Sheet Pan Parmesan Garlic Chicken

This sheet pan Parmesan garlic chicken is perfect for busy weeknights when you want a flavorful and comforting dinner with minimal fuss. Juicy chicken thighs roast on top of crispy baby potatoes, tender broccoli, and sweet onions all seasoned with a savory blend of Parmesan, garlic, and smoked paprika. Everything cooks together on one sheet pan, making the cleanup easy and the flavors beautifully melded.

I first tried this recipe when I needed a quick dinner for a group and everyone begged for seconds. Now it’s a staple whenever I want a satisfying meal that comes together without any stress.

Ingredients

• Boneless chicken thighs: Ensure juicy, tender meat and easily absorb the seasoning. Look for ones without excess fat for even cooking.
• Parmesan garlic sauce: Adds creamy, rich garlicky notes that coat each piece perfectly. Use your favorite brand or homemade version.
• Salt and black pepper: Bring out all the natural flavors in the chicken and vegetables and are essential seasoning.
• Italian seasoning: Blends herbs like oregano, basil, and thyme to add aroma and depth. Fresh blends work best if you can find them.
• Onion powder: Enhances savory depth in the seasoning mix. Choose a fine powder without clumps to ensure even distribution.
• Garlic powder: Doubles the garlic flavor beyond the sauce. Sniff it beforehand to make sure it is fresh and potent.
• Smoked paprika: Contributes smoky warmth with a vibrant red color, giving the whole dish a subtle kick. Opt for one with good color and aroma.
• Broccoli florets: Roast to tender crispness and bring a fresh green contrast. Select a firm head with tight buds to avoid mushy results.
• Baby potatoes: Become golden and crispy outside with a buttery interior. Smaller potatoes cook more evenly and quickly. Smooth skin means fewer blemishes.
• Onion slices: Add sweet savory layers and caramelize beautifully when roasted. Slice just before cooking for the freshest flavor.
• Olive oil: Helps brown the chicken and veggies while adding richness. Choose extra virgin for the best quality.
• Freshly grated Parmesan cheese: Delivers a nutty salty finish and melts beautifully on top right out of the oven.

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 400 degrees Fahrenheit. Use a large sheet pan and spray it with cooking spray or lightly grease it to prevent sticking. Proper preparation here helps everything cook evenly and roast nicely.

Prepare the Vegetables:

Wash the baby potatoes thoroughly and cut them into quarters for even cooking. Slice the onion and chop the broccoli into larger pieces so they roast evenly without shrinking too much. Spread all the vegetables on the sheet pan, drizzle with olive oil, then sprinkle about half of the seasoning blend over them. Toss until every piece is lightly coated with oil and seasoning.

Season the Chicken:

Place the chicken thighs in a large bowl. Sprinkle the remaining seasoning over the chicken, then pour in enough Parmesan garlic sauce to coat each piece thoroughly. Gently stir so every thigh is covered with the sauce and spices.

Arrange Everything on the Pan:

Nestle the seasoned chicken thighs into the spaces created among the vegetables on the sheet pan. This arrangement allows even browning and lets the chicken juices flavor the vegetables as they roast.

Roast to Perfection:

Place the sheet pan in the oven and bake everything together at 400 degrees Fahrenheit for around 35 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of at least 185 degrees for juicy, safe-to-eat meat. If you want extra browning on the chicken skin, switch the oven to broil for two to three minutes at the very end—watch closely to avoid burning.

Finish and Serve:

Once out of the oven, sprinkle a generous layer of freshly grated Parmesan cheese over the chicken and vegetables while they are still hot. Serve immediately and enjoy every bite of the rich, garlicky, Parmesan-coated goodness.

My favorite part is the crispy bits of Parmesan that melt onto the vegetables. My kids love helping scatter the cheese on top and we always compete over the last golden potato.

Storage Tips

Allow the chicken and vegetables to cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to four days. To retain the best texture, reheat on a baking sheet in a preheated oven for about eight minutes to restore the crispiness of the potatoes.

Ingredient Substitutions

You can use bone-in chicken thighs if you prefer, but increase the roasting time by about ten minutes to ensure they cook through. If you do not have Parmesan garlic sauce, combine grated Parmesan cheese with mayonnaise, minced fresh garlic, and a splash of lemon juice to mimic the creamy sauce. Feel free to swap out vegetables like baby carrots, bell peppers, or Brussels sprouts, which roast beautifully alongside the potatoes and broccoli.

Serving Suggestions

Serve this dish on its own for a well-rounded meal or add a crisp green salad and warm crusty bread to round it out. Leftovers work wonderfully in wraps or layered in grain bowls. A sprinkle of extra grated Parmesan just before serving amps up the flavor even more.

Serve hot for the best contrast of crispy potatoes and juicy chicken. Leftovers reheat well and make great lunches.

Common Questions About the Recipe

→ How do you keep chicken thighs juicy in the oven?

Season the chicken generously and coat it well in the sauce before baking. Bake at a moderate temperature and avoid overcooking for the best tenderness.

→ Can I use bone-in chicken thighs instead?

Yes, bone-in thighs can be used but require about ten more minutes of roasting to reach the proper doneness.

→ What vegetables pair well with this dish?

Broccoli, baby potatoes, and onions work perfectly. You can also add carrots, bell peppers, or zucchini as preferred.

→ How do I get crispier skin on the chicken?

Finishing the dish with a quick broil at the end helps achieve a golden, crispy skin.

→ Can I make this dish ahead of time?

Yes, prep all ingredients in advance and store them in the fridge. Bake fresh just before serving for best texture and flavor.