Introduction

Garlic Parmesan Chicken and Potatoes is a simple, flavorful dish perfect for a weeknight dinner. Tender chicken breasts are paired with crispy, golden potatoes coated in garlic and Parmesan for a satisfying meal everyone will love.

The image shows a black pan filled with small round golden-brown roasted potatoes as the base layer. On top, there are chunks of browned meat covered with melted white cheese that looks creamy and slightly browned in parts. Bits of green herbs are sprinkled lightly over the dish, adding a touch of color. The dish sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 400°F (200°C). In a bowl, combine the chicken breasts with Italian seasoning, smoked paprika, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon olive oil. Toss to coat evenly.
Step 2: Place the halved potatoes in a large bowl. Add 3 tablespoons olive oil, minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well to evenly coat the potatoes.
Step 3: Arrange the potatoes on a baking sheet in a single layer. Nestle the seasoned chicken breasts among the potatoes on the same sheet.
Step 4: Roast in the preheated oven for 25 minutes. Remove the baking sheet and sprinkle grated Parmesan cheese evenly over the potatoes and chicken.
Step 5: Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
Step 6: Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crispiness, broil the dish for 2-3 minutes at the end of cooking, watching closely to prevent burning.
Substitute chicken thighs for juicier meat with slightly richer flavor.
Add a squeeze of lemon juice over the finished dish for a bright, fresh touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating multiple times to maintain best texture and flavor.

How to Serve

The image shows a black skillet filled with roasted potatoes and chicken pieces. The potatoes are golden brown with a crispy texture and are scattered around the outer edge of the skillet. The chicken pieces are in the middle, cooked to a light golden color and covered with melted cheese and small green herb sprinkles on top. The dish looks warm and appetizing with slight browning from roasting on both potatoes and chicken. The skillet is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken for even cooking. If using frozen chicken, thaw it completely before seasoning and roasting.

What potatoes work best for this dish?

Baby Yukon Gold or red potatoes are ideal because they roast nicely with a crispy skin and tender inside. You can also use fingerling potatoes or small white potatoes.

Garlic Parmesan Chicken and Potatoes Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

A deliciously simple Garlic Parmesan Chicken and Potatoes recipe featuring tender, seasoned chicken breasts baked alongside crispy, golden potatoes infused with garlic and Parmesan cheese for a flavorful, comforting meal.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

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

Potatoes

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

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
Season Chicken: In a bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub this mixture evenly over the chicken breasts, then drizzle with 1 tablespoon olive oil to coat.
Prepare Potatoes: In a separate bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, salt, and black pepper until they are well coated.
Arrange Chicken and Potatoes: Place the seasoned chicken breasts on a large baking sheet or roasting pan. Spread the potatoes around the chicken in a single layer for even cooking.
Roast: Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Add Parmesan and Parsley: Remove the baking sheet from the oven, sprinkle the grated Parmesan cheese over the potatoes, and scatter chopped fresh parsley on top.
Final Bake: Return to the oven for an additional 5 minutes to allow the Parmesan to melt and lightly brown.
Serve: Remove from oven and serve hot, enjoying the flavorful chicken paired with garlicky, cheesy potatoes.

Notes

For juicier chicken, let it rest for 5 minutes after baking before slicing.
You can substitute chicken thighs if preferred for a more tender and flavorful result.
Baby potatoes work best for even roasting and quick cooking.
Adjust the amount of garlic to your taste preference.
Add a squeeze of lemon juice over the finished dish for a bright touch.

Keywords: Garlic Parmesan Chicken, Baked Chicken and Potatoes, Easy Dinner, One Pan Meal, Roasted Garlic Potatoes