Parmesan chicken sheet pan dinner is new to our family; I’ve only been cooking it for about 5 months. But the recipe has become a comforting meal it seems like something I’ve been cooking for years. Tender, juicy chicken tenderloins baked to perfection with your favorite vegetables smothered in a Parmesan cheese sauce. All cooked on a single pan with EASY CLEAN UP! Parmesan Chicken Sheet Pan Dinner has become a favorite that my family asks for ALL.THE. TIME. Because of that, I find it on my menu every two weeks – it is that good! The perfect mixture of seasonings, Parmesan cheese, and mayonnaise baked on top of chicken and veggies is sure to please your family.
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This recipe idea came from a Pinterest find they have now removed the link to. The recipe called for a dairy-free yogurt or mayonnaise and was placed on a turkey loin for holiday cooking. You know you can take a dairy free recipes and make it your own, right? You can! The original recipe was from a dairy-free blog but I took it and made it my own.
The first time I baked this recipe, I only put the cheese mixture on the chicken. As it baked, the cheese and mayo mixture melted and ran all over the vegetables. While it was not what I was expecting, it took the veggies up a notch. They were awesome!
The next time I baked this dish, I spread the mixture onto the vegetables and baked. An amazing decision!
There are several things about this recipe I love
The use of few dishes to use, easy clean up, and my son can make this for dinner before I get home from school.
Few dishes? Yes! All you need is a pan, measuring cup (I use this one), spoon, knife, and vegetable peeler.
Easy clean up? Oh Yes! Everything is being cooked on the same pan, so easy clean up. But if you are like me and want easier cleaning – use aluminum foil! I line my pan with foil so all I have to do is remove the foil and put the pan away.
Teenager cooking? Yes, yes, yes! This is super easy for even my son to make. He has made it once since I started back to teaching. I even found I like his version better because he adds secret seasonings. :)
While I use chicken tenderloins, you can use boneless breasts or thighs. I buy in bulk the tenderloins when they are on sale that is why I use them instead of breasts. But I have used chicken breasts, so use what you like.
Make this recipe your own with whatever vegetables you have on hand. While I always try to include potatoes and carrots because I always have them on hand, I’ve used parsnips, mushrooms, onions, Brussels sprouts, asparagus, and even frozen Silver Queen corn. If you choose to use corn, remember the water will cook out of the kernels and make your cheese a little saucy (as in the pictures above). We like this added little juice to the cheese.
If you don't have any mayonnaise or not enough, use sour cream. Sometimes, I'll mix mayonnaise and sour cream together to get the full amount needed for the recipe. It does give it a little different (tangy) taste, but it is still yummy!
Parmesan Chicken Sheet Pan Dinner
1 package chicken tenderloins
2-3 cups of your favorite vegetables
Drizzle of oil
salt, pepper, and garlic powder to taste
1 cup shredded Parmesan cheese
1 ½ cups of mayonnaise
2 splashes of milk
Preheat oven to 400°. Prepare vegetables by peeling, dicing, cutting depending on the veggie. Place in the pan and drizzle with oil and mix around– just enough to keep the vegetables from drying out. Place chicken on top of vegetables. Sprinkle with salt, pepper, and garlic powder.
Place in the oven and bake for about 25 minutes. Depending on your vegetables and meat, the cooking time will vary.
In a measuring cup mix mayonnaise, cheese, and 2 splashes of milk and stir. Set aside. You want the mixture spreadable not a liquid.
Within the last 5 minutes of cooking, spread the cheese mixture over everything and put back into the oven. Cook until the cheese has browned and is bubbly. If you're in a hurry, place it under the broiler but keep an eye on it so it doesn’t burn.
If you have any leftovers, they warm up nicely and are just as good the next day.