Save Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.
This dish quickly became a family favorite because of how simple it is to prepare and the burst of flavor from the garlic Parmesan coating.
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.
- Toss chicken:
- 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 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.
- Optional broil:
- Broil for 2 3 minutes for extra browning.
- Finish:
- Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.
Save My family loves gathering around the table to enjoy this easy dinner together especially on busy weeknights.
Serving Suggestions
Serve with rice quinoa or a fresh green salad to complete the meal.
Variations
Swap in seasonal vegetables like asparagus or mushrooms or add panko mixed with Parmesan for extra crispiness.
Pairings
Pair with a chilled Pinot Grigio or Sauvignon Blanc for a refreshing complement.
Save This sheet pan dinner is perfect for busy nights offering ease and delicious flavor in every bite.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces ensure even cooking and tenderness.
- → Can I substitute the vegetables?
Yes, seasonal vegetables like asparagus or mushrooms can be used for variety while maintaining flavor balance.
- → How do I avoid soggy chicken bites?
Coat the chicken well with olive oil and Parmesan, and roast on a lined sheet pan allowing space for air circulation.
- → Is it necessary to broil at the end?
Broiling for a few minutes adds extra browning and crispness but is optional based on preference.
- → What wine pairs well with this dish?
Light, crisp whites like Pinot Grigio or Sauvignon Blanc complement the garlic and Parmesan flavors nicely.
- → How can I make this gluten-free?
Use gluten-free Parmesan cheese and avoid adding breadcrumbs or coatings containing gluten.