Name: Garlic Parmesan Chicken and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: Chicken thighs or breasts (boneless or bone-in); Baby potatoes (halved or quartered); Olive oil; Garlic (minced); Grated Parmesan cheese; Italian seasoning; Paprika; Salt; Black pepper; Fresh parsley (optional, for garnish)

Garlic Parmesan Chicken and Potatoes is a one-pan wonder that delivers juicy, flavorful chicken and crispy, golden potatoes all coated in a savory garlic parmesan blend. It’s the kind of meal I make when I want something hearty, satisfying, and packed with flavor—without spending hours in the kitchen.

Garlic Parmesan Chicken and Potatoes

Why You’ll Love This Recipe

I love how everything cooks together on one pan or in one dish, which means fewer dishes and all the flavor. The garlic and parmesan combo creates a crust-like coating that’s irresistible, and the potatoes soak up all the juices from the chicken, turning them into little flavor bombs. It’s simple, comforting, and always a hit around the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or breasts (boneless or bone-in)
Baby potatoes (halved or quartered)
Olive oil
Garlic (minced)
Grated Parmesan cheese
Italian seasoning
Paprika
Salt
Black pepper
Fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C).
In a large mixing bowl, I toss the chicken and potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, paprika, salt, and pepper until well coated.
I spread everything out on a large baking sheet or in a casserole dish, making sure the chicken is skin-side up if I’m using bone-in pieces.
I bake uncovered for 35–45 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and golden.
For extra crispiness, I broil the dish for an additional 2–3 minutes at the end.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes about 4 servings. Prep takes around 10 minutes, and cook time is 40 minutes, so it’s ready in about 50 minutes from start to finish.

Variations

I add broccoli or green beans to the pan in the last 15–20 minutes of baking for a built-in veggie side.
I sometimes use sweet potatoes instead of regular for a slightly different flavor and texture.
I swap Italian seasoning for ranch seasoning or Cajun spice for a different twist.
I use shredded mozzarella or a mix of cheeses when I want it extra cheesy.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F until everything is warmed through and crisp again, or the microwave for a quicker option (though the potatoes won’t be as crispy). It’s not freezer-friendly once cooked, but I can prep and freeze the raw, seasoned chicken and potatoes to bake fresh later.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use either. I just make sure to monitor the cook time closely—chicken breasts can dry out if overcooked.

Should I peel the potatoes?

I don’t—baby potatoes have tender skins that get nice and crispy when roasted, and they save me time in prep.

Can I make this in a slow cooker?

Yes, but the texture will be different. I cook on low for 6–7 hours or high for 3–4 hours, and the potatoes will be softer rather than crispy.

How do I know when the chicken is done?

I check with a meat thermometer—165°F (75°C) is the safe internal temperature for chicken.

Can I make this dish spicy?

Absolutely—I add crushed red pepper flakes or a pinch of cayenne pepper to the seasoning mix when I want a kick.

Conclusion

Garlic Parmesan Chicken and Potatoes is one of those effortless meals that’s full of flavor and always hits the spot. With crispy potatoes, tender chicken, and that perfect garlic-parmesan crust, it’s comfort food done right. When I need something easy, filling, and absolutely delicious, this recipe is one I rely on.