Name: Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: 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 (optional garnish)

This Garlic Parmesan Chicken and Potatoes recipe is a one-pan dinner marvel, combining tender chicken with crispy, flavorful potatoes in just 45 minutes. Seasoned with garlic, Parmesan, and Italian spices, this dish offers a satisfying, fuss-free meal for busy weeknights. It’s customizable, family-friendly, and easy to store, making it a go-to choice for delicious home cooking. Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Why You’ll Love This Recipe

I appreciate how this dish simplifies dinner without sacrificing flavor. The combination of garlic and Parmesan brings out the best in both the chicken and potatoes. It’s a crowd-pleaser for kids and adults alike, and the one-pan approach means cleanup is a breeze.

Ingredients

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

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

Directions

Preheat the Oven: I set my oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Prepare the Chicken: I pat the chicken dry with paper towels. In a small bowl, I mix Italian seasoning, smoked paprika, salt, and pepper. Then, I rub the chicken breasts with olive oil and coat them evenly with the seasoning mixture.
Prepare the Potatoes: In a large bowl, I toss the halved potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until they’re evenly coated.
Assemble on the Pan: I place the seasoned chicken on one side of the prepared baking sheet and spread the potatoes evenly on the other side, ensuring they’re in a single layer for even cooking.
Bake: I roast everything in the preheated oven for 25-30 minutes, flipping the potatoes halfway through. I check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
Optional Finishing Touch: In the last 5 minutes of cooking, I sprinkle extra Parmesan over the chicken and potatoes and broil them for a golden crust.
Garnish and Serve: After removing the pan from the oven, I garnish the dish with fresh parsley and serve it hot.

Servings and Timing

This recipe yields 4 servings. The preparation time is approximately 15 minutes, and the cooking time is about 30 minutes, making the total time around 45 minutes.

Variations

Spicy Kick: I add a pinch of red pepper flakes for some heat.
Dietary Adjustments: I substitute the Parmesan with nutritional yeast for a dairy-free version.
Veggie Swap: I use carrots, Brussels sprouts, or zucchini in place of potatoes for a lower-carb option.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To retain crispness, I warm the dish in the oven at 350°F (175°C) for 10 minutes. Alternatively, I microwave it for 1-2 minutes.
Freezing: While not ideal for potatoes, I find that the chicken can be frozen for up to 2 months.

FAQs

Can I use bone-in chicken for this recipe?

Yes, I can! Bone-in chicken thighs or drumsticks work well. I just adjust the cooking time to ensure the chicken is fully cooked.

What type of potatoes work best?

I find that baby Yukon Gold or red potatoes are ideal because they roast beautifully. I can also use Russet or fingerling potatoes, but I make sure to cut them into small, even pieces.

Can I add other vegetables?

Absolutely! I often add green beans, cherry tomatoes, carrots, or Brussels sprouts. I add them alongside the potatoes and adjust the seasoning as needed.

How can I make this dish ahead of time?

I can season the chicken and prep the potatoes up to 8 hours ahead. I store them covered in the fridge until I’m ready to cook.

What can I serve with this dish?

While this is a complete meal on its own, I sometimes add a green salad or steamed vegetables for extra nutrition. The garlic Parmesan flavors pair well with most sides.