Description
This easy Garlic Parmesan Chicken and Potatoes recipe is a flavorful one-pan dinner where juicy chicken and crispy, cheesy potatoes roast together with garlic and herbs. It’s perfect for busy weeknights and minimal cleanup.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- For the potatoes:
- 1.5 lbs baby Yukon Gold or red potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- Optional garnish:
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Pat chicken dry and rub with 1 tbsp olive oil. Season with Italian seasoning, smoked paprika, salt, and pepper.
- In a bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper until well coated.
- Place chicken on one side of the baking sheet and spread potatoes on the other side in a single layer.
- Bake for 25–30 minutes, flipping the potatoes halfway through. Chicken should reach 165°F (74°C) internally.
- Optional: sprinkle more Parmesan on top during the last 5 minutes for extra crispiness.
- Garnish with parsley and serve warm.
Notes
- Substitute chicken thighs for extra juiciness—adjust baking time as needed.
- Add green beans, carrots, or Brussels sprouts for more veggies.
- Swap Italian seasoning for rosemary or thyme for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg
