Garlic Parmesan Chicken Potatoes

This Garlic Parmesan Chicken and Potatoes brings together juicy chicken and crispy potatoes in one pan with a flavor-packed mix of garlic and Parmesan. It has saved me more than once after a busy day when I needed something hearty but still wanted minimal cleanup. The real bonus comes from how easily it all comes together while the oven does most of the work.

The first time I made this my husband went back for seconds and asked for the recipe to go on our regular rotation. It is so simple but never fails to impress guests or picky eaters.

Ingredients

• Boneless skinless chicken breasts or thighs: These cook up juicy and absorb all the spicy Parmesan flavors. Choose organic or air-chilled for the best texture
• Italian seasoning: This blend brings herbaceous warmth. Look for a mix with oregano basil and thyme
• Smoked paprika: Gives depth and subtle smokiness. Always use fresh paprika for the boldest flavor
• Salt and black pepper: These elevate the natural tastes of both chicken and potatoes. Choose kosher salt for even seasoning
• Olive oil: Helps the seasoning stick and ensures juicy results. Use extra virgin for full flavor
• Baby Yukon Gold or red potatoes: These roast up tender inside and crisp outside. Pick ones that are firm and blemish-free
• Fresh garlic: The star for savoriness and aroma. Use freshly minced rather than jarred for a true punch
• Parmesan cheese: Adds creaminess and a salty tang. Grate your own from a block for best melt and taste
• Fresh parsley: For brightness and color at the end. Choose deep green leafy sprigs

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit and get your largest baking sheet ready by lining it with parchment or spraying it lightly with oil. This ensures nothing sticks

Prepare the Chicken:

Pat your chicken pieces dry with paper towels. Mix together the Italian seasoning smoked paprika salt and pepper in a bowl. Massage olive oil into the chicken then coat evenly with your seasoning mix pressing it on all sides

Prepare the Potatoes:

In a separate large bowl toss the halved potatoes with olive oil enough to glisten every cut edge minced fresh garlic grated Parmesan cheese salt and pepper. Stir well so each piece gets plenty of cheese and seasoning stuck on

Assemble on the Pan:

Arrange the seasoned chicken breasts on one side of your baking tray. Spread out the potatoes on the other side keeping them in one layer so they roast evenly and get nice and crisp

Bake:

Roast everything in the middle rack for about 25 to 30 minutes. Halfway through flip the potatoes with a spatula so they brown on all sides. Use a meat thermometer to check the thickest part of the chicken breas it is ready when it hits 165 degrees Fahrenheit

Optional Finishing Touch:

With five minutes left sprinkle extra Parmesan over both the chicken and the potatoes. Slide the tray under the broiler for a few minutes for that irresistible golden top

Garnish and Serve:

As soon as everything comes out hot scatter over the chopped parsley for a fresh finish. Dish it up and serve right away while the cheese is melty

My favorite part is always the roasted garlic sticking to the potatoes. When I make this with my kids we all fish around for the crispiest cheesy bits straight off the pan

Storage Tips

If you have leftovers let everything cool to room temperature before storing. Separate chicken and potatoes in airtight containers to help keep textures nice Refrigerate for up to three days and warm gently in the oven or microwave. I have even chopped up leftovers for easy meal prep salads the next day.

Ingredient Substitutions

You can swap boneless thighs for chicken breasts to keep things even more tender. If you are out of Yukon Golds try red potatoes or fingerlings. For dairy free eaters try nutritional yeast instead of Parmesan for that nutty umami hit. Sometimes I add sliced bell peppers or green beans to the pan to get more veggies in.

Serving Suggestions

This dish is plenty filling on its own but I love pairing it with a big green salad or steamed broccoli for color. Some fresh crusty bread is perfect for mopping up all the garlicky oil. It is even delicious the next day sliced into sandwiches with a swipe of Dijon mustard.

Cultural or Historical Context

While this dish is rooted in American home cooking it borrows from Italian flavors thanks to the Parmesan and herb seasoning. One pan roasted meals became popular because they offer hearty flavor with almost no cleanup. That is why they have become a staple in my house too especially when I want a cozy meal that reminds me of Sunday family dinners.

FAQs about Recipes

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they cook through.

→ Should I peel the potatoes?

No need to peel. Halved baby potatoes roast beautifully with their skins on, adding extra texture and flavor.

→ How do I know when the chicken is cooked?

Use a meat thermometer; the chicken should reach an internal temperature of 165°F (74°C).

→ Can I prepare this dish ahead of time?

You can prep the chicken and potatoes in advance, then assemble and bake when ready for fresh flavor and best texture.

→ What other vegetables work well with this dish?

Try adding carrots, broccoli, or bell peppers—just ensure all veggies are cut to similar sizes for even roasting.