Description
This Garlic Parmesan Chicken and Potatoes recipe is a cheesy, crispy one-pan wonder packed with bold flavor and easy prep—perfect for busy weeknights!
Ingredients
For the 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
For the 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
Optional Garnish:
1 tablespoon chopped fresh parsley
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Line or lightly grease a large baking sheet.
Season Chicken: Pat chicken dry. Mix Italian seasoning, smoked paprika, salt, and pepper in a small bowl. Rub chicken with olive oil and coat evenly in seasoning.
Prep Potatoes: In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper.
Assemble: Place chicken on one side of the pan, and spread potatoes on the other in a single layer.
Bake: Roast for 25–30 minutes, flipping potatoes halfway through. Chicken should reach 165°F internally.
Broil (Optional): Sprinkle extra Parmesan over chicken and potatoes in the last 5 minutes, then broil for a golden crust.
Garnish and Serve: Sprinkle fresh parsley on top and serve hot.
Notes
You can swap in chicken thighs for extra juiciness.
Red potatoes, sweet potatoes, or even carrots work as potato substitutes.
Broiling at the end adds extra crunch and flavor—highly recommended!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 115 mg