Garlic Parmesan Chicken and Potatoes
Tender, juicy chicken baked with golden potatoes in a rich garlic parmesan sauce. An easy one-pan dinner that’s bursting with flavor and perfect for busy nights.
Ingredients
- 1 ½ lbs boneless (skinless chicken breasts (about 3–4 pieces)
- 1 ½ lbs baby potatoes (halved (or quartered if large))
- 3 tbsp olive oil (divided)
- 4 cloves garlic (minced)
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (more to taste)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped (for garnish))
- 2 tbsp unsalted butter (melted)
Instructions
- Preheat Oven – Heat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Prep Potatoes – In a bowl, toss potatoes with 2 tablespoons olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper. Spread evenly onto one side of the pan.
- Prep Chicken – Drizzle chicken breasts with remaining 1 tablespoon olive oil. Rub with the rest of the garlic, a pinch of salt, pepper, and half of the Parmesan. Place on the other side of the pan.
- Bake – Roast in the oven for 30–35 minutes, flipping potatoes halfway through, until chicken is fully cooked (internal temp 165°F/74°C) and potatoes are golden and tender.
- Finish – Brush chicken and potatoes with melted butter and sprinkle with remaining Parmesan cheese.
- Serve – Garnish with parsley and serve hot.
Notes
For best results, toss the chicken and potatoes with the seasoning in advance for extra flavor. Ensure even cutting size for potatoes to maintain even cooking. The dish can be garnished with lemon zest for added freshness. Broil for the last few minutes of cooking for added crispiness.