Garlic Parmesan Chicken Thighs is an easy sheet pan dinner with juicy chicken tossed in creamy sauce, baby potatoes, and mixed veggies.
If we’re are busy that day, I’m usually resorting to a sheet pan or skillet dinner that doesn’t require much prep work or leave me with a sink full of dishes. And when I tell you this dinner did not have any leftovers, I mean it. I could barely get everything on the table before everyone was grabbing a plate and going back for seconds soon after.
Not only did it make my whole house smell amazing, but the chicken thighs came out juicy and flavorful with plenty of that creamy, garlicky Parmesan sauce. This was definitely a chef’s kiss kind of dinner, especially considering how little it takes to make.
Everything cooks right on the sheet pan, so you really don’t need any additional sides. If you want something extra, a simple side salad pairs perfectly with it. Dinner is ready in about 35 minutes, and best of all, there’s only one pan to wash.
If you’re looking for more easy dinner ideas, try my Chicken, Potato and Veggie Sheet Pan dinner and Ground Beef and Potatoes Skillet.
Why You’ll Love This REcipe
- It’s an easy way to get protein and veggies without making separate sides.
- Perfect for those nights when you have no idea what to make for dinner.
- It’s filling enough that everyone isn’t looking for a snack an hour later.
- You can use whatever vegetables are already in your fridge or freezer.
- Cleanup is quick enough that you can actually relax after dinner.
Ingredients
- Boneless Chicken Thighs: You can substitute with chicken breasts, sliced thin or adjust cooking time depending on their thickness.
- Buffalo Wild Wings garlic parmesan sauce: This can be found in the wing sauce aisle at the grocery store.
- Baby potatoes: Quarter the potatoes so they cook quickly and become tender at the same time as the chicken. Red, yellow or a mixture of baby potatoes all work well.
- Onion: Cut the onion into slices so it becomes tender and slightly caramelizes as it roasts.
- Shredded parmesan cheese: Freshly shredded parmesan melts well but store-bought also works.
- Olive oil: Helps the potatoes and vegetables roast and keeps them from drying out.
- Mixed vegetables: I used a frozen bag of broccoli florets, cauliflower florets, sliced carrots but you can also use fresh veggies.
- Seasonings: salt, pepper, onion powder, garlic powder, paprika
How to Make Garlic Parmesan Chicken Thighs
Preheat the oven to 400℉ and lightly grease a large sheet pan or line it with parchment paper.
Mix all the seasonings into a small bowl.
Add the quartered potatoes, sliced onions and mixed vegetables throughout the sheet pan. Drizzle with olive oil, and a little bit of the seasonings.
Add the chicken to a large bowl, pour the garlic parmesan sauce on top and the rest of the seasonings.
Mix everything together until combined.
Add the chicken to the sheet pan and make sure to spread them out.
Cook for 25 minutes.
Add shredded cheese on top of chicken, return to oven and cook for an additional 10 minutes or until internal temperature reaches 185℉.
Serve and enjoy!
Recipe Variations
- Switch up the vegetables: Use green bean, asparagus, brussels sprouts, zucchini, bell peppers or whatever vegetable you want.
- Make it extra cheesy: Add mozzarella with Parmesan cheese during that last few minutes of baking.
- Swap the potatoes: Try diced russet potatoes, Yukon gold potatoes or sweet potatoes. Just make sure they are quartered and adjust temperature for russet potatoes as they need to cook longer.
- Add some heat: Sprinkle red pepper flakes over chicken or add hot sauce to the garlic parmesan sauce.
Helpful Tips
- If using russet potatoes, start by cooking them first for 10 minutes, then add your chicken and veggies.
- Don’t overcrowd the pan, spread everything into a single layers so the vegetables have room to roast.
- Check internal temperature of chicken making sure it is done at 185℉.
Frequently Asked Questions
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave to desired temperature.
Yes, but bone-in thighs take longer to cook. You’ll need to increase the baking time and make sure the internal temperature reaches between 165-175℉.
Recipe
Sheet Pan Garlic Parmesan Chicken Thighs
Ingredients
- 8 boneless chicken thighs
- 1 bottle Buffalo Wild Wings garlic parmesan sauce
- 24 oz. baby potatoes, quartered
- 1 medium onion, sliced
- 1 cup shredded parmesan cheese
- 2 tbsp olive oil
- 1 bag frozen of mixed vegetables, broccoli florets, cauliflower florets, sliced carrots
- ½ tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
Instructions
- Preheat the oven to 400℉ and lightly grease a large sheet pan or line it with parchment paper.
- Mix all the seasonings into a small bowl.
- Add the quartered potatoes, sliced onions and mixed vegetables throughout the sheet pan. Drizzle with olive oil, and a little bit of the seasonings.
- Add the chicken to a large bowl, pour the garlic parmesan sauce on top and the rest of the seasonings.
- Mix everything together until combined.
- Add the chicken to the sheet pan and make sure to spread them out.
- Cook for 25 minutes.
- Add shredded cheese on top of chicken, return to oven and cook for an additional 10 minutes or until internal temperature reaches 185℉.
- Serve and enjoy!
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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