Why Make This Recipe
Garlic Parmesan Chicken and Potatoes is a simple and delicious one-pan dinner that brings together juicy chicken and flavorful potatoes. This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The best part? You only need one pan for easy cleanup!
How to Make Garlic Parmesan Chicken and Potatoes
Ingredients:
- 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
- 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
- 1 tablespoon chopped fresh parsley
Directions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Pat the chicken breasts dry with paper towels to make sure they turn out crispy. In a small bowl, mix together Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts with olive oil, then coat them with the seasoning mix.
- In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until the potatoes are evenly coated.
- Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the coated potatoes on the other side in a single layer for even roasting.
- Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway to ensure they brown nicely. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
- In the last 5 minutes, sprinkle a bit more Parmesan cheese over both the chicken and potatoes. Switch the oven to broil and broil briefly until the cheese gets golden and crispy.
- Take the baking sheet out of the oven. Sprinkle chopped fresh parsley over everything for a touch of freshness and serve hot. Enjoy your tasty one-pan dinner!
How to Serve Garlic Parmesan Chicken and Potatoes
Serve Garlic Parmesan Chicken and Potatoes hot right from the oven. It pairs nicely with a simple green salad or steamed vegetables for a complete meal. You can also offer some extra grated Parmesan cheese on the side for those who want a little more flavor.
How to Store Garlic Parmesan Chicken and Potatoes
If you have leftovers, quickly cover them and store them in the refrigerator. They should last for about 3 to 4 days. You can also freeze them in an airtight container for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy them again.
Tips to Make Garlic Parmesan Chicken and Potatoes
- For extra flavor, marinate the chicken in the seasoning mix for a few hours before cooking.
- You can swap out the potatoes for other vegetables like carrots or broccoli, adjusting the cooking time as needed.
- Make sure not to overcrowd the baking sheet. This ensures everything roasts evenly.
Variation
Feel free to add different herbs like thyme or rosemary to the seasoning mix for variation. You could also use different types of cheese such as mozzarella or cheddar for a unique twist.
FAQs
Can I use chicken with skin for this recipe?
Yes, you can use chicken with skin. Just remember that it may take a bit longer to cook thoroughly.
Is it possible to make this dish ahead of time?
Yes! You can prepare the chicken and potatoes a day before, keep them in the fridge, and just pop them in the oven when you’re ready to cook.
Can I replace Parmesan cheese with another cheese?
Absolutely! You can use any cheese you prefer, but keep in mind that it might change the flavor a bit. Cheddar or mozzarella work well in this recipe.
Print
Garlic Parmesan Chicken and Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and delicious one-pan dinner featuring juicy chicken and flavorful potatoes. Perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
- 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
- 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
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Pat the chicken breasts dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts with olive oil, then coat with the seasoning mix.
- Toss the halved baby potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until evenly coated.
- Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the coated potatoes on the other side in a single layer.
- Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through. Ensure the chicken reaches 165°F (74°C) internally.
- Sprinkle more Parmesan cheese over the chicken and potatoes in the last 5 minutes. Switch to broil until the cheese is golden and crispy.
- Remove from the oven and sprinkle chopped fresh parsley over everything before serving hot.
Notes
For extra flavor, marinate the chicken in the seasoning mix for a few hours before cooking. Don’t overcrowd the baking sheet for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, potatoes, one-pan dinner, easy recipe, weeknight meals
