Name: Garlic Parmesan Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; 1 ½ lbs baby potatoes, halved (or Yukon Gold, chopped); 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ½ teaspoon dried parsley; 4 tablespoons unsalted butter, melted; 4 cloves garlic, minced; ¾ cup freshly grated Parmesan cheese; 1 tablespoon chopped fresh parsley (optional, for garnish)

Introduction

This Garlic Parmesan Chicken and Potatoes recipe is a flavorful and easy one-pan meal perfect for busy weeknights. Tender chicken and crispy roasted potatoes are coated in a savory garlic butter sauce and topped with freshly grated Parmesan cheese. Simple ingredients come together to create comfort food everyone will love.

A white plate holds a dish with two golden brown, grilled chicken thighs that have a crispy skin and are sprinkled with chopped green herbs. Around the chicken are small, yellow roasted potatoes with a slightly shiny, seasoned surface and bits of green herbs. The base layer is a creamy sauce with a light yellow tint mixed with green herbs, slightly pooling under the chicken and potatoes. A sprig of fresh thyme rests on top for garnish. The plate sits on a folded beige and blue cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks

2 tablespoons olive oil (for chicken)

1 teaspoon salt (for chicken)

½ teaspoon black pepper (for chicken)

1 teaspoon paprika (for chicken)

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, chopped)

2 tablespoons olive oil (for potatoes)

½ teaspoon salt (for potatoes)

½ teaspoon black pepper (for potatoes)

½ teaspoon paprika (for potatoes)

½ teaspoon dried parsley

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

¾ cup freshly grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

Step 2: In a bowl, toss the chicken with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, Italian seasoning, and garlic powder. Set aside.

Step 3: In a separate bowl, toss the potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and dried parsley.

Step 4: Spread the seasoned potatoes evenly in the prepared baking dish, then nestle the chicken pieces among them.

Step 5: Bake uncovered for 30 minutes, stirring the potatoes once halfway through cooking.

Step 6: While baking, mix melted butter and minced garlic in a small bowl.

Step 7: Remove the baking dish from the oven. Drizzle the garlic butter evenly over the chicken and potatoes, then sprinkle generously with grated Parmesan cheese.

Step 8: Return to the oven and bake for another 10–15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.

Step 9: Garnish with fresh chopped parsley if desired, then serve hot.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful meat.

Try adding a squeeze of lemon juice over the dish before serving for a bright finish.

If baby potatoes aren’t available, Yukon Gold or red potatoes work well too.

For extra crispiness, broil the dish for 2-3 minutes at the end—watch carefully to avoid burning.

Swap the dried parsley for fresh herbs like rosemary or thyme to change up the flavor profile.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken so it cooks evenly with the potatoes. If using frozen chicken, thaw it completely before preparing.

How do I know when the chicken is done?

The safest way is to check that the internal temperature reaches 165°F (74°C) with a meat thermometer. The chicken should be opaque and juices run clear.