Easy Sheet Pan Cracker-Crusted Chicken Tenders and Broccoli Tips, FAQ & printable recipe

Tips for success

To achieve an extra-crispy crust, you can place the sheet pan on the middle rack of the oven. If your oven has a convection setting, using it will help circulate the hot air more efficiently, resulting in an even crispier texture on both the chicken and the broccoli.

Just be mindful that convection ovens can cook slightly faster, so start checking the internal temperature a few minutes early.

If you find that the broccoli is browning too quickly, you can tent a small piece of aluminum foil over the vegetable section of the pan halfway through the cooking process.

This protects the florets while allowing the chicken to continue crisping. Conversely, if you prefer your broccoli very crispy, you can place the broccoli pieces in the oven for a few minutes before adding the chicken to the pan.

Variations

• Spicy Cracker Chicken: Add a teaspoon of cayenne pepper or crushed red pepper flakes to the cracker crumbs before coating the chicken for a spicy kick.
• Garlic Herb Version: Mix a teaspoon of dried garlic powder and dried Italian herbs into the cracker crumbs for a more aromatic and herb-forward flavor profile.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days in the refrigerator.

Reheat

Reheat in a preheated 350°F (175°C) oven on a baking sheet for 8 to 10 minutes until warmed through and crisp.

Store any leftovers in an airtight container to maintain the quality of the crust. While the chicken is best eaten immediately after cooking to enjoy the crunch, leftovers can be kept in the refrigerator. To reheat, avoid the microwave, which will soften the crust, and instead use an oven or toaster oven to regain some of the original texture and flavor of the dish.

You can prepare the chicken tenders by coating them in the cracker crumbs up to 2 hours before you plan to bake them. Keep them on the lined sheet pan in the refrigerator until you are ready to cook. However, do not add the butter or ranch seasoning until just before putting the pan into the oven, as the moisture from these will soften the crumbs if they sit for too long.

Serving ideas

Serve the chicken tenders and roasted broccoli directly from the sheet pan for a casual, family-style presentation.

You can accompany the dish with a side of your favorite dipping sauce, such as extra ranch dressing or a honey mustard sauce, which complements the savory cheese cracker crust perfectly. A simple green salad or a side of rice can also be added if you want to stretch the meal further.

When plating, try to maintain the contrast between the crispy chicken and the tender broccoli. Place a few tenders alongside a generous portion of the roasted florets on each plate.

If there are any extra crumbs left on the sheet pan, you can sprinkle them over the broccoli for an added boost of flavor and texture, ensuring that nothing delicious goes to waste when serving this simple yet hearty dinner.

Frequently asked questions

Recipe card

Easy Sheet Pan Cracker-Crusted Chicken Tenders and Broccoli

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 2 cups orange cheese crackers, crushed
• 1 lb broccoli florets
• 3 tbsp melted butter
• 1 tbsp ranch seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper. Crush the cheese crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Ensure the crumbs are uniform for the best coating.
2. Press each chicken tender firmly into the cracker crumbs to coat evenly on all sides. Arrange the chicken tenders on the prepared sheet pan, leaving enough space between them. Fill the gaps on the pan with the broccoli florets, ensuring everything is spread out in a single layer for even roasting.
3. Drizzle the melted butter evenly over the chicken tenders and broccoli. Sprinkle the ranch seasoning over the entire pan. Place in the oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender. Remove from the oven and let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

28 g

Fat

19.5 g

Fiber

3 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.