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Some nights, you just need a meal that’s simple, delicious, and packed with flavor—without a pile of dishes to wash. This Garlic Parmesan Chicken & Veggie Sheet Pan Dinner is exactly that! Juicy chicken breasts, crispy roasted veggies, and a golden, garlicky parmesan coating make this an easy dinner that feels a little fancy without any extra work.
Why You’ll Like This Recipe
✔ One Pan = Less Cleanup – Everything bakes together, making cleanup a breeze.
✔ Crispy, Flavor-Packed Chicken – The parmesan crust gives it a satisfying crunch!
✔ Loaded with Veggies – A nutritious, well-balanced meal in one pan.
✔ Easily Customizable – Swap in your favorite veggies or use chicken thighs instead.
👉 Ingredients
For the Chicken & Veggies:
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Garlic Parmesan Coating:
- ½ cup grated parmesan cheese
- 1 tbsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ¼ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp butter, melted
For Garnish:
- 1 tbsp fresh parsley, chopped
- Extra parmesan, for topping
👉 Directions
1️⃣ Preheat the Oven – Set to 400°F (200°C) and line a sheet pan with parchment paper or foil.
2️⃣ Season the Veggies – Toss the broccoli, cherry tomatoes, and zucchini with olive oil, salt, and black pepper. Spread them out on the sheet pan.
3️⃣ Prepare the Garlic Parmesan Coating – In a small bowl, mix parmesan cheese, garlic powder, Italian seasoning, paprika, and red pepper flakes.
4️⃣ Coat the Chicken – Brush the chicken breasts with melted butter, then sprinkle the garlic parmesan mixture over the top, pressing lightly so it sticks.
5️⃣ Bake – Arrange the chicken on the sheet pan with the veggies and roast for 20-25 minutes, until the chicken reaches 165°F (75°C) internally and the veggies are tender.
6️⃣ Broil for Extra Crispiness – In the last 2-3 minutes, switch the oven to broil to get a golden, crispy top on the chicken.
7️⃣ Serve & Enjoy – Garnish with fresh parsley and extra parmesan before serving. Pair with rice, pasta, or enjoy as is!
Common Questions
❓ Can I use chicken thighs instead of breasts?
Yes! Bone-in, skin-on thighs will be extra juicy and flavorful—just add 5-10 extra minutes to the cook time.
❓ What other veggies can I use?
Asparagus, bell peppers, Brussels sprouts, or carrots would all be great options!
❓ Can I make this ahead of time?
You can prep everything in advance by coating the chicken and chopping the veggies, then just bake when ready!
❓ How do I store and reheat leftovers?
Store in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) for best results.
This Garlic Parmesan Chicken & Veggie Sheet Pan Dinner is crispy, cheesy, and full of flavor—all with minimal effort. Try it out and let me know what you think! 🧄🧀🍗
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