Description
This Garlic Parmesan Chicken and Potatoes recipe is a one-pan dinner marvel, combining tender chicken with crispy, flavorful potatoes in just 45 minutes. Seasoned with garlic, Parmesan, and Italian spices, this dish offers a satisfying, fuss-free meal for busy weeknights. It’s customizable, family-friendly, and easy to store, making it a go-to choice for delicious home cooking.
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
- 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Pat the chicken dry with paper towels.
3. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper.
4. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
5. In a large bowl, toss the halved potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
6. Place the seasoned chicken on one side of the prepared baking sheet.
7. Spread the potatoes evenly on the other side, ensuring they’re in a single layer for even cooking.
8. Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through.
9. Check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
10. In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
11. Remove from the oven and garnish with fresh parsley. Serve hot and enjoy!
Notes
Use chicken thighs for juicier, more flavorful meat if preferred.
Try adding chopped carrots or green beans to the pan for a built-in vegetable side.
For extra crispy potatoes, soak them in cold water for 30 minutes before roasting and dry thoroughly.
Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or air fryer.