Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe

Introduction

This Garlic Parmesan Chicken and Potatoes recipe is a simple, flavorful one-pan dinner perfect for busy weeknights. Juicy chicken breasts are paired with crispy, garlicky potatoes coated in Parmesan cheese, making a comforting meal with minimal cleanup.

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
• Optional garnish: 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Step 2: Pat the chicken dry with paper towels. In a small bowl, mix the Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts with 1 tablespoon olive oil and coat evenly with the seasoning mixture.
3. Step 3: In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
4. Step 4: Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes evenly on the other side in a single layer for even cooking.
5. Step 5: 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) with a meat thermometer.
6. Step 6: (Optional) In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and switch the oven to broil for a golden crust. Watch closely to prevent burning.
7. Step 7: Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful dish.
• Try adding a squeeze of fresh lemon juice before serving for a bright finish.
• Swap Yukon Gold potatoes for sweet potatoes for a different twist.
• Make sure to flip the potatoes halfway through cooking to ensure even crispiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The potatoes are best enjoyed the day of cooking, as they may lose crispness when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, fully thaw in the refrigerator before cooking.

What if I don’t have Parmesan cheese?

You can substitute with Pecorino Romano or even a sharp cheddar for a different flavor profile. For a dairy-free option, omit cheese and increase garlic and herbs.

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe

Print Recipe

★★★★★

5 from 88 reviews

A delicious and easy one-pan dinner featuring juicy garlic Parmesan chicken breasts paired with crispy roasted baby potatoes. This recipe combines flavorful Italian seasoning, smoked paprika, and freshly minced garlic with Parmesan cheese for a comforting meal that requires minimal cleanup.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Chicken: Pat the chicken dry with paper towels to ensure even seasoning adherence. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts with olive oil, then evenly coat with the seasoning mixture for rich flavor.
3. Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until well coated. This helps the potatoes roast evenly and stay flavorful.
4. Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes out in a single layer on the other side to ensure even roasting and crispiness.
5. Bake: Roast the chicken and potatoes in the preheated oven for 25-30 minutes. Flip the potatoes halfway through cooking for even browning. Check that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer to ensure it’s fully cooked.
6. Optional Finishing Touch: During the last 5 minutes of baking, sprinkle extra Parmesan cheese over the chicken and potatoes. Switch the oven to broil and cook briefly until a golden, crispy crust forms.
7. Garnish and Serve: Remove the pan from the oven, garnish with chopped fresh parsley, and serve hot for a satisfying meal.

Notes

• Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
• Halving the baby potatoes helps them cook evenly and develop a crispy texture.
• For extra flavor, marinate the chicken in the seasoning mixture for 30 minutes before cooking if time allows.
• Broiling at the end adds a delicious golden crust; watch carefully to prevent burning.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: Garlic Parmesan Chicken, One-Pan Dinner, Roasted Potatoes, Easy Chicken Recipe, Sheet Pan Meal