Crispy on the outside, juicy on the inside, and bursting with savory Garlic-Parmesan flavor… Sheet Pan Parmesan Garlic Chicken Thighs are a weeknight dinner dream come true!

If there’s one thing I love, it’s a dinner that feels special without requiring a sink full of dishes—and this recipe delivers on all fronts. With just a few ingredients, you too can create this amazing dish.

This Sheet Pan Chicken Parmesan recipe is packed with bold flavor, comes together quickly, and bakes beautifully in under an hour. It’s the kind of meal that makes your kitchen smell amazing and has everyone asking, “What’s for dinner?” It will also have them asking you to make it again and again!

Ingredients Needed For This Recipe

• 2 pounds of boneless chicken thighs — I used boneless chicken thighs with the skin on, but you can use skinless if you’re watching your calories.
• ½ cup Buffalo Wild Wings Garlic Parmesan Sauce — If you are sensitive to heat, a substitution suggestion would be a thicker Caesar Salad Dressing.
• 1 teaspoon each, black pepper, Italian seasonings, and onion powder.
• 2 teaspoons garlic powder and smoked paprika
• 2 small heads of fresh broccoli florets — you could substitute fresh green beans if you are not a broccoli fan.
• 2 large russet potatoes, washed, and cut into squares. You can substitute 24 ounces of quartered baby potatoes.
• 1 small onion, sliced.
• 2 Tablespoons of Olive Oil
• ½ cup freshly grated Parmesan Cheese

How to Make Sheet Pan Chicken and Veggies

Preheat the oven to 400°(F). Spray a large baking sheet pan with cooking spray.

I recommend mixing all the seasonings in a small bowl before you begin. Set aside.

Preparing The Fresh Vegetables

Wash the potatoes and cut them into large bite-sized pieces, leaving the skin on. Place the potatoes on the baking sheet.

Note: You can substitute small baby potatoes in place of the large russet potatoes. Quarter them for quicker cooking.

Slice an onion and add to the potatoes on the baking sheet.

Rinse the broccoli heads. Cut the florets off the stem. Trim them into bite-sized pieces and add to the potatoes and onions.

Once you have all the vegetables arranged on the sheet pan, drizzle with the 2 tablespoons of olive oil.

Sprinkle half the seasoning mixture over the vegetables. Set the remaining seasoning aside for the chicken.

Using your hands, give the vegetables a gentle toss to coat everything evenly with the seasoning mixture and the olive oil. Spread the vegetables in a nice even layer on the baking sheet.

The fresh vegetables make a wonderful “bed” for the chicken thighs. A natural “roasting rack”. The perk is that the juices and fats from the chicken thighs mingle with those vegetables for a wonderfully flavorful dish!

Preparing the Chicken Thighs

Let’s talk “chicken”! The chicken thighs in this recipe are boneless. You can use thighs with the skin-on or skinless boneless chicken thighs. I prefer to use chicken with the skin on for additional flavor and I love the crispy skin!

TIP: If you are watching your fat intake, you can use skinless chicken thighs. They are much easier to find than trying to find “boneless, skin-on” chicken thighs. You may want to use chicken breasts in this recipe. It’s not recommended as it takes longer to bake, and the vegetables will dry out.

I prepare my own chicken thighs by removing the bone and cutting each thigh into two pieces. By cutting the chicken into two sections, it makes for easier portion servings when you have little ones.

Place the prepared chicken thighs into a medium-sized bowl and sprinkle with the other half of the mixed seasonings.

Add the Wingers Garlic Sauce. If you’re not a fan of spice, I recommend substituting the Wingers Garlic Sauce with a nice thick Caesar Salad Dressing.

Using tongs, or your hands if you’re barbaric like myself, and give everything a good toss to coat the chicken.

TIP: Don’t worry if the skin slides a bit. You can place it back on top of the chicken thighs when you plate it on the baking sheet.

Preparing Garlic Parmesan Chicken for the Oven

Arrange the chicken on top of the prepared vegetables on the baking sheet. Brush any leftover sauce in the bowl on top of the chicken.

Baking Instructions for Parmesan Chicken

Place chicken sheet pan dinner in the preheated 400°(F). I place mine on the upper rack so that the skin of the chicken gets crispy. Bake for about 35–40 minutes.

TIP: If using skinless chicken thighs, place the sheet pan dinner in the center of the oven to prevent the chicken from burning.

Fair warning… The house is going to smell amazing! Family members are going to come sniffing around, and you’ll have to fend them off! I’ve warned ya!

Check the internal temperature of the chicken with a digital thermometer. The internal temperature should be at least 185 degrees (F). It is important to make sure the chicken is cooked properly.

If you want your skin extra-crispy, broil on high for 1–2 minutes. Once the chicken is done cooking, remove the baking sheet pan from the oven.

Recipe Wrap-Up

Top everything with some shredded Parmesan cheese. It adds such an extra pop of flavor to this dish!

Doesn’t that look scrumptious?! The potatoes are perfectly roasted and golden around the edges. The broccoli tops have a slight bit of color and are fork tender…not mushy. The seasonings and garlic Parmesan sauce have mingled together and created the most wonderful flavor-filled dish!

I like to serve these golden, garlicky chicken thighs straight from the pan with a simple salad for the ultimate cozy meal. Since it already has wonderful roasted potatoes and veggies, you really don’t need anything more.

The simplicity of this dish is going to make you an instant fan! I love the flavor combinations and the ease of this dinner!

Favorite Chicken Dinner Recipes

• Creamy Herb Mushroom Chicken Pasta Skillet
• Amish Chicken and Corn Casserole
• Baked Chicken Cordon Bleu Casserole
• Easy Creamy Chicken Green Chile Enchiladas
• Easy Slow Cooker Chicken Hawaiian Haystacks
• Sheet Pan Chicken Shawarma Recipe from BonAppeteach

Whether you’re looking for an easy weeknight meal, or just craving something comforting and delicious, this sheet pan dinner is sure to become a regular in your dinner rotation. Simple, satisfying, and full of flavor—just the way we like it at Norine’s Nest!

Thanks for stopping by today! I hope you’ll come back again soon.

Happy Nesting!

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