Home Dinner Delights Sheet Pan Parmesan Garlic Chicken Thighs

Sheet Pan Parmesan Garlic Chicken Thighs

This effortless dinner solution brings together juicy boneless chicken thighs, crispy roasted potatoes, and tender broccoli, all coated in a savory, creamy Parmesan garlic sauce. By roasting everything together on a single sheet pan, the flavors meld beautifully while minimizing cleanup, creating a wholesome meal that feels indulgent but comes

Why You’ll Love This Recipe

One-Pan Cleanup – The entire meal cooks on a large baking sheet lined with foil or sprayed with oil, drastically reducing the pile of dirty dishes at the end of the night.
Bold Flavor Profile – Utilizing Buffalo Wild Wings Parmesan Garlic sauce provides an instant, punchy flavor upgrade without requiring a dozen separate ingredients for a marinade.
Perfectly Cooked Thighs – Baking chicken thighs to a higher internal temperature ensures the connective tissue breaks down, resulting in meat that is incredibly tender rather than rubbery.
Complete Balanced Meal – With protein, starch (potatoes), and fiber-rich green vegetables (broccoli) all included, there is no need to cook separate side dishes.
Customizable Seasoning – The homemade spice blend adds a smoky, savory depth that enhances the natural flavors of the vegetables and chicken.
Hands-Off Cooking – Once the chopping is done, the oven does all the work, leaving you free to relax while dinner cooks.

Ingredients You’ll Need

Protein & Sauce

2 lb boneless chicken thighs – Thighs remain juicy under high heat and are more forgiving than breasts.
Buffalo Wild Wings Parmesan Garlic sauce – A rich, creamy store-bought sauce that acts as both a marinade and a glaze.
Parmesan cheese – Shredded; used as a finishing garnish to add a salty, nutty bite.

Vegetables

24 oz baby potatoes – Creamy interior and thin skin make them perfect for roasting; quarter them for even cooking.
Small head of broccoli – Adds freshness and texture; stems and florets should be chopped.
1 onion – Sliced; caramelizes during roasting to add sweetness.

Pantry Seasonings & Oil

Olive oil – Essential for coating the vegetables to encourage browning and prevent drying out.
2 tsp garlic powder & 2 tsp smoked paprika – Provides a strong aromatic base and a hint of smokiness.
1 tsp salt, 1 tsp pepper, 1 tsp Italian seasoning, & 1 tsp onion powder – Rounds out the savory herb profile.

Step-by-Step Instructions

1. Preheat and Prep Preheat your oven to 400°F (200°C). Generously spray a large sheet pan with cooking spray to prevent sticking.

2. Prepare the Vegetables Wash the baby potatoes thoroughly and cut them into quarters. Slice the onion and chop the head of broccoli. Crucial: Leave the broccoli florets in slightly larger pieces so they withstand the long cooking time without burning.

3. Season the Veggies Arrange the potatoes, onion slices, and broccoli on the prepared sheet pan. Drizzle with olive oil and sprinkle with approximately half of the mixed seasoning blend (salt, pepper, Italian seasoning, onion powder, garlic powder, and smoked paprika). Toss to coat.

4. Coat the Chicken Place the boneless chicken thighs in a mixing bowl. Season them with the remaining half of the dry spice blend. Pour in enough Parmesan Garlic sauce to coat the chicken generously. Stir well until every piece is fully covered in seasoning and sauce.

5. Assemble the Tray Create small wells or spaces on the sheet pan between the seasoned vegetables. Nestle the sauced chicken thighs into these spaces so they are touching the pan directly.

6. Roast and Garnish Bake at 400°F for about 35 minutes. The dish is done when the potatoes are tender and the chicken reaches an internal temperature of at least 185°F. For a crispier finish, broil for 1–2 minutes. Top everything with shredded Parmesan cheese before serving.

Recipe Notes & Tips

Temperature Matters – Unlike chicken breasts, chicken thighs benefit from being cooked to a higher internal temperature (185°F) to break down collagen and ensure a melt-in-your-mouth texture.
Broccoli Sizing – If you cut the broccoli too small, it will char before the potatoes are soft. Keep the florets chunky to match the cooking time of the starch.
Potato Prep – Quartering the potatoes is essential. Whole baby potatoes will take too long to cook, leaving you with undercooked centers when the chicken is ready.
Sheet Pan Crowding – Use the largest sheet pan you have. If the ingredients are piled on top of each other, they will steam instead of roast.
Broiling Finish – If you want the sauce on the chicken to bubble and brown, don’t skip the optional broil step at the end, but watch it closely to avoid burning the garlic.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 52 minutes
Servings: 4 Servings
Calories: Estimated 450-550 kcal per serving (dependent on sauce quantity)

Perfect Pairings

Green Salad – A light salad with vinaigrette cuts through the rich, creamy Parmesan sauce.
Crusty Bread – Garlic bread or a baguette is perfect for scooping up any sauce left on the pan.
White Wine – A crisp Pinot Grigio or Sauvignon Blanc complements the herbal garlic flavors.
Lemon Water – A bright, acidic drink helps cleanse the palate from the salty, savory meal.

Ideal Occasions

Weeknight Family Dinner – Quick prep and easy cleanup make it a Tuesday night staple.
Meal Prep Sunday – The roasted components hold up well in containers for lunches throughout the week.
Casual Hosting – It serves four easily and looks impressive when brought to the table on a platter.
Post-Gym Meal – High protein from the thighs and good carbohydrates from the potatoes make for solid recovery fuel.

Storage & Serving Tips

Refrigeration – Store leftovers in an airtight container in the fridge for 3–4 days.
Reheating – Reheat in an air fryer at 350°F for 5 minutes to restore the crispy texture of the potatoes; microwaving works but may soften the broccoli.
Freezing – Freezing is not recommended for this dish as the roasted potatoes and broccoli can become mushy upon thawing.
Sauce on the Side – Keep a little extra bottle of the Parmesan Garlic sauce on the table for those who want extra dipping power.

Creative Variations to Try

Spicy Kick – Swap the Parmesan Garlic sauce for Buffalo sauce or Asian Zing for a completely different flavor profile.
Vegetable Swaps – Replace broccoli with Brussels sprouts or green beans (adjust timing) if you prefer different greens.
Sausage Addition – Add sliced smoked sausage to the pan for a “meat lover’s” version.
Sweet Potato Twist – Use cubed sweet potatoes instead of baby potatoes for a sweeter, higher-fiber starch option.

Troubleshooting Common Issues

Burnt Veggies – The vegetables were cut too small. Next time, leave broccoli florets larger or add them to the pan halfway through cooking.
Hard Potatoes – The potatoes were cut too large. Ensure they are quartered uniformly, not halved, to cook through in 35 minutes.
Soggy Chicken – The pan was overcrowded. Use two sheet pans if you are doubling the recipe to ensure air circulation.
Bland Flavor – Don’t skimp on the dry seasoning blend. The sauce provides flavor, but the dry rub seasons the meat and veg deeply.

Why This Recipe Works

This recipe succeeds because it respects the thermodynamics of roasting. By setting the oven to a high 400°F, you encourage caramelization on the onions and browning on the potatoes. Chicken thighs are naturally fatty and robust, meaning they can withstand this high heat and longer cook time (35 minutes) without drying out—in fact, they improve as they reach 185°F. The sauce acts as an insulator, keeping the meat moist while the sugars in it caramelize. Nestling the chicken between the vegetables allows the savory juices to flavor the potatoes as they cook.

Final Thoughts

Sheet Pan Parmesan Garlic Chicken Thighs prove that delicious, home-cooked meals don’t require hours of effort or a sink full of dishes. By combining smart ingredient choices like store-bought sauce with fresh produce, you achieve a “semi-homemade” victory that is nutritious, satisfying, and bursting with savory flavor.