Garlic Parmesan Chicken and Potatoes (One Pan Dinner)
- Total Time45 minutes
- Yield4 servings 1x
Garlic Parmesan Chicken and Potatoes is a one pan dinner with juicy seasoned chicken and crispy baby potatoes roasted with garlic, herbs, and Parmesan.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 1/2 pounds baby Yukon Gold or red potatoes, halved
- 4 cloves garlic, minced, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, divided (or to taste)
- 1/2 teaspoon black pepper, divided (or to taste)
- 4 tablespoons olive oil, divided
- 1/3 cup grated Parmesan cheese, plus extra for topping if desired
- 1 tablespoon chopped fresh parsley, optional for garnish
- Optional veggies such as green beans or cherry tomatoes, tossed in a little oil and salt
Instructions
- Heat your oven to 400 F. Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Pat the chicken breasts dry with paper towels and place them on a plate. In a small bowl, mix the Italian seasoning, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Drizzle 1 tablespoon of olive oil over the chicken and rub it in on both sides. Sprinkle the seasoning mixture evenly over the chicken and press it in so it coats the surface well.
- In a large bowl, add the halved baby potatoes. Drizzle with the remaining 3 tablespoons of olive oil, then add the remaining minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the grated Parmesan cheese.
- Toss the potatoes until they are evenly coated with the oil, garlic, cheese, and seasoning. Make sure each piece has some Parmesan and garlic clinging to it.
- Place the seasoned chicken breasts on one side of the prepared baking sheet, leaving a little space between each piece so air can circulate as they roast.
- Spread the coated potatoes on the other side of the pan in a single layer, cut side down where possible for better browning. If you are using extra veggies, add them around the potatoes now.
- Place the sheet pan in the hot oven and roast for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the potatoes so more sides can crisp.
- Begin checking the chicken after about 20 to 25 minutes. Use a meat thermometer to make sure the thickest part of each piece reaches 165 F for safe eating.
- If you want a more golden, cheesy top, sprinkle a little extra Parmesan over the chicken and potatoes during the last 5 minutes of cooking. You can switch the oven to broil for 1 to 2 minutes, watching closely so the cheese does not burn.
- Remove the sheet pan from the oven and let it rest for about 5 minutes. Sprinkle with chopped fresh parsley if using, then serve the Garlic Parmesan Chicken and Potatoes hot straight from the pan.
Notes
Storage: Let leftovers cool to room temperature, then store the chicken and potatoes in airtight containers in the refrigerator for up to 3 days. For best texture, reheat on a baking sheet in a 350 F oven for 10 to 15 minutes until hot. You can also reheat single portions in the microwave in short bursts, though the potatoes will be softer. Freeze only the cooked chicken for up to 2 months and thaw in the fridge before reheating.
Substitutions: Swap chicken breasts for boneless, skinless thighs for a juicier result. Use different veggies such as green beans, broccoli, or zucchini in place of some of the potatoes if you prefer fewer carbs. For a dairy free option, skip the Parmesan and season with extra garlic and herbs or use nutritional yeast for a similar savory taste.
Make Ahead: Season the chicken and cut the potatoes a few hours ahead, then store covered in the refrigerator. When you are ready to cook, toss the potatoes with oil, garlic, and Parmesan, assemble the pan, and bake as directed, adding a few extra minutes if the ingredients are very cold.
Tips: Cut potatoes into similar sizes so they roast evenly. Keep everything in a single layer on the pan so the potatoes crisp instead of steam. Always use a meat thermometer to check the chicken for doneness and let the pan rest for a few minutes before serving so juices settle and flavors come together.
Nutrition Disclaimer: Nutrition information is estimated and will vary based on the specific ingredients, amounts, and portion sizes you use. For precise values, use a nutrition calculator with your exact products.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg