This garlic parmesan chicken and potatoes recipe is a comforting one-pan meal that I like to make when I want something hearty and flavorful without much effort. I enjoy how the chicken stays juicy while the potatoes roast until tender and golden, all coated in garlic, parmesan, and simple seasonings.
Why You’ll Love This Recipe
I love this recipe because it comes together in a single pan, which makes both cooking and cleanup easy. The combination of garlic and parmesan gives everything a rich, savory taste that feels satisfying but not heavy. I also like how reliable this dish is, since it turns out well every time and works for both busy weeknights and relaxed dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts or thighs
1½ pounds baby potatoes, halved or quartered
3 tablespoons olive oil
4 cloves garlic, minced
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Directions
I start by preheating the oven to 400°F (200°C) and lightly greasing a large baking sheet. I place the potatoes in a large bowl, drizzle them with olive oil, and toss them with half of the garlic, salt, pepper, paprika, and Italian seasoning. I spread the potatoes evenly on the baking sheet.
Next, I season the chicken with the remaining salt, pepper, Italian seasoning, and garlic, then place the chicken on the pan alongside the potatoes. I sprinkle the parmesan cheese evenly over both the chicken and potatoes.
I bake everything for 35 to 40 minutes, turning the potatoes halfway through, until the chicken is fully cooked and the potatoes are fork-tender and lightly crispy. If I want extra browning, I broil the pan for 2 to 3 minutes at the end. I finish by sprinkling parsley over the top before serving.
Servings And Timing
This recipe makes 4 servings.
Prep time is about 15 minutes, cook time is around 40 minutes, and the total time comes to approximately 55 minutes.
Variations
I sometimes add vegetables like broccoli, green beans, or carrots to the pan for extra color and texture. When I want a stronger garlic flavor, I add an extra clove or two. For a richer taste, I mix a tablespoon of melted butter with the olive oil before tossing the potatoes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer to keep the potatoes crispy. The microwave also works, though the texture will be softer.
FAQs
Can I use chicken thighs instead of chicken breasts?
I often use chicken thighs because they stay juicy and flavorful, and they cook perfectly in this dish.
Do I need to peel the potatoes?
I usually leave the skins on since baby potatoes have thin skins that roast well and add texture.
Can I prepare this recipe in advance?
I like to prep and season everything a few hours ahead of time, then bake it fresh when I am ready to eat.
What can I use instead of parmesan cheese?
I sometimes substitute grated asiago or romano cheese for a slightly different but still savory flavor.
How do I know when the chicken is done?
I make sure the chicken reaches an internal temperature of 165°F and is no longer pink in the center.
Conclusion
This garlic parmesan chicken and potatoes recipe is one I enjoy making again and again because it is simple, filling, and full of flavor. I like how it turns everyday ingredients into a comforting meal that feels homemade and satisfying every time.
A hearty and flavorful one-pan meal of juicy chicken and tender roasted potatoes, all coated in garlic, parmesan, and savory herbs—perfect for an easy weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts or thighs
1½ pounds baby potatoes, halved or quartered
3 tablespoons olive oil
4 cloves garlic, minced
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat oven to 400°F (200°C) and lightly grease a large baking sheet.
In a large bowl, toss the halved or quartered potatoes with olive oil, half of the minced garlic, half the salt, pepper, paprika, and Italian seasoning.
Spread the seasoned potatoes evenly on the baking sheet.
Season the chicken with the remaining salt, pepper, garlic, and Italian seasoning.
Place the chicken on the baking sheet alongside the potatoes.
Sprinkle grated parmesan cheese evenly over both the chicken and potatoes.
Bake for 35–40 minutes, turning the potatoes halfway through, until chicken is fully cooked and potatoes are tender and lightly crispy.
For extra browning, broil for 2–3 minutes at the end.
Garnish with chopped parsley before serving, if desired.
Notes
Add vegetables like broccoli or green beans for more variety.
Mix melted butter with olive oil for a richer flavor.
Use chicken thighs for juicier results.
Broil briefly for extra crispiness at the end.
Reheat in oven or air fryer to keep texture crisp.
