Sheet Pan Parmesan Chicken and Vegetables Recipe – This super easy, 30 minute meal makes a simple, yet scrumptious supper of juicy chicken and vegetables topped with Parmesan!
Arrange chicken, zucchini, squash and potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning. Bake in the oven until the chicken registers 165º F when temperature is checked with an internal temperature probe.
Remove the sheet pan from the oven and top the chicken and the vegetables with grated Parmesan cheese.
Notes
If fingerling potatoes are not available, substitute Russet or Yukon Gold potatoes cut into 1 – 1 1/2 inch pieces or red potatoes cut in half.Increase Servings: Increase the amount of ingredients used to increase the number of servings needed.Make-Ahead: Allow the chicken and vegetables to cool. Place into the refrigerator in an airtight container and store for up to 5 days.Freezer Friendly: Prepare the chicken and vegetables as instructed, leaving off the Parmesan cheese. Allow the chicken and vegetables to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes. Top with the Parmesan cheese and serve.