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Sheet Pan Parmesan Chicken and Vegetables

Sheet Pan Parmesan Chicken and Vegetables

The ultimate comfort food, Sheet Pan Parmesan Chicken and Vegetables brings together juicy chicken, fresh veggies, and a cheesy topping for a delightful dinner. It's an easy weeknight meal that everyone will love, making it the perfect choice for busy nights. Try it tonight!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Chicken Breasts
  • 2 Zucchini Cut into 1-inch pieces
  • 2 Squash Cut into 1-inch pieces
  • 15-20 Fingerling Potatoes
  • 1 tablespoon Olive Oil
  • 1 Italian Seasoning
  • to taste Parmesan Cheese Grated

Equipment

  • Frying Pan
  • Grater
  • Baking Sheet
  • Oven

Method
 

  1. Preheat oven to 425º F.
  2. Arrange chicken, zucchini, squash and potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning.
  3. Bake in the oven until the chicken registers 165º F when temperature is checked with an internal temperature probe.
  4. Remove the sheet pan from the oven and top the chicken and the vegetables with grated Parmesan cheese.

Notes

  • If fingerling potatoes are not available: Substitute Russet or Yukon Gold potatoes cut into 1 – 1 1/2 inch pieces or red potatoes cut in half.
  • Increase Servings: Increase the amount of ingredients used to increase the number of servings needed.
  • Make-Ahead: Allow the chicken and vegetables to cool. Place into the refrigerator in an airtight container and store for up to 5 days.
  • Freezer Friendly: Prepare the chicken and vegetables as instructed, leaving off the Parmesan cheese. Allow the chicken and vegetables to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes. Top with the Parmesan cheese and serve.