Best Sheet-Pan Cajun Chicken and Corn

thepioneerwoman.com

Cheryl T

5 tbsp. olive oil, plus more for the pans

6 ears of corn, shucked and cut into 4 pieces

5 stalks celery, sliced on an angle

2 8-ounce bags baby bell peppers, halved and seeded

1 tsp. fresh thyme

4 tsp. Cajun seasoning

1 tsp. kosher salt, plus more to taste

Black pepper, to taste

6 skinless, boneless chicken breasts (about 8 ounces each)

2 garlic cloves, grated

2 tbsp. salted butter

¼ c. fresh parsley, chopped

Hot sauce, for serving

Directions at thepioneerwoman.com

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