Sheet Pan Garlic Parmesan Chicken Meal (For Two)
Sheet Pan Garlic Parmesan Chicken for Two is the perfect dinner portion made from tender, juicy chicken, veggies and potatoes. So flavorful and a whole meal in one!
AN ENTIRE SHEET PAN MEAL FOR TWO
I’ve been on a roll making these delicious dinner recipes that are perfect for just two people. Not everyone wants to end up with days worth of leftovers for just two people, right? Plus, this recipe is really nice when you just want a super simple meal made from protein, vegetables, and a healthy carb. I think this Sheet Pan Garlic Parmesan Chicken just might be one of my new favorites. Y’all, it came out SO good! The seasoning and flavors are simple to achieve but absolutely outstanding. It’s easy yet impressive. You are going to want to make this meal to save time (and food waste!)
FREQUENTLY ASKED QUESTIONS
Yes, chicken thighs would be fantastic or even some chicken tenderloins. Dark meat takes longer to cook than white meat so just keep that in mind as you may need to adjust cooking time. Please note: I have only tested this with chicken breasts so cannot give instructions on timing for other cuts. Just make sure the internal temperature of the chicken reaches 165F degrees (you want to insert the thermometer into the thickest part of the meat).
Remember that different sized cuts of chicken may take different times for cooking. Also, if you change up the cut of chicken, the required cooking time will vary as well.
Instead of fresh green beans, you could try snap peas, asparagus, broccoli, zucchini, yellow squash, bell peppers, cauliflower, etc. You could also use a variety of veggies.
Sure, instead of red potatoes, you can dice up other potatoes. Or, change it up even more by swapping out the potatoes for french fries, tater tots, Southern hash browns, home fries, waffle fries, etc.
Theoretically, you won’t have many leftovers, especially since this is a meal for two. But, if you do have leftovers, toss them in an airtight container to keep in the fridge for up to 3 days. I do not suggest freezing due to the mayo on the chicken.
Reheat in the microwave or back in the oven. I suggest covering with foil to reduce additional browning on the chicken when putting them in the oven.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – there’s plenty of salt in the seasoning mix so I am using unsalted here but use what you have.
- garlic cloves – I love good, freshly minced garlic but you can use jarred garlic if that is your preference.
- dried Italian dressing mix– mix your own mix, or buy a seasoning packet. Additionally, you could try this with a Homemade Ranch Seasoning or the ranch dressing packets.
- fresh green beans– stems trimmed
- red potatoes– cut into bite-sized pieces. Other varieties of potatoes can be used.
- boneless-skinless chicken breasts– if using bone-in you’ll need to adjust the cooking time (it takes longer to cook.) Chicken should reach an internal temperature of 165F degrees.
- paprika, garlic powder, onion powder, black pepper – I usually try to go with seasoning that I know most folks have in their pantry. However, if you have a favorite seasoning blend you love, please use that. I know a lot of folks like Mrs. Dash seasonings.
- freshly grated parmesan cheese – I think freshly grated melts a lot better but if you just aren’t in the mood to do that, just use the pre-shredded kind.
- mayonnaise – if you love Miracle Whip, you can go with that. I like real mayonnaise (Hellman’s, Duke’s or JFG). I know mayonnaise might see strange but I need you to trust me on this. It added outstanding creaminess (without tasting like a glob of mayo.)
HOW TO MAKE SHEET PAN GARLIC PARMESAN CHICKEN FOR TWO
Preheat the oven to 400°F. Spray a 10×15 sheet tray or one of similar size with cooking spray and set aside. In a medium bowl, stir together the butter, olive oil, garlic, and dried Italian seasoning. Place the potatoes and green beans on the sheet tray. Drizzle with about ⅔ of the sauce and toss so the veggies are coated. Set aside the rest of the melted butter mixture for later.
Move the veggies over so there is enough room to place the chicken. Season the chicken on both sides with the paprika, garlic powder, onion powder, and pepper. Place on the sheet tray. Add the parmesan cheese and mayonnaise to the reserved sauce and whisk to combine.
Pour the sauce over the chicken breasts. Bake for 20-30 minutes, tossing the veggies every 10 minutes until the chicken is browned and reaches 165°F and the potatoes are tender.
Seve immediately, there will be a sauce on the bottom of the tray you can serve over everything.
CRAVING MORE RECIPES?
- White Chicken Enchiladas for Two
- Crock Pot Pork Chops & Potatoes For Two
- Polish Casserole for Two
- Lasagna For Two
- Crock Pot Chicken Alfredo For Two
- Baked Ziti For Two
- Sheet Pan Chicken Parmesan
- Crock Pot Garlic Parmesan Chicken
- Chicken Parmesan
- Chicken Parmesan Casserole
- Chicken Parmesan Cups
Sheet Pan Garlic Parmesan Chicken Meal (For Two)
Ingredients
For the sauce:
- 6 Tablespoons unsalted butter, melted
- 3 Tablespoons olive oil
- 4 cloves garlic, minced
- 0.7 ounce packet dried Italian dressing mix (you aren't preparing the mix, just using the powder)
For the veggies:
- 12 ounces fresh green beans, stems trimmed
- 1 pound red potatoes, cut into bite-sized pieces
For the chicken
- 2 medium boneless, skinless chicken breasts
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅓ cup freshly grated parmesan cheese
- ¼ cup mayonnaise
Instructions
- Preheat the oven to 400°F. Spray a 10×15-inch sheet tray or one of similar size with cooking spray and set aside.
- In a medium bowl, stir together 6 Tablespoons unsalted butter, melted, 3 Tablespoons olive oil, 4 cloves garlic, minced and 0.7 ounce packet dried Italian dressing mix.
- Place 12 ounces fresh green beans, stems trimmed and 1 pound red potatoes, cut into bite-sized pieces on the sheet tray. Drizzle with about ⅔ of the sauce and toss so the veggies are coated. Set aside the leftover mixture.
- Move the veggies over so there is enough room to place the chicken.
- Season 2 medium boneless, skinless chicken breasts on both sides with 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper. Place on the sheet tray.
- Add 1/3 cup freshly grated parmesan cheese and 1/4 cup mayonnaise to the reserved butter sauce and whisk to combine.
- Pour the sauce over the chicken breasts.
- Bake for 20-30 minutes, tossing the veggies every 10 minutes until the chicken is browned and reaches 165°F and the potatoes are tender.
- Seve immediately, there will be a sauce on the bottom of the tray you can serve over everything.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This sounds so delicious. I can’t wait to try it this week.
Hope you love it! If you have time, come back and let me know!
Looks absolutely delicious