Sheet Pan MealsEasy

Creamy Tuscan Parmesan & Sun-Dried Tomato Chicken Breast (Crisp Sheet Pan Bake)

Name: Creamy Tuscan Parmesan & Sun-Dried Tomato Chicken Breast (Crisp Sheet Pan Bake)
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 lb, diced Chicken Breast; 1 bunch, trimmed Tender Asparagus; 1 lemon, wheels & juice Meyer Lemon; 3 cloves Crushed Garlic; 1/2 cup Heavy Cream or Coconut Cream; 1/3 cup grated Aged Parmigiano-Reggiano; 3 tbsp chopped Oil-Packed Sun-Dried Tomatoes

A gourmet, easy-to-make meal featuring tender chicken breast and crisp tender asparagus that you simmer in a velvety garlic Parmesan cream sauce that clings to every bite. Ready in just 20 mins.

Prep: 10 mins

Cook: 20 mins

Serves: 4

Serving Size:

160

Calories

11g

Protein

14g

Carbs

Fat

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Ingredients

ProteinsChicken Breast

1 lb, diced

ProduceTender Asparagus

1 bunch, trimmed

ProduceMeyer Lemon

1 lemon, wheels & juice

ProduceCrushed Garlic

3 cloves

DairyHeavy Cream or Coconut Cream

1/2 cup

DairyAged Parmigiano-Reggiano

1/3 cup grated

Pantry & GrainsOil-Packed Sun-Dried Tomatoes

3 tbsp chopped

Step-by-Step Instructions

Step 1:Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper or foil.

Step 2:Place your prepared chicken breast and diced tender asparagus, meyer lemon, crushed garlic directly onto the pan in a single, even layer.

Step 3:Whisk together the seasonings: Heavy Cream or Coconut Cream, Aged Parmigiano-Reggiano, Oil-Packed Sun-Dried Tomatoes. Pour generously over everything and toss gently with tongs to coat every piece.

Step 4:Roast for 18 to 22 minutes until the chicken breast reaches a safe internal temperature and vegetables are tender-crisp with caramelized edges.

Step 5:Remove from the oven, garnish with fresh herbs, and serve hot right from the pan.

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