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Creamy Parmesan Chicken Sheet Pan
Creamy parmesan chicken sheet pan dinner with roasted potatoes and broccoli. An easy, one pan meal that’s filling, family friendly, and weeknight ready.
Servings 4 servings
Calories 209kcal
Ingredients
- 2 tablespoon vegetable oil
- 1 lb baby golden potatoes sliced in half
- 3 cups broccoli
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ cup grated Parmesan cheese
- 10 oz cream of chicken soup
- 1 tablespoon minced garlic
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, combine the potatoes, broccoli, oil, garlic powder, onion powder, pepper, and salt. Stir until evenly coated. Spread the vegetables on one side of the baking sheet, leaving space on the other side for the chicken.
- Place the chicken breasts on the empty side of the baking sheet. In a medium bowl, mix together the Parmesan, cream of chicken, garlic, and parsley until well combined.
- Spread the mixture evenly over the chicken breasts. Bake for 20–30 minutes, stirring the vegetables every 10 minutes, until the vegetables are golden brown and the chicken topping is lightly browned in spots.
- Remove from the oven and serve as is or with mashed potatoes.
Notes
Nutrition
Calories: 209kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 1219mg | Potassium: 766mg | Fiber: 5g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 83mg | Calcium: 120mg | Iron: 2mg