Sheet Pan Parmesan Garlic Chicken
A delightful dish featuring tender chicken thighs coated in a creamy Parmesan Garlic sauce, roasted with baby potatoes and broccoli, all on a single sheet pan for easy prep and cleanup.
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs Juicy and tender, these chicken thighs will soak up all the cheesy, garlicky goodness.
- 24 oz baby potatoes, quartered Crisp on the outside and fluffy on the inside.
- 1 small head broccoli, chopped Bright green florets that add freshness.
- 1 medium onion, sliced Sweet and savory, caramelizes beautifully.
- Shredded as needed Parmesan cheese Adds a deliciously cheesy crust.
Seasoning Blend
- 1 tsp salt Enhances flavors.
- 1 tsp black pepper Adds subtle kick.
- 1 tsp Italian seasoning Blend of herbs for warmth.
- 1 tsp onion powder Adds savory depth.
- 2 tsp garlic powder Enhances garlic flavor.
- 2 tsp smoked paprika Infuses a smoky flavor.
Sauce
- 1 cup Buffalo Wild Wings Parmesan Garlic sauce Adds creamy flavor and tanginess.
Instructions
Preparation
- Preheat your oven to 400°F and prepare a large sheet pan with cooking spray.
- Wash and quarter the baby potatoes, slice the onion, and chop the broccoli.
- Spread the vegetables on the sheet pan, drizzle with olive oil, and season with half of the seasoning blend. Toss to coat.
Cooking
- In a mixing bowl, season the chicken thighs with remaining seasoning and coat them with the Parmesan Garlic sauce.
- Arrange the chicken thighs on the sheet pan among the vegetables with space for even roasting.
- Bake for approximately 35 minutes or until the chicken reaches an internal temperature of at least 185°F.
- For extra crispiness, turn on the broiler for the last few minutes.
- Once done, sprinkle shredded Parmesan cheese on top and let it rest before serving.
Notes
For deeper flavor, consider marinating the chicken in the Parmesan sauce for a couple of hours. You can also add fresh herbs or a variety of vegetables like bell peppers or zucchini.