Save Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.
This dish is perfect for busy weeknights when you want something delicious without much cleanup. The aroma of garlic and Parmesan fills the kitchen and always gets compliments from family and friends.
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Step 2:
- In a large bowl combine olive oil garlic Italian herbs smoked paprika salt and pepper. Add chicken pieces and toss to coat evenly.
- Step 3:
- Add Parmesan cheese to the chicken and mix until chicken is well coated.
- Step 4:
- Arrange chicken bites on one side of the prepared sheet pan.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- Optional Broil for 2 3 minutes for extra browning.
- Step 8:
- Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.
Save This recipe brings the family together around the dinner table enjoying hearty flavors and easy preparation.
Serving Suggestions
Serve with rice quinoa or a fresh green salad for a well-rounded meal.
Variations
Swap vegetables seasonally such as asparagus or mushrooms for variety. Add panko with Parmesan for a crispier coating.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Save This tasty sheet pan dinner is sure to become a favorite you’ll make again and again.
Recipe Guide
- → What is the best cut of chicken for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces work best for even roasting and tenderness.
- → Can I substitute Parmesan cheese?
Grated hard cheeses like Pecorino Romano can be used, but Parmesan offers a unique nutty, savory flavor ideal for this dish.
- → How do I ensure the vegetables cook evenly with the chicken?
Cut vegetables into uniform sizes and spread them out on the sheet pan to roast alongside the chicken, stirring halfway through for even cooking.
- → What temperature should the oven be set to?
Preheat the oven to 425°F (220°C) to achieve a nicely browned exterior and tender interior for both chicken and vegetables.
- → Can I add other spices or herbs?
Yes, feel free to experiment with dried Italian herbs, smoked paprika, or fresh herbs like parsley or thyme to enhance the flavor profile.
- → Is this dish suitable for gluten-free diets?
Yes, provided gluten-free Parmesan cheese is used and no other gluten-containing ingredients are added.