Sheet Pan Garlic Parmesan Chicken Broccoli and Potatoes

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. Juicy chicken, crispy potatoes, and a little broccoli mixed in will check every box. If you’re feeling a little extra, you can add a little extra cheese to reward yourself for making it through another day. Easy prep, minimal cleanup, and maximum flavor—what more could you ask for?

Contents

Why Our Recipe Ingredient Notes Saline-Injected vs. Natural Chicken:Sheet Pan Info Even Easier Clean-Up Storage & Reheating Instructions

For more easy weeknight dinners that don’t require turning on the oven, check out our skillet steak dinner or our skillet garlic butter pork chops. Both are one skillet meals!

Why Our Recipe

All-in-one sheet pan meal for a one-and-done easy dinner.
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 toss everything together and get it into the oven while you work on other things like helping kids with homework or vacuuming, or just finding a moment of quiet to regain your sanity. You can never seem to get enough time for that, can you? You can serve it up exactly as written, but I’ve added this as a note in the recipe for moms who need the extra cheese. I’m one of those moms.

Ingredient Notes

An overhead view of the ingredients needed to make sheet pan garlic parmesan chicken potatoes and broccoli.

Chicken: Make sure to use chicken breasts that are roughly the same size for even cooking. You can also use chicken thighs. Just adjust the cooking time up by 10 minutes or so and cook the chicken to an internal temperature of 172 degrees Fahrenheit.
Lemon: Fresh lemon juice and zest really brighten up the dish. Don’t skip the zest! It adds a ton of flavor that you won’t get from just the juice.
Potatoes: Small baby red potatoes roast up beautifully with crispy edges, but we do have to still cut them into bite-sized pieces. If you can’t find baby reds, Yukon Gold potatoes work well too. Just cut them into similar bite-sized chunks
Broccoli Florets: Fresh broccoli is recommended for the best texture for roasting, but frozen will work in a pinch. If using frozen, no need to thaw—just add directly to the pan.
Butter & Olive Oil: These are our little lubricants for flavor.
Garlic: Fresh garlic cloves is always preferred for the best flavor, but pre-minced garlic works too if you’re short on time. Use about 1 1/2 teaspoons per clove as a substitute.
Parmesan: Freshly grated Parmesan is key for that perfect cheesy, savory finish. Pre-grated varieties don’t melt the best, but if that’s what you have on hand, it’ll still work.
Black Pepper: Regular black pepper will do, but if you have freshly ground pepper, it does pop.
Parsley: Optional, but a sprinkle of fresh parsley adds a little color.

Saline-Injected vs. Natural Chicken:

When buying chicken, you might notice some packages labeled as “saline-injected” or “enhanced.” These are chicken breasts that have been injected with a saltwater solution to preserve them and make them 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 tends to release more liquid during roasting, which can lead to soggy vegetables, as the extra moisture prevents them from crisping up. If you’re using saline-injected chicken, consider roasting the veggies on a separate pan to keep them nice and crispy.

Natural, un-enhanced chicken doesn’t release as much liquid, allowing your potatoes and broccoli to roast perfectly alongside the chicken. For the best results, check the label and aim for natural chicken if you want the crispiest veggies. Plus, you won’t be paying that extra money per pound for water weight!

A sheet pan of garlic parmesan chicken and roasted potatoes and broccoli.

Sheet Pan Info

For the 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 space to roast properly without steaming. Overcrowding the pan in something like a 9×13 can lead to soggy veggies. If you have a smaller 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 prevent the veggies from sticking, so you get those perfectly crispy edges on your potatoes.