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.
