I’ve made this recipe for Sheet Pan Parmesan Chicken a few times already, and it’s quickly becoming a favorite of mine.
This recipe for Sheet Pan Parmesan Chicken, adapted from Taste of Home, comes together pretty quickly, so it’s great for weeknight dinners.
Plus, everything you need for a meal is all made on this sheet pan, so the entire dinner is done at the same time!
I used purple cauliflower for this, mainly because I like how it looks, but white cauliflower works just as well.
Ingredients:
- 4 (6 oz) boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 (14 oz) cans artichoke heart quarters, drained
- 1 head of cauliflower, cut into florets
- 3 shallots, roughly chopped
- 1/2 cup white wine
- 2 large garlic cloves, chopped
- 1/4 cup shredded Parmesan cheese
- 1 lemon, cut into thin slices
- 2 scallions, thinly sliced
Preheat your oven to 375 degrees F. Add the chicken breasts to a rimmed cookie sheet. Drizzle the chicken with 1 1/2 tablespoons olive oil.
Mix together the rosemary, thyme, pepper, and salt in a small bowl.
Sprinkle half of the mixture over the chicken.
In a large bowl, combine the artichoke hearts, cauliflower florets, shallots, wine, garlic, 1 1/2 tablespoons olive oil and the remaining herb mixture.
Toss to coat.
Arrange the vegetable mixture around the chicken.
Sprinkle the chicken with cheese.
Top the chicken with lemon slices.
Add the cookie sheet to the oven and cook for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
Sprinkle with chopped scallions and serve.
This smells SO good while it’s cooking!
The chicken stays juicy while the cauliflower crisps up a bit.
I love artichokes, lemon, and parmesan as a combination; they work so well together!
Ingredients
- 4 (6 oz) boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 (14 oz) cans artichoke heart quarters, drained
- 1 head of cauliflower, cut into florets
- 3 shallots, roughly chopped
- 1/2 cup white wine
- 2 large garlic cloves, chopped
- 1/4 cup shredded Parmesan cheese
- 1 lemon, cut into thin slices
- 2 scallions, thinly sliced
Instructions
- Preheat your oven to 375 degrees F. Add the chicken breasts to a rimmed cookie sheet. Drizzle the chicken with 1 1/2 tablespoons olive oil.
- Mix together the rosemary, thyme, pepper, and salt in a small bowl.
- Sprinkle half of the mixture over the chicken.
- In a large bowl, combine the artichoke hearts, cauliflower florets, shallots, wine, garlic, 1 1/2 tablespoons olive oil and the remaining herb mixture.
- Toss to coat.
- Arrange the vegetable mixture around the chicken.
- Sprinkle the chicken with cheese.
- Top the chicken with lemon slices.
- Add the cookie sheet to the oven and cook for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
- Sprinkle with chopped scallions and serve.
