Sheet Pan Garlic Parmesan Chicken Thighs
Garlic Parmesan Chicken Thighs is an easy sheet pan dinner with juicy chicken tossed in creamy sauce, baby potatoes, and mixed veggies.
Servings: 8 servings
Calories: 404kcal
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
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave to desired temperature.
Nutrition
Calories: 404kcal | Carbohydrates: 18g | Protein: 25g | Fat: 26g | Potassium: 645mg | Fiber: 2g
