Sheet Pan Crispy Chicken with Squash & Tomatoes
This sheet-pan crispy chicken is an all-in-one meal that delivers big flavor with minimal cleanup. The trick lies in the clever use of the sheet pan: tender vegetables roast in the center, while the chicken cooks along the outer edges where the oven runs hotter. This allows the chicken to develop a golden, crispy crust with just a light coating of cooking spray.
Ingredients
- cooking spray
- 1 cup whole-wheat panko breadcrumbs
- ¼ cup whole-wheat flour
- 1 large egg, lightly beaten
- 8 tablespoons grated parmesan cheese, divided
- 5 tablespoons extra-virgin olive oil, divided
- 3 teaspoons dried oregano, divided
- 2 teaspoons grated lemon zest (from 1 large lemon), divided
- 1 teaspoon garlic powder
- ¾ teaspoon salt, divided
- ½ teaspoon crushed red pepper, divided
- 4 (4-ounce) chicken cutlets
- 1 large yellow squash, trimmed, halved lengthwise, sliced into ½-inch half moons (about 2 cups)
- 1 (12-ounce) package cherry tomatoes (about 2 cups)
- 1 teaspoon fresh oregano leaves