This Garlic Parmesan Chicken and Potatoes recipe isn’t just a feast for the senses; it’s your new weeknight hero. I love how this dish comes together primarily on one sheet pan, meaning minimal cleanup – a true gift after a long day! The flavors are rich, comforting, and universally loved, making it a guaranteed crowd-pleaser for family dinners or casual get-togethers.
Forget complicated steps and endless pots; this recipe focuses on straightforward preparation without sacrificing taste. You get maximum flavor impact with minimum effort. Trust me, the aroma alone wafting from your oven will have everyone eagerly anticipating dinner. Try it tonight—you won’t believe how simple delicious can be!
Ingredients
Here’s what you’ll need to create this delectable dish:
- 1.5 lbs Boneless, Skinless Chicken Breasts (or thighs, see tips) – pounded to about ¾-inch even thickness
- 2 lbs Yukon Gold or Red Potatoes, cut into 1-inch cubes
- 1/4 cup Olive Oil, plus more if needed
- 6-8 cloves Garlic, minced (about 2 tablespoons)
- 1/2 cup Grated Parmesan Cheese, divided
- 1 tsp Dried Oregano
- 1 tsp Dried Basil (or Italian Seasoning blend)
- 1/2 tsp Red Pepper Flakes (optional, for a little heat)
- Salt, to taste (start with 1 tsp)
- Black Pepper, to taste (start with 1/2 tsp)
- 2 tbsp Fresh Parsley, chopped (for garnish)
User Tip: For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes, then drain and dry thoroughly before tossing with oil.
User Tip: Using chicken thighs adds extra flavor and moisture, but they may need a few extra minutes to cook through.
Universal Tip: Pat your chicken completely dry with paper towels before seasoning. This helps the oil and seasonings adhere better and promotes crispier results.
Universal Tip: Use freshly grated Parmesan cheese if possible. It melts more smoothly and has a superior flavor compared to pre-shredded varieties which often contain anti-caking agents.
Step-by-Step Instructions
Follow these simple steps for a perfect Garlic Parmesan Chicken and Potatoes:
- Preheat & Prep Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly grease it. Why? Preheating ensures the ingredients start cooking immediately upon entering the oven, promoting even cooking and better browning.
- Prepare Potatoes: Place the cubed potatoes in a large bowl. Drizzle with about 2 tablespoons of the olive oil, half of the salt, and half of the black pepper. Toss well to coat evenly. Spread the potatoes in a single layer on one half of the prepared baking sheet. Why? Giving the potatoes a head start allows them to become tender by the time the chicken is cooked through.
- Roast Potatoes Initially: Place the baking sheet with the potatoes into the preheated oven and roast for 15 minutes.
- Prepare Chicken: While the potatoes are roasting, pat the chicken breasts completely dry with paper towels. If they are very thick, pound them gently to an even ¾-inch thickness. Why? Even thickness ensures the chicken cooks uniformly, preventing parts from drying out before others are cooked.
- Make Garlic Parmesan Mixture: In the same bowl you used for the potatoes (no need to wash!), combine the remaining 2 tablespoons of olive oil, minced garlic, half of the grated Parmesan cheese (reserve the other half), dried oregano, dried basil, optional red pepper flakes, the remaining salt, and remaining black pepper. Stir well to create a paste-like mixture.
- Coat Chicken: Add the prepared chicken breasts to the bowl with the garlic parmesan mixture. Toss gently until the chicken is thoroughly coated on all sides.
- Add Chicken to Pan: After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken breasts to the empty half of the baking sheet, ensuring nothing is overcrowded. Why? Overcrowding the pan traps steam, preventing the chicken and potatoes from browning and getting crispy. Use two pans if necessary.
- Continue Roasting: Return the baking sheet to the oven. Roast for another 18-25 minutes, or until the potatoes are fork-tender and golden brown, and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer in the thickest part. For guidance on safe cooking temperatures and methods, consult resources like the National Center for Home Food Preservation – Roasting Poultry. Chicken breast nutritional information can vary; refer to sources like the verywellfit for specifics.
- Add Remaining Parmesan: During the last 5 minutes of cooking, sprinkle the remaining Parmesan cheese evenly over the chicken and potatoes.
- Broil (Optional): For extra browning and crispiness, you can switch the oven setting to broil for the last 1-2 minutes. Watch very carefully to prevent burning.
- Rest: Once cooked, remove the baking sheet from the oven. Let the chicken rest on the pan for 5-10 minutes before slicing or serving. Why? Resting allows the juices within the chicken to redistribute, resulting in more tender and flavorful meat.
- Garnish and Serve: Sprinkle the fresh chopped parsley over the garlic parmesan chicken and potatoes before serving.
Serving Ideas
Serving your delicious Garlic Parmesan Chicken and Potatoes is all about enhancing its inherent comfort and flavor. Since it’s a hearty one-pan meal featuring protein and starch, simple side dishes are often best. A crisp, lightly dressed green salad (think mixed greens with a lemon vinaigrette) provides a refreshing contrast to the richness of the chicken and potatoes. Alternatively, steamed green beans, asparagus, or broccoli tossed with a little lemon juice and olive oil add vibrant color and essential nutrients without competing for attention.
For plating, you can serve family-style directly from the sheet pan for a rustic feel, letting everyone help themselves. Or, for a slightly more refined presentation, arrange a piece of chicken alongside a generous portion of the roasted potatoes on each plate. Garnish generously with fresh parsley for a pop of color and freshness. A basket of warm, crusty bread is always welcome to soak up any delicious pan juices left behind. This garlic parmesan chicken and potatoes dish truly shines with these simple accompaniments.
FAQs
1. Can I use chicken thighs instead of breasts for this Garlic Parmesan Chicken and Potatoes recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to be more forgiving than breasts and stay juicier. Keep in mind that thighs might require a slightly longer cooking time, perhaps an additional 5-10 minutes, depending on their size. Always use a meat thermometer to ensure they reach the safe internal temperature of 165°F (74°C).
2. What are the best types of potatoes for roasting?
Yukon Gold potatoes are my top choice because they have a creamy interior and their thin skins get nicely crisp. Red potatoes are another excellent option, holding their shape well during roasting. Fingerling potatoes also work beautifully. Russet potatoes can be used, but they tend to be drier and more fluffy; cut them slightly smaller if using russets to ensure they cook through properly alongside the garlic parmesan chicken.
3. Can I add other vegetables to the sheet pan?
Yes, this recipe is very adaptable! Heartier vegetables like broccoli florets, bell pepper chunks, sliced onions, or Brussels sprouts are great additions. Add them to the pan during the last 15-20 minutes of roasting (when you add the chicken), tossed with a little olive oil, salt, and pepper, so they don’t overcook. This makes your garlic parmesan chicken and potatoes an even more complete one-pan meal.
4. How do I store and reheat leftover Garlic Parmesan Chicken and Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For the best texture when reheating, avoid the microwave if possible, as it can make the potatoes soggy and the chicken rubbery. Reheat on a baking sheet in a 350°F (175°C) oven or in an air fryer until warmed through (about 10-15 minutes). This helps crisp up the potatoes and chicken again.
5. My potatoes aren’t getting crispy. What am I doing wrong?
Several factors can affect potato crispiness:
- Moisture: Ensure potatoes are dried thoroughly after washing (and especially after soaking). Excess moisture leads to steaming, not roasting.
- Overcrowding: Don’t overcrowd the pan. Give the potatoes space so hot air can circulate around them. Use two pans if necessary.
- Oil: Make sure the potatoes are adequately coated in oil. Oil helps conduct heat and promotes browning.
- Temperature: Ensure your oven is fully preheated to the correct temperature (400°F/200°C).
6. Can I use garlic powder instead of fresh garlic?
You can substitute garlic powder if you don’t have fresh garlic, but the flavor will be different and less potent. Use about 1.5 to 2 teaspoons of garlic powder in place of the 6-8 fresh cloves. Add the garlic powder to the oil mixture along with the other dried herbs when seasoning the chicken and potatoes. Fresh garlic provides a much more robust and aromatic flavor profile for this garlic parmesan chicken and potatoes dish.
Conclusion
This Garlic Parmesan Chicken and Potatoes recipe is more than just a meal; it’s a reliable solution for busy weeknights when you crave something deeply satisfying without the fuss. The combination of tender chicken, crispy potatoes, savory garlic, and sharp Parmesan is simply irresistible, and the ease of one-pan cooking makes it a true kitchen staple. I find myself returning to this dish whenever I need guaranteed comfort food.
Pro Tips:
- For extra flavor, try adding a teaspoon of Dijon mustard to the garlic parmesan mixture before coating the chicken. It adds a subtle tang that complements the other flavors beautifully.
- Ensure your baking sheet is large enough. Giving the ingredients space is crucial for achieving that desirable crispy texture on both the chicken and potatoes. Don’t be afraid to use two pans if needed!
Want to change things up? Try adding a squeeze of fresh lemon juice over everything right before serving for brightness, or toss in some halved cherry tomatoes during the last 10 minutes of cooking. For another delicious garlic-infused chicken dish, check out these Garlic Butter Chicken Bites & Parmesan Pasta, or for ultimate comfort, try these Chicken Alfredo Stuffed Garlic Bread Subs. Enjoy making this fantastic garlic parmesan chicken and potatoes!
PrintGarlic Parmesan Chicken and Potatoes
A savory and comforting dish featuring juicy chicken and tender potatoes, roasted with garlic, butter, and a golden parmesan crust.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, chopped
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup melted butter
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, mix melted butter, olive oil, minced garlic, oregano, paprika, salt, and pepper.
- Add chicken breasts and chopped potatoes into a baking dish.
- Pour the garlic butter mixture over chicken and potatoes, toss to coat evenly.
- Sprinkle grated parmesan cheese evenly over everything.
- Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender.
- Broil for the last 2-3 minutes for a golden top.
- Garnish with fresh parsley before serving if desired.
Notes
For extra flavor, marinate the chicken in the garlic butter mixture for 30 minutes before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: garlic chicken, parmesan, potatoes, baked dinner, main course