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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 480 kcal

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.