Description
This Garlic Parmesan Chicken and Potatoes recipe is a delicious, easy-to-make one-pan meal that’s perfect for a weeknight dinner. Juicy chicken breasts are seasoned with Italian spices and smoked paprika, while tender baby potatoes are coated in olive oil, garlic, and Parmesan cheese. Roasted together to perfection, this dish offers a flavorful, comforting dinner with minimal cleanup.
Ingredients
Scale
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix together Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken with 1 tablespoon olive oil and evenly coat with the seasoning mixture.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until they are well coated.
- Assemble on the Pan: Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the coated potatoes evenly on the other side, arranging them in a single layer for even roasting.
- Bake: Roast in the preheated oven for 25-30 minutes. Flip the potatoes halfway through cooking to ensure they roast evenly. Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
- Optional Finishing Touch: In the last 5 minutes of baking, sprinkle extra Parmesan cheese over the chicken and potatoes. Switch your oven to broil and broil briefly until a golden crust forms.
- Garnish and Serve: Remove the baking sheet from the oven and sprinkle chopped fresh parsley over the chicken and potatoes. Serve hot for a warm, comforting meal.
Notes
- Use baby Yukon Gold or red potatoes for the best texture and quick roasting.
- Chicken thighs can be substituted for breasts for juicier meat.
- Ensure potatoes are cut uniformly for even cooking.
- Check chicken temperature with a meat thermometer to avoid undercooking.
- Broiling at the end adds a crispy cheese crust but watch carefully to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with potatoes (approx. 1/4th of recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Garlic Parmesan Chicken, Roasted Potatoes, One Pan Dinner, Easy Chicken Recipe, Italian Seasoning Chicken
