Garlic Parmesan Chicken and Potatoes Recipe
Garlic Parmesan Chicken and Potatoes is a flavorful one-pan meal featuring tender boneless chicken breasts and crispy baby potatoes, all roasted together with garlic, Parmesan cheese, and Italian herbs. This easy-to-make dish combines juicy chicken with perfectly seasoned potatoes for a comforting and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 ½ lbs boneless skinless chicken breasts (about 3–4 pieces)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- 4 cloves garlic (minced)
- 2 tbsp unsalted butter (melted)
- 2 tbsp fresh parsley (chopped for garnish)
Potatoes
- 1 ½ lbs baby potatoes (halved or quartered if large)
- 3 tbsp olive oil (divided)
- ½ tsp salt
- ½ tsp black pepper
Toppings
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for roasting both chicken and potatoes evenly.
- Prepare Potatoes: In a large bowl, toss the halved baby potatoes with 1 ½ tablespoons of olive oil, ½ tsp salt, ½ tsp black pepper, and half of the minced garlic. Spread the potatoes on a large rimmed baking sheet in a single layer.
- Start Roasting Potatoes: Roast the potatoes in the preheated oven for 15 minutes to begin getting them crispy.
- Prepare Chicken: While potatoes start roasting, pat chicken breasts dry with paper towels. In the same bowl, mix the chicken breasts with remaining olive oil, melted butter, remaining garlic, Italian seasoning, paprika, salt, and black pepper. Ensure chicken is evenly coated with the seasoning mixture.
- Add Chicken to Baking Sheet: After the potatoes have roasted for 15 minutes, remove the baking sheet from oven and nestle the chicken breasts among the potatoes.
- Roast Together: Return the baking sheet to the oven and roast for another 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F or 74°C) and potatoes are tender and golden brown.
- Add Parmesan Cheese: During the last 5 minutes of cooking, sprinkle the grated Parmesan cheese evenly over the chicken and potatoes to allow it to melt and form a flavorful crust.
- Garnish and Serve: Remove the baking sheet from the oven and sprinkle fresh chopped parsley over the dish for a fresh, vibrant finish. Serve hot and enjoy!
Notes
- You can substitute baby potatoes with fingerling potatoes or Yukon Gold for similar results.
- For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.
- Make sure chicken breasts are similar in size for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can easily be doubled for a larger crowd; just use two baking sheets to avoid overcrowding.
Nutrition
- Serving Size: 1 serving (including chicken and potatoes)
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: garlic parmesan chicken, roasted chicken and potatoes, one-pan dinner, easy chicken recipe, baked potatoes with chicken
