Introduction

Garlic Parmesan Chicken and Potatoes is a comforting, flavorful one-pan meal perfect for busy weeknights. Tender chicken and crispy potatoes are baked together, then finished with a rich garlic butter and Parmesan cheese glaze. This easy recipe delivers a delicious dinner with minimal cleanup.

Garlic Parmesan Chicken and Potatoes Recipe - Recipe Image

Ingredients

1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks
2 tablespoons olive oil (for chicken)
1 teaspoon salt (for chicken)
½ teaspoon black pepper (for chicken)
1 teaspoon paprika (for chicken)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, chopped)
2 tablespoons olive oil (for potatoes)
½ teaspoon salt (for potatoes)
½ teaspoon black pepper (for potatoes)
½ teaspoon paprika (for potatoes)
½ teaspoon dried parsley
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
¾ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
Step 2: In a bowl, toss the chicken pieces with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, Italian seasoning, and garlic powder. Set aside to marinate.
Step 3: In a separate bowl, toss the halved potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and dried parsley.
Step 4: Spread the potatoes evenly in the prepared baking dish. Nestle the seasoned chicken pieces among the potatoes.
Step 5: Bake uncovered for 30 minutes. Stir the potatoes once halfway through baking to ensure even cooking.
Step 6: While the dish bakes, combine the melted butter and minced garlic in a small bowl.
Step 7: After 30 minutes, remove the baking dish from the oven. Drizzle the garlic butter evenly over the chicken and potatoes, then sprinkle the grated Parmesan cheese on top.
Step 8: Return the dish to the oven and bake for an additional 10–15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Step 9: Garnish with chopped fresh parsley if desired and serve hot.

Tips & Variations

For extra crispiness, broil the dish for 2–3 minutes at the end of baking, watching carefully to avoid burning.
Use chicken thighs for juicier meat with more flavor, or chicken breasts for a leaner option.
Swap baby potatoes for fingerlings or red potatoes if preferred; adjust chopping size to ensure even cooking.
Add a squeeze of lemon juice before serving for a bright, fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness, or microwave for a quicker option but expect softer potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes are best for this recipe because frozen ones may become mushy when roasted. If using frozen, be sure to thaw and pat dry before tossing with oil and seasonings.

How do I know when the chicken is fully cooked?

The safest way is to check the internal temperature with a meat thermometer. The chicken should reach 165°F in the thickest part. The meat should also be opaque and juices should run clear.