Sheet Pan Parmesan Chicken and Vegetables
Gluten Free Living – 2017
I’m always looking for quick, easy and delicious dinners and I’ve found one in this Sheet Pan Parmesan Chicken and Vegetables. Both chicken and vegetables are coated in a delicious parmesan cheese and thyme coating then drizzled with olive oil before baking. I used gluten free bread crumbs (made by 4C brand) so I could keep the dish gluten free. But any kind of Italian bread crumbs will work.
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Along with asparagus in this recipe, I added zucchini and yellow squash, broccoli, carrots, red potatoes and green beans. I love adding asparagus to just about anything. I didn’t grow up eating a lot of asparagus because it was so expensive. It’s really only been the last ten years or so that I’ve starting cooking with it a lot. But it’s perfect in chicken dishes. It adds delicious taste and texture along with all the other veggies.
This dish is really easy. Mix a handful of ingredients together for a coating. Dredge each of the veggies and each piece of chicken in the coating. Place on a large cookie sheet and drizzle with olive oil. That’s it! I saved time by using baby carrots and already prepared green beans so I didn’t have to cut or chop them.
If you really want to make this easy you can purchase bagged squash at the grocery store already sliced or ready for cooking and really small red potatoes that you only have to wash and not quarter. Seriously, though, this recipe is fairly easy and perfect for family or company dinners.
Sheet Pan Parmesan Chicken and Vegetables is a terrific one-dish meal that you can prep early in the morning and bake later in the day. It’s a terrific way to use up a lot of assorted garden veggies. It’s also gluten free and a lot healthier than many chicken recipes. This chicken entree is so delicious, everyone will be coming back for more! 🙂
Sheet Pan Parmesan Chicken and Vegetables is perfect for family or company dinners.
This easy one-pan meal is loaded with fresh veggies and seasoned with a tasty thyme-parsley parmesan cheese mixture that’s absolutely scrumptious.
We found every bite of this Sheet Pan Parmesan Chicken and Vegetables dinner incredibly delicious.
Here’s what I did.
I used these ingredients. The mason jar contains pink Himalayan sea salt. Behind the green beans are red potatoes.
Place gluten free bread crumbs on a plate. Add parmesan cheese, parsley, thyme, lemon pepper, sea salt and rosemary.
Mix ingredients well. Dredge meat and veggies in mixture.
Line a large cookie sheet with parchment paper. Place dredged chicken pieces in the center and arrange dredged veggies around the chicken in the pan.
Drizzle olive oil over the top of the meat and veggies.
Bake at 400 degrees for 1 to 1 1/2 hours until the chicken reaches an internal temperature of 165 degrees.
This entree is succulent and amazing.
The chicken is moist and tender and the veggies are mouthwatering.
Sheet Pan Parmesan Chicken and Vegetables is a great way to use up garden produce.
Here’s the recipe.
SHEET PAN PARMESAN CHICKEN AND VEGETABLES
(My own concoction)
Sheet Pan Parmesan Chicken and Vegetables
Equipment
- 1 18x26" cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- 1 shallow dish
Ingredients
- 1 cup 4C brand gluten free dry Italian bread crumbs or use regular bread crumbs
- 1/3 cup parmesan cheese
- 1 1/2 tbsp. parsley flakes
- 1 1/2 tsp. sea salt
- 1/2 tsp. lemon pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 4 chicken breasts skinned, boneless
- 1/4 cup olive oil
- 3 cups petite red potatoes quartered quartered
- 1 zucchini chunked
- 1 yellow squash chunked
- 1 cup baby carrots
- 1 cup green beans tips removed
- 1 head broccoli crowns broken into florets
- 1 tbsp. fresh thyme for garnish
- 1 tbsp. fresh rosemary for garnish
Instructions
- Preheat oven to 400°.
- Spread a large cookie sheet with parchment paper.
- Combine bread crumbs, cheese and seasonings in shallow dish.
- Dredge veggies in bread crumb mixture and place on parchment-lined cookie sheet.
- Dredge chicken breasts in remaining crumb mixture.
- Coat both sides well.
- Drizzle olive oil over top of chicken and veggies.
- Bake, uncovered, for 1 to 1 ½ hours or until chicken reaches an internal temperature of 165°.
- Garnish with fresh thyme and rosemary and serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This delectable chicken entree is healthy and gluten free if you use gluten free bread crumbs.
Sheet Pan Parmesan Chicken and Vegetables is a sumptuous meal that’s great for holiday meals too.
You may also enjoy these delicious recipes!
Sheet Pan Roasted Chicken and Vegetables with Lemon Vinaigrette
Sheet Pan Spicy Balsamic Roasted Chicken Dinner
Herb Roasted Chicken and Asparagus
Sheet Pan Parmesan Chicken and Vegetables
Equipment
- 1 18×26" cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- 1 shallow dish
Ingredients
- 1 cup 4C brand gluten free dry Italian bread crumbs or use regular bread crumbs
- 1/3 cup parmesan cheese
- 1 1/2 tbsp. parsley flakes
- 1 1/2 tsp. sea salt
- 1/2 tsp. lemon pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 4 chicken breasts skinned, boneless
- 1/4 cup olive oil
- 3 cups petite red potatoes quartered quartered
- 1 zucchini chunked
- 1 yellow squash chunked
- 1 cup baby carrots
- 1 cup green beans tips removed
- 1 head broccoli crowns broken into florets
- 1 tbsp. fresh thyme for garnish
- 1 tbsp. fresh rosemary for garnish
Instructions
- Preheat oven to 400°.
- Spread a large cookie sheet with parchment paper.
- Combine bread crumbs, cheese and seasonings in shallow dish.
- Dredge veggies in bread crumb mixture and place on parchment-lined cookie sheet.
- Dredge chicken breasts in remaining crumb mixture.
- Coat both sides well.
- Drizzle olive oil over top of chicken and veggies.
- Bake, uncovered, for 1 to 1 ½ hours or until chicken reaches an internal temperature of 165°.
- Garnish with fresh thyme and rosemary and serve.