Easy Garlic Parmesan Chicken Sheet Pan Dinner
This year, I am stepping into my soft girl era. I am really trying to assess what things take a lot of my time, and although I specialize in short and easy recipes, I wanted to put an emphasis on 20 minute high protein dinners for the whole family. I just feel like as a mom to a young toddler, and while I am working, I also have friends and relationships that I want to keep up with. I really enjoy nature, so a lot of my time is spent outside or at the beach. At the end of the day, I have a hard time cutting something else that makes life feel so full short, just to stand in my kitchen and cook while my daughter watches something on TV.
That is why I created this series. These are my high protein, low effort, really simple dinners. The idea behind them is that they are truly fast, kid friendly, and made with minimal ingredients so you do not have to overcomplicate things.
In this particular dish, everything cooks on one sheet pan and goes straight into the oven. I walk you through the timing so you are not standing around waiting. While the baby potatoes roast, you are prepping the other ingredients and mixing the sauce so dinner keeps moving without stress.
Why This Garlic Parmesan Chicken Works for My Whole Family
When it comes to cooking for my entire family, I have a two year old who definitely has opinions about what she eats. I do not want to be cooking multiple things every night. I really do not like cleaning dishes, and I want dinner to be fast.
This garlic parmesan chicken works so well because you get the coziness from crispy potatoes, the chicken stays super juicy with the sauce, and everything cooks together on one sheet pan. I love the parmesan cheese because it makes it feel indulgent, while the lemon brightens it up and keeps it feeling light.
This recipe is perfect for busy nights when you only have about 30 minutes. It uses pantry staples like baby potatoes and ingredients we usually already have in the fridge like chicken breasts and broccoli. I would say this one is best for beginner cooks, busy moms, and anyone who likes to meal prep.
I wrote this recipe for you if you are tired, hungry, and do not want to think about what to make for dinner. Let me do the work for you and just follow it step by step.
You might also like: Air Fryer Crispy Parmesan Salmon Bites, Easy Smoked Salmon Dip Recipe, Garlic Brown Sugar Glazed Salmon, and Easy Pan Seared Salmon (Gordon Ramsay Method)
Recipe at a Glance
Honey Mustard Salmon
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 45 minutes
Cooking Method: Oven or air fryer
Difficulty Level: Easy
Cleanup: One sheet pan
This garlic parmesan chicken uses pantry staples, minimal prep, and straightforward timing so dinner feels manageable, even on the busiest nights.
Why You’ll Love This Garlic Parmesan Chicken
This recipe checks all the boxes I care about on a weeknight:
High protein and filling
Made entirely on one sheet pan
Uses simple, familiar ingredients
Kid- and toddler-friendly
Beginner cook approved
Cozy without being heavy
Why Mayo Works in Garlic Parmesan Chicken
I get questions about this all the time, so let’s talk about it.
Mayonnaise creates a creamy sauce that sticks to the chicken, keeps it moist while baking, and helps prevent it from drying out. You don’t taste the mayo at all, it simply makes the chicken tender and juicy.
This also makes the recipe more forgiving, which is especially helpful for beginner cooks. If you’re worried about overcooking chicken, this method really helps.
Ingredients You’ll Need
For the Chicken & Vegetables
1 ½ lb boneless, skinless chicken breasts, sliced into thin cutlets
1 lb baby potatoes, halved
2 cups broccoli florets
Olive oil, salt, and black pepper
For the Garlic Parmesan Sauce
¼ cup mayonnaise
¼ cup finely grated parmesan cheese
3 cloves minced garlic (or 2 teaspoons garlic powder)
1 tablespoon olive oil
Zest of ½ lemon
Salt and black pepper
This garlic parmesan sauce comes together in a small bowl and turns into a spreadable paste that coats the chicken perfectly.
How I Make This Garlic Parmesan Chicken (Step-by-Step)
1. Start with the Potatoes
I preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper. The baby potatoes get tossed with olive oil, salt, and pepper, then roasted cut-side down for 15 minutes so they have time to crisp.
2. Prep Everything Else
While the potatoes roast, I toss the broccoli with olive oil and seasoning. Then I whisk together the garlic parmesan sauce in a small bowl until smooth and spreadable.
3. Assemble the Sheet Pan
Once the potatoes are ready, I slide them to one side of the pan, add the broccoli to the middle, and place the chicken cutlets in a single layer. I pat the chicken dry, then spread the sauce evenly over the top.
4. Roast
The pan goes back into the oven for 14–18 minutes, depending on the thickness of the chicken. I don’t flip or move anything, letting it cook undisturbed helps everything roast instead of steam.
The chicken is ready when it reaches an internal temperature of 165°F. You can pull it at 160–162°F and let it rest; carryover heat will finish cooking it.
Optional: Broil for 1–2 minutes at the end for a lightly golden top.
Cooking Time, Thickness & Internal Temperature
Cooking time will vary depending on how thick your chicken cutlets are. Thinner cutlets cook faster and stay juicier, while thicker ones may need a few extra minutes.
If your chicken is thicker than expected, you can slice it in half horizontally or gently pound it before cooking so everything cooks evenly. A meat thermometer is the easiest way to avoid overcooking.
Parmesan Cheese: Fresh vs Pre-Grated
Both work here. Freshly grated parmesan melts better, tastes richer, and browns beautifully. Pre-grated parmesan is totally fine for busy nights and still gives you that classic garlic parmesan flavor.
What I avoid is the shelf-stable parmesan in the shaker, it doesn’t melt well and the flavor just isn’t the same.
Variations & Substitutions
Chicken thighs: You can use them, but they take longer to cook. Add them when the potatoes go in and add the broccoli later.
Frozen vegetables: Totally fine, just expect a little extra moisture and adjust cook time.
Dairy-free: Skip the parmesan and add extra lemon zest and salt for flavor.
Gluten-free: This recipe is naturally gluten-free as written.
Storage, Meal Prep & Reheating
This garlic parmesan chicken is great for meal prep. You can prep everything ahead of time, store it covered in the fridge, and bake when you’re ready.
Leftovers keep well in an airtight container for up to 3 days. I prefer reheating it on the stove with a little butter to keep the chicken juicy.
Is This Garlic Parmesan Chicken Kid-Friendly?
Yes. The flavors are mild, the chicken stays soft, and it’s easy to eat. It’s one of those meals I feel good serving to my toddler and the rest of the family without making adjustments.
Popular Salmon Recipes to Try
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My Go-To Kitchen Tools For This Recipe
FAQs
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Yes, you can use chicken thighs instead of chicken breasts, but the timing will change. Chicken thighs take longer to cook, so they should go into the oven at the same time as the potatoes. Add the broccoli later so it doesn’t overcook. You may also need to use two sheet pans to avoid crowding, which helps everything roast instead of steam.
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Yes. You can prep everything ahead of time and keep it covered in the fridge, then pop it in the oven when you’re ready to cook. This is a great option if you want dinner to feel easier at the end of the day.
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The parmesan cheese really adds depth and flavor to this recipe. If you prefer to omit the dairy, you can skip the parmesan and add a little extra salt and lemon zest to boost flavor. Just know it won’t have the same savory finish.
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Yes. This recipe is naturally gluten-free as written.
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Absolutely. Just know the cooking time and temperature will change. Frozen potatoes need higher heat to crisp properly. Cook them at 425°F for about 30 minutes and expect them to release some moisture.
Frozen broccoli also does best at 425°F and usually cooks in about 15 minutes. Be sure to use enough oil and seasoning so everything roasts instead of steaming. -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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I prefer reheating this garlic parmesan chicken on the stove with a little butter. It helps bring the chicken back to life and keeps it juicy.
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Yes. This recipe is very toddler-friendly. The flavors are mild, and the chicken stays soft and juicy, which makes it easy for little ones to eat.
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If your chicken is thicker, it will need a little extra time in the oven. Thinner chicken cooks faster and stays juicier. You can slice the chicken in half horizontally or gently pound it before cooking to help it cook evenly.
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You can, but I don’t recommend it here. Breadcrumbs can dry the chicken out, and the garlic parmesan coating already provides plenty of flavor and texture without the extra step.
This garlic parmesan chicken sheet pan dinner is one of those recipes I know I’ll keep making. It’s dependable, comforting, and fits into real life without asking too much of me.
If you’re looking for an easy chicken recipe that feels cozy, feeds the whole family, and doesn’t take over your evening, this one’s for you.
Garlic Parmesan Chicken Sheet Pan Dinner
Juicy garlic parmesan chicken roasted with baby potatoes and broccoli on one sheet pan. This high-protein, family-friendly dinner is perfect for busy weeknights.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup finely grated parmesan cheese
- 3 cloves minced garlic or 2 teaspoons garlic powder
- 1 tablespoon olive oil
- Zest of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley
- Extra grated parmesan
Instructions
- Preheat the oven to 425°F.
- Line a large sheet pan with parchment paper. Toss the baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on the sheet pan cut-side down and roast for 15 minutes.
- While the potatoes roast, toss the broccoli with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Then in a small bowl, whisk together the mayonnaise, parmesan, garlic, olive oil, lemon zest, salt, and pepper until smooth. It should look like a spreadable paste.
- Once the timer goes off for the potatoes, remove the pan from the oven. Slide the potatoes to one side of the sheet pan. Add the broccoli to the middle of the pan and create space for the chicken.
- Add the chicken cutlets in a single layer. Pat the chicken dry, then spread the garlic parmesan sauce evenly over the top.
- Return the pan to the oven and roast for 14-18 minutes, or until the chicken reaches 165°F and the broccoli is tender with lightly crispy edges. Do not overcook. Note: You can pull the sheet pan when the chicken reaches 160-162°F and let it rest. It will carry over to 165°F.The chicken will continue cooking slightly as it rests. Don’t move or flip the chicken. Let it cook undisturbed.
- Optional: Broil for 1-2 minutes at the end for a lightly golden top.
- Garnish with parsley and extra parmesan if desired, and serve immediately.
Nutrition Facts
Calories
520Sat. Fat
30 gCarbs
28 gFiber
4 gNet carbs
24 gProtein
46 g
Customizable recipes built off of pantry staples – and everything only takes 30 minutes or less!