Garlic Parmesan Chicken and Potatoes is a flavorful, one-pan dish featuring juicy chicken and crispy roasted potatoes, all tossed in a savory garlic-Parmesan seasoning. It's a simple and satisfying meal that's easy to prepare and perfect for any night of the week.
Why I Love This Recipe
I love this recipe because it brings together everything I want in a comforting dinner—tender chicken, golden potatoes, and bold, savory flavors—all in one pan. It saves me time on dishes, doesn’t require fancy ingredients, and always turns out delicious. Plus, I can customize it with whatever veggies or spices I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (or thighs)
1.5 pounds baby Yukon Gold or red potatoes, halved
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
Salt and pepper, to taste
⅓ cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon chopped fresh parsley (optional, for garnish)
Optional: cherry tomatoes or green beans for added veggies
Directions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- Pat the chicken dry. Rub with 1 tablespoon olive oil and coat with a mixture of Italian seasoning, smoked paprika, salt, and pepper.
- In a separate bowl, toss the halved potatoes with the remaining olive oil, garlic, Parmesan, salt, and pepper until well coated.
- Place the seasoned chicken on one side of the baking sheet and spread the potatoes on the other side in a single layer.
- Bake for 25–30 minutes, flipping the potatoes halfway through. Make sure the chicken reaches an internal temperature of 165°F (74°C).
- For extra flavor, sprinkle more Parmesan over everything and broil for 3–5 minutes until golden and crispy.
- Garnish with chopped parsley and serve hot.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- I sometimes add red pepper flakes or cayenne for a spicy twist.
- To make it dairy-free, I replace Parmesan with nutritional yeast.
- Swapping out potatoes for carrots, zucchini, or Brussels sprouts gives it a fresh spin and cuts down on carbs.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for 10 minutes to keep everything crispy, though the microwave works in a pinch. If I’m freezing it, I only freeze the chicken—it keeps well for up to 2 months, but potatoes tend to lose texture.
FAQs
Can I use bone-in chicken?
Yes, I’ve made this with bone-in thighs and drumsticks too. Just be sure to extend the baking time to ensure they’re cooked through.
What kind of potatoes should I use?
I like baby Yukon Gold or red potatoes for their buttery flavor and crispy edges. If I’m using larger potatoes, I cut them into small, even chunks so they roast evenly.
Can I add more vegetables?
Definitely. I’ve added green beans, broccoli, and cherry tomatoes before—just toss them on the pan halfway through cooking so they don’t overcook.
How do I make it spicier?
A pinch of red pepper flakes or a dash of cayenne does the trick. I usually add it to the seasoning mix for a subtle heat.
Can I prep this ahead?
Yes. I often season the chicken and toss the potatoes in advance, then refrigerate them until I’m ready to bake. It’s great for meal prep.
Conclusion
This Garlic Parmesan Chicken and Potatoes recipe is a go-to for when I need a fast, filling, and flavorful dinner with minimal fuss. It’s versatile, family-friendly, and easy to clean up after. I always enjoy how the garlic and Parmesan come together with crispy potatoes and juicy chicken—it’s comfort food at its best.
Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting/Baking
- Cuisine: American
Description
Garlic Parmesan Chicken and Potatoes is an easy one-pan dinner that combines juicy chicken breasts and crispy roasted potatoes with savory garlic, Parmesan, and Italian herbs. Perfect for busy weeknights, this delicious and hearty meal offers bold flavor and minimal cleanup.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for more juiciness)
- For the Potatoes:
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- Seasonings:
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Other Ingredients:
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Optional Add-Ins:
- Cherry tomatoes or green beans
Instructions
- Preheat oven to 400°F (200°C). Line or grease a large baking sheet.
- Season chicken by patting it dry, coating with 1 tablespoon olive oil, and rubbing in Italian seasoning, paprika, salt, and pepper.
- Toss potatoes with remaining olive oil, garlic, Parmesan, salt, and pepper in a bowl.
- Arrange chicken on one side of the baking sheet and potatoes on the other in a single layer.
- Bake for 25–30 minutes, flipping potatoes halfway through, until chicken reaches 165°F (74°C).
- Optional: Sprinkle extra Parmesan on top and broil for 5 minutes for a crispy finish.
- Garnish with parsley and serve hot.
Notes
- Bone-in chicken pieces may be used; increase bake time accordingly.
- Nutritional yeast can replace Parmesan for a dairy-free version.
- Potatoes can be swapped with carrots, zucchini, or Brussels sprouts.
- Great for meal prep—store prepped components for up to 24 hours before baking.
- Leftovers store well for 3 days and reheat best in the oven.
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