If you’re looking for a quick, nutritious, and flavor-packed dinner that comes together with minimal cleanup, this One-Pan Garlic Parmesan Chicken and Veggies is exactly what your weeknight needs. It’s juicy, garlicky chicken seasoned to perfection and roasted alongside colorful, tender-crisp vegetables — all finished with a generous sprinkle of savory Parmesan cheese.
This meal is perfect for busy evenings, as everything cooks together on a single baking sheet. Plus, it’s easy to customize with whatever veggies you have on hand. The result? A well-balanced dish with protein, fiber, and flavor — no mess, no stress.
Ingredients:
- 2–3 boneless, skinless chicken breasts (or thighs), cut into strips or chunks
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Optional: fresh parsley or lemon wedges for garnish
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with oil or spray.
In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half of the garlic, paprika, salt, and pepper. Let it marinate briefly while you prep the vegetables.
Step 2: Season the Veggies
In a separate bowl, toss the broccoli, zucchini, bell pepper, and tomatoes with the remaining olive oil, garlic, and a pinch of salt and pepper.
Step 3: Arrange on the Pan
Spread the seasoned chicken and vegetables evenly across the baking sheet. Try to keep everything in a single layer for even cooking.
Step 4: Bake
Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and the vegetables are tender with slightly crispy edges.
Step 5: Add Parmesan and Finish
With 5 minutes left in the oven, sprinkle the Parmesan cheese over everything and return the pan to the oven until melted and golden.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley or a squeeze of lemon juice if desired.
Serving Suggestions:
- Serve on its own, over quinoa, brown rice, or pasta.
- Add crushed red pepper for heat or lemon zest for brightness.
- Store leftovers in meal-prep containers for up to 4 days.