Description
This Garlic Parmesan Chicken and Potatoes is a one-pan dinner that’s perfect for busy weeknights! Juicy seasoned chicken and crispy Parmesan-coated potatoes come together in just 45 minutes for a fuss-free, flavorful meal. It’s a family-friendly recipe that’s easy to customize and store for later.
Ingredients
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For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 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
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Garnish:
- 1 tbsp chopped fresh parsley
Instructions
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Preheat the Oven:
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease lightly. -
Prepare the Chicken:
Pat chicken dry with paper towels. In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub chicken with olive oil, then coat evenly with the seasoning mixture. -
Prepare the Potatoes:
In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper until evenly coated. -
Assemble and Bake:
Place seasoned chicken on one side of the baking sheet. Spread potatoes evenly on the other side in a single layer. Roast for 25-30 minutes, flipping potatoes halfway through. Check that the chicken reaches 165°F (74°C) with a meat thermometer. -
Optional Finishing Touch:
In the last 5 minutes, sprinkle extra Parmesan over chicken and potatoes. Broil for a golden, crispy crust.
-
Garnish & Serve:
Remove from oven and garnish with fresh parsley. Serve hot and enjoy!
Notes
- You can substitute chicken breasts for thighs if you prefer darker meat.
- The potatoes can be cut into smaller pieces if you prefer them crispy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Add some roasted vegetables to the pan to make this a more complete meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg