Description
This Garlic Parmesan Chicken and Potatoes recipe is an easy, flavorful, and comforting one-pan dish that combines tender, juicy chicken breasts with crispy roasted potatoes, all topped with melted mozzarella and Parmesan cheese and a hint of fresh herbs. Perfect for a family dinner or meal prep, it’s baked to golden perfection and garnished with fresh parsley and optional lemon wedges for a zesty finish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Potatoes
- 4-5 medium-sized potatoes (Yukon Gold or red potatoes)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Pinch of black pepper
Garnish
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and chicken.
- Prepare Potatoes: Wash and scrub the potatoes thoroughly. Cut them into approximately 1-inch bite-sized cubes. Toss the potatoes in 1 tablespoon of olive oil, half of the minced garlic, 1/2 teaspoon salt, and a pinch of black pepper until evenly coated. Spread the potatoes evenly on a baking sheet to ensure even roasting.
- Season Chicken: In a small bowl, combine the remaining 2 tablespoons of olive oil, the remaining minced garlic, dried oregano, dried thyme, paprika, and a pinch of salt and black pepper. Mix well to create a flavorful garlic herb mixture. Coat each chicken breast thoroughly on both sides with this mixture.
- Start Roasting Potatoes: Place the baking sheet with the seasoned potatoes in the preheated oven. Bake for about 15 minutes to give the potatoes a head start on roasting.
- Add Chicken to Bake: After 15 minutes, remove the baking sheet from the oven. Push the potatoes to the sides of the sheet to make space in the center. Place the coated chicken breasts in the center of the baking sheet. Return the sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are golden and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Add Cheese Toppings: Remove the baking sheet once more from the oven. Evenly sprinkle the grated Parmesan cheese over both the chicken and potatoes. Then, scatter the shredded mozzarella cheese on top of the chicken breasts. Return the baking sheet to the oven for an additional 3-5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Take the baking sheet out of the oven and sprinkle fresh chopped parsley over the top for color and freshness. Serve the chicken and potatoes hot with optional lemon wedges on the side for a zesty brightness.
Notes
- Use Yukon Gold or red potatoes as they roast nicely and hold their shape well.
- Ensure chicken breasts are of even thickness for uniform cooking; pound lightly if necessary.
- For extra crispy potatoes, avoid overcrowding the baking sheet.
- Chicken internal temperature must reach 165°F (74°C) for safety.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Lemon wedges add a fresh, acidic balance but are optional.
