Garlic Parmesan Chicken and Potatoes is the ultimate weeknight meal—hearty, flavorful, and made entirely on one pan. Tender chicken breasts (or thighs) are seasoned to perfection and roasted alongside crispy baby potatoes tossed in garlic, olive oil, and Parmesan cheese. It’s an easy, fuss-free dinner that delivers comfort and bold flavor in every bite.
Why You’ll Love This Recipe
- Weeknight-Friendly: Minimal prep, easy cleanup, and everything bakes on one sheet pan.
- Flavor-Packed: Garlic, Parmesan, and Italian herbs give both chicken and potatoes rich, savory taste.
- Kid-Approved: It’s simple, cheesy, and satisfying—perfect for picky eaters.
Ingredients For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for juicier results)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Potatoes:
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish:
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Season the Chicken: Pat chicken dry with paper towels. Mix the Italian seasoning, smoked paprika, salt, and pepper in a small bowl. Rub the chicken with 1 tablespoon of olive oil, then coat it with the seasoning mixture.
- Prepare the Potatoes: In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper until evenly coated.
- Assemble the Pan: Place the seasoned chicken breasts on one side of the sheet pan. Spread the seasoned potatoes on the other side in a single layer.
- Bake: Roast in the oven for 25-30 minutes, flipping the potatoes halfway through. Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
- Optional Finish: Sprinkle extra Parmesan over the dish in the last 5 minutes of cooking and broil for a golden, crispy top.
- Garnish and Serve: Remove from the oven, sprinkle with fresh parsley if using, and serve hot.
Recipe Tips and Customizations
- Spicy Option: Add a pinch of red pepper flakes to the seasoning.
- Dairy-Free Version: Swap Parmesan with nutritional yeast.
- Veggie Variation: Use carrots, zucchini, or Brussels sprouts instead of or in addition to potatoes.
Serving Suggestions
- Pair with a crisp green salad and lemon vinaigrette.
- Serve with warm garlic bread or dinner rolls.
- Try it with a glass of Chardonnay or light Pinot Noir.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 350°F (175°C) for 10 minutes or microwave for 1-2 minutes.
- Freezing: Chicken can be frozen for up to 2 months; potatoes may not retain texture when thawed.
FAQ Can I use bone-in chicken? Yes! Bone-in thighs or drumsticks work well. Adjust bake time accordingly.
What other potatoes can I use? Russet or fingerling potatoes work—just cut into evenly sized chunks.
Can I add other veggies? Absolutely. Cherry tomatoes, green beans, carrots, or broccoli are all great additions.
This simple, savory Garlic Parmesan Chicken and Potatoes recipe is destined to be a regular on your dinner rotation!