Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes is a savory, one-pan meal that brings together tender chicken and crispy roasted potatoes seasoned with aromatic herbs. Ready in just 45 minutes, this simple dinner is the ultimate solution for busy weeknights and family gatherings.

Why You Will Love This Recipe

This dish is a true one-pan wonder, which means less cleanup and more time to relax after a long day. You will love how the potatoes get perfectly golden and crispy on the outside while the chicken stays juicy and tender on the inside. The combination of fresh garlic and Parmesan cheese creates a flavor profile that is both comforting and sophisticated enough for company. It is a versatile meal that can be prepped ahead of time, making it a reliable secret weapon for your weekly meal rotation.

Ingredients

• 4 boneless skinless chicken breasts or thighs
• 1.5 pounds baby Yukon Gold or red potatoes, halved or quartered
• 4 cloves garlic, minced
• 1/3 cup Parmesan cheese, freshly grated
• 3 tablespoons olive oil (divided)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt (divided)
• 1/2 teaspoon black pepper (divided)
• 1 tablespoon fresh parsley, chopped for garnish

Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
2. Season the Chicken: In a small bowl, combine the Italian seasoning, smoked paprika, half of the salt, and half of the black pepper. Pat the chicken dry with paper towels, rub with one tablespoon of olive oil, and then coat thoroughly with the seasoning blend.
3. Dress the Potatoes: In a large mixing bowl, toss the halved baby potatoes with the remaining two tablespoons of olive oil, minced garlic, grated Parmesan cheese, and the remaining salt and pepper. Ensure every potato is well-coated in the cheese and garlic mixture.
4. Arrange the Sheet Pan: Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes in a single layer on the other side. Make sure the potatoes are not overcrowded so they can roast rather than steam.
5. Roast to Perfection: Place the pan in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure even browning.
6. The Finish: Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F. For an extra golden crust, you can sprinkle a little more Parmesan on top and broil for the final 2 minutes. Garnish with fresh parsley before serving.

Expert Tips / Pro Tips

To achieve the best results, always use freshly grated Parmesan cheese. The pre-grated variety found in cans often contains anti-clumping agents that prevent it from melting and crusting beautifully onto the chicken and potatoes. Another tip is to ensure your potatoes are cut into uniform sizes; this guarantees that every piece finishes cooking at the exact same time. If you find your chicken pieces are very thick, you can gently pound them to an even thickness before seasoning to ensure they cook as quickly as the potatoes.

Variations & Substitutions

This recipe is highly adaptable to your dietary needs and pantry staples. If you are looking for a lower-carb option, you can substitute the potatoes with Brussels sprouts or cauliflower florets. For those who are dairy-free, nutritional yeast provides a similar savory, nutty flavor as Parmesan without the milk products. If you prefer a bit of heat, add a half-teaspoon of red pepper flakes to the potato seasoning. While baby Yukons are recommended for their creamy texture, red potatoes or even sweet potatoes work wonderfully in this preparation.

Serving Suggestions

While this is a complete meal on its own, it pairs beautifully with a crisp green salad tossed in a light lemon vinaigrette to cut through the richness of the Parmesan. For a heartier spread, serve it alongside some warm garlic bread or steamed green beans. If you are enjoying a weekend dinner, a glass of chilled Chardonnay complements the garlic and herb notes perfectly. You can also toss in some cherry tomatoes during the last 10 minutes of roasting for a burst of color and acidity.

Storage, Freezing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. These leftovers make an excellent quick lunch the next day, either as a standalone meal or sliced up inside a wrap. To maintain the crispy texture of the potatoes, it is best to avoid the microwave when reheating. Instead, place the chicken and potatoes back on a baking sheet and heat in a 350°F oven for about 10 minutes until warmed through. Freezing is not recommended for this dish, as the texture of the potatoes can become grainy once thawed.

Nutrition Information

Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes is a savory, one-pan meal that brings together tender chicken and crispy roasted potatoes seasoned with aromatic herbs. Ready in just 45 minutes, this simple dinner is the ultimate solution for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts or thighs
• 1.5 pounds baby Yukon Gold or red potatoes halved or quartered
• 4 cloves garlic minced
• 1/3 cup Parmesan cheese freshly grated
• 3 tablespoons olive oil divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1 tablespoon fresh parsley chopped for garnish

Equipment

• Baking Sheet
• Parchment Paper
• Mixing Bowl

Method

 

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
2. In a small bowl, combine the Italian seasoning, smoked paprika, half of the salt, and half of the black pepper. Pat the chicken dry with paper towels, rub with one tablespoon of olive oil, and then coat thoroughly with the seasoning blend.
   4 boneless skinless chicken breasts or thighs, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper
3. In a large mixing bowl, toss the halved baby potatoes with the remaining two tablespoons of olive oil, minced garlic, grated Parmesan cheese, and the remaining salt and pepper. Ensure every potato is well-coated in the cheese and garlic mixture.
   1.5 pounds baby Yukon Gold or red potatoes, 4 cloves garlic, 1/3 cup Parmesan cheese, 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper
4. Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes in a single layer on the other side. Make sure the potatoes are not overcrowded so they can roast rather than steam.
   4 boneless skinless chicken breasts or thighs, 1.5 pounds baby Yukon Gold or red potatoes
5. Place the pan in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the potatoes to ensure even browning.
6. Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F. For an extra golden crust, you can sprinkle a little more Parmesan on top and broil for the final 2 minutes. Garnish with fresh parsley before serving.
   1 tablespoon fresh parsley

Notes

For best results, always use freshly grated Parmesan cheese as pre-grated varieties often contain anti-clumping agents that prevent proper melting. Ensure your potatoes are cut into uniform sizes so that every piece finishes cooking at the same time.

FAQ