Why You’ll Love This Recipe

I absolutely adore this Garlic Parmesan Chicken and Potatoes recipe because it combines the rich flavors of garlic and Parmesan with tender chicken and crispy potatoes—all cooked in a single pan. It’s perfect for busy weeknights when I crave a hearty, comforting meal without the hassle of multiple dishes. The minimal prep and cleanup make it a go-to favorite in my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts (or thighs for more juiciness)

• 1.5 pounds of 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 Add-Ins:

• Cherry tomatoes or green beans for added veggies

Directions

1. Preheat Your Oven: I set my oven to 400°F (200°C) and prepare a large sheet pan with parchment paper or lightly grease it.

2. Season the Chicken: I rub the chicken with 1 tablespoon olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper.

3. Prepare the Potatoes: I toss the halved potatoes with the remaining olive oil, garlic, grated Parmesan, and a pinch of salt and pepper.

4. Arrange on the Pan: I place the seasoned chicken breasts on one side of the pan and spread the potatoes evenly on the other side.

5. Bake to Perfection: I roast everything in the oven for 25-30 minutes, flipping the potatoes halfway through for even crispiness. I use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

6. Optional Step: In the last 5 minutes of baking, I sprinkle extra Parmesan over the dish for a melted, golden crust.

7. Garnish and Serve: I add fresh parsley for a pop of color and serve immediately.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: Approximately 40 minutes

Variations

• Spicy Kick: I add a pinch of red pepper flakes for some heat.

• Dairy-Free Version: I substitute the Parmesan with nutritional yeast.

• Veggie Swap: I use carrots, Brussels sprouts, or zucchini in place of potatoes for a lower-carb option.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: I warm in the oven at 350°F (175°C) for 10 minutes to retain crispness, or microwave for 1-2 minutes.

• Freezing: While not ideal for potatoes, I can freeze the chicken for up to 2 months.

FAQs

Can I use bone-in chicken for this recipe?

Yes, I can! Bone-in chicken thighs or drumsticks work well. I just adjust the cooking time to ensure the chicken is fully cooked.

What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal because they roast beautifully. I can also use Russet or fingerling potatoes, but I make sure to cut them into small, even pieces.

Can I add other vegetables?

Absolutely! I can add green beans, cherry tomatoes, carrots, or Brussels sprouts. I add them alongside the potatoes and adjust seasoning as needed.

Can I prepare this dish in advance?

I prefer to prepare and bake the dish fresh for the best texture and flavor. However, I can season the chicken and potatoes ahead of time and refrigerate them until ready to bake.

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C). This ensures it’s safe to eat and perfectly cooked.

Conclusion

This Garlic Parmesan Chicken and Potatoes recipe has become a staple in my kitchen. It’s simple, flavorful, and satisfying—everything I look for in a weeknight dinner. The combination of tender chicken, crispy potatoes, and the savory garlic-Parmesan seasoning is irresistible. Whether I’m cooking for myself or hosting a family dinner, this dish never disappoints.

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