Description
This Garlic Parmesan Chicken and Potatoes is a crowd-pleasing, one-pan dinner that’s as simple as it is flavorful. Tender, juicy chicken breasts are coated in Italian herbs and paprika, nestled alongside garlicky, Parmesan-tossed potatoes, then roasted to golden perfection. Minimal prep and clean-up make this recipe an easy weeknight favorite, while the rich, savory flavors keep everyone coming back for seconds.
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 the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking and ensure easy cleanup.
- Prepare the Chicken: Pat the chicken breasts dry using paper towels. In a small bowl, combine the Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken with the olive oil, then coat each piece evenly with the seasoning mixture, ensuring every surface is covered for maximum flavor.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with the olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper. Mix well so the potatoes are evenly coated in the cheesy, garlicky mixture.
- Assemble on the Pan: Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the prepared potatoes evenly on the other side, arranging them in a single layer for even roasting and browning.
- Bake: Roast the chicken and potatoes in the preheated oven for 25-30 minutes. Flip the potatoes halfway through the cooking time for even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Optional Finishing Touch: For a crisp, golden crust, sprinkle extra Parmesan cheese over the chicken and potatoes during the last 5 minutes of cooking, then broil briefly until lightly golden.
- Garnish and Serve: Remove the pan from the oven and garnish the chicken and potatoes with freshly chopped parsley. Serve hot and enjoy your easy one-pan dinner!
Notes
- You can swap chicken breasts for chicken thighs if you prefer a juicier cut.
- If using larger potatoes, cut them into 1-inch pieces for even roasting.
- Adjust the amount of garlic and Parmesan to taste for extra flavor.
- For crispier potatoes, broil them for an extra 2-3 minutes at the end of roasting.
- Serve with a green salad or steamed veggies for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
