Parmesan Chicken with Mushrooms and Brussels Sprouts

I made this for dinner the other night and it only took about 45 minutes from start to finish. The recipe is adapted from the last issue of Everyday Food.



  • 1/3 cup panko breadcrumbs*
  • 1/3 cup grated Parmesan
  • 1 pound chicken tenders
  • 2 Tablespoons olive oil
  • Hot sauce
  • salt and pepper
  • 2 packages mushrooms, trimmed and halved
  • 1 pound of brussels sprouts, trimmed and halved (quartered if large)
  • Balsamic Vinegar (not pictured)


1. Preheat oven to 450 degrees, with racks in upper and lower thirds.

2. In a small bowl, mix together panko and Parmesan.


3. In a 9×13 baking dish, toss chicken with 1 teaspoon oil and hot sauce. Season with salt and chicken. Arrange chicken in a single layer and sprinkle with panko mixture.



4. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.


5. Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil and balsamic vinegar, season with salt and pepper.



6. Roast on lower rack until golden brown and tender when pierced with a knife, 20 to 30 minutes.


7. Serve vegetables with chicken.


A quick and healthy dinner!

* Panko is the Japanese word for “bread crumbs.” Panko are the Japanese version of bread crumbs, and they tend to be lighter, crispier, and crunchier than Western bread crumbs

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One Response to Parmesan Chicken with Mushrooms and Brussels Sprouts

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