Garlic Parmesan Chicken and Potatoes
This Garlic Parmesan Chicken and Potatoes is a hearty, one-pan meal packed with bold garlic flavor, crispy golden potatoes, and juicy, seasoned chicken. Topped with melted Parmesan cheese, this dish is perfect for a comforting weeknight dinner that’s both simple and satisfying.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts (or 4 small ones)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter melted
For the Potatoes:
- 1 ½ lbs 680g baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Garlic Parmesan Butter:
- 3 tablespoons unsalted butter melted
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional for heat
- ¼ cup 30g grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
Preheat & Prepare Ingredients:
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet or oven-safe skillet.
Season the Chicken:
- In a small bowl, mix olive oil, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper.
- Rub the mixture all over the chicken breasts.
Prepare the Potatoes:
- Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper.
Assemble on the Baking Sheet:
- Arrange the potatoes around the chicken on the baking sheet.
- Drizzle melted butter over everything.
Bake the Chicken & Potatoes:
- Bake for 25 minutes, flipping the potatoes halfway through.
Make the Garlic Parmesan Butter:
- In a small bowl, mix melted butter, minced garlic, red pepper flakes (if using), and Parmesan cheese.
Final Steps:
- Remove the baking sheet from the oven and brush the garlic Parmesan butter over the chicken and potatoes.
- Return to the oven and bake for an additional 8-10 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).
Notes
- For extra crispiness, broil for the last 2-3 minutes.
- Substitute chicken thighs for a juicier alternative.
- Use Yukon gold or red potatoes for the best texture.
- Store leftovers in an airtight container for up to 3 days.