This Garlic Parmesan Sheet Pan Chicken and Veggies is a real winner! Juicy chicken and colorful veggies come together with the yummy flavors of garlic and parmesan, all in one easy bake.
I love how simple this dish is to whip up. Just toss everything on a pan and let the oven do the magic! Perfect for busy nights when you want tasty food without a lot of fuss.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. However, you can use chicken thighs for a juicier option or even tofu for a vegetarian twist. Both will work well with the garlic Parmesan flavor.
Olive Oil: Olive oil adds healthy fats and flavor. If you don’t have any, avocado oil works as a great substitute. It has a similar taste and is great for roasting.
Garlic: Fresh garlic is best for that beautiful aroma. If you’re in a pinch, garlic powder can be an alternative, though it won’t be quite as robust. Use about 1 teaspoon of garlic powder for every clove.
Parmesan Cheese: Grated Parmesan brings that savory flavor. If you want to keep it dairy-free, try nutritional yeast for a cheesy taste or a vegan Parmesan alternative.
Veggies: This recipe uses a mix of potatoes, cherry tomatoes, carrots, and zucchini. Feel free to swap in whatever vegetables you have on hand, like bell peppers, broccoli, or green beans.
How Do I Get the Chicken to Stay Juicy?
Keeping chicken juicy can be tricky, but I’ve got you covered! The key here is the marinade and cooking time. Here’s how to keep it moist:
- Make sure to coat the chicken in the marinade well; this helps lock in moisture.
- Cook at the right temperature (400°F) to prevent drying out. High heat cooks the outside quickly while keeping the inside juicy.
- Once it reaches 165°F, take it out! Let it rest for a few minutes so the juices redistribute.
This combo ensures your chicken has that nice, tender bite. Enjoy the flavors and the ease of this sheet pan meal!
Garlic Parmesan Sheet Pan Chicken and Veggies Recipe
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Salt and pepper to taste
For the Vegetables:
- 1 lb baby potatoes (mixed colors), halved
- 2 cups cherry tomatoes (mixed colors)
- 3 large carrots, peeled and cut into sticks
- 1 large zucchini, sliced
- Fresh basil for garnish
- Optional: 4 slices of garlic bread for serving
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prepare and around 25-30 minutes to cook. So, in total, you’re looking at about 40 minutes to have a fantastic dish on your table!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will ensure it’s nice and hot when you’re ready to bake your chicken and veggies!
2. Make the Marinade:
In a small bowl, mix the olive oil, minced garlic, grated Parmesan cheese, dried Italian herbs, salt, and pepper. This yummy mixture will be our marinade for the chicken.
3. Prepare the Chicken:
Grab a large sheet pan and place the chicken breasts on it. Using a brush or a spoon, coat both sides of the chicken with the garlic Parmesan marinade. Make sure it’s well covered for maximum flavor!
4. Toss the Veggies:
In the same bowl (or a different one if you prefer), toss the halved baby potatoes, cherry tomatoes, carrot sticks, and sliced zucchini in a little more olive oil, adding some salt and pepper to taste. This will add extra yumminess to the veggies.
5. Arrange Everything on the Pan:
Now, place the marinated chicken breasts on the sheet pan and arrange the seasoned veggies around them. It’s all about that colorful presentation!
6. Bake to Perfection:
Slide the pan into the preheated oven and let it bake for about 25-30 minutes. You want the chicken to be fully cooked (internal temperature should reach 165°F/75°C) and the veggies to be tender.
7. Toast the Garlic Bread (Optional):
If you’re serving garlic bread, place the slices on the pan during the last 5-7 minutes of cooking. They’ll get nice and toasty!
8. Let it Rest:
Once everything is cooked, carefully remove the pan from the oven and let it sit for a few minutes. This resting time helps keep the chicken juicy!
9. Garnish and Enjoy:
Just before serving, sprinkle some fresh basil on top to add a pop of flavor and color. Now it’s time to dig in and enjoy your Garlic Parmesan Sheet Pan Chicken and Veggies!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite vegetables. Broccoli, bell peppers, or asparagus can be great alternatives. Just remember to adjust the cooking time based on the vegetables you choose; firmer veggies may need a bit longer to become tender.
What Can I Substitute for Parmesan Cheese?
If you’re looking to substitute Parmesan, you can use Pecorino Romano for a similar flavor or nutritional yeast if you’re aiming for a dairy-free option. Just keep in mind that the flavor profile might slightly change, but it’ll still be delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm everything gently in the oven or microwave until heated through. If needed, you can add a splash of olive oil to revive the flavors.
Can I Make This with Bone-In Chicken?
Yes, you can use bone-in chicken, but keep in mind that it will take longer to cook — about 40-45 minutes depending on the size. Just make sure the internal temperature reaches 165°F (75°C) for safe consumption.
