Save to Pinterest Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.
This sheet pan dinner quickly became a weeknight favorite in my household thanks to its simplicity and delicious taste
Ingredients
- Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Marinade & Coating: 3 tablespoons olive oil, 4 garlic cloves, minced, 1 teaspoon dried Italian herbs, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup (60 g) grated Parmesan cheese, plus extra for serving
- Vegetables: 1 medium red bell pepper, cut into 1-inch chunks, 1 medium yellow bell pepper, cut into 1-inch chunks, 1 medium zucchini, sliced into 1/2-inch rounds, 1 small red onion, cut into wedges, 2 cups (180 g) broccoli florets
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare Marinade:
- In a large bowl, combine olive oil, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
- Add Cheese:
- Add Parmesan cheese to the chicken and mix until chicken is well coated.
- Arrange Chicken:
- Arrange chicken bites on one side of the prepared sheet pan.
- Prepare Vegetables:
- In the same bowl (no need to wipe out), toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper. Spread vegetables on the other side of the sheet pan.
- Roast:
- Roast for 20–25 minutes, stirring halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and golden at the edges.
- Broil (Optional):
- Broil for 2–3 minutes for extra browning.
- Serve:
- Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.
Save to Pinterest This recipe brings the family together with its comforting flavors and easy cleanup
Serving Suggestions
Serve with rice quinoa or a fresh green salad for a complete meal
Variations
Swap seasonal vegetables like asparagus or mushrooms for variety throughout the year
Pairings
Pair with a chilled Pinot Grigio or Sauvignon Blanc to complement the flavors
Save to Pinterest Enjoy this flavorful and easy dinner any night of the week for a quick satisfying meal
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces ensure even cooking and tender bites.
- → Can I substitute the vegetables used?
Yes, seasonal vegetables like asparagus or mushrooms can be swapped in to keep the dish fresh and tailored to your preferences.
- → How do I ensure the chicken stays juicy?
Tossing the chicken in olive oil and herbs before roasting and avoiding overcooking helps retain moisture.
- → Is there a way to make the coating crispier?
Mixing panko bread crumbs with Parmesan cheese before coating the chicken adds extra crunch after roasting.
- → What is the best temperature and time for roasting?
Roast at 425°F (220°C) for 20-25 minutes, stirring once halfway to achieve tender chicken and golden vegetables.
- → Can this meal be paired with beverages?
A chilled Pinot Grigio or Sauvignon Blanc complements the garlic and Parmesan flavors well.