One Pan Garlic Chicken with Snowpeas

Juicy baked garlic chicken thighs with snow peas and Parmesan, all cooked in one pan. This easy sheet pan dinner is packed with flavor and ready in no time.

This is one of those dinners I make when I’m tired… but still want something that tastes like I tried 😄 It’s just chicken thighs, lots of garlic (the good kind of lots), crisp snow peas, a little soy sauce, and Parmesan. Everything goes into one pan, straight into the oven, and somehow it turns into the most tender, juicy, super flavorful chicken with the best garlicky aroma. And the bonus? Hardly any dishes.

My family absolutely loves this one. Every time I make it, the tray gets wiped clean because all those savory chicken juices are basically liquid gold over rice. Simple food. Minimal ingredients. Maximum flavor. My favorite kind of weeknight win.

Ingredients and Substitutions

1. Boneless skinless chicken thighs: you can substitute chicken breast or bone-in thighs, adjust cooking time accordingly
2. Salt
3. Freshly ground black pepper
4. Garlic, finely grated (for flavor in the sauce)
5. Garlic, thinly sliced (for roasty garlic bites)
6. Soy sauce: You can also use tamari or coconut aminos for a gluten-free version
7. Oil: Use any of your favorite oils, preferably the neutral-tasting one
8. Sugar snap peas: You can also use other veggies like green beans, broccoli, or asparagus, which also work well
9. Green onion
10. Parmesan cheese: You can also use a similar cheese, like Pecorino Romano

Variations You Can Try

1. Add mushrooms for extra savory flavor
2. Toss in baby potatoes (parboil first) for a full meal in one pan
3. Add chili flakes or sambal for heat
4. Swap Parmesan for mozzarella or skip cheese for dairy-free
5. Add lemon zest or squeeze fresh lemon after baking
6. Use teriyaki sauce instead of soy sauce for a sweeter glaze

What to Serve This With

1. Steamed jasmine rice
2. Brown rice or quinoa
3. Garlic fried rice
4. Noodles
5. Simple cucumber salad
6. Crusty bread to soak up the juices

Storage & Reheating

1. Store leftovers in an airtight container in the fridge for up to 4 days
2. Freeze for up to 2 months
3. Reheat in the microwave until warm
4. Or reheat in a 350 F oven for 8–10 minutes for better texture

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
   Yes, but reduce cooking time slightly to prevent drying out.
2. Can I prep this ahead?
   Yes, assemble everything in the dish, refrigerate, and bake when ready.
3. Why cook at high heat?
   High heat helps caramelize the garlic and gives better browning.
4. Can I use frozen peas?
   Fresh or thawed is best. Frozen releases too much water and can make the dish watery.
5. Is the cheese necessary?
   No, but it adds a nice savory, slightly crispy top layer.

This is one of those “back pocket” dinners I keep coming back to. Nothing fancy. Nothing complicated. Just juicy chicken, lots of garlic, and a tray full of flavor. Honestly, when a recipe is this easy and my family gets this excited about dinner… it’s a keeper forever. If you try it, don’t forget extra rice — you’ll want every drop of those pan juices.