Sheet Pan Parmesan Chicken & Veggies
Sheet Pan Parmesan Chicken & Veggies is a delightful weeknight meal that brings together juicy chicken breasts and colorful, roasted vegetables topped with a crispy Parmesan crust. This one-pan dish not only tantalizes your taste buds with its savory garlic and herb flavors but also makes cleanup a breeze. Perfect for busy families, it promises hearty nourishment and satisfying aromas that will have everyone gathered around the dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 cup grated Parmesan cheese
- 3 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tbsp olive oil
- 2 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place chicken breasts on the baking sheet. Season generously with salt, pepper, and minced garlic.
- Add mixed vegetables around the chicken, drizzle with olive oil, and sprinkle with Italian herbs.
- Sprinkle grated Parmesan cheese generously over everything.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Serve immediately or straight from the pan for a rustic touch.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 54g
- Cholesterol: 120mg
Keywords: Customize the vegetables based on what’s in season or available in your fridge, such as zucchini or asparagus. For added flavor, consider incorporating spices like smoked paprika or crushed red pepper flakes. Store leftovers in an airtight container in the fridge for up to three days or freeze them for longer storage.