This Garlic Parmesan Chicken and Potatoes is a hearty, one-pan dinner I turn to when I want something comforting and full of flavor. The chicken comes out juicy and seasoned, the potatoes get crispy edges, and everything is coated in a savory garlic-Parmesan butter sauce.
Why You’ll Love This Recipe
I love this recipe because it’s simple to throw together and doesn’t skimp on flavor. The garlic and Parmesan combination gives everything a bold, cheesy taste, and it all cooks together on one sheet pan, making cleanup a breeze. It’s great for busy weeknights or when I want something satisfying without much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Baby potatoes, halved
- Olive oil
- Butter, melted
- Garlic, minced
- Grated Parmesan cheese
- Italian seasoning
- Salt and pepper
- Fresh parsley for garnish (optional)
directions
- I preheat the oven to 400°F and line a baking sheet with parchment paper.
- I toss the halved potatoes with olive oil, salt, pepper, and a little Italian seasoning. I spread them out on the baking sheet and roast for 15 minutes.
- While the potatoes start roasting, I season the chicken with salt, pepper, and more Italian seasoning.
- I mix the melted butter, garlic, and half of the Parmesan together in a small bowl.
- I remove the baking sheet from the oven, push the potatoes to one side, and add the chicken.
- I brush the garlic-Parmesan butter mixture over the chicken and drizzle a little over the potatoes.
- I return the sheet to the oven and bake for another 20–25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- I sprinkle everything with the remaining Parmesan and garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 and takes about 40–45 minutes from start to finish.
Variations
Sometimes I use sweet potatoes or a mix of root vegetables. For extra heat, I add red pepper flakes to the butter mixture. I’ve also used boneless chicken thighs or bone-in pieces when I want more flavor and richness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 375°F for 10–15 minutes, or the microwave if I’m in a rush. The oven keeps the potatoes crisp.
FAQs
Can I use bone-in chicken?
Yes, I just adjust the cooking time to make sure the chicken cooks through. Bone-in pieces take about 10 minutes longer.
What kind of potatoes work best?
I like baby Yukon Gold or red potatoes—they roast well and hold their shape.
Can I make this ahead?
I prep everything ahead and keep it refrigerated, then bake when ready to eat.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check any spice blends or Parmesan if needed.
Can I add vegetables?
Absolutely. I sometimes throw in green beans, broccoli, or carrots during the last 15 minutes of baking.
Conclusion
This Garlic Parmesan Chicken and Potatoes is one of those easy, satisfying meals I keep in regular rotation. With bold flavor, minimal cleanup, and cozy vibes, it’s perfect for feeding the family or prepping for a few days of delicious leftovers.
Print
Garlic Parmesan Chicken and Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: American
- Diet: Gluten Free
Description
This Garlic Parmesan Chicken and Potatoes is a comforting one-pan meal with juicy, seasoned chicken and crispy roasted potatoes, all coated in a savory garlic-Parmesan butter sauce. Perfect for busy weeknights, it’s hearty, flavorful, and easy to clean up.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1½ lbs baby Yukon Gold or red potatoes, halved
- 2 tbsp olive oil
- 3 tbsp butter, melted
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss halved potatoes with olive oil, salt, pepper, and ½ tsp Italian seasoning. Spread on the baking sheet and roast for 15 minutes.
- Meanwhile, season chicken with salt, pepper, and remaining Italian seasoning.
- In a small bowl, mix melted butter, garlic, and half the Parmesan cheese.
- Remove the sheet from the oven, push potatoes to one side, and place the chicken on the pan.
- Brush garlic-Parmesan butter mixture over chicken and drizzle some over the potatoes.
- Return to oven and bake for 20–25 minutes, or until chicken is cooked through (165°F) and potatoes are tender and golden.
- Sprinkle with remaining Parmesan and garnish with fresh parsley before serving.
Notes
- Use boneless thighs or bone-in chicken for extra flavor (increase cook time if using bone-in).
- Swap baby potatoes with sweet potatoes or other root vegetables.
- Add red pepper flakes to the butter mixture for a little heat.
- Toss in vegetables like green beans or carrots during the last 15 minutes of baking.
Your email address will not be published. Required fields are marked *