Garlic Parmesan Chicken Bake: Simple & Savory Sheet Pan Meal (Print Version)
Whip up a simple, savory Garlic Parmesan Chicken Bake! This easy sheet pan meal features tender chicken, rich garlic, and cheesy parmesan. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using gluten-free seasonings)
# Ingredients:
→ Main Components
01 -
1.5 lbs boneless, skinless chicken thighs (about 4-6 pieces)
02 -
1/2 cup grated Parmesan cheese
→ Flavor Boosters
03 -
6-8 cloves fresh garlic, minced (or more, I always add more!)
04 -
3 tbsp olive oil
05 -
1 tbsp Italian seasoning
06 -
1 tsp paprika
07 -
1/2 tsp salt
08 -
1/4 tsp black pepper
→ Finishing Touches
09 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, pat those chicken thighs super dry with paper towels. This step is SO important for getting that crispy, golden crust on your Garlic Parmesan Chicken Bake, trust me. I used to skip this, thinking it didn't matter, and ended up with sad, steamed chicken. Then, trim off any excess fat you see. We want juicy, not greasy!
02 -
In a medium bowl, combine your olive oil, minced fresh garlic (and I mean *minced*!), grated parmesan, Italian seasoning, paprika, salt, and pepper. Whisk it all together until it’s a beautifully fragrant, slightly thick paste. This is where all the good smells start, honestly. Don't be shy about really getting in there and mixing it well.
03 -
Add your patted-dry chicken thighs to the bowl with the garlic parmesan mixture. Use your hands – yes, your hands! – to really massage that glorious coating all over each piece of chicken. Make sure every nook and cranny is covered. This is the messy part, but so worth it for the flavor. I always end up with garlicky hands, but what can you do?
04 -
Line a baking sheet with foil (remember my earlier disaster? Learn from me!). Arrange the coated chicken thighs in a single layer, making sure they’re not touching too much. Give them some breathing room so they can crisp up instead of steam. This is key for a truly amazing Garlic Parmesan Chicken Bake.
05 -
Pop that sheet pan into a preheated oven at 400°F (200°C) for about 20-25 minutes. You're looking for golden-brown edges and a chicken that's cooked through to an internal temperature of 165°F (74°C). If you want extra crispiness, give it a quick broiler blast for the last 2-3 minutes, but watch it like a hawk – parmesan burns fast!
06 -
Once it’s out of the oven, let the chicken rest on the pan for 5 minutes before serving. This helps the juices redistribute, keeping it super tender. Then, sprinkle generously with fresh chopped parsley. It adds a lovely fresh counterpoint to the rich Garlic Parmesan Chicken Bake. Enjoy that incredible aroma!
# Notes:
01 -
A little secret I learned: don't overcrowd the pan, hon. Seriously, chicken needs its space to get that lovely crisp.
02 -
This bake is even better the next day! Just store it in an airtight container for up to 3 days.
03 -
No fresh parsley? Dried works, but use less – about a third. It won't be quite the same, but still tasty.
04 -
Serve this with some crusty bread to soak up all those amazing garlicky juices. Total game-changer!
# Tools You'll Need:
01 -
Large mixing bowl
02 -
whisk
03 -
baking sheet
04 -
aluminum foil
05 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g