Sheet pan dinners are one of my all-time favorite cooking shortcuts. Hands-off, fuss-free, one-pan dinners are a savior on busy weeknights, especially when getting back into the routine after the holidays. The sheet pan chicken thighs and veggies recipe I am sharing today is a delicious one-pan baked Parmesan chicken thighs dinner that’s perfect for busy nights! Parmesan-crusted chicken thighs, potatoes, and veggies all cook together so your entrée and sides are ready all at once. I developed this baked Dijon chicken thighs recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Sheet Pan Parmesan-Dijon Chicken Thigh Dinner recipe on Allrecipes here, or click the Jump to Recipe button above (or scroll down) to get the full parmesan Dijon chicken recipe recipe below if you’re ready to get cooking these easy, crispy Parmesan chicken thighs.
More easy sheet pan dinners like this sheet pan chicken thighs and veggies recipe:
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- Sheet Pan Parmesan-Dijon Chicken Thighs and Veggies
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How to make baked Parmesan chicken thighs
To make this sheet pan chicken thighs and veggies dinner, start by lining a large sheet pan or jelly roll pan with aluminum foil, then coat it with nonstick cooking spray. This makes cleanup easier and prevents the baked Dijon chicken thighs and vegetables from sticking to the pan. Place the chicken thighs on the prepared baking sheet.
To make the topping for the crispy Parmesan chicken thighs, mix panko bread crumbs and Parmesan cheese together in a small bowl. In a separate large bowl, stir together melted butter and Dijon mustard.
Brush the tops of the chicken thighs with some of the butter-Dijon mixture, then toss the potatoes (a 1 1/2 pound baby potato medley bag) and trimmed green beans in the bowl with the remaining butter-Dijon mixture. Spread the vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper, then press the bread crumb mixture onto the top of the chicken thighs.
Bake the sheet pan chicken thighs and veggies together in an oven preheated to 425 degrees F until the Parmesan baked chicken thighs are completely cooked through and the potatoes can be pierced easily with a fork (25 to 30 minutes).
The panko and Parmesan crust cooks up so nicely on these crispy Parmesan chicken thighs that you don’t even need the broiler after baking!
Here’s the baked Dijon chicken thighs recipe! If you enjoy this sheet pan chicken thighs and veggies recipe, please consider leaving a rating and review, and check out my other easy sheet pan dinner recipes.
- nonstick cooking spray
- ½ cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 4 bone-in, skin on chicken thighs
- ¼ cup melted butter
- 2 tablespoons Dijon mustard
- 1 ½ pounds baby potato medley
- 1 pound fresh green beans, trimmed
- 1 teaspoon dried thyme
- freshly cracked salt and pepper to taste
- Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
- Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
- Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
- Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).