What cut of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs cut into bite-size pieces work well to ensure quick, even cooking and tender results.

Can I use different vegetables instead of those listed?

Yes, seasonal vegetables like asparagus or mushrooms can be swapped in for variety and freshness.

Adding panko mixed with Parmesan as a coating and broiling for a few minutes at the end enhances crispiness.

Yes, using gluten-free Parmesan cheese ensures the dish remains gluten-free.

Chilled Pinot Grigio or Sauvignon Blanc complement the flavors nicely.

Juicy chicken bites tossed with garlic, Parmesan, and herbs, roasted alongside colorful vegetables for a quick and flavorful one-pan meal.

I first served this to my family on a busy weeknight, and it quickly became a favorite because of its simplicity and delicious taste.

Chicken: 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Marinade & Coating: 3 tablespoons olive oil, 4 garlic cloves, minced, 1 teaspoon dried Italian herbs, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2/3 cup (60 g) grated Parmesan cheese plus extra for serving
Vegetables: 1 medium red bell pepper, cut into 1-inch chunks, 1 medium yellow bell pepper, cut into 1-inch chunks, 1 medium zucchini, sliced into 1/2-inch rounds, 1 small red onion, cut into wedges, 2 cups (180 g) broccoli florets

Preheat:: 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:: Add Parmesan cheese to the chicken and mix until chicken is well coated.
Arrange Chicken:: Arrange chicken bites on one side of the prepared sheet pan.
Prepare Vegetables:: In the same bowl toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper. Spread vegetables on the other side of the sheet pan.
Roast:: Roast for 20–25 minutes, stirring halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and golden at the edges.
Optional Broil:: Broil for 2–3 minutes for extra browning.
Serve:: Sprinkle extra Parmesan and fresh chopped parsley over the chicken before serving.

This dish brings the whole family to the table where everyone loves picking their favorite chicken bites and veggies.

Serve with rice, quinoa, or a green salad for a complete meal. Pair with a chilled Pinot Grigio or Sauvignon Blanc.

Contains dairy (Parmesan cheese). Double-check cheese for gluten if serving gluten-free.

Calories per serving: 370, Total Fat: 18 g, Carbohydrates: 13 g, Protein: 40 g.

This recipe is a quick, flavorful weeknight dinner that will impress your family every time.

→ What cut of chicken works best for this dish?: Boneless, skinless chicken breasts or thighs cut into bite-size pieces work well to ensure quick, even cooking and tender results.
→ Can I use different vegetables instead of those listed?: Yes, seasonal vegetables like asparagus or mushrooms can be swapped in for variety and freshness.
→ How can I make the chicken extra crispy?: Adding panko mixed with Parmesan as a coating and broiling for a few minutes at the end enhances crispiness.
→ Is this meal suitable for gluten-free diets?: Yes, using gluten-free Parmesan cheese ensures the dish remains gluten-free.
→ What are good beverage pairings with this dish?: Chilled Pinot Grigio or Sauvignon Blanc complement the flavors nicely.