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Easy Parmesan Chicken Sheet Pan

A flavorful, easy-to-make dish combining juicy chicken breasts, crispy vegetables, and a sprinkle of Parmesan cheese, all cooked together on one pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 piece bell pepper, sliced (your choice of color)
  • 1 piece zucchini, sliced into rounds
Seasonings and Toppings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste Fresh thyme or Italian seasoning (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray.
  3. In a large bowl, mix the olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and toss until evenly coated.
  4. Place the seasoned chicken breasts on one half of the baking sheet. Arrange the cherry tomatoes, sliced bell pepper, and zucchini on the other half. Drizzle with olive oil and season with salt and pepper.
  5. Sprinkle the grated Parmesan cheese over the chicken and vegetables.
Cooking
  1. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
  2. Remove from the oven, let cool slightly, and serve hot.

Notes

For variations, feel free to swap out the vegetables. For best results, use a meat thermometer to check for doneness. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.