Why You’ll Love This Recipe
- Quick and Easy: It’s a simple recipe with only one pan to clean.
- Full of Flavor: The garlic, Parmesan, and smoked paprika bring out the best in the chicken and potatoes.
- Family-Friendly: This dish is sure to satisfy all taste buds, from kids to adults.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Set to 400°F (200°C) and prepare a large sheet pan with parchment paper or grease it lightly.
- Season the chicken: Rub the chicken with 1 tablespoon olive oil and season with garlic, Italian seasoning, smoked paprika, salt, and pepper.
- Prepare the potatoes: Toss the halved potatoes with the remaining olive oil, garlic, Parmesan, and salt and pepper until well-coated.
- Arrange on the pan: Place the seasoned chicken on one side of the baking sheet and arrange the potatoes on the other side.
- Bake: Roast in the oven for 25-30 minutes, flipping the potatoes halfway through. Check the chicken’s internal temperature (should be 165°F / 74°C).
- Optional topping: In the last 5 minutes, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden, crispy finish.
- Serve: Garnish with fresh parsley and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Veggies: Include cherry tomatoes, green beans, or Brussels sprouts for more variety and nutrients.
- Spicy Kick: Add a pinch of red pepper flakes for a spicy twist.
- Low-Carb Option: Swap the potatoes for carrots, zucchini, or cauliflower for a lower-carb meal.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 1-2 minutes.
- Freezing: Chicken can be frozen for up to 2 months, though the potatoes may not hold up as well.
FAQs
Can I use bone-in chicken?
Yes, you can! Just adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F (74°C).
What type of potatoes are best?
Baby Yukon Gold or red potatoes work great, but feel free to use other varieties as long as they are cut into small, even pieces.
Can I add other vegetables to this recipe?
Absolutely! Add vegetables like green beans, cherry tomatoes, or carrots alongside the potatoes for a complete meal.
Can I make this dish ahead of time?
You can prep the chicken and potatoes in advance, then bake them when ready to eat.
How do I make the potatoes crispier?
Make sure to space the potatoes out evenly on the pan and flip them halfway through baking for even crispiness.
Conclusion
Garlic Parmesan Chicken and Potatoes is a one-pan wonder that’s easy to prepare, full of flavor, and sure to please the whole family. With its crispy potatoes and juicy chicken, all seasoned with garlic and Parmesan, this dish is perfect for busy weeknights when you want something comforting and quick. Plus, it’s customizable, so feel free to add your favorite vegetables or spices to make it your own!
Garlic Parmesan Chicken and Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Description
Garlic Parmesan Chicken and Potatoes is the ultimate one-pan dinner, featuring juicy chicken breasts and crispy, golden potatoes, all infused with garlic, Parmesan, and Italian herbs. This easy, flavorful dish is perfect for busy weeknights, as it requires minimal prep and cleanup. Plus, it’s customizable with your favorite vegetables and spices!
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven:
Set the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. - Season the Chicken:
Rub the chicken breasts with 1 tablespoon of olive oil and season with minced garlic, Italian seasoning, smoked paprika, salt, and pepper. - Prepare the Potatoes:
Toss the halved potatoes with the remaining 2 tablespoons of olive oil, Parmesan, garlic, salt, and pepper, ensuring they are evenly coated. - Arrange on the Sheet Pan:
Place the seasoned chicken breasts on one side of the baking sheet, and arrange the seasoned potatoes on the other side. - Bake:
Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C). - Optional Topping:
In the last 5 minutes of baking, sprinkle extra Parmesan over the chicken and potatoes. Broil for 2-3 minutes for a golden, crispy finish. - Serve:
Garnish with freshly chopped parsley a
Notes
- Add Veggies: Add veggies like cherry tomatoes, green beans, or Brussels sprouts for added nutrition.
- Spicy Kick: Add red pepper flakes for a spicy version.
- Low-Carb Option: Swap potatoes with low-carb vegetables like zucchini, carrots, or cauliflower.
