Description
This Garlic Parmesan Chicken and Potatoes recipe is a quick and easy one-pan dinner packed with savory garlic, Italian herbs, and crispy Parmesan goodness. Juicy chicken breasts and tender roasted potatoes make this the perfect weeknight meal with minimal cleanup and maximum flavor. Ideal for family dinners or simple meal prep.
Ingredients
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the Potatoes:
1.5 lbs baby Yukon Gold or red potatoes, halved
3 tbsp olive oil
4 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Optional Garnish:
1 tbsp chopped fresh parsley
Instructions
Instructions:
-
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
-
Season the Chicken: Pat chicken dry. Mix Italian seasoning, smoked paprika, salt, and pepper. Rub chicken with olive oil, then coat evenly with seasoning.
-
Prepare Potatoes: In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper.
-
Assemble: Place chicken on one side of the baking sheet. Spread potatoes on the other side in a single layer.
-
Bake: Roast for 25–30 minutes, flipping potatoes halfway through. Chicken should reach an internal temp of 165°F (74°C).
-
Optional Broil: In the last 5 minutes, sprinkle extra Parmesan and broil for a golden crust.
-
Garnish & Serve: Top with fresh parsley and serve hot.
Notes
-
Veggie Add-ins: Add green beans, carrots, or Brussels sprouts to roast with the potatoes.
-
Dairy-Free Tip: Sub Parmesan with nutritional yeast.
-
Spice it up: Add red pepper flakes to the seasoning.
-
Make Ahead: Season chicken and prep potatoes a few hours ahead.
-
Storage: Keep leftovers in the fridge for up to 3 days. Reheat in oven or microwave. Chicken can be frozen up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked / Roasted
- Cuisine: Italian-American
