Easy Basil Parmesan Chicken & Vegetable Bake
Super tender chicken breast topped with buttery squash and tomatoes baked in a foil packet to seal in juices and flavor. Foil packet on top of sheet pan makes clean-up a cinch!
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
Be very careful when opening the foil package, the steam is extremely hot. I use a pair of cooking tongs to uncrimp the edges of the foil envelope.