Want a delicious, healthy dinner that’s ready in under an hour? Who doesn’t?! My One-Pan Garlic Parmesan Chicken & Veggies is a lifesaver on busy weeknights. It’s packed with flavor, easy to clean up, and even picky eaters love it. What more could you ask for?
Top Reasons To Make It
This recipe is a winner for a lot of reasons: it’s quick, it’s healthy (packed with those good-for-you veggies!), and it’s seriously delicious. Plus, the cleanup is a dream – just one pan! Win-win.
Ingredients
- Chicken breasts: For that lean protein.
- Broccoli florets: Because we all need our greens.
- Bell peppers (red and yellow): A pop of color and sweetness.
- Olive oil: Healthy fats, and it helps everything roast beautifully.
- Garlic, minced: Flavor, flavor, flavor!
- Parmesan cheese, grated: Adds a salty, cheesy kick.
- Italian seasoning: A perfect blend of herbs.
- Salt and pepper: Enhances all the other flavors.
- Chicken broth: Keeps everything moist and adds depth.
For specific measurements check the recipe card below.
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the veggies with olive oil, garlic, Italian seasoning, salt, and pepper.
- Spread the veggies in a single layer in a large baking dish. Place the chicken breasts on top.
- Sprinkle the chicken with salt, pepper, and grated Parmesan cheese.
- Pour chicken broth into the bottom of the baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and the veggies are tender-crisp. You’ll know the chicken is done when its internal temperature reaches 165°F (74°C).
- If you like a little extra browning on top, broil for the last 2-3 minutes. Be careful! It can go from golden to burnt real quick.
Variations & Substitutions
Don’t have broccoli? Cauliflower works great. Want to add more veggies? Throw in some zucchini or carrots. If you’re on a keto or low-carb diet, just skip the carrots and focus on cruciferous veggies and peppers. Zucchini is a great low carb dinner option too. For a creamy garlic twist, add a dollop of cream cheese to the top of each chicken breast during the last 5 minutes of baking. So good.
Serving Ideas & Pairings
This One-Pan Garlic Parmesan Chicken & Veggies is great on its own, but you can also serve it over rice, quinoa, or cauliflower rice. It pairs well with a simple salad or some crusty bread. A sprinkle of fresh parsley before serving adds a fresh, bright touch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave. Remember, never reheat chicken more than once.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are a little more forgiving and stay so, so tender. Just adjust the cooking time as needed – they might take a little longer to cook through.
Q: Is this recipe good for picky eaters?
A: You bet! The mild flavors are usually a hit, even with the pickiest eaters. Plus, you can customize the veggies – leave out the ones they don’t like, or add in some favorites. If they love parmesan, this could be a good parmesan chicken gateway recipe!
Q: I don’t have Italian seasoning. What can I use?
A: Honestly, if you hate Italian seasoning, you could mix up your own spice blend. You could start with dried oregano. A little basil, some garlic powder if you like extra garlic, onion powder wouldn’t hurt– it’s your kitchen, have fun with it!
This One-Pan Garlic Parmesan Chicken & Veggies is a weeknight game-changer. It’s easy, delicious, and the perfect healthy comfort food. Trust me, it’ll become a staple in your dinner rotation.