Creamy Parmesan Chicken Sheet Pan
This Creamy Parmesan Chicken Sheet Pan dinner is the kind of cozy, no stress meal that saves busy weeknights. Tender chicken, roasted veggies, and a rich Parmesan topping all cook together on one pan for an easy, comforting dinner the whole family loves.
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Ingredients
- 2 tbsp of vegetable oil
- 1 lb of baby golden potatoes sliced in half
- 3 cups of broccoli
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of pepper
- 1 tsp of salt
- ¼ cup of grated Parmesan cheese
- 10 oz can of cream of chicken soup
- 1 tbsp of minced garlic
- 1 tbsp of chopped parsley
Instructions
- Step 1: Prep the oven and pan - Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside. This makes cleanup easier and keeps everything from sticking.
- Step 2: Season the vegetables - In a large bowl, add the sliced baby golden potatoes, broccoli, vegetable oil, garlic powder, onion powder, pepper, and salt. Stir everything well so the vegetables are evenly coated with oil and seasoning.
- Step 3: Arrange the vegetables - Pour the seasoned vegetables onto one side of the prepared baking sheet. Spread them out into an even layer, making sure to leave space on the other side of the pan for the chicken.
- Step 4: Prepare the chicken - Lay the chicken breasts on the empty side of the baking sheet. If the chicken breasts are very thick, slice them in half or gently pound them to an even thickness so they cook evenly.
- Step 5: Make the creamy Parmesan topping - In a medium bowl, combine the grated Parmesan cheese, cream of chicken soup, minced garlic, and chopped parsley. Stir until everything is fully mixed and smooth.
- Step 6: Top the chicken - Spread the creamy Parmesan mixture evenly over the top of each chicken breast. Do not worry if some of it drips onto the pan. That extra sauce is gold.
- Step 7: Bake - Place the baking sheet in the oven and bake for 20 to 30 minutes. Stir the vegetables every 10 minutes so they roast evenly. The chicken is done when it is cooked through and the topping is golden in spots.
- Step 8: Serve - Remove the pan from the oven and let it rest for a few minutes. Serve as is or alongside mashed potatoes for an extra comforting meal.
Notes
Substitutions
- Chicken thighs instead of breasts: Chicken thighs stay extra juicy and work just as well in this recipe.
- Frozen broccoli: Thawed frozen broccoli can be used if fresh is not available, though fresh gives better texture.
- Olive oil instead of vegetable oil: Olive oil adds a slightly richer flavor to the roasted vegetables.
Variations
- Cheesy upgrade: Add shredded mozzarella or cheddar on top of the chicken during the last few minutes of baking.
- Spicy twist: Sprinkle a little crushed red pepper flakes into the cream mixture for gentle heat.
- Different veggies: Swap broccoli for green beans, carrots, or Brussels sprouts depending on the season.
Tips and Tricks
- Slice thick chicken breasts: Even thickness helps everything cook at the same pace.
- Stir vegetables often: Tossing the veggies every 10 minutes ensures even browning.
- Use the pan sauce: Scoop up any creamy sauce that falls onto the pan and spoon it over the chicken when serving.
- Extra parsley on top: A sprinkle of fresh parsley adds color and freshness right before serving.
Serving Ideas
- With mashed potatoes: Perfect for soaking up all the extra sauce.
- Over rice: A simple way to stretch the meal and make it extra filling.
- With crusty bread: Great for scooping up every bit of creamy goodness.
Storage and Make Ahead Tips
- Refrigerator storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheating: Reheat gently in the oven or microwave until warmed through.
- Meal prep friendly: This dish holds up well for lunches throughout the week.
Private Notes
Servings: 4 servings
