Lemon Garlic Chicken with Parmesan Herb Sauce Recipe

If you need a fast, flavor-packed meal that leaves everyone smiling and saves you from a mountain of dishes, the Lemon Garlic Chicken Sheet Pan Dinner is here for you! It brings together juicy marinated chicken, vibrant roasted veggies, and a luscious optional sauce—all with that irresistible lemon-garlic magic in every bite.

Ingredients You’ll Need

The beauty of this Lemon Garlic Chicken Sheet Pan Dinner is how it transforms simple, everyday ingredients into something truly crave-worthy. Every piece plays an important role—whether it’s building layers of flavor, adding color, or creating that perfect tender texture.

• Boneless Skinless Chicken Thighs: Super juicy and flavorful, they soak up the marinade beautifully—but feel free to swap in chicken breasts if you prefer.
• Baby Dutch Potatoes: Their firm texture holds up to roasting, and their small size means crisp edges and a creamy center.
• Broccoli Florets: These roast into sweet, crispy bits that perfectly complement the bright lemony chicken.
• Olive Oil: The backbone of the luscious marinade—it helps everything get golden and carries all those delicious flavors.
• Lemon Juice & Zest: Both are must-haves for that fresh, tangy punch that lifts the whole dish.
• Garlic: Aromatic and bold, it creates that unforgettable savory base in the marinade.
• Dijon Mustard: Adds a quiet tang and helps emulsify the marinade for a silky texture.
• Salt, Pepper, Dried Basil, Oregano, Onion Powder: Each brings its own personality—herby, earthy, and deeply savory.
• Paprika, Ground Cumin, Dried Thyme, Sugar: A pinch of each adds subtle warmth, complexity, and just the whisper of sweetness.
• Greek Yogurt or Sour Cream (for the sauce): A cool, creamy contrast to the roasted flavors—highly recommended!
• Freshly Grated Parmesan, Parsley, Chives, Dill (for the sauce): Loads of bright, herby, and cheesy goodness to swirl into your final bite.

Variations

The versatility of the Lemon Garlic Chicken Sheet Pan Dinner is a total lifesaver—swap ingredients, play with seasonings, and make it your own without fuss. Here are some of my favorite twists to keep things interesting or suit whatever you have on hand.

• Switch Up the Veggies: Sub in asparagus, green beans, or bell peppers if broccoli isn’t your thing, or simply want to use up what’s in the fridge.
• Try Different Proteins: This marinade is fantastic on shrimp, salmon, or even tofu for a satisfying vegetarian twist—just adjust cooking times.
• Add a Spicy Kick: Sprinkle in some red pepper flakes or a dash of cayenne to the marinade for extra zing.
• Go Dairy-Free: Skip the sauce or use your favorite dairy-free yogurt to keep things creamy and plant-based.

How to Make Lemon Garlic Chicken Sheet Pan Dinner

Step 1: Whip Up the Lemon Garlic Marinade

Start by combining all the marinade ingredients—olive oil, lemon juice and zest, minced garlic, Dijon mustard, and those fragrant spices—in a large, sealable bag. Give it a quick whisk or shake until everything looks creamy and unified. Don’t forget to reserve a couple tablespoons before adding your chicken—those will be for drizzling over the veggies later!

Step 2: Marinate the Chicken

Add the chicken thighs into your marinade bag, seal it up, and use your hands to make sure every piece is thoroughly coated. Let the chicken soak at room temperature for about 20 minutes (just the right amount of time to prep the rest!), or up to 4 hours in the fridge for even deeper flavor.

Step 3: Prep the Potatoes and Sheet Pan

Line a large sheet pan (I love a 15×21-inch for roomy roasting) with foil and give it a mist with cooking spray. Toss the quartered baby potatoes with a tablespoon of reserved marinade and a pinch of salt. Spread them out across one side of the pan—the more space, the crispier the edges! Roast in a preheated 400°F oven for 15 minutes.

Step 4: Add Broccoli and Chicken

After the potatoes get a head start, pull out the pan. Push the potatoes to one side and toss your broccoli with the remaining reserved marinade, then snuggle it up next to the potatoes. Finally, arrange the marinated chicken (remove excess marinade) in a single layer—no overlapping for perfect roasting!

Step 5: Roast to Perfection

Return your pan to the oven and bake, uncovered, for 17-22 more minutes. Chicken thighs are ready when they hit 170-175°F; chicken breasts are done at 165°F. The veggies should be golden, crisp at the edges, and just-tender.

Step 6: Whip Up the Creamy Herb Sauce (Optional, But Glorious!)

While everything roasts, whisk together the Greek yogurt or sour cream, Parmesan, parsley, lemon juice, and any optional fresh herbs you love. This sauce is bright, irresistibly creamy, a little tangy, and the perfect finishing touch—simply chill it in the fridge until serving.

How to Serve Lemon Garlic Chicken Sheet Pan Dinner

Garnishes

For a truly restaurant-worthy touch, shower the finished dish with extra chopped parsley, a few thin lemon slices, or even a dusting of fresh Parmesan right before serving. The burst of herby freshness and sunny color make each bite pop even more!

Side Dishes

Honestly, this dinner is a full meal all on its own, but if you feel extra, soft warm pita, crusty bread for dunking, or a simple green salad with a lemony vinaigrette pair beautifully. A scoop of rice, couscous, or quinoa works if you want to stretch it for a crowd.

Creative Ways to Present

If you’re entertaining, serve the Lemon Garlic Chicken Sheet Pan Dinner directly on the pan (just line it with new parchment for a rustic look), or plate it family-style on a big platter with swirls of the sauce, scattered herbs, and vibrant lemon wedges. You can also build individual bowls, layering veggies, chicken, and a drizzle of sauce—so fun and totally customizable!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely before transferring to airtight containers. They’ll keep well in the fridge for up to 4 days. The flavors actually deepen overnight, making your lunch (or dinner part two) even better.

Freezing

You can absolutely freeze the cooked chicken and veggies! I recommend separating them into meal portions and freezing them without the sauce for up to 3 months. Just thaw overnight in the fridge for best texture and taste.

Reheating

Reheat leftovers gently in the microwave (covered, to keep things moist) or spread them on a sheet pan and warm at 350°F until heated through. A fresh spritz of lemon and a spoonful of sauce refresh the flavors and make it feel almost like new!

FAQs

Final Thoughts

I can’t wait for you to try this Lemon Garlic Chicken Sheet Pan Dinner in your own kitchen. It’s bright, bold, and bursting with flavor—exactly the kind of no-fuss weeknight hero I love to share. If you make it, let me know how your crew likes it, and don’t be surprised if it becomes a new staple in your dinner rotation!

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