Recipe: Garlic Parmesan Chicken and Veggies
This easy sheet pan dinner partners bite-size pieces of garlic and Parmesan-coated chicken breast with tender stalks of asparagus.
Serves4
Prep5 minutes
Cook16 minutes to 20 minutes
Mild-mannered chicken breast is like a blank canvas, ready to take on any flavor it’s partnered with. In fact, the lean cut of meat begs for a boost of flavor, and the fastest, most delicious duo (and the one I lean on most often!) is a generous coating of garlic and a sprinkling of salty Parmesan. It’s a classic pairing that never gets old, and packs each and every piece of chicken with delicious flavor.
Step One: Crank Up the Oven Really High
While 350 to 400ºF is typically the sweet spot for cooking boneless chicken breast in the oven, this recipe has you crank up the temperature to a scorching 500ºF to preheat the sheet pan, then lower it to 475ºF when you add the chicken and asparagus.
Don’t worry — the super high heat won’t leave you with overcooked, dry chicken and burnt asparagus. In fact, it’s quite the opposite. In addition to helping you get dinner on the table faster, a shorter, hotter stint in the oven gives the chicken a deep sear on the outside while keeping the inside juicy, and leaves the asparagus perfectly crisp-tender. Because you’re cranking up the heat, good-quality garlic powder is better than the fresh stuff since it delivers on flavor but won’t burn.
Garlic Parmesan Chicken
This easy sheet pan dinner partners bite-size pieces of garlic and Parmesan-coated chicken breast with tender stalks of asparagus.
Prep time 5 minutes
Cook time 16 minutes to 20 minutes
Serves 4
Nutritional Info
Ingredients
- 3
boneless, skinless chicken breasts, (about 1 1/2 pounds total) cut into bite-sized pieces
- 1/2 cup
finely grated Parmesan cheese
- 3 tablespoons
olive oil
- 2 teaspoons
garlic powder
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 bunch
asparagus (about 1 pound), trimmed
- 1/2
red onion, sliced
Instructions
Arrange a rack in the middle of the oven, place a rimmed baking sheet on it, and heat to 500°F.
Place the chicken, Parmesan, oil, garlic powder, salt, and pepper in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and arrange into a single layer.
Return to the oven and turn the heat down to 475°F. Roast for 10 minutes. Stir the chicken, add the asparagus and onion to the baking sheet in a single layer, and return to the oven until the chicken is cooked through and the onion and asparagus are tender, 6 to 10 minutes more.
Recipe Notes
Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.