Sheet Pan Garlic Parmesan Chicken (Print)
Chicken, potatoes, and green beans baked with garlic parmesan sauce for a simple, delicious meal for two.
# Ingredients:
→ Sauce
01 -
85 grams unsalted butter, melted
02 -
45 millilitres olive oil
03 -
4 cloves garlic, minced
04 -
20 grams dried Italian dressing mix
→ Vegetables
05 -
340 grams fresh green beans, stems trimmed
06 -
450 grams red potatoes, cut into bite-sized pieces
→ Chicken
07 -
2 medium boneless, skinless chicken breasts
08 -
0.25 teaspoon paprika
09 -
0.25 teaspoon garlic powder
10 -
0.25 teaspoon onion powder
11 -
0.25 teaspoon black pepper
12 -
25 grams freshly grated parmesan cheese
13 -
60 millilitres mayonnaise
# Steps:
01 -
Preheat the oven to 200°C. Lightly coat a 25x38 cm sheet pan with nonstick spray and set aside.
02 -
In a medium bowl, mix melted butter, olive oil, minced garlic, and Italian dressing mix powder until well blended.
03 -
Arrange green beans and red potato pieces in a single layer on the prepared sheet pan. Drizzle with two-thirds of the sauce and toss vegetables thoroughly to coat. Reserve the remaining sauce mixture.
04 -
Shift vegetables to create space. Season chicken breasts evenly on both sides with paprika, garlic powder, onion powder, and black pepper, then place on the sheet pan.
05 -
Add parmesan cheese and mayonnaise to the reserved butter sauce and whisk until smooth.
06 -
Pour the parmesan sauce over each seasoned chicken breast, ensuring even coverage.
07 -
Bake for 20–30 minutes, turning the vegetables every 10 minutes, until the chicken reaches an internal temperature of 74°C and potatoes are fork-tender.
08 -
Plate chicken, potatoes, and green beans. Spoon remaining pan sauce over all components and serve immediately.
# Additional Notes:
01 -
Allow the chicken to rest for a few minutes before slicing to maintain juiciness.