Sheet Pan Chicken Tenderloin is my go-to on weeknights when my brain is tired and my stomach wants real food fast. If you’ve ever stood in front of the fridge at 6 pm wondering how to feed everyone without making a mess, this is your answer. Minimal prep, one pan, and big flavors that actually taste like dinner. The tenderloins stay juicy, the veggies get roasty and sweet, and the garlic parmesan finish makes it feel special. You’ll be amazed how quickly it comes together on a single pan with ingredients you probably already have.
Ingredients and Substitutions for this Garlic Parmesan Chicken Recipe
This recipe sticks to what’s easy and reliable. The base is simple: tender chicken, a mix of colorful veggies, garlic, and parmesan. Here’s what I use most often and what you can swap without stress.
- Chicken tenderloins: They cook quickly and stay juicy. You can use chicken breasts cut into strips or boneless thighs sliced into 1-inch pieces. If using larger cuts, add a few extra minutes in the oven.
- Fresh green beans: Crisp and sturdy. Swap with broccoli florets, asparagus, or snap peas. Keep sizes similar so everything roasts evenly.
- Carrots: Thinly sliced coins roast up sweet and tender. Baby carrots, chopped, work too.
- Cherry or grape tomatoes: They burst and add juicy pops. Red bell pepper chunks are a great sub if you’re out of tomatoes.
- Red onion: Adds mellow sweetness. Yellow onion or shallots also do the trick.
- Olive oil: Helps with browning. Avocado oil is fine too.
- Garlic: Fresh is best. Garlic powder works when you’re in a rush.
- Parmesan: Freshly grated for the best flavor. Pecorino Romano adds a sharper bite if you like that.
- Seasonings: Salt, pepper, smoked paprika, dried Italian herbs. You can add a pinch of chili flakes for gentle heat.
- Lemon: A splash at the end brightens everything. Don’t skip it if you can help it.
Pantry short on options? No worries. This is a flexible dinner. You can use almost any quick-roasting veggie as long as you cut everything into similar sizes. Think zucchini, mushrooms, or even small cauliflower florets.
For extra richness, finish with a little butter melted with garlic and parsley. It hugs the chicken and veggies and makes the parmesan cling.
One more note on the star: I’m calling it out because it matters. Sheet Pan Chicken Tenderloin shines because tenderloins are forgiving and kid friendly, and they’re fast. That combo is what makes this a repeat recipe for me.
Prep Sheet Pan Meal
Tools You Need
Grab a large rimmed sheet pan, parchment or foil for easy cleanup, a cutting board, and a small bowl for the garlic parmesan mixture. That’s it. Keep it simple.
Preheat the oven to 425°F. High heat equals crispy edges and a juicy center. Line your pan. If your pan is small, use two to avoid crowding. Crowding means steaming instead of roasting, and we want those roasty bits.
Pat the chicken dry with paper towels. Dry chicken browns better. Toss the veggies with a drizzle of oil, salt, and pepper. Place them on the pan. In a separate bowl, toss chicken with oil, garlic, smoked paprika, and a light sprinkle of salt and pepper. Place chicken pieces right on top of the veggies so their juices drip down and flavor everything.
If you like a little extra savory goodness, you can even splash a tablespoon of quick homemade chicken stock over the veggies before roasting. It helps them soften and adds a cozy, roasted flavor while still letting edges caramelize.
A little space around each piece is key to that golden finish. When in doubt, split across two pans and rotate them halfway through.
It’s worth repeating: this is why I love Sheet Pan Chicken Tenderloin. It asks for almost no prep, and the payoff is big.
Make Garlic Parmesan Chicken and Veggies
Mix the Garlic Parmesan Butter
In a small bowl, stir together 2 tablespoons melted butter, 1 tablespoon olive oil, 2 to 3 minced garlic cloves, a handful of chopped parsley, and 1 to 2 teaspoons lemon zest. This mixture goes on toward the end so the garlic stays fragrant instead of burning.
Roast Everything in Stages
Slide the pan into your hot oven and roast for 10 minutes. Pull it out, give the veggies a quick toss, and flip the chicken. Sprinkle half the parmesan over the pan and return it to the oven for another 7 to 10 minutes, depending on the size of your tenderloins. Chicken should hit 165°F internally. The veggies should be tender with caramelized edges.
Right when it comes out, spoon the garlic butter mixture over the chicken and veggies. Then shower the remaining parmesan on top so it melts into the butter and garlic. The smell will make you do a happy dance.
Finish with Freshness
Finish with a squeeze of fresh lemon and a sprinkle of parsley. A little cracked black pepper on top makes it look and taste fancy without trying. Taste and add another pinch of salt if it needs it. That final adjustment makes the flavors pop.
One more reason I keep Sheet Pan Chicken Tenderloin in the rotation: it’s dependable. Even when the day is chaotic, this dinner lands perfectly with almost no thought.
Serve Sheet Pan Meal
Now the fun part. You can serve this straight off the pan for a casual night or plate it with a simple side. I like to keep the sides light and quick.
- Over grains: Spoon everything over warm couscous, orzo, or quinoa to catch the garlicky juices.
- With bread: Crusty bread for swiping up the melted parmesan bits is always a win.
- Fresh greens: A simple arugula salad with lemon and olive oil balances the richness.
- Sauce boost: A quick swirl of Greek yogurt with lemon and pepper makes a creamy dip.
- Leftovers: Dice the chicken and toss with extra roasted veggies for tomorrow’s lunch bowl.
We made this on a Tuesday and my family scraped the pan clean. The chicken was so tender and the veggies had crispy edges that tasted like they came from a restaurant. This is officially our weeknight favorite.
If you’ve got a bit of chicken left, it’s perfect chopped into a cozy soup the next day. Try this reader favorite, comforting chicken and rice soup, and toss in any extra roasted carrots or green beans for bonus flavor.
I’ll say it again because it’s the heart of the recipe: Sheet Pan Chicken Tenderloin is all about big flavor with minimal effort. You get crispy edges, juicy centers, and a garlicky parmesan finish that feels like a hug.
Tips and Frequently Asked Questions
Shortcut Swaps
Short on time? Use pre-trimmed tenderloins, baby carrots, and bagged green beans you can toss right on the pan. Garlic powder and pre-grated parmesan also work when you’re rushing. Freshly grated is better, but dinner on the table is best.
How do I keep chicken tenderloins from drying out? Two things: high heat and not overcooking. Pull them from the oven as soon as they reach 165°F. A minute or two makes a difference.
What if my veggies are getting too dark? Tent a little foil over part of the pan or reduce the oven temp to 400°F for the last few minutes. Easy fix.
Want more golden color? Use a metal pan instead of glass, and don’t crowd the ingredients. Space leads to that irresistible sizzle and browning.
Flavor upgrade idea: add a teaspoon of Dijon to the butter mixture, or toss the veggies with a tiny splash of balsamic before roasting. A small move that adds a lot.
Common Questions
Can I make this ahead?
Yes. Prep the chicken and veggies in the morning and store them separately in the fridge. Toss with oil and seasonings just before roasting to keep textures fresh.
What temperature is best for roasting tenderloins?
I love 425°F. It gives you crisp edges while keeping the center juicy. If your oven runs hot, check at the 8 minute mark.
How do I reheat leftovers?
Use the oven or air fryer at 375°F for 5 to 7 minutes. It brings back the crispness better than the microwave.
Can I use frozen veggies?
You can, but thaw and pat them dry first. Frozen veggies release extra water, which can make things steam instead of roast.
What other seasonings work?
Try lemon pepper, Cajun seasoning for a little kick, or a simple combo of garlic powder and Italian herbs. The parmesan ties it all together.
Ready to Make Dinner Easy Tonight
If you’re craving a reliable, flavor-packed meal that doesn’t wreck your kitchen, this Sheet Pan Chicken Tenderloin with a garlicky parmesan finish is that dinner. The method is simple, the ingredients are flexible, and the result tastes like you put in way more effort than you did. If you want to explore similar flavors, check out this version of Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies for more ideas, or get inspired by a different flavor profile with Sheet Pan Italian Chicken and Vegetables. I hope this becomes one of your back-pocket weeknight winners. You’ve got this, and dinner’s about to be delicious.
Sheet Pan Garlic Parmesan Chicken
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or foil.
- Pat the chicken tenderloins dry with paper towels.
- In a bowl, toss the veggies with olive oil, salt, and pepper. Spread on the sheet pan.
- In a separate bowl, toss chicken with olive oil, minced garlic, smoked paprika, and a light sprinkle of salt and pepper.
- Place the chicken pieces on top of the veggies on the pan.
- Roast in the oven for 10 minutes.
- After 10 minutes, pull it out, toss the veggies, and flip the chicken.
- Sprinkle half of the parmesan over everything and return to the oven for another 7 to 10 minutes, until chicken reaches 165°F internally.
- In a small bowl, mix melted butter, olive oil, minced garlic, chopped parsley, and lemon zest.
- Spoon the garlic butter mixture over the chicken and veggies once out of the oven.
- Sprinkle the remaining parmesan on top.
- Finish with a squeeze of fresh lemon and a sprinkle of parsley before serving.
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