Sheet Pan Parmesan Garlic Chicken Thighs
Parmesan garlic chicken thighs, roasted potatoes, broccoli, and onion all cook on one pan for an easy dinner with very little cleanup. The chicken stays juicy, the potatoes get tender, and the broccoli picks up some browned edges.
The method is simple: give the potatoes and onion a short head start, then add the chicken and broccoli so everything finishes at about the same time. Using a moderate amount of bottled Parmesan garlic sauce adds flavor without making the pan too wet.
Ingredients for Sheet Pan Parmesan Garlic Chicken Thighs
- 2 pounds boneless skinless chicken thighs (about 900g)
- 1/2 to 3/4 cup Buffalo Wild Wings Parmesan Garlic sauce (about 150g)
- 1 1/2 pounds baby potatoes, halved or quartered if large (about 675g)
- 4 to 5 cups broccoli florets (about 350g), cut in larger pieces
- 1 medium yellow onion, sliced (about 150g)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 to 1/2 cup shredded Parmesan cheese (about 35g)
Optional: foil, parchment paper, or cooking spray for easier cleanup.
For serving: extra Parmesan or a pinch of red pepper flakes.
How to Make Sheet Pan Parmesan Garlic Chicken Thighs
- Preheat the oven and prep the pan: Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment if you like, or coat it lightly with cooking spray.
- Prep the vegetables: Cut the potatoes into even bite-size pieces if needed, slice the onion, and keep the broccoli florets fairly large so they roast instead of getting too soft.
- Mix the seasonings: In a small bowl, stir together the salt, black pepper, Italian seasoning, onion powder, garlic powder, and smoked paprika.
- Coat the chicken: In a mixing bowl, toss the chicken thighs with the Parmesan garlic sauce and about half of the seasoning blend. The chicken should be well coated, but not swimming in sauce.
- Season the potatoes and onion: On the sheet pan, toss the potatoes and onion with the olive oil and most of the remaining seasoning blend. Spread them into a single layer so they roast instead of steam.
- Give them a head start: Roast the potatoes and onion for 10 to 15 minutes, until the onions start to soften and the potatoes begin to lose their raw look.
- Add the chicken and broccoli: Remove the pan from the oven. Nestle the chicken thighs onto the pan and scatter the broccoli around them. If you have any seasoning left, toss it with the broccoli.
- Roast until done: Return the pan to the oven and roast for 18 to 25 minutes more. Toss the vegetables partway through, and flip the chicken if needed for more even browning. Rotate the pan if your oven has hot spots.
- Check for doneness: Start checking around the 30-minute total mark. The chicken is done when the thickest piece reaches 165°F, the potatoes are fork-tender, the broccoli is tender with browned tips, and the onions are soft and lightly caramelized.
- Finish with Parmesan: Sprinkle the shredded Parmesan over the hot chicken and vegetables. For a little more color, broil for 2 to 4 minutes, watching closely so the sauce and cheese do not burn.
- Rest and serve: Let the chicken rest for about 5 minutes before serving. If the pan looks watery, carefully spoon off some of the liquid first.
Why the Pan Can Turn Watery
Chicken thighs release moisture as they cook, and bottled sauce adds more. Keeping the sauce amount moderate and roasting the potatoes first helps. If there is still extra liquid near the end, spoon off some of it before broiling or serving.
Serving Ideas
This works well as a full dinner on its own, but a green salad or some crusty bread fits nicely alongside it. A little extra Parmesan at the table is also good.
If you want another sauce-forward chicken dinner, try these Low Carb BBQ Chicken Thighs. For another easy chicken thigh dinner, you might also like these Old Bay Chicken Thighs. If you like savory garlic flavor, you may also want to bookmark Garlic Miso Chicken.
How to Store and Reheat Sheet Pan Parmesan Garlic Chicken Thighs
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 to 4 days. The broccoli will soften some after chilling, which is normal for a sheet pan meal.
Reheat in the microwave in short bursts or in a 350°F oven until warmed through. If the chicken seems a little dry, add a spoonful of sauce or a small splash of water before reheating.
For make-ahead prep, cut the vegetables and mix the seasonings ahead of time, then roast everything just before dinner for the best texture.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: about 1/4 of the recipe
- Calories: about 625
- Protein: 44g
- Fat: 31g
- Carbohydrates: 41g
- Per 100g: about 145 calories, 10g protein, 7g fat, 9g carbohydrates
Equipment
- rimmed sheet pan
- mixing bowl
- small bowl
- knife
- cutting board
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs (about 900g)
- 1/2 to 3/4 cup Buffalo Wild Wings Parmesan Garlic sauce (about 150g)
Vegetables
- 1 1/2 pounds baby potatoes, halved or quartered if large (about 675g)
- 4 to 5 cups broccoli florets (about 350g), cut in larger pieces
- 1 medium yellow onion, sliced (about 150g)
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Finish (optional)
- 1/3 to 1/2 cup shredded Parmesan cheese (about 35g)
- extra Parmesan or red pepper flakes for serving (optional)
- foil, parchment paper, or cooking spray for easier cleanup (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with foil or parchment or lightly coat it with cooking spray if desired.
- Cut the potatoes into even bite-size pieces if needed, slice the onion, and cut the broccoli into fairly large florets so they roast instead of getting too soft.
- In a small bowl, stir together the salt, black pepper, Italian seasoning, onion powder, garlic powder, and smoked paprika.
- In a mixing bowl, toss the chicken thighs with the Parmesan garlic sauce and about half of the seasoning blend until well coated.
- On the sheet pan, toss the potatoes and onion with the olive oil and most of the remaining seasoning blend, then spread them into a single layer.
- Roast the potatoes and onion for 10 to 15 minutes, until the onions start to soften and the potatoes begin to lose their raw look.
- Remove the pan from the oven, nestle the chicken thighs onto the pan, and scatter the broccoli around them; toss the broccoli with any remaining seasoning if desired.
- Return the pan to the oven and roast for 18 to 25 minutes more, tossing the vegetables partway through and flipping the chicken if needed for even browning. Rotate the pan if your oven has hot spots.
- Start checking around the 30-minute total mark; the chicken is done when the thickest piece reaches 165°F (74°C), the potatoes are fork-tender, the broccoli has browned tips, and the onions are soft and lightly caramelized.
- Sprinkle the shredded Parmesan over the hot chicken and vegetables. Broil 2 to 4 minutes if you want more color, watching closely so the sauce and cheese do not burn.
- Let the chicken rest for about 5 minutes before serving. If the pan looks watery, carefully spoon off some of the liquid first.
Tips
- Roast the potatoes and onions first so the potatoes get tender without the broccoli overcooking.
- Keep the amount of bottled sauce moderate to avoid a watery pan.
- Cut broccoli into larger pieces so it roasts instead of becoming mushy.
- Spoon off excess liquid before broiling or serving to improve browning.
- Let the chicken rest 5 minutes to retain juices before serving.
