Description
This Garlic Parmesan Chicken and Potatoes recipe features tender, juicy chicken breasts baked alongside crispy baby potatoes, all coated in a flavorful garlic-herb butter sauce and topped with savory Parmesan cheese. It’s a simple, comforting dish perfect for a weeknight dinner or special occasion that comes together easily in one baking dish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Potatoes
- 1 lb baby potatoes, halved or quartered
Sauce and Seasoning
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the chicken and potatoes evenly.
- Arrange chicken: Place the 4 boneless, skinless chicken breasts in the center of a baking dish, making sure they are spaced well for even cooking.
- Add potatoes: Surround the chicken breasts with the halved or quartered baby potatoes, spreading them out evenly to allow for crisp roasting.
- Make garlic herb butter mixture: In a small bowl, mix together the melted butter, minced garlic, dried thyme, dried rosemary, dried oregano, paprika, salt, and black pepper, combining all the flavors thoroughly.
- Coat chicken and potatoes: Pour the prepared garlic herb butter mixture over the chicken breasts and potatoes, making sure everything is nicely coated for maximum flavor absorption.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over both the chicken and the potatoes to add a cheesy golden crust during baking.
- Drizzle olive oil: Drizzle the olive oil over the potatoes to help them crisp up beautifully in the oven.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the chicken is cooked through with an internal temperature of 165°F (75°C) and the potatoes are tender.
- Broil for crust (optional): For a golden, crispy finish, broil the dish for an additional 2-3 minutes, watching carefully to avoid burning.
- Rest and garnish: Remove from the oven and let the chicken rest for a couple of minutes. Garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) to guarantee it is fully cooked and safe to eat.
- Halving or quartering the baby potatoes helps them cook evenly and get crispy.
- You can substitute fresh herbs for dried if available, using 3 times the amount.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or air fryer.
- Feel free to add a squeeze of lemon juice before serving for extra brightness.
