Garlic Parmesan Chicken and Potatoes

When you’re craving a hearty, flavorful meal without the hassle of endless cleanup, this Garlic Parmesan Chicken and Potatoes recipe is the answer. It’s a one-pan wonder that combines tender, juicy chicken with crispy, golden potatoes, all infused with the rich flavors of garlic and Parmesan. Perfect for busy weeknights or lazy weekends, this dish is comfort food at its finest. I’ve made this recipe countless times, and it’s always a relief to have dinner ready without a mountain of dishes to tackle afterward. My family loves how the garlic and Parmesan meld together to create a flavor that’s both comforting and indulgent. I often toss in cherry tomatoes or green beans for an extra pop of color and nutrition.

Ingredients Breakdown

Chicken breasts or thighs: Boneless, skinless chicken breasts are lean and cook quickly, but thighs add extra juiciness.Baby Yukon Gold or red potatoes: These hold their shape well and crisp up beautifully in the oven.Garlic: Freshly minced garlic adds a robust, aromatic flavor that’s essential to the dish.Italian seasoning: A blend of herbs like oregano, basil, and thyme that enhances the savory profile.Smoked paprika: Adds a subtle smokiness and depth of flavor.Parmesan cheese: Grated Parmesan creates a golden, cheesy crust that’s irresistible.Olive oil: Helps crisp the potatoes and keeps the chicken moist.Fresh parsley: Optional, but it adds a fresh, vibrant finish to the dish.

How to Make Garlic Parmesan Chicken and Potatoes

Preheat and Prep:Start by preheating your oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.Season the Chicken:Rub the chicken breasts or thighs with 1 tablespoon of olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. This step ensures the chicken is packed with flavor from the inside out.Prepare the Potatoes:In a large bowl, toss the halved potatoes with the remaining olive oil, minced garlic, grated Parmesan, and a pinch of salt and pepper. Make sure each potato is evenly coated for maximum flavor and crispiness.Arrange on the Pan:Place the seasoned chicken on one side of the sheet pan and spread the potatoes in a single layer on the other side. This arrangement allows everything to cook evenly without overcrowding.Bake to Perfection:Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through to ensure they crisp up evenly. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F.Add a Cheesy Finish:If you’re a cheese lover, sprinkle extra Parmesan over the chicken and potatoes during the last 5 minutes of baking for a melty, golden crust.Garnish and Serve:Once out of the oven, garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately while everything is hot and crispy.

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Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and stay extra juicy.

→ What type of potatoes should I use?

Baby Yukon Gold or red potatoes are best for this recipe.

→ How do I know when the chicken is cooked?

Check that the internal temperature reaches 165°F (74°C) with a meat thermometer.

→ Can I make this dish ahead of time?

You can prep the ingredients, but bake it fresh for best results.

→ Is this recipe customizable?

Yes, you can add vegetables like broccoli or asparagus if you'd like.