Crispy Sheet Pan Chicken Tenders Recipe Easy Roasted Veggies Dinner

Let me tell you, the scent of golden, crispy chicken tenders mingling with the earthy aroma of roasted veggies baking in the oven is enough to make anyone’s mouth water. The first time I baked these crispy sheet pan chicken tenders with roasted veggies, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make chicken dinners that felt like a warm hug, and this recipe brings back those memories with a modern, dangerously easy twist.

You know what’s great? My family couldn’t stop sneaking those tenders off the cooling rack (and I can’t really blame them). Honest to goodness, this sheet pan dinner feels like pure, nostalgic comfort but with the ease that busy weeknights demand. Plus, it’s perfect for potlucks, weeknight dinners, or just brightening up your Pinterest recipe board with something wholesome and satisfying.

After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings, gifting, and those times when you want dinner done without fuss but with all the flavor. You’re going to want to bookmark this one.

Why You’ll Love This Crispy Sheet Pan Chicken Tenders Recipe

Honestly, this recipe ticks all the boxes for a no-fail weeknight winner. From my kitchen to yours, here’s why this crispy sheet pan chicken tenders recipe with roasted veggies stands out:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your pantry and fridge.
• Perfect for Dinner or Meal Prep: Great for cozy dinners, family meals, or prepping ahead for a busy week.
• Crowd-Pleaser: Kids and adults alike rave about the crispy texture and flavorful roasted veggies.
• Unbelievably Delicious: The crunchy coating combined with tender chicken and caramelized veggies delivers next-level comfort food.

What sets this recipe apart? The secret lies in the perfectly balanced seasoning and the sheet pan method that keeps everything crispy without extra oil or mess. Plus, roasting the veggies alongside the chicken means dinner practically cooks itself. You’ll notice the difference when you bite into these tenders—they’re crispy without being greasy, juicy inside, and the veggies come out tender with just the right amount of caramelization.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite, savoring the mix of herbs and spices. It’s comfort food, but faster and healthier, without sacrificing soul-soothing satisfaction. Whether you’re impressing guests or feeding your family, this crispy sheet pan chicken tenders recipe with roasted veggies is your new go-to.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap out veggies depending on the season or what you have on hand.

• For the Chicken Tenders:
  • 1 ½ pounds (680 g) chicken tenders (fresh or thawed)
  • 1 cup (120 g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, room temperature (for binding)
  • 1 cup (100 g) panko breadcrumbs (I recommend Japanese-style for extra crispiness)
  • ½ cup (50 g) grated Parmesan cheese (adds richness and flavor)
  • 1 teaspoon smoked paprika (for a subtle smoky kick)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or olive oil for drizzling
• For the Roasted Veggies:
  • 2 cups (300 g) broccoli florets
  • 2 cups (300 g) baby carrots or sliced carrots
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs or herbes de Provence
  • Salt and pepper, to taste

Feel free to swap in seasonal veggies like zucchini in summer or Brussels sprouts in fall. For dairy-free versions, skip the Parmesan or use a plant-based alternative. I love using panko breadcrumbs from brands like Kikkoman for that perfect crunch.

Equipment Needed

• Baking sheet (a rimmed sheet pan around 18×13 inches / 46×33 cm works best)
• Wire rack (optional but highly recommended for extra crispy tenders)
• Mixing bowls (for dredging and coating)
• Measuring cups and spoons
• Kitchen tongs or fork (to handle the chicken without messing up the coating)
• Parchment paper or silicone baking mat (for easy clean-up)
• Oven thermometer (optional, but helpful for accurate cooking temps)

If you don’t have a wire rack, placing the chicken directly on the parchment-lined sheet pan still works well. Just flip halfway for even crispiness. For budget-friendly options, any sturdy baking sheet and mixing bowls you have will do the trick.

Preparation Method

1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper and place a wire rack on top if you’re using one. This helps the tenders crisp up all around.
2. Prepare the coating stations: In one shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, beat the eggs until smooth. In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
3. Coat the chicken tenders: Pat the tenders dry with paper towels. Dredge each tender first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat well in the panko-Parmesan mix. Place the coated tenders on the wire rack or baking sheet, spaced evenly. For extra crunch, spray the tops lightly with cooking spray or drizzle a little olive oil.
4. Prepare the veggies: In a large bowl, toss the broccoli, carrots, bell pepper, and red onion with olive oil, Italian herbs, salt, and pepper until evenly coated. Spread the veggies around the chicken tenders on the baking sheet, ensuring they have space to roast rather than steam.
5. Bake in the preheated oven for 20 to 25 minutes. Halfway through (around 12 minutes), flip the chicken tenders and give the veggies a stir. The tenders should be golden and crispy, and the veggies tender with some caramelized edges.
6. Check for doneness: The chicken’s internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into a tender to ensure juices run clear and the meat is opaque.
7. Remove from oven and rest: Let everything sit for 5 minutes before serving. This helps the juices settle and flavors meld.

Pro tip: If your chicken isn’t crisping up as much as you’d like, give it an extra minute or two under the broiler—just keep a close eye so it doesn’t burn!

Cooking Tips & Techniques

Let me share some tricks I picked up from trial and error that make this recipe shine. First off, drying the chicken tenders before coating is key—it helps the flour stick better and prevents sogginess. Honestly, skipping this step is a rookie mistake I made the first few times.

Using a wire rack to bake the tenders is a game-changer. It allows hot air to circulate all around, giving you that coveted crispy crust without frying. If you don’t have a rack, flipping halfway is essential to get both sides golden.

Seasoning the flour, not just the breadcrumbs, adds depth to the flavor. Don’t underestimate the impact of smoked paprika—it adds a subtle smoky note that feels like a secret ingredient. Also, tossing the veggies with herbs and enough oil ensures they caramelize instead of steaming.

Timing is everything here. Start the oven early so it’s fully heated—this helps the tenders crisp right away. While the chicken and veggies roast, you can prep a quick dipping sauce or set the table, making multitasking a breeze. Trust me, this sheet pan dinner has saved me on more than one hectic evening.

Variations & Adaptations

Want to switch things up? Here are some fun ways to customize this crispy sheet pan chicken tenders recipe:

• Gluten-Free: Use almond flour or gluten-free all-purpose flour and gluten-free panko breadcrumbs. Coconut flour can work too but use sparingly as it’s very absorbent.
• Spicy Kick: Add ½ teaspoon cayenne pepper or chili powder to the flour and panko mix for a touch of heat. Serve with a cooling ranch or yogurt dip.
• Different Veggies: Swap broccoli and carrots for Brussels sprouts, sweet potatoes, or asparagus depending on the season. Just adjust roasting time if using denser veggies.
• Air Fryer Version: If you have an air fryer, cook the coated tenders at 400°F (200°C) for 10-12 minutes, flipping halfway. Roast veggies separately in the oven or sauté them quickly.
• Dairy-Free: Omit the Parmesan or replace it with nutritional yeast for a cheesy flavor without dairy.

I once made a version with lemon zest and fresh thyme mixed into the coating—gave it a bright, fresh twist my family loved.

Serving & Storage Suggestions

Serve these crispy sheet pan chicken tenders hot out of the oven for maximum crunch. They pair wonderfully with a side of garlic aioli, honey mustard, or classic ketchup. For a complete meal, add a simple green salad or quinoa for some extra texture and nutrition.

Leftovers? No problem. Store cooled chicken tenders and veggies separately in airtight containers in the refrigerator for up to 3 days. To reheat and keep that crispiness, pop the chicken back in a 375°F (190°C) oven for 8-10 minutes. Veggies are best reheated gently in a pan or microwave to avoid drying out.

Fun fact: flavors actually deepen if you let the roasted veggies sit overnight—try making this a day ahead for a next-level dinner!

Nutritional Information & Benefits

One serving of this crispy sheet pan chicken tenders with roasted veggies (about 4 tenders and a generous portion of veggies) contains approximately:

Calories	420 kcal
Protein	38 g
Carbohydrates	25 g
Fat	15 g
Fiber	5 g

Key ingredients like chicken provide lean protein essential for muscle repair and energy. The roasted veggies contribute fiber, vitamins A and C, and antioxidants, supporting immune health. Using olive oil adds heart-healthy fats. You can modify this recipe to be gluten-free or dairy-free to accommodate dietary needs. Just watch out for allergens like eggs and gluten in the coating.

Conclusion

All in all, this crispy sheet pan chicken tenders with roasted veggies recipe is a winner for anyone wanting a fast, satisfying, and fuss-free meal. It’s easy to customize, packed with flavor, and delivers that comforting crunch without the mess of frying. I love how it brings the family together around the table, with everyone reaching for seconds.

Give it a try and play around with the veggies or spices to make it your own. Drop a comment below to share your favorite twists or how this recipe worked for you. Trust me, once you make this, it’ll become your “go-to” for busy nights and casual dinners alike. Happy cooking and enjoy that crispy, cozy goodness!

FAQs About Crispy Sheet Pan Chicken Tenders with Roasted Veggies

Can I use frozen chicken tenders for this recipe?

Yes, but make sure to thaw them completely and pat dry before breading. This helps the coating stick better and prevents sogginess.

How do I keep the chicken tenders crispy after baking?

Using a wire rack for baking allows air circulation and keeps the bottom crisp. Also, don’t overcrowd the pan, and you can finish under the broiler for a minute or two if needed.

What are some good dipping sauce options?

Honey mustard, ranch, garlic aioli, or even a simple sriracha mayo work beautifully with these tenders.

Can I make this recipe ahead of time?

Absolutely! Prep the chicken tenders and veggies separately, store in the fridge, and bake when ready. Leftovers reheat well in the oven.

What’s the best way to make this recipe gluten-free?

Swap the all-purpose flour with almond or gluten-free flour, and use gluten-free panko breadcrumbs. Be sure to check seasoning labels for hidden gluten.

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