potatoes have baked for 20 minutes, add the coated chicken tenders to the tray. Scatter the green beans and the tenderstem broccoli around, drizzle with the remaining olive oil.
- Step 5: Return the tray to oven for another 18-22 minutes, flipping chicken halfway through, until the chicken is crispy and cooked through and potatoes are golden brown.
Meal Prep & Freezer Instructions
Make ahead: You can bread the chicken tenders up to 24 hours ahead. Keep them on a tray in the fridge covered loosely until ready to bake. The potato wedges can also be chopped and coated in advance and kept in a bowl covered in the fridge.
Freezer-friendly:
- Coat the chicken as per the recipe, then place on a baking sheet and freeze until solid. Transfer to a freezer bag or container.
- Cook from frozen at 200°C/180°C(fan)/400°F/Gas 6 for 25-30 minutes until golden and cooked through.
Reheat: Leftovers can be reheated in the oven or air fryer for 10 minutes until crispy again.
Dannii's Top Tips
- Use panko breadcrumbs for the best crunch - regular breadcrumbs won't be as light, but they will work if that's all you have.
- Spray or drizzle the chicken lightly with oil before baking to help it crisp up.
- Don't overcrowd the tray - space helps everything roast instead of steam. You can cook all of this on 2 trays if needed.
- For extra flavour, toss the green beans and broccoli in a little garlic and lemon juice before baking. The garlic may burn a little though.
Frequently Asked Questions
Yes! Boneless, skinless chicken thighs work beautifully. Just cut them into strips for even cooking.
Definitely. Cook the chicken tenders in the air fryer at 200°C/400°F for 10-12 minutes, flipping halfway. Do the potatoes separately since they'll take longer. Try our Air Fryer Potato Wedges recipe.
Use a meat thermometer - it should read 75°C (165°F) at the thickest part.
More Amazing Parmesan Recipes
If you've tried this Crispy Chicken Traybake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Crispy Parmesan Chicken Traybake
Ingredients
- 500 g (1.1 lb) Potatoes - cut into wedges
- 1 tablespoon Olive oil - for the potatoes
- 1 tablespoon Italian seasoning
- 25 g (0.25 cups) Panko breadcrumb
- 45 g (0.5 cups) Parmesan - grated
- 1 tablespoon Dried parsley
- 1 Egg - whisked
- 400 g (14 oz) Chicken breast - cut into tenders
- 200 g (7 oz) Tenderstem broccoli
- 100 g (3.5 oz) Green beans - trimmed
- 1 tablespoon Olive oil - for the chicken & veg
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Cut 500 g Potatoes into wedges and toss with 1 tablespoon Olive oil and 1 tablespoon Italian seasoning. Spread them evenly on the tray. Roast for 20 minutes.
- On a large plate, combine 25 g Panko breadcrumb, 45 g Parmesan and 1 tablespoon Dried parsley.
- In another bowl whisk 1 Egg.
- Cut 400 g Chicken breast into tenders. Dip each tender into the egg, then crumb mixture. Place onto a plate plate.
- After the potatoes have baked for 20 minutes, add the coated chicken tenders to the tray. Scatter the 200 g Tenderstem broccoli and the 100 g Green beans around, drizzle with 1 tablespoon Olive oil.
- Return the tray to oven for another 18-22 minutes, flipping chicken halfway through, until the chicken is crispy and cooked through and potatoes are golden.
Recipe Tips
- Use panko breadcrumbs for the best crunch - regular breadcrumbs won't be as light, but they will work if that's all you have.
- Spray or drizzle the chicken lightly with oil before baking to help it crisp up.
- Don't overcrowd the tray - space helps everything roast instead of steam. You can cook all of this on 2 trays if needed.
- For extra flavour, toss the green beans and broccoli in a little garlic and lemon juice before baking. The garlic may burn a little though.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Heather North says
This was a great recipe! Easy to make and tastes great.