Looking for a dinner that's as easy as it is delicious? This Sheet Pan Garlic Parmesan Chicken and Potatoes is your new weeknight go-to. A mix of juicy chicken, crispy potatoes and a little broccoli will check every box. If you're feeling a little extra, you can add a little extra cheese to reward yourself for making it another day. Easy preparation, minimal cleanup, and maximum flavor—what more could you ask for?
For more easy weeknight dinners that don't require turning on the oven, check us out Skillet Steak Dinner or us Sautéed Garlic Butter Pork Chops. Both are one food!
Why our recipe?
- All-in-one sheet pan meals for easy one-and-done dinners.
- Garlic, parmesan, plus a little lemon? You can't go wrong with those flavors.
- Optional cheesy finish if you want to be extra.
This sheet pan dinner is perfect for my family. It's flavorful, filling, and has enough nutrition that I feel good about serving it. It's easy to just toss everything together and pop it in the oven while you work on other things like helping the kids with homework or vacuuming or taking a moment to calm down. You don't seem to have enough time for that, do you? You can serve it as written, but I added it as a note to the recipe for moms who need extra cheese. I am one of those moms.
Material notes
- the chicken: Be sure to use chicken breasts of roughly the same size for even cooking. You can also use chicken thighs. Adjust the cooking time by 10 minutes or so and cook the chicken to an internal temperature of 172 degrees F.
- lemon: Fresh lemon juice and zest really brightens the dish. Don't skip the zest! It adds a ton of flavor that you won't get from juice alone.
- potatoes: Small baby red potatoes are nicely fried with crispy edges, but we still need to cut them into bite-sized pieces. If you can't find baby reds, Yukon Gold potatoes also work well. Just cut them into similar bite-sized chunks
- Broccoli florets: Roasting fresh broccoli is recommended for best texture, but frozen will work in a pinch. If using frozen, no need to thaw—just add directly to the pan.
- Butter and olive oil: This is our little lubricant for taste.
- garlic: Fresh garlic cloves are always preferred for the best flavor, but pre-minced garlic also works if you're short on time. As an alternative use about 1 1/2 teaspoons per clove.
- Parmesan: Freshly grated Parmesan is key to that perfect cheesy, savory finish. The pre-grated varieties don't melt the best, but if you have it on hand, it will still work.
- black pepper: Regular black pepper will do, but if you have fresh pepper, it pops.
- Parsley: Optional, but a sprinkling of fresh parsley adds a little color.
Saline-injected versus natural chickens:
When buying chicken, you may notice some packages labeled as “saline-injected” or “enhanced.” These are chicken breasts that have been injected with a salt water solution to preserve them and look nice in the display case. While this can help keep the chicken moist, it can also affect how your vegetables cook.
Saline-injected chicken releases more liquid during roasting, which can cause the vegetables to become soggy, as the excess moisture prevents them from becoming crispy. If you're using saline-injected chicken, roast the vegetables in a separate pan to keep them nice and crisp.
Natural, non-raised chicken doesn't release as much liquid, allowing your potatoes and broccoli to roast perfectly alongside the chicken. For best results, check the label, and if you want the crispiest vegetables, aim for natural chicken. Plus, you don't pay extra per pound for water weight!
Sheet pan information
For best results, use a sturdy, rimmed sheet pan that measures at least 13×18 inches. This size ensures that your chicken, potatoes and broccoli have enough room to properly roast without steaming. Over crowding the pan in something like a 9×13 can result in veggie veggies. If you have a small pan, consider splitting the ingredients between two pans.
Even easier clean-up
Lining your sheet pan with parchment paper or using a silicone baking mat can make cleanup a breeze. It also helps the vegetables stick, so you get those perfectly crisp edges on your potatoes.
Storage and reheating instructions
Refrigerate leftovers Up to 3 days in an airtight container.
Reheat in a microwave-safe dish Cook for 1-2 minutes, stirring halfway through to even heat.
Reheat in an air fryer 350°F for 3-4 minutes to crisp vegetables.
More sheet pan meals…
Watch the video below Where I walk you through each step of this recipe and hopefully provide some entertainment value along the way. You can view my complete collection of video recipes YouTube.
