Creamy parmesan chicken sheet pan dinner with roasted potatoes and broccoli. An easy, one pan meal that’s filling, family friendly, and weeknight ready.
Sheet pan dinners are a busy parent's best friend, and if you haven't tried them yet, you've been missing out. This creamy parmesan chicken sheet pan dinner is one of my easiest recipes, and quick, filling, and reliable is exactly what I need on hectic weeks where I'm juggling clients, photoshoots, and everything else in between. It's a win-win for me and my kids who absolutely love garlic parmesan chicken.
The reason sheet pan dinners actually work instead of turning into a soggy, uneven mess is spacing. Everything needs room on the pan or it steams instead of roasts, and steamed broccoli and potatoes don't develop those crispy edges that make the whole thing worth eating. I learned this when I overcrowded the pan once trying to fit extra potatoes, and everything came out soft and pale instead of golden and caramelized. The vegetables and chicken also need to go on separate sides because they release different amounts of moisture during cooking, and mixing them together means the chicken sits in vegetable liquid instead of getting that golden crust on the bottom. The cream of chicken and parmesan topping acts as a moisture barrier that keeps the chicken from drying out during the full roasting time, which is what makes this version more forgiving than plain roasted chicken.
My kids never complain when I tell them we're having garlic parmesan chicken, and I love how this version comes together without sacrificing any of the flavor they love. Everything finishes at the same time, which honestly feels like a small miracle on busy weeknights.
Sheet pan dinners like this one are the reason I can survive the crazy weeks without resorting to takeout every single night.
Ingredients
Baby golden potatoes, halved, make this sheet-pan dinner easy because they roast quickly and evenly, yielding tender centers with lightly crisp edges. They hold their shape better than russets and don't fall apart when you stir them, which really matters when everything is cooking together on one pan.
Cream of chicken soup and grated Parmesan mixed together create this creamy topping for the chicken. This keeps everything moist and rich without any extra steps. The grated Parmesan melts smoothly into the mixture and browns in spots in the oven, which gives the chicken this savory, golden crust. Minced garlic stirred in sharpens the whole mixture and keeps it from tasting flat.
Broccoli roasts perfectly at high heat and picks up all the flavor from the seasoning and oil without turning mushy. This is exactly what you want when everything is on the same pan. Garlic powder, onion powder, salt, and pepper season the vegetables simply but effectively, and chopped parsley mixed into the cream topping adds a fresh finish that ties everything together.
See the recipe card for exact quantities.
How to Make Creamy Parmesan Chicken Sheet Pan?
This creamy parmesan chicken sheet pan dinner is a simple, one-pan meal that covers both protein and sides. Everything bakes together in the oven, making it easy to prep and even easier to clean up.
Prep the Oven and Pan
Start by preheating your oven to 425°F. Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier. Set it aside while you prepare the ingredients.
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Season the Vegetables
In a large bowl, add the baby potatoes and broccoli. Drizzle with vegetable oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss everything well so the vegetables are evenly coated. Spread them out on one side of the sheet pan, leaving space on the other side for the chicken.
Prepare the Chicken and Sauce
Bake and Roast
Place the sheet pan in the oven and bake for 20–30 minutes. Stir the vegetables every 10 minutes so they roast evenly and don’t burn. The chicken is done when it’s cooked through and the Parmesan topping is lightly golden in spots. The vegetables should be tender with browned edges.
Serve
Remove the pan from the oven and let it rest for a few minutes. Serve straight from the pan, or plate it with mashed potatoes if you want something extra. Finish with a little more Parmesan or parsley if you like, and serve while hot.
Storage
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in the oven or microwave until warmed through, stirring the vegetables if needed so everything heats evenly.
Top Tips for Creamy Parmesan Chicken Sheet Pan
Scoop the extra sauce: After baking, spoon some of the creamy sauce from the pan back over the chicken when serving so nothing goes to waste.
Adjust chicken thickness: If the chicken breasts are very thick, slice them in half or pound them slightly so they cook evenly with the vegetables.
Cut potatoes evenly: Dice or halve the potatoes to a similar size so they roast at the same pace and finish tender at the same time.
Recipe
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Creamy Parmesan Chicken Sheet Pan
Ingredients
- 2 tablespoon vegetable oil
- 1 lb baby golden potatoes sliced in half
- 3 cups broccoli
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ¼ cup grated Parmesan cheese
- 10 oz cream of chicken soup
- 1 tablespoon minced garlic
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, combine the potatoes, broccoli, oil, garlic powder, onion powder, pepper, and salt. Stir until evenly coated. Spread the vegetables on one side of the baking sheet, leaving space on the other side for the chicken.
- Place the chicken breasts on the empty side of the baking sheet. In a medium bowl, mix together the Parmesan, cream of chicken, garlic, and parsley until well combined.
- Spread the mixture evenly over the chicken breasts. Bake for 20–30 minutes, stirring the vegetables every 10 minutes, until the vegetables are golden brown and the chicken topping is lightly browned in spots.
- Remove from the oven and serve as is or with mashed potatoes.
