Description
This Garlic Parmesan Chicken and Potatoes is a delicious and easy one-pan dinner that features tender, seasoned chicken breasts roasted alongside crispy, garlic-infused Parmesan potatoes. Ready in just 45 minutes, this comforting meal is perfect for busy weeknights or simple family dinners, delivering savory flavors with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix the Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts or thighs with 1 tablespoon olive oil, then evenly coat them with the seasoning mixture on all sides.
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until well coated for even flavor and crispiness.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes out evenly on the other side in a single layer to ensure even roasting.
- Bake: Roast in the preheated oven for 25-30 minutes. Flip the potatoes halfway through cooking to promote crispiness. Use a meat thermometer to verify the chicken reaches an internal temperature of 165°F (74°C).
- Optional Finishing Touch: During the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil briefly until a golden, crispy crust forms.
- Garnish and Serve: Remove the tray from the oven. Sprinkle chopped fresh parsley over the chicken and potatoes, then serve hot and enjoy your flavorful one-pan dinner.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- For crispier potatoes, make sure they are spread out in a single layer without overlapping.
- Optional broiling step adds a golden crust but can be skipped if you prefer softer textures.
- Chicken thighs can be used as a substitute for breasts for more tender and juicy meat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
