Easy Sheet Pan Chicken Parmesan with Roasted Asparagus & Baby Potatoes: Your Ultimate One-Pan Meal
By: Julia Pacheco
Crispy chicken, melty cheese, and perfectly roasted seasonal vegetables all baked on one sheet pan—this effortless take on Chicken Parmesan is a true weeknight culinary hero, minimizing cleanup and maximizing flavor!
Prep: 12 minutes
Cook: 40 minutes
Total: 52 minutes
Servings: 4 servings
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Are you searching for a dinner that’s both spectacularly delicious and incredibly easy to clean up? Look no further! This Sheet Pan Chicken Parmesan with Roasted Asparagus and Baby Potatoes is your answer to a flavorful, fuss-free meal. Imagine tender chicken tenderloins coated in a savory parmesan-mayo mixture, baked to golden perfection, and served alongside beautifully roasted, caramelized baby potatoes and crisp-tender asparagus – all prepared on a single sheet pan. It’s a complete meal that delivers on taste without demanding hours in the kitchen.
Why You’ll Love This One-Pan Chicken Parmesan Recipe
This recipe isn’t just about saving time; it’s about maximizing flavor and convenience. Here’s why it will become a staple in your meal rotation:
- Effortless Cleanup: The true magic of a sheet pan meal lies in the minimal washing up. With just one pan (lined with parchment paper for extra ease), your post-dinner tasks are significantly reduced, freeing up more time for you.
- Quick and Convenient: From basic prep to a fully cooked meal, this entire dish comes together in just under an hour. It’s the perfect solution for busy weeknights when you crave a homemade, comforting meal but are short on time.
- Bursting with Flavor: Each component of this meal is seasoned and cooked to perfection. The chicken features a rich, cheesy, and slightly tangy crust, while the vegetables are wonderfully caramelized and tender, creating a delightful harmony of textures and tastes in every bite.
- A Balanced Meal: This recipe provides an excellent balance of lean protein from the chicken, healthy fats from olive oil and mayonnaise, and complex carbohydrates from the baby potatoes, along with essential vitamins and fiber from the fresh asparagus. It’s a wholesome meal that satisfies.
- Highly Customizable: This recipe serves as a fantastic base. You can easily adapt the vegetables, cheeses, or seasonings to cater to your family’s preferences or to utilize what you have on hand, making it incredibly versatile.
Ingredients
- 1 lb baby potatoes, halved (smaller pieces cook faster and crispier)
- 2 lbs chicken tenderloins (or 4 boneless, skinless chicken breasts, pounded to ½-inch thickness)
- 1 lb asparagus, trimmed (snap off woody ends)
- ¾ cup mayonnaise (use full-fat for richer flavor, or light for a healthier option)
- ½ cup fine shredded parmesan cheese (freshly grated melts beautifully)
- 1 tbsp olive oil (extra virgin recommended for flavor)
- 1 dash paprika (for subtle flavor and appealing color)
- Salt and freshly ground black pepper (to taste, for seasoning all components)
Instructions
Step 1: Prepare Potatoes and Preheat Oven
Preheat your oven to 400°F (200°C). For the easiest cleanup, line a large, sturdy sheet pan with parchment paper. Arrange the halved baby potatoes in a single layer on one side of the prepared sheet pan, ensuring they have some space for even roasting. Drizzle them generously with 1 tablespoon of olive oil, then season with a dash of salt and freshly ground black pepper, tossing to coat thoroughly. Place the sheet pan into the preheated oven and roast for an initial 18 minutes. This head start allows the potatoes to become beautifully tender and begin to caramelize.
Step 2: Prepare the Parmesan-Mayonnaise Mixture
While the potatoes are roasting, it’s time to prepare the delectable parmesan topping for your chicken. In a medium-sized mixing bowl, combine the ¾ cup of mayonnaise with ½ cup of fine shredded parmesan cheese. Stir these two ingredients together thoroughly until you have a smooth, well-combined mixture. This simple yet flavorful mixture will create a rich, savory crust on the chicken without the need for traditional breading, cutting down on both effort and carbs.
Step 3: Add Asparagus and Chicken to the Pan
After the potatoes have completed their 18-minute initial roast, carefully remove the sheet pan from the oven. Gently push the partially roasted potatoes to one side, making room in the center of the pan. Lay a neat bed of trimmed asparagus spears in a single layer in the newly created space. Then, place the chicken tenderloins directly on top of the asparagus. If you’re using chicken breasts, ensure they’ve been pounded to an even ½-inch thickness for uniform cooking.
Step 4: Top the Chicken with Parmesan Mixture
Now, take your prepared parmesan-mayonnaise mixture and evenly spread it over each chicken tenderloin, ensuring they are fully coated. This coating will create a delicious, golden crust. Finally, sprinkle an additional dash of salt, freshly ground black pepper, and paprika over the chicken and vegetables. This step adds an extra layer of seasoning and a beautiful reddish hue to the finished dish, enhancing both flavor and visual appeal.
Step 5: Final Bake and Broil for Golden Finish
Return the sheet pan to the 400°F (200°C) oven and continue to bake for approximately 20 minutes. The cooking time may vary slightly depending on the thickness of your chicken. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the asparagus should be tender-crisp. For the last 3 minutes of cooking, switch your oven to broil on high. Keep a very close eye on the pan during this stage, as broilers can quickly toast or burn the topping. You’re looking for a beautifully golden-brown and bubbling parmesan crust. This final step is crucial for achieving that irresistible crispy texture!
Recipe Video Tutorial
For those who prefer a visual guide, watch our detailed video tutorial above. It walks you through each step of preparing this delicious sheet pan meal, from ingredient prep to achieving that perfect golden finish, ensuring your success in the kitchen!
Nutrition Information (per serving)
Nutrition information is automatically calculated and is an approximation. Values may vary based on specific ingredients, portion sizes, and preparation methods used.
Pro Tips for Sheet Pan Perfection
To ensure your Sheet Pan Chicken Parmesan turns out perfectly every time, keep these expert tips in mind:
- Avoid Overcrowding: This is crucial for successful sheet pan cooking. If the pan is too crowded, the ingredients will steam instead of roast, preventing them from getting beautifully crispy and caramelized. If you’re doubling the recipe or have a smaller pan, use two sheet pans to give everything enough space.
- Parchment Paper is Your Best Friend: Lining your sheet pan with parchment paper is non-negotiable for this recipe. It prevents sticking, aids in even cooking, and makes cleanup incredibly easy – often just a quick wipe down of the pan!
- Uniform Potato Size: Halve your baby potatoes to roughly similar sizes. This ensures they cook evenly and become tender at the same rate. Larger pieces will require more cooking time.
- Chicken Thickness Matters: If you opt for boneless, skinless chicken breasts instead of tenderloins, pound them to an even ½-inch thickness. This not only tenderizes the chicken but also helps it cook through at the same time as the vegetables, preventing dry chicken.
- Monitor During Broiling: The broiling step is quick and transformative, giving the parmesan topping that irresistible golden-brown crust. However, broilers can vary wildly in intensity, so stay close to the oven and watch carefully to prevent burning.
- Always Check Internal Temperature: For food safety and optimal taste, use a meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F (74°C) before serving.
Variations & Substitutions
This Sheet Pan Chicken Parmesan recipe is wonderfully adaptable. Feel free to get creative with your ingredients:
- Vegetable Swaps: Don’t have asparagus or prefer something else? Broccoli florets, sliced bell peppers, zucchini, cherry tomatoes, or green beans all make excellent substitutes. Just be mindful that cooking times might need slight adjustments. Add firmer vegetables like carrots or Brussels sprouts earlier with the potatoes.
- Cheese Alternatives: While Parmesan is traditional, you can experiment with a blend of Parmesan and mozzarella for extra gooeyness, or use Pecorino Romano for a sharper, saltier kick. A sprinkle of fresh basil or oregano on top before serving also adds a lovely Italian flair.
- Chicken Options: Boneless, skinless chicken thighs can be used instead of tenderloins. They tend to be more forgiving and stay juicier, though they might require a few extra minutes in the oven to cook through.
- Add a Spicy Kick: If you enjoy a bit of heat, mix a pinch of red pepper flakes into the parmesan-mayonnaise mixture, or sprinkle some over the chicken before baking.
- Garlic & Herbs: Mince a couple of garlic cloves and add them to the olive oil when tossing the potatoes or mix them into the mayonnaise mixture. Freshly chopped parsley or chives can be a lovely garnish after baking.
Serving Suggestions
This Sheet Pan Chicken Parmesan with Roasted Asparagus and Baby Potatoes is a complete and satisfying meal on its own. However, if you’re looking to complement it further or feed a larger crowd, consider serving it with:
- A Simple Green Salad: A light, crisp green salad tossed with a zesty vinaigrette dressing provides a refreshing contrast to the rich flavors of the chicken and roasted vegetables.
- Crusty Bread: A slice of warm, crusty bread or garlic bread is perfect for soaking up any delicious juices left on the pan.
- Light Pasta: For a heartier meal, a small side of pasta (like angel hair or linguine) tossed simply with olive oil, garlic, and a sprinkle of fresh parsley can be a wonderful addition.
Make Ahead & Storage
Make Ahead:
Streamline your dinner prep by getting some components ready in advance:
- Potatoes: Halve the baby potatoes up to 2 days ahead and store them in an airtight container in the refrigerator.
- Asparagus: Trim the woody ends off the asparagus spears and keep them in an airtight container or a bag in the fridge for up to 2-3 days.
- Parmesan-Mayo Mixture: Mix the mayonnaise and parmesan cheese in a bowl, cover it tightly, and refrigerate for up to 1 day.
Storage:
Store any leftover Sheet Pan Chicken Parmesan in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm leftovers in the oven at 300°F (150°C) until heated through, which helps maintain the crispiness of the chicken and vegetables. You can also use a microwave, but the textures might soften slightly.
Frequently Asked Questions (FAQs)
- Can I use frozen chicken tenderloins for this recipe?
- Yes, you can use frozen chicken tenderloins, but it is crucial to ensure they are fully thawed before you begin the preparation process. After thawing, pat them thoroughly dry with paper towels. This helps the parmesan coating adhere better and promotes crispiness during baking.
- My potatoes aren’t getting crispy, what could be the issue?
- Several factors can prevent crispy potatoes. First, ensure your oven is accurately preheated to 400°F (200°C). Second, make sure the potatoes are arranged in a single layer on the sheet pan without overcrowding. Too many potatoes will steam rather than roast. Third, ensure they are adequately coated in olive oil and seasoned. Finally, oven variations can play a role; some ovens may require a few extra minutes of roasting time.
- Is it essential to use parchment paper?
- While not strictly “essential” if your pan is non-stick and well-oiled, parchment paper is highly recommended. It prevents any sticking, ensures easier cleanup, and can contribute to more even roasting by providing a consistent surface. If you don’t use it, you might find more scrubbing necessary!
- What’s the best way to trim asparagus?
- The simplest method for trimming asparagus is to hold an individual spear by both ends and gently bend it until it naturally snaps. It will break at the point where the tough, woody end meets the tender, edible stalk. You can use this snapped spear as a guide to quickly cut the ends off the rest of the bunch with a knife.
- Is this recipe spicy?
- No, the base recipe is not spicy. Paprika is used primarily for its mild, earthy flavor and appealing color. If you prefer a bit of heat, you can easily add a pinch of red pepper flakes to the parmesan-mayonnaise mixture or sprinkle them over the chicken along with the other seasonings.
- Can I add other vegetables?
- Absolutely! This recipe is very flexible. Consider adding quick-cooking vegetables like sliced bell peppers, zucchini, or cherry tomatoes during the second baking phase with the chicken and asparagus. For harder vegetables like carrots or broccoli, chop them finely and add them to the pan with the potatoes for the initial roast.