🍗 Parmesan Garlic Chicken & Veggies Sheet Pan Meal
Easy one-pan dinner with juicy chicken thighs and roasted veggies coated in creamy Parmesan garlic sauce. Minimal prep, maximum flavor.
Adapted from @cookinginthemidwest .
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless chicken thighs | 2 lbs | |
| Parmesan Garlic sauce | 0.5 cups | |
| Baby potatoes | 1.5 lbs | |
| Broccoli, chopped | 1 whole | Small head, leave in larger pieces. |
| Onion, sliced | 1 whole | |
| Olive oil | 2 tbsp | |
| Garlic powder | 2 tsp | |
| Smoked paprika | 2 tsp | |
| Salt | 1 tsp | |
| Black pepper | 1 tsp | |
| Italian seasoning | 1 tsp | |
| Onion powder | 1 tsp | |
| Shredded Parmesan cheese | 0.5 cups | For topping. |
Steps
Prep the veggies
Preheat oven to 400°F. Spray a large sheet pan with cooking spray. Wash and quarter the baby potatoes. Slice the onion and chop the broccoli into slightly larger pieces.
Season the veggies
Add all veggies to the sheet pan. Drizzle with olive oil and season with half of the garlic powder, smoked paprika, salt, pepper, Italian seasoning, and onion powder. Toss to coat evenly.
Season and coat the chicken
Place chicken thighs in a bowl. Season with the remaining spice blend. Add enough Parmesan Garlic sauce to coat and stir until well covered.
Bake
Place chicken on top of the veggies on the sheet pan. Bake at 400°F for about 35 minutes, or until chicken reaches an internal temperature of at least 185°F.
Finish and serve
Broil for a few minutes if desired for extra crispiness. Top with shredded Parmesan cheese and serve.
Notes
- The Parmesan Garlic sauce has a kick — if you’re sensitive to heat, use less or mix in a bit of regular mayo.
- Chicken thighs stay juicier than breasts at this temperature.
- Leftovers store well in the fridge for up to 4 days and reheat nicely in the oven or air fryer.