Tasty Sheet Pan Garlic Parmesan Chicken

Garlicky Parmesan Chicken on One Pan for Two keeps things easy when you're after a tasty dinner but not the pile of dishes. The buttery garlicky sauce soaks right into both chicken and veggies, giving you plenty of comfort without any leftovers you’ve got to force down.

This dish started as our lazy night dinner. When we want something cozy without any mess, I just throw it together. Now it’s our default when someone says 'I don’t want to cook.'

Tasty Ingredients

• Boneless skinless chicken breasts: Medium-thick pieces are best so they cook through together
• Fresh green beans: Crisp and spotless beans mean the best flavor once roasted
• Red potatoes: Use small ones for a creamy soft bite and no mushy spots
• Mayonnaise: Adds loads of moisture so the chicken never dries out
• Fresh garlic: Go for big, firm cloves for a punchy taste
• Olive oil: Any mild kind is fine, but extra virgin gives a little extra flavor
• Unsalted butter: Melt it for that rich sauce and only bother with the real good stuff
• Dried Italian dressing mix: Choose a mix with flakes of herbs for a big knock-your-socks-off aroma
• Freshly grated parmesan cheese: Buy a block and grate right before using—the flavor difference is huge
• Black pepper: Crack it fresh for a little heat
• Onion powder: Backs everything up with hint of sweetness
• Paprika: Add it for smoky color or a little BBQ vibe if you like
• Garlic powder: Layers in more of that classic garlic comfort

Easy Step-by-Step

Get the Oven and Pan Ready:

Set the oven to four hundred degrees Fahrenheit. Spray your ten by fifteen inch sheet tray with nonstick spray so nothing sticks. Set it aside for a second.

Mix the Garlic Butter:

Grab a bowl, toss in the melted butter, olive oil, chopped garlic, and dried Italian mix, then stir until all the mix combines and it’s nice and smooth.

Toss Veggies in Sauce:

Drop the potatoes and green beans, trimmed and chopped, straight onto the tray. Pour about two-thirds of the garlic butter right on top. Use your hands to flip and move the veggies so they all get covered. Save the leftover sauce for the chicken.

Set Up Chicken and Spices:

Push the coated veggies to one side. Lay out your chicken breasts in the free space. Sprinkle both sides with black pepper, onion powder, garlic powder, and paprika—so you get flavor in every bite.

Fix Up the Parmesan Mayo Mix:

Pour the rest of your garlic butter in a bowl. Add a pile of freshly grated parmesan and a spoonful of mayo. Whisk until you’ve got a creamy, lump-free spread.

Top Chicken and Pop in Oven:

Spoon the parmesan mayo straight over the chicken pieces. Make sure every bit is covered. Slide the pan into your hot oven.

Let Everything Roast:

Roast twenty to thirty minutes. Give the veggies a toss every ten minutes so they don’t burn. The chicken’s good when the top’s golden and it hits one sixty-five inside. Jab a fork into a potato bit—it should be nice and soft.

Dish Up and Dig In:

Pour some sauce from the pan on top of the chicken and veggies for extra taste. Make sure to serve while it’s all hot and melty.

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Storage Tips

Cool leftovers down first. Store them in a lidded container in the fridge for up to three days. Warm them back up in the microwave or toaster oven—they’ll still taste fresh thanks to all that sauciness.

Ingredient Swaps

Can’t find green beans? Use asparagus or broccoli chunks. Yukon golds are tasty instead of those little red potatoes. Chicken thighs bring even more flavor if you’re out of breasts. If you need to skip mayo, try plain Greek yogurt, but it’ll change how juicy and tangy things turn out.

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Serving Ideas

The meal's plenty on its own, but a chilly green salad on the side feels extra fresh. Throw on extra parmesan and fresh basil for a little something special. Want more saucy bites? Use a hunk of crusty bread to mop it all up.

Cultural Context

Sheet pan dinners give all the feels of big classic Sunday roasts but work for just a couple people. The garlicky-parm flavor is borrowed from Italian-American favorites but cooked up the super easy American way.

Recipe FAQs

→ Is it okay to swap out the green beans?

Totally. Try using asparagus, broccoli, or another veggie that cooks fast. You might have to tweak the baking time a bit.

→ How do I check if the chicken’s ready?

Use a thermometer and stick it in the thickest part. Once it’s at 165°F, you’re good to go.

→ Could I use chicken with bones?

Bone-in works, but you’ll need more time in the oven. To keep the potatoes and veggies from getting mushy, start the chicken first and add the veggies later.

→ What are some ways to lighten this dish up?

Cut back on the butter or swap in reduced-fat mayo. You’ll still get loads of flavor with less fat.

→ Will leftovers heat up alright?

Yep, just pop ‘em in the microwave or oven. The chicken and veggies still taste great the next day.

→ Can I do any prep in advance?

You sure can. Chop your veggies and make the sauce ahead. When it’s meal time, throw it all together and bake so it’s fresh.