Description
This Garlic Parmesan Chicken and Potatoes recipe is an easy, flavorful one-pan meal perfect for weeknights. Juicy boneless skinless chicken breasts are coated with a garlic-Parmesan mixture and roasted alongside crispy baby potatoes seasoned with Italian herbs and paprika. Finished with fresh parsley and optional lemon juice, this dish delivers comforting, cheesy, and savory flavors without complicated prep or cleanup.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Potatoes
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet or roasting pan to prevent sticking.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and black pepper until they are evenly coated.
- Arrange Potatoes: Spread the coated potatoes on one side of the prepared baking sheet in a single layer to ensure even roasting and crispiness.
- Prepare Chicken: Using the same bowl, coat the chicken breasts with the remaining 1 tablespoon olive oil, remaining minced garlic, half of the grated Parmesan cheese, salt, and pepper.
- Arrange Chicken: Place the coated chicken breasts on the other side of the baking sheet, keeping them separate from the potatoes.
- Roast Initial: Roast the chicken and potatoes in the preheated oven for 25 minutes to allow initial cooking and browning.
- Add Parmesan Cheese: Remove the baking sheet from the oven and sprinkle the remaining Parmesan cheese over both the chicken and the potatoes to add a cheesy crust.
- Roast Again: Return the baking sheet to the oven and cook for an additional 10 to 15 minutes or until the chicken is cooked through (internal temperature 165°F) and the potatoes are tender and golden brown.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the dish. Optionally, drizzle with lemon juice for a bright finishing touch before serving.
Notes
- For extra crispy potatoes, spread them out in a single layer without overcrowding the pan to ensure even roasting.
- Chicken thighs can be substituted for chicken breasts if preferred; adjust cooking time accordingly.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
