Description
This Garlic Parmesan Chicken and Potatoes recipe is a delicious, easy-to-make one-pan meal perfect for busy weeknights. Tender, juicy chicken breasts or thighs are baked alongside golden, crispy baby potatoes tossed in garlic, Parmesan cheese, and Italian seasoning, creating a flavorful, comforting dish with minimal cleanup. Optionally garnished with fresh parsley and an extra sprinkle of Parmesan, it’s a satisfying meal that pairs well with steamed vegetables for a complete dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1½ tablespoons olive oil (from 3 tablespoons total)
- 2 cloves garlic, minced (half of 4 cloves)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped parsley (for garnish)
- Optional: red pepper flakes for heat
Potatoes
- 1½ lbs baby potatoes, halved
- 1½ tablespoons olive oil (from 3 tablespoons total)
- 2 cloves garlic, minced (half of 4 cloves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare potatoes: In a large bowl, toss the halved baby potatoes with 1½ tablespoons olive oil, half the minced garlic (2 cloves), ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup grated Parmesan cheese. Spread the potatoes evenly on one half of the prepared baking sheet.
- Season chicken: In the same bowl, coat the chicken breasts or thighs with the remaining 1½ tablespoons olive oil, remaining minced garlic (2 cloves), 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup grated Parmesan cheese. Arrange the chicken on the other half of the baking sheet.
- Add butter: Drizzle the melted unsalted butter evenly over both the chicken and potatoes to add moisture and flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
- Optional broil: For extra crispiness, broil the baking sheet for an additional 2–3 minutes. Keep a close eye to prevent burning.
- Garnish and serve: Remove the baking sheet from the oven, sprinkle chopped parsley and extra Parmesan cheese over the chicken and potatoes if desired. Serve warm for a delicious, hearty meal.
Notes
- Add broccoli or green beans during the last 10–15 minutes of baking for a full one-pan meal.
- This dish works well with bone-in chicken thighs; just increase the cooking time accordingly to ensure doneness.
- Optional red pepper flakes can be added for a spicy kick.
- Use parchment paper or lightly grease the sheet pan to make cleanup easier.
