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.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 480 kcal
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
Preheat & Prepare Ingredients:
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.
Assemble on the Baking Sheet:
Bake the Chicken & Potatoes:
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).
- 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.