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Garlic Parmesan Chicken and Potatoes

This one-pan wonder is a comforting dinner staple featuring juicy chicken and crispy, roasted baby potatoes smothered in garlic and Parmesan. With simple ingredients and minimal cleanup, it’s perfect for busy weeknights or impressing guests with its irresistible flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1½ pounds boneless skinless chicken breasts about 3-4 pieces
Potatoes
  • 1½ pounds baby potatoes halved or quartered if large
Olive Oil
  • 3 tablespoons olive oil divided (2 tbsp for potatoes, 1 tbsp for chicken)
Garlic
  • 4 cloves garlic minced (split between potatoes and chicken)
Seasonings
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
Cheese & Garnish
  • ½ cup grated Parmesan cheese divided
  • 2 tablespoons fresh parsley chopped (for garnish)
Butter
  • 2 tablespoons unsalted butter melted

Equipment

  • Large baking dish or sheet pan
  • Mixing bowl
  • Oven
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
  2. In a bowl, toss the 1½ pounds of halved baby potatoes with 2 tablespoons of olive oil, 2 of the minced garlic cloves, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes evenly on one side of the prepared pan, giving them space to roast and develop crispy edges.
  4. For the chicken, drizzle the 1½ pounds of boneless skinless chicken breasts with the remaining 1 tablespoon of olive oil. Rub the chicken with the rest of the minced garlic, a pinch of salt and pepper, and half of the ½ cup grated Parmesan cheese. Arrange the chicken on the other side of the pan so it sits adjacent to, but not crowded by, the potatoes.
  5. Roast in the preheated oven for 30-35 minutes, flipping the potatoes halfway through. The dish is done when the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with crispy, golden edges.
  6. Remove the pan from the oven. Brush the chicken with 2 tablespoons of melted butter, then sprinkle the remaining Parmesan cheese over both the chicken and potatoes. Finally, garnish with 2 tablespoons of chopped fresh parsley.
  7. Serve immediately. This dish pairs wonderfully with a crisp salad, roasted asparagus, or even garlic bread to soak up the delicious pan juices.

Notes

This recipe is versatile and perfect for weeknight dinners. You can easily swap chicken thighs for breasts or substitute baby potatoes with red potatoes or Yukon golds for a different twist. The dish can be made ahead and stored in an airtight container for up to 2 days. For an extra burst of flavor, try a squeeze of lemon juice just before serving.