Easy Basil Parmesan Chicken & Vegetable Bake
This Easy Basil Parmesan Chicken & Vegetable Bake is basically a sheet pan dinner cooked in foil. The results are chicken so incredibly tender you can cut it with a fork and buttery summer squash cooked to perfection.
This is one of my favorite fall recipes when squash is in abundance.
Ingredients in Easy Basil Parmesan Chicken & Vegetable Bake:
Chicken Breast
Zucchini Squash
Yellow Squash
Tomatoes
Parmesan Cheese
Lawry’s Seasoned Salt
Basil (dried)
Black Pepper
All in One Meal
This is the best part! I love the simplicity of this recipe.
Simply slice your vegetables.
Place vegetables and chicken in foil lined baking sheet . (paid ad)
Sprinkle seasonings over everything and bake for 40 minutes.
Complete instructions are below in the recipe card.
Do I need to peel squash?
Here’s the deal, if you choose not to peel squash just make sure that you scrub it good with a coarse vegetable brush which will remove some of the outer skin. Personally, I don’t care for the bitter taste of the skin on zucchini so I usually peel it. But if you don’t mind it then by all means leave it on… it does save a step!
Yellow squash has a milder tasting skin, I typically just give it a good scrubbing.
Tomatoes
Any variety of tomato is fine for this recipe. Farm fresh tomatoes from your local farmer’s market are the best…I know that isn’t always practical but when you can get them, what a difference! Really, any variety is fine, I’ve used cherry and grape tomatoes too, they look really cute! Cutting them in half first will help the seasonings penetrate better throughout the cooking process.
Parmesan Cheese
Don’t skip this step! It adds a wonderful Tuscan flavor that’s so delicious! I buy pre-gated Parmesan cheese in a little plastic bowl; you can find it in the refrigerated cheese section. If you have a wedge that’s even better… because freshly grated Parmesan is just plain good!
For the carb lovers…
You know who you are! My family thinks they haven’t eaten if there isn’t some type of carb at the table. For that reason, I usually make a pot of rice to serve with this dish.
French bread is also great to soak up some of the herby juices left on your plate. My hubby likes this one!
If you like potatoes with your chicken, you’ll want to try my Slow Cooker Chicken Dinner. It’s a classic chicken dinner recipe with chicken thighs, potatoes, carrots and onions in a savory broth.
One Pan = Easy Clean Up
Because you’re baking everything inside of foil clean-up is super easy! The juices are contained inside of the packet and the moisture is retained inside of the chicken! Moist, juicy chicken and tender, buttery squash await you!
Easy Basil Parmesan Chicken & Vegetable Bake
Equipment
- Large cookie sheet
- Heavy Duty Aluminum Foil
Ingredients
- 4 Chicken Breasts boneless & skinless
- 2 cups sliced yellow squash
- 2 cups sliced zucchini squash
- 4 Roma Tomatoes cut into quartered wedges
- 1/3 cup Parmesan Cheese
Seasoning Mix
- 1 1/2 tsp dried basil
- 1 tsp Lawry's seasoned salt
- 1/4 tsp pepper
Thickening
- 1 tbsp flour
- 2 tbsp water
Instructions
- Stretch foil out over your cookie sheet & tear out a piece large enough to double over your cookie sheet, plus a few inches. (You’ll be making an envelope to place your chicken & veggies inside of.)
- Mix flour & water together & coat the bottom of the foil.
- Place chicken on foil.
- Combine basil, seasoned salt and & pepper.
- Sprinkle half the mixture onto chicken.
- Place vegetables around chicken and sprinkle with the remaining seasoning mix.
- Top with Parmesan cheese.
- Crimp all edges of the foil closed tightly by rolling it over two times. Leave a little room above the chicken for heat to circulate.
- Bake at 450 degrees for 35-40 minutes.
Notes
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