Garlic Parmesan Chicken and Potatoes is the sheet pan dinner of your dreams! So easy to make, dinner will be on the table in no time. Juicy chicken thighs and buttery, crispy potatoes seasoned and tossed with our famous Garlic Parmesan Sauce. It’s an easy comfort food dinner that everyone will come running for.
Why You’ll Love Garlic Parmesan Chicken and Potatoes
There’s not much to not to love about this sheet pan dinner. Juicy chicken thighs and crispy potatoes tossed with our famous Garlic Parmesan Sauce. It’s a dinnertime win all around.
- Easy to make: This sheet pan meal is on the table in less than 30 minutes. You can get the sauce ready while the chicken and potatoes are in the oven, and it only takes 5 minutes to make.
- Bursting with flavors: Fresh garlic, creamy mayonnaise and nutty parmesan cheese go perfectly with the crispiness of the baked chicken and potatoes.
- Cheaper than going out: If you’re craving your favorite garlic parmesan chicken wings, you can make this sheet pan meal at home and not only save money but the hassle of going out.
How To Make
This homemade creamy and garlicky sauce only takes 5 minutes to make, and you probably have all of the ingredients right in your refrigerator. The rest is a breeze! Follow along with our step by step photos here, but for the full recipe head to the recipe card at the end of the post.
- Grab a bowl and add mayonnaise, melted butter, minced fresh garlic, parmesan cheese, salt and fresh parsley. Stir until combined and let sit until the chicken and potatoes are ready.
- Preheat the oven to 400 degrees. Dice chicken thighs and add them to a large bowl. Cut small yellow potatoes in half (or in quarters if they are large), and add them to the bowl with the chicken. Season with Greek seasoning, salt, pepper and paprika and toss. Spread on a sheet pan and bake for 20 minutes.
- After 20 minutes of roasting, remove the sheet pan from the oven and toss with the garlic parmesan sauce. Return to the oven for 5 minutes.
Tips For Best Results
- Cut the chicken and potatoes roughly the same size so that they cook at the same time. For larger potatoes, cut into thirds or quarters.
- Place the potatoes cut side down on the baking sheet for maximum crispiness. This takes a few seconds to do, but it’s worth it.
- Taste for seasonings after the chicken and potatoes have baked for 20 minutes. Adjust with more seasoning if needed before tossing with the sauce.
- After tossing with the sauce, don’t over bake. Maximum of 5 minutes is all that’s needed, even 3 or 4 sometimes will suffice. You don’t want the garlic parmesan sauce to break by overheating.
What Sides Can I Serve With This Chicken and Potatoes Dish?
Since we already have the protein from the chicken and the carbs from the potatoes (and the vegetable, too!) we like serving this garlic parmesan chicken and potatoes dinner with an easy salad or another green vegetable like this easy microwave broccoli or this grilled zucchini & squash recipe.
Since your oven is already on, you can always make some corn on the cob right in the oven along with your chicken and potatoes. We love making corn this way because you can make 2 ears of corn or up to as many as your sheet pan holds.
How About Some More Sheet Pan Recipes?
- Sheet Pan Steak & Potatoes Dinner
- Sheet Pan Chicken Nachos
- Sheet Pan Chicken Murphy
- Sheet Pan Lemon Chicken & Asparagus
- Pork Tenderloin with Apples and Cabbage
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Garlic Parmesan Chicken and Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeGarlic Parmesan Chicken and Potatoes is the sheet pan dinner of your dreams! Tender, juicy chicken thighs and crispy potatoes tossed with our famous homemade garlic parmesan sauce. On the table in less than 30 minutes!
Ingredients
- 2 pounds boneless, skinless chicken thighs (can also use chicken breasts)
- 1 1/2 pounds small yellow potatoes
- 3–4 tablespoons olive oil
- 2 tablespoons Greek seasoning (we use Cavender’s)
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 1/3 cup Garlic Parmesan Sauce (see note)
- Fresh chopped parsley and grated parmesan cheese for garnish
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
- Dice the chicken thighs into bite sized pieces and place them into a large bowl. Cube the potatoes in halves or quarters for larger potatoes and place them into the bowl with the chicken. Try and have both ingredients roughly the same size to ensure even cooking.
- Pour the olive oil into the bowl along with the Greek seasoning, paprika, salt and pepper. Toss to combine and then add to the baking sheet and spread into a single layer. We like to flip the potatoes cut side down for extra crispiness, but you can skip this step if you need to. Bake in the oven for 20 minutes.
- While the chicken and potatoes are baking, make the garlic parmesan sauce.
- After 20 minutes (make sure that the chicken and potatoes have a nice brown color, if not give them 5 more minutes in the oven) remove the pan from the oven and toss with 1/3 of a cup of the garlic parmesan sauce, you won’t need all of the sauce but you can save the rest for another use.
- Return the pan to the oven for 4-5 minutes until the sauce is warmed through. Don’t leave the pan in the oven longer than 5 minutes or the sauce will break and become greasy.
- Garnish with fresh chopped parsley and more grated parmesan cheese and serve.
Recipe Notes
If you’re only making the garlic parmesan sauce for this recipe, you can half the recipe. However, we do love having extra for making chicken wings, adding to pasta recipes, as a dip for french fries and so much more!
Storing: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheating: Reheat the chicken and potatoes in the microwave until just warmed through. Careful not to overheat or the sauce will break and become greasy.
- Category: Dinner
- Method: Oven
- Cuisine: American
