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Garlic Parmesan Chicken Sheet Pan Dinner

If your family loves garlic bread, they're going to flip for this sheet pan dinner! Tender chicken and roasted veggies get coated in a buttery garlic-parmesan mixture that's absolutely irresistible. It tastes fancy but comes together in minutes—that's the kind of weeknight magic we all need!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound baby potatoes halved
  • 3 cups broccoli florets
  • 4 tablespoons butter melted
  • 6 cloves garlic minced
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper or cooking spray.
  2. In a large bowl, combine melted butter, minced garlic, ½ cup Parmesan cheese, Italian seasoning, paprika, salt, and pepper.
  3. Add chicken cubes, halved potatoes, and broccoli to the bowl. Toss everything together until well coated with the garlic-parmesan mixture.
  4. Spread everything in a single layer on the prepared sheet pan, making sure the potatoes are cut-side down for better browning.
  5. Bake for 18-20 minutes until the chicken reaches 165°F internally and the potatoes are fork-tender.
  6. Remove from oven and sprinkle with remaining Parmesan cheese and fresh parsley. Let rest for 2 minutes before serving.