Recipe: Garlic Parmesan Chicken and Veggies

updated May 17, 2019
Garlic Parmesan Chicken

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

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

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.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

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

  1. Arrange a rack in the middle of the oven, place a rimmed baking sheet on it, and heat to 500°F.

  2. 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.

  3. 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.