Description
This Garlic Parmesan Chicken and Potatoes recipe is a simple, one-pan dinner perfect for busy weeknights. Tender chicken breasts are seasoned with Italian herbs and smoked paprika, then roasted alongside garlic-infused Parmesan-coated baby potatoes. The dish comes together quickly in the oven, delivering a flavorful, crispy, and satisfying meal with minimal cleanup.
Ingredients
Scale
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
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
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts (or thighs) with 1 tablespoon olive oil, then evenly coat them with the seasoning mixture on all sides.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until well coated to ensure even flavor and crispiness.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet and spread the potatoes evenly on the other side in a single layer. This allows for even roasting of both components.
- Bake: Roast in the preheated oven for 25 to 30 minutes. Flip the potatoes halfway through baking to ensure they become crispy on all sides. Use a meat thermometer to check the chicken has reached an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Optional Finishing Touch: During the last 5 minutes of cooking, sprinkle additional Parmesan cheese over the chicken and potatoes then broil briefly to develop a golden, crispy crust.
- Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley over the dish, and serve hot for a delicious, easy weeknight meal.
Notes
- You can substitute chicken thighs for breasts if preferred; thighs will take slightly longer to cook and remain juicy.
- Flip the potatoes midway through baking to maximize crispiness.
- Use a meat thermometer to reliably check chicken doneness and avoid undercooking.
- Broiling at the end is optional but adds a delicious caramelized finish to the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or a skillet to maintain crispiness of the potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
