Sheet pan garlic parmesan chicken makes a full dinner on one pan with very little cleanup. Juicy chicken breasts roast next to golden baby potatoes, and a quick garlic butter brushed on near the end gives everything a rich, savory finish. Parmesan melts over the chicken and adds a crisp, salty crust.
The timing matters here, because chicken and potatoes cook at different speeds. In this version the potatoes get a head start, and the garlic goes on in the butter near the end so it stays sweet and does not burn.
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Why This Sheet Pan Garlic Parmesan Chicken Recipe Works
Baby potatoes hold their shape and roast to a creamy center with crisp edges. Giving them a 10 minute head start means they finish cooking at the same time as the chicken instead of staying firm.
Brushing garlic butter on the chicken partway through gives the garlic enough heat to mellow without burning. Parmesan added near the end melts into a golden topping, and the rest is sprinkled on at the finish for fresh flavor.
Ingredients for Sheet Pan Garlic Parmesan Chicken
- 1 1/2 lb boneless skinless chicken breasts (about 3 to 4 pieces)
- 1 1/2 lb baby potatoes, halved or quartered if large
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp unsalted butter, melted
- 1/2 cup grated Parmesan cheese, divided
- 2 tbsp chopped fresh parsley
How to Make Sheet Pan Garlic Parmesan Chicken
1. Heat the oven
Preheat the oven to 400 degrees F and lightly grease a large sheet pan.
2. Start the potatoes
Toss the potatoes with 2 tbsp of the olive oil, the Italian seasoning, paprika, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Spread them on one side of the pan and roast for 10 minutes.
3. Add the chicken
Rub the chicken with the remaining 1 tbsp olive oil, the remaining salt, and the remaining pepper. Push the potatoes to one side, add the chicken to the pan, and roast for 15 minutes.
4. Add garlic butter and Parmesan
Stir the garlic into the melted butter. Brush it over the chicken, sprinkle on half of the Parmesan, and flip the potatoes. Roast 10 to 15 minutes more, until the chicken reaches 165 degrees F and the potatoes are golden and tender.
5. Finish
Sprinkle with the remaining Parmesan and the parsley. Let the chicken rest for 5 minutes before slicing.
How to Serve Sheet Pan Garlic Parmesan Chicken
Slice the chicken and serve it right from the pan with the potatoes and any garlic butter left on the pan. A simple green salad or steamed green beans round out the meal. If you like the flavor, compare it with our baked garlic parmesan chicken and potatoes. For a hands off version, try crockpot garlic parmesan chicken and potatoes, or go creamy with creamy garlic parmesan chicken. Another crisp option is air fryer garlic parmesan chicken.
How to Store and Reheat Sheet Pan Garlic Parmesan Chicken
Refrigerate leftovers within two hours of cooking in an airtight container and eat them within 3 to 4 days. Reheat in the oven or in a covered skillet until the chicken and potatoes are hot all the way through (165 degrees F). The microwave is faster, but the potatoes lose their crisp edges. Avoid overcrowding the pan when you cook, since crowded food steams instead of roasting.
Tips and Variations for Sheet Pan Garlic Parmesan Chicken
Use a thermometer rather than guessing. Breasts vary in thickness, and a quick check at the thickest part prevents dry chicken. If one end is much thicker, pound it lightly so the pieces cook evenly.
For another sheet pan reference with chicken and vegetables, see this Idaho Health Matters sheet pan chicken recipe, which also bakes at 400 degrees F and cooks the chicken to 165 degrees F.
For variations, add broccoli or green beans to the pan for the last stretch of roasting, use lemon zest in the butter, or swap the Italian seasoning for dried thyme.
Frequently Asked Questions About Sheet Pan Garlic Parmesan Chicken
Can I use chicken thighs for sheet pan garlic parmesan chicken?
Yes. Boneless thighs are more forgiving, but check the temperature, which should reach 165 degrees F.
How do I keep the garlic from burning in sheet pan garlic parmesan chicken?
Add the garlic in the melted butter partway through baking instead of at the start, so it only has a short time in the oven.
Can I use bigger potatoes in sheet pan garlic parmesan chicken?
Yes, but cut them into small pieces so they cook in the same amount of time as baby potatoes.
Do I need to flip the chicken?
It is not necessary. Flip the potatoes once so they brown evenly, and leave the chicken in place under its topping.
How do I get crispier potatoes?
Dry them well, use enough oil, and give them space on the pan. A crowded pan produces soft potatoes.
Sheet Pan Garlic Parmesan Chicken and Potatoes
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts about 3 to 4 pieces
- 1 ½ lb baby potatoes halved or quartered if large
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2 tbsp unsalted butter melted
- ½ cup grated Parmesan cheese divided
- 2 tbsp chopped fresh parsley
Instructions
Cooking
- Preheat the oven to 400 degrees F and lightly grease a large sheet pan.
- Toss the potatoes with 2 tbsp olive oil, the Italian seasoning, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Roast for 10 minutes.
- Rub the chicken with 1 tbsp olive oil and the remaining salt and pepper. Add it to the pan with the potatoes pushed to one side and roast 15 minutes.
- Stir the garlic into the melted butter. Brush over the chicken, sprinkle on half the Parmesan, flip the potatoes, and roast 10 to 15 minutes more until the chicken reaches 165 degrees F.
- Sprinkle with the remaining Parmesan and the parsley and rest 5 minutes.
