Pin Juicy chicken bites, coated in garlic, Parmesan, and fragrant herbs, roast together with vibrant vegetables for a one-pan dinner that bursts with color and flavor. It is fast enough for a busy weeknight and still feels special thanks to fresh aromatics and cheesy goodness.
The first time I made this sheet pan dinner was during a hectic week, and it instantly became a household favorite. The balance of crisp veggies and savory chicken always brings everyone running to the table.
Ingredients
- Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Olive oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Dried Italian herbs: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Kosher salt: 3/4 teaspoon
- Black pepper: 1/2 teaspoon
- Parmesan cheese: 2/3 cup (60 g) grated, plus extra for serving
- Red bell pepper: 1 medium, cut into 1-inch chunks
- Yellow bell pepper: 1 medium, cut into 1-inch chunks
- Zucchini: 1 medium, sliced into 1/2-inch rounds
- Red onion: 1 small, cut into wedges
- Broccoli florets: 2 cups (180 g)
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Marinate chicken:
- In a large bowl, combine olive oil, garlic, Italian herbs, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat evenly.
- Add Parmesan coating:
- Add Parmesan cheese to chicken and mix until chicken is well coated.
- Arrange chicken:
- Place chicken bites on one side of the prepared sheet pan.
- Prep vegetables:
- In the same bowl, toss vegetables with a drizzle of olive oil, pinch of salt, and pepper. Spread vegetables on the other side of the sheet pan.
- Roast:
- Roast for 20 to 25 minutes, stirring halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and golden at the edges.
- Broil (optional):
- Broil for 2 to 3 minutes for extra browning if desired.
- Finish and serve:
- Sprinkle extra Parmesan and fresh chopped parsley over chicken before serving.
Pin This recipe is a weeknight lifesaver, and everyone ends up grabbing seconds, especially when we gather together after sports practice. There’s never a bite left over!
Serving Suggestions
Serve with rice, quinoa, or a light green salad to make the meal more filling, or pair with roasted potatoes for extra comfort.
Ingredient Swaps
Change up the veggies using anything in season such as asparagus, mushrooms, or sweet potatoes for fresh flavor and variety.
Nutrition Info
Each serving provides about 370 calories, 18 g fat, 13 g carbohydrates, and 40 g of protein, making it a balanced, high-protein option.
Pin Enjoy these chicken bites fresh from the oven with a sprinkle of parsley and a chilled glass of Pinot Grigio. Leftovers reheat beautifully for lunch the next day!
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces work best to ensure even cooking and tender bites.
- → Can I use different vegetables?
Yes, seasonal vegetables like asparagus or mushrooms can be swapped in to suit your preference or availability.
- → How do I ensure the chicken stays juicy?
Coating the chicken with olive oil, garlic, and Parmesan helps lock in moisture during roasting for juicy bites.
- → What is the best oven temperature and cooking time?
Roast at 425°F (220°C) for 20-25 minutes, stirring halfway, until chicken reaches 165°F internally and vegetables are tender.
- → Can this dish be made gluten-free?
Yes, by using gluten-free Parmesan and ensuring seasonings are gluten-free, this dish suits a gluten-free diet.