Description
Sheet Pan Parmesan Chicken & Veggies makes dinner easy. Tender chicken, crisp veggies, and cheesy parmesan roast together for a hearty, flavorful meal.
Ingredients
Scale
- Chicken & Veggies Base:
- 2 boneless, skinless chicken breasts (about 1.5 lbs), sliced horizontally
- 4 cups broccoli florets
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- Parmesan Flavor Boosters:
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Herbs & Seasonings:
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Pan & Preheat: First things first, let’s get that oven roaring! Preheat it to a toasty 400°F (200°C). While it’s warming up, grab your largest sheet pan—seriously, the biggest you have—and line it with parchment paper. This is where I always forget to do that, and then I’m scrubbing baked-on cheese later, oops! Lining it makes cleanup a breeze, and trust me, you’ll thank yourself when you’re done eating this Sheet Pan Parmesan Chicken and Veggies.
- Chop & Toss Your Veggies: Now for the good stuff! Get your broccoli, bell peppers, and red onion chopped into bite-sized pieces. Try to keep them somewhat uniform so they cook evenly. Toss them all into a large bowl with about 1 tablespoon of olive oil, half a teaspoon of garlic powder, half a teaspoon of dried oregano, a quarter teaspoon of paprika, and a good pinch of salt and pepper. Give it a really good mix—I often just use my hands here, it feels more authentic! You want every piece to be lightly coated for the best Sheet Pan Parmesan Chicken and Veggies.
- Season the Chicken: Next, grab those chicken breasts. Pat them dry with a paper towel; this helps them get a lovely sear. In that same bowl (no need to wash it, we’re going for efficiency!), add the chicken with the remaining 1 tablespoon of olive oil, half teaspoon of garlic powder, half teaspoon of dried oregano, quarter teaspoon of paprika, and another pinch of salt and pepper. Make sure each piece of chicken is nicely coated. This is where the magic starts to happen for your Sheet Pan Parmesan Chicken and Veggies!
- Arrange and Roast: Spread the seasoned veggies evenly on one side of your prepared sheet pan. Then, nestle the seasoned chicken pieces on the other side, making sure not to overcrowd anything. Overcrowding means steaming, not roasting, and we want that gorgeous caramelization! Pop the sheet pan into your preheated oven and let it roast for about 15 minutes. You’ll start to smell the garlic and herbs, and it’s honestly delightful.
- Parmesan Power Up for Sheet Pan Parmesan Chicken and Veggies: After that initial 15 minutes, carefully pull the sheet pan out of the oven. Now for the star of the show! Sprinkle that glorious fresh Parmesan cheese generously over both the chicken and the veggies. Seriously, don’t be shy. Return the pan to the oven and continue roasting for another 10-15 minutes. The cheese will get all bubbly and golden, and the chicken will continue to cook through. I always peek in at this stage, it’s just so satisfying to watch!
- Broil for Crispy Bits & Serve: For those extra crispy, golden-brown edges on your Sheet Pan Parmesan Chicken and Veggies, crank up the broiler for the last 2-3 minutes. Keep a close eye on it though—parmesan can go from perfectly golden to burnt in a flash! Once everything looks beautifully roasted and the chicken is cooked through (internal temp of 165°F/74°C), pull it out. Garnish with fresh parsley, and serve immediately. It should look vibrant, smell incredible, and taste like pure comfort.