Description
This Garlic Parmesan Chicken and Potatoes recipe is a simple yet flavorful one-pan meal featuring tender chicken breasts seasoned with Italian herbs and smoked paprika, paired with crispy roasted baby potatoes coated in garlic, Parmesan cheese, and fresh parsley. Perfect for a cozy weeknight dinner, it’s easy to prepare and delivers a deliciously comforting taste with minimal effort.
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
- ⅓ 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 using paper towels. In a small bowl, combine the Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken breasts with 1 tablespoon of olive oil, then evenly coat them with the seasoning mixture.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 3 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until all pieces are well coated.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet. Spread the coated potatoes evenly on the other side, making sure they lay in a single layer to ensure even cooking.
- Bake: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through baking, flip the potatoes to ensure they crisp up evenly. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) for safe consumption.
- Optional Finishing Touch: In the last 5 minutes of cooking, sprinkle additional Parmesan cheese over both the chicken and potatoes and switch the oven to broil. Broil for a few minutes until a golden, crispy crust forms—watch closely to prevent burning.
- Garnish and Serve: Remove the pan from the oven, sprinkle chopped fresh parsley over the chicken and potatoes for a burst of color and freshness. Serve immediately and enjoy your flavorful, one-pan dinner!
Notes
- For extra crispiness, use baby potatoes and make sure they are in a single layer on the baking sheet.
- Chicken thighs can be used instead of breasts for juicier meat.
- Adjust the amount of garlic and Parmesan according to your taste preference.
- Use a meat thermometer to ensure chicken is fully cooked to avoid dryness.
- Broiling at the end adds a nice golden crust but keep a close eye as it can burn quickly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg
Keywords: garlic parmesan chicken, roasted potatoes, one-pan dinner, easy chicken recipe, weeknight meal, baked chicken and potatoes
