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Chicken Sheet Pan Dinner

Parmesan Chicken Breasts and Cauliflower Sheet Pan Dinner

Sheet pan dinners are the perfect comfort food for a quick and easy weeknight dinner.
Course Main Dishes and Wine Pairings
Servings 4 servings
Author adapted from "Simple" by Diana Henry


  • 4 skin-on bone-in chicken breasts
  • 1 lb. small round potatoes, halved
  • 1 head cauliflower, cut into good size floret pieces
  • 2 white onions, cut into wedges
  • 1 bunch fresh thyme sprigs
  • 1/4 cup extra virgin olive oil
  • 1/3 cup Parmesan cheese, grated
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 400F Line a large baking sheet with parchment paper.
  • Put the chicken breast, cauliflower florets, and onion wedges in a single layer on the baking sheet. (If needed use two baking sheets so chicken and vegetables roast and do not sweat).  Scatter the thyme sprigs, drizzle the olive oil and season with salt and pepper.  Toss everything with your hands and position the chicken breasts skin side up.
  • Roast for 35 minutes, occasionally turning the vegetables so they have a golden color all over.  After 35 minutes, sprinkle the chicken and vegetables with the grated Parmesan cheese.  Roast for another 10 minutes or until chicken is cooked and vegetables are tender.