Save Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.
I love how this recipe brings a delicious, hearty dinner on the table with minimal prep and cleanup, perfect for busy weeknights.
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℉ (220℃). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare Marinade:
- In a large bowl combine olive oil garlic Italian herbs smoked paprika salt and pepper. Add chicken pieces and toss to coat evenly.
- Add Parmesan:
- 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℉/74℃ and vegetables are tender and golden at the edges.
- Broil (optional):
- Broil for 2 3 minutes for extra browning.
- Garnish and Serve:
- Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.
Save This dish has become a family favorite often requested on busy weeknights and loved by kids and adults alike.
Serving Suggestions
Serve with rice quinoa or a fresh green salad to make a complete meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Variations
Swap vegetables seasonally with asparagus mushrooms or broccoli for variety and taste.
Save This easy sheet pan dinner balances flavor and convenience perfectly making it a staple recipe you will return to.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Marinating the chicken in olive oil, garlic, and herbs helps lock in moisture, while roasting at 425°F cooks it quickly without drying.
- → Can I substitute vegetables in this dish?
Absolutely! Seasonal vegetables like asparagus or mushrooms work well and can be roasted alongside the chicken.
- → What cheese is used in this dish?
Grated Parmesan cheese coats the chicken, adding a rich, savory flavor and creating a slightly crispy coating when roasted.
- → Is this dish suitable for a gluten-free diet?
Yes, as long as gluten-free Parmesan is used, this dish can fit a gluten-free lifestyle.
- → How can I add extra crispiness to the chicken bites?
Mixing panko breadcrumbs with Parmesan before coating the chicken provides an extra crispy texture after roasting.
- → What are good side options to serve with this dish?
Serving with rice, quinoa, or a fresh green salad complements the flavors and makes for a filling meal.