Sheet Pan Garlic Parmesan Chicken

Sheet Pan Garlic Parmesan Chicken for Two is the answer when you want a no-fuss dinner that packs maximum flavor with minimal cleanup. Perfect for when you want a cozy meal without making enough to feed a crowd, the buttery garlic sauce soaks into the vegetables and chicken for dishes scraped clean every time.

I started making this for quick date night dinners and now it’s our go-to when we both crave homey comfort food without a mountain of dishes.

Ingredients

• Unsalted butter: melted it brings richness and moisture so use good quality for the best flavor
• Olive oil: keeps everything juicy you can use extra virgin for more depth but any mild one works
• Fresh garlic: minced for a real punch use plump firm cloves for the brightest taste
• Dried Italian dressing mix: find a brand with whole herbs and spices for more aromatic results
• Fresh green beans: these roast beautifully choose crisp bright beans without any spots
• Red potatoes: little red potatoes hold their shape and get creamy inside look for firm unblemished ones
• Boneless skinless chicken breasts: aim for medium thick pieces so they cook evenly
• Paprika: adds a touch of warmth try smoked if you want a hint of barbecue
• Garlic powder: it doubles down on that classic savory flavor
• Onion powder: gives a subtle sweetness and savory note
• Black pepper: freshly cracked has the best bite by far
• Freshly grated parmesan cheese: melts into the sauce use a wedge and grate right before for the best flavor
• Mayonnaise: this keeps the chicken ultra moist and helps the parmesan stick use good quality for pure taste

Step-by-Step Instructions

Preheat and Prepare Tray:

Preheat your oven to four hundred degrees Fahrenheit Spray a ten by fifteen inch sheet pan with nonstick spray to prevent sticking and set aside

Make the Garlic Butter Sauce:

In a medium bowl combine melted unsalted butter olive oil minced fresh garlic and the dried Italian dressing mix Whisk everything together until thoroughly blended so no clumps of the mix remain

Dress the Vegetables:

Pile the trimmed green beans and bite sized red potatoes on the sheet pan Drizzle about two thirds of your garlic sauce over the vegetables Toss them using your hands to make sure every piece is coated in buttery garlicky flavor Set aside the leftover sauce for the next step

Add Chicken and Season:

Shift the coated vegetables to one side of the tray Place the chicken breasts in the open space Season them on both sides with paprika garlic powder onion powder and black pepper for consistent flavor in every bite

Make Parmesan Mayo Sauce:

To your reserved garlic sauce add freshly grated parmesan cheese and mayonnaise Whisk thoroughly until you have a smooth and creamy mixture

Top and Bake:

Pour the parmesan mayo sauce right over the chicken breasts making sure they are well covered Place the sheet pan in your preheated oven

Roast Everything:

Bake for twenty to thirty minutes Toss the vegetables every ten minutes so they roast evenly The chicken is done when it looks golden and reaches an internal temperature of one hundred sixty five degrees Fahrenheit Pierce a potato chunk to make sure it is fork tender

Serve and Enjoy:

Spoon some of the flavorful tray sauce over both chicken and vegetables for that extra blast of flavor Serve while hot

Pin

Storage Tips

Leftovers should be cooled first then stored in an airtight container in the fridge They will stay fresh for up to three days Reheat in a toaster oven or microwave until warmed through The sauce keeps everything juicy even on day two

Ingredient Substitutions

You can swap out green beans for asparagus or broccoli florets depending on what is in season Yukon gold potatoes work beautifully in place of red potatoes and you can use chicken thighs instead of breasts for more richness The mayo can be swapped with plain Greek yogurt but the flavor and moisture will change slightly

Pin

Serving Suggestions

This dish feels complete on its own but a crisp green salad makes a fresh side For an extra Italian twist sprinkle more freshly grated parmesan and a few fresh basil leaves before serving To soak up extra sauce serve with a slice of crusty bread

Cultural Context

Sheet pan dinners are a modern spin on classic roast suppers making weeknight comfort food accessible for small households The garlic parmesan combination echoes Italian American favorites with the ease of American home cooking

Recipe FAQs

→ Can I substitute the green beans?

Yes, you can use broccoli, asparagus, or your favorite quick-cooking vegetable. Adjust the cook time if needed.

→ What's the best way to tell when the chicken is done?

Check with a meat thermometer—the chicken should reach 165°F in the thickest part.

→ Can I use bone-in chicken?

Bone-in pieces work, but will need extra baking time. Ensure potatoes and veggies do not overcook by starting the chicken ahead.

→ How can I make this dish lighter?

You can reduce the butter or mayonnaise, or use a light mayo. The flavor will still be delicious with less fat.

→ Does this meal reheat well?

Yes, leftovers can be reheated in the oven or microwave. The veggies and chicken remain flavorful when reheated.

→ Can I prepare this ahead of time?

Chop vegetables and prepare the sauce in advance. Assemble and bake when ready for a fresh result.