Sheet Pan Parmesan Garlic Chicken (Print Format)
Juicy chicken thighs with Parmesan garlic blend, roasted potatoes, broccoli, and onions on one easy sheet pan.
# Ingredients:
→ Proteins
01 -
2 lb boneless chicken thighs
→ Sauces and Seasonings
02 -
Buffalo Wild Wings Parmesan Garlic sauce
03 -
1 tsp salt
04 -
1 tsp pepper
05 -
1 tsp Italian seasoning
06 -
1 tsp onion powder
07 -
2 tsp garlic powder
08 -
2 tsp smoked paprika
→ Vegetables
09 -
Small head of broccoli, chopped
10 -
24 oz baby potatoes, quartered
11 -
1 onion, sliced
→ Oils and Dairy
12 -
Olive oil
13 -
Parmesan cheese, shredded
# Steps:
01 -
Preheat the oven to 400 degrees F and spray a large sheet pan with cooking spray.
02 -
Wash the baby potatoes and quarter them. Slice the onion and chop the broccoli into slightly larger pieces. Add all the vegetables to the sheet pan, drizzle with olive oil, and season with half of the seasoning blend.
03 -
Place the chicken thighs in a bowl. Season with the remaining seasoning blend and add enough Parmesan Garlic sauce to coat the chicken. Mix until evenly coated.
04 -
Create spaces between the vegetables on the sheet pan and place the seasoned chicken thighs in the gaps.
05 -
Bake for 35 minutes, or until the chicken reaches an internal temperature of at least 185 degrees F. Optionally, broil for a few extra minutes for a crispier texture. Top with shredded Parmesan cheese before serving.