Name: Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 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; 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; 1 tablespoon chopped fresh parsley

Jump to Recipe· 4.2 from 14 reviews

I absolutely love sharing my Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe because it’s one of those comforting meals that feels both elegant and effortlessly simple. Every time I make it, I’m amazed at how the crispy, golden potatoes perfectly complement the juicy, flavorful chicken all in a single pan. This dish quickly became a go-to dinner for me—not just because it’s packed with amazing flavors but also because the cleanup is a breeze. It really hits that perfect home-cooked meal vibe while feeling a little special.

Why You’ll Love This Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe

What really makes this recipe stand out for me is the flavor combination. The Italian seasoning paired with smoked paprika adds a subtle smoky depth to the tender chicken, while the Parmesan cheese on the potatoes creates this irresistible crispy, cheesy crust that’s downright addictive. It’s the kind of dish where every bite delivers a little hit of savory, garlicky goodness balanced perfectly by the mellow creaminess of the Yukon Gold or red potatoes.

Beyond the taste, I have to tell you how much I appreciate the ease of preparation. Everything cooks on just one pan, so not only is the cooking straightforward, but the cleanup afterward is minimal — which is a win in my book. This recipe works beautifully for busy weeknights when you want something hearty but don’t want to spend ages in the kitchen. Plus, it’s great for family dinners, casual get-togethers, or even when guests come over, because it looks lovely on the plate and tastes like you put in a lot more work than you really did.

Ingredients You’ll Need

Inside a black slow cooker, there are chunks of pink raw chicken mixed with red-skinned potato pieces. The chicken and potatoes are covered with a light coating of white and greenish herbs and spices, giving them a textured, slightly grainy look. The chicken pieces are larger and softer with uneven shapes, while the potato pieces are smaller and smooth with a shiny surface. The ingredients are layered evenly in the pot with no clear separation, filling the bottom well. The photo taken with an iphone --ar 4:5 --v 7

All the ingredients here are super simple and easy to find, yet each plays a vital role in making this dish so delicious. From the tender chicken to the crispy Parmesan potatoes and the punch of fresh parsley, every element enhances the overall experience in taste and texture.

Boneless chicken breasts or thighs: I prefer breasts for lean protein, but thighs add extra juiciness and flavor.
Italian seasoning: A classic herb blend that brings that warm, aromatic note to the chicken.
Smoked paprika: Adds a wonderfully smoky touch that deepens the flavor profile.
Salt and pepper: Essential for seasoning and balancing flavors perfectly.
Olive oil: Helps everything brown beautifully and adds richness.
Baby Yukon Gold or red potatoes: Their creamy texture and tender skins hold up well to roasting.
Garlic: Fresh minced garlic infuses a fragrant warmth into the potatoes.
Grated Parmesan cheese: Creates that irresistible golden crust and cheesy crunch.
Fresh parsley: Adds a bright, fresh finish to the dish just before serving.

Directions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.

Step 2: Pat the chicken dry using paper towels to help the seasoning stick and promote crispiness. In a small bowl, combine the Italian seasoning, smoked paprika, salt, and black pepper.

Step 3: Rub the chicken breasts with 1 tablespoon of olive oil, then evenly coat them with the seasoning mixture. Make sure each piece is thoroughly covered for maximum flavor.

Step 4: In a large bowl, toss the halved potatoes with 3 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. Stir until every potato piece is coated with the flavorful mixture.

Step 5: Arrange the seasoned chicken on one side of the prepared baking sheet, and spread the potatoes out in a single layer on the other side to ensure even roasting.

Step 6: Roast in the preheated oven for 25-30 minutes. Around halfway through cooking, flip the potatoes to promote even browning.

Step 7: Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s cooked through and juicy.

Step 8 (optional): In the last 5 minutes, sprinkle some extra Parmesan over the chicken and potatoes and turn on the broiler for a golden crust that adds a beautiful finishing touch.

Step 9: Remove the pan from the oven and garnish everything with freshly chopped parsley. Serve hot and enjoy the wonderful flavors!

Servings and Timing

This Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe serves 4 people generously. The prep time is about 10 minutes, which includes seasoning the chicken and tossing the potatoes. Cooking takes roughly 25 to 30 minutes in the oven, with a possible extra few minutes if you choose to broil for the finishing crust. Overall, you’re looking at around 40 to 45 minutes total from start to finish, making it perfect for a satisfying weeknight dinner. No extra resting time is needed, so it’s ready to serve as soon as it comes out of the oven.

How to Serve This Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe

The image shows a black pan filled with golden roasted potato pieces and browned cooked chicken pieces mixed together. The potatoes are small, cut into bite-size chunks with a crispy golden-yellow outside, and the chicken pieces have a light brown color with some white creamy sauce melted over them. Small green herb leaves are sprinkled evenly on top, adding a touch of fresh color. The pan is placed on a white marbled surface. A woman's hand is holding a light wooden spatula stirring the food. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish straight from the pan while it’s warm, letting the aroma fill the room and inviting everyone to dig in. It pairs beautifully with a crisp green salad to brighten the plate and add refreshing texture contrast. Something like a simple arugula salad with lemon vinaigrette or a classic Caesar salad makes a great accompaniment.

For garnishing, a sprinkle of extra fresh parsley or even some finely grated Parmesan right before serving adds that lovely visual pop and enhances the cheesy flavor. If I want to elevate the presentation a bit, I’ll arrange the chicken and potatoes neatly on individual plates with a lemon wedge on the side for a zesty touch.

When it comes to drinks, I often reach for a chilled glass of Sauvignon Blanc or a light Pinot Grigio because their crisp acidity cuts through the richness. For a non-alcoholic pairing, sparkling water with a hint of citrus or a refreshing iced tea works wonderfully. This recipe is versatile enough for casual family meals, weeknight dinners, or even cozy holiday occasions where you want to impress without fuss.

Variations

I like experimenting with this Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe depending on what’s in my pantry or dietary needs. For example, if you prefer dark meat, swapping chicken thighs for breasts adds more flavor and keeps the chicken juicier without changing much else. You could also toss in some baby carrots or green beans along with the potatoes for extra veggies in one go.

If you’re after a gluten-free version, this recipe is naturally gluten-free as long as you double-check your Parmesan and seasoning blend for any additives. For a vegan twist, try replacing chicken with firm tofu or cauliflower steaks and use nutritional yeast instead of Parmesan. Adjust roasting times accordingly to get that perfect texture.

For a flavor variation, I sometimes add a sprinkle of crushed red pepper flakes to the seasoning mix for a subtle kick or switch the Italian seasoning for fresh rosemary and thyme to give a more aromatic, earthy touch. Also, while I love the oven method for even roasting, cooking this in an air fryer can cut the cook time and still give you wonderfully crispy potatoes and tender chicken.

Storage and Reheating

Storing Leftovers

Leftover Parmesan Chicken and Potatoes store beautifully in an airtight container in the refrigerator. I recommend using glass containers if possible for easy reheating and to preserve freshness. They’ll keep well for up to 3-4 days, giving you convenient ready-to-eat meals later in the week.

Freezing

This dish freezes quite nicely, especially the chicken and potatoes separately if you can manage it. Place cool leftovers in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. I label and date them so I don’t forget. It’s best to consume frozen portions within 2 months for optimal taste and texture.

Reheating

The best way I’ve found to reheat this dish is to use the oven or toaster oven at 350°F (175°C) for about 10-15 minutes, which keeps the chicken juicy and the potatoes crispy. Microwaving works in a pinch but can soften the potatoes and change the texture. If you want to refresh that golden crust, pop leftovers under the broiler for a couple of minutes once warmed through.

FAQs

Can I use chicken thighs instead of breasts in this Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe?

Absolutely! Chicken thighs offer more fat and flavor, which translates to extra juicy meat. Just keep in mind they might take a few minutes longer to cook through, so check with a meat thermometer before removing from the oven.

What type of potatoes work best for this recipe?

I recommend baby Yukon Gold or red potatoes because they have thin skins and a creamy texture that roast up nicely and hold their shape well. Russets are a bit fluffier and might break down more during roasting, but you can use them if you prefer.

Is it okay to prepare this dish ahead of time?

You can definitely prep the ingredients ahead by seasoning the chicken and tossing the potatoes, then refrigerate them separately until you’re ready to roast. Just add a few extra minutes of baking time if taking the chicken directly from the fridge to the oven.

Can I make this recipe dairy-free?

Yes! Simply omit the Parmesan cheese or substitute it with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without dairy. The potatoes will still be flavorful with the garlic and seasoning.

How do I know when the chicken is fully cooked?

The safest and most reliable way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). The chicken should be opaque and the juices run clear when pierced.

Conclusion

I really hope you give this Parmesan Chicken and Potatoes (One-Pan Dinner) Recipe a try—it’s become one of my absolute favorites to make when I want something fuss-free but incredibly satisfying. The combination of tender chicken, crispy Parmesan potatoes, and vibrant parsley garnish always wins over everyone at the table. Trust me, once you taste it, you’ll want to make it again and again!