Why You’ll Love This Recipe
This Garlic Parmesan Chicken and Potatoes recipe is an ideal weeknight meal—simple, flavorful, and made all in one pan! The garlic and Parmesan infuse the chicken and potatoes, creating a deliciously savory combination. It’s quick to prepare, with minimal clean-up required, making it perfect for busy evenings. With tender chicken, crispy potatoes, and the rich taste of garlic and Parmesan, this dish is sure to become a family favorite.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Potatoes:
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish:
- 1 tablespoon chopped fresh parsley
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
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Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
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Prepare the Potatoes: In a large bowl, toss the halved potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
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Assemble on the Pan: Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes evenly on the other side, ensuring they’re in a single layer for even cooking.
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Bake: Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through. Check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
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Optional Finishing Touch: In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
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Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Total Time: 45 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Dietary Adjustments: Substitute the Parmesan with nutritional yeast for a dairy-free version.
- Veggie Swap: Use carrots, Brussels sprouts, or zucchini in place of potatoes for a lower-carb option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to retain crispness, or microwave for 1-2 minutes. Chicken can be frozen for up to 2 months, though potatoes may not freeze as well.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken thighs or drumsticks work well. Just adjust the cooking time to ensure the chicken is fully cooked.
What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal because they roast beautifully. You can also use Russet or fingerling potatoes, but be sure to cut them into small, even pieces.
Can I add other vegetables?
Yes! Green beans, cherry tomatoes, carrots, or Brussels sprouts make great additions. Add them alongside the potatoes and adjust seasoning as needed.
Conclusion
Garlic Parmesan Chicken and Potatoes is the ultimate one-pan dinner. With minimal prep and just one sheet pan, you can enjoy a satisfying and flavorful meal that the whole family will love. Whether you’re feeding a crowd or just looking for a quick dinner option, this dish has you covered!
Garlic Parmesan Chicken and Potatoes
This one-pan Garlic Parmesan Chicken and Potatoes recipe combines tender chicken breasts with crispy, flavorful potatoes, all seasoned with garlic, Parmesan, and Italian spices. It’s the perfect quick and delicious dinner, ready in under 45 minutes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Potatoes:
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Set the oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or lightly grease it.
- Prepare the Chicken: Rub the chicken breasts with olive oil, then season with Italian seasoning, smoked paprika, salt, and pepper.
- Prepare the Potatoes: Toss the halved potatoes with olive oil, garlic, Parmesan, salt, and pepper.
- Assemble on the Pan: Place the seasoned chicken on one side of the baking sheet and spread the potatoes on the other side.
- Bake: Roast in the oven for 25-30 minutes, flipping the potatoes halfway. Check that the chicken reaches an internal temperature of 165°F (74°C).
- Optional Finishing Touch: In the last 5 minutes, sprinkle extra Parmesan on the chicken and potatoes, then broil for a golden crust.
- Garnish and Serve: Garnish with fresh parsley and serve immediately.
Notes
- Customize with veggies like cherry tomatoes or green beans.
- Substitute the Parmesan with nutritional yeast for a dairy-free version.
