Oh, you’re going to love this one! My Garlic Parmesan Chicken & Potatoes has saved dinner time in my house more times than I can count. It’s that magical combo of simple, satisfying, and packed with flavor – all in one pan (because who wants to do more dishes?). The chicken comes out juicy with this gorgeous garlic-parmesan crust, while the potatoes get perfectly crispy on the outside and fluffy inside. It’s the kind of meal that smells incredible while it bakes and disappears fast once it hits the table. Best part? From fridge to table in about 40 minutes – even on my most chaotic weeknights.
Why You’ll Love This Garlic Parmesan Chicken & Potatoes
Trust me, this recipe is about to become your new weeknight hero—here’s why:
- One-pan wonder: Minimal cleanup means more time to enjoy your meal (and maybe even relax!)
- Flavor bomb: That crispy, garlicky parmesan crust on the chicken? Absolute perfection.
- Kid-approved: Even picky eaters gobble up this combo—I speak from experience!
- Weeknight fast: Ready in 40 minutes flat—quicker than waiting for takeout.
- Leftover magic: Tastes even better next day for lunch (if it lasts that long).
Ingredients for Garlic Parmesan Chicken & Potatoes
Here’s everything you’ll need to make this cozy, flavorful dish:
- Chicken: 4 boneless, skinless chicken breasts (about 6 oz each)
- Potatoes: 4 medium Yukon Golds or Russets, cubed into 1-inch pieces
- Olive oil: 3 tablespoons (the good stuff makes a difference!)
- Garlic: 4 cloves, minced (or 1 heaping tablespoon)
- Parmesan: 1/2 cup freshly grated (skip the shaky-can stuff)
- Seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp paprika
- Garnish: Fresh parsley (optional but pretty)
Ingredient Notes & Substitutions
No stress if you need to swap things around:
- Chicken thighs work beautifully—just add 5 extra minutes baking time
- Sweet potatoes can replace regular (cut smaller since they’re denser)
- Lactose-free? Nutritional yeast gives similar savory notes
- Fresh garlic beats powdered here—but in a pinch, use 1 tsp garlic powder
- No oregano? Try thyme or rosemary instead
Equipment You’ll Need
Gather these trusty kitchen tools before you start:
- Large rimmed baking sheet (that potatoes need room to crisp!)
- Mixing bowl for tossing potatoes
- Chef’s knife and cutting board for prep
- Measuring spoons (or just eyeball it like I sometimes do)
That’s it – no fancy gadgets required!
How to Make Garlic Parmesan Chicken & Potatoes
Okay, let’s get cooking! This method is foolproof if you follow these simple steps:
- Heat it up: Preheat your oven to 400°F (200°C) – that golden crust needs proper heat!
- Potato time: In a big bowl, toss your cubed potatoes with 2 tbsp olive oil, half the minced garlic, salt, pepper, oregano, and paprika until they’re all coated in that glorious seasoning. Spread them out on a rimmed baking sheet – don’t crowd them or they’ll steam instead of crisp!
- First roast: Pop those potatoes in the oven for 20 minutes – you’ll smell the magic starting.
- Chicken prep: While that’s happening, rub your chicken breasts with the remaining olive oil and garlic, then press the parmesan all over like you’re giving them a cheesy jacket. Trust me, that crust is everything.
- Together time: After the 20 minutes, pull out the sheet and scoot those potatoes aside to make room for the chicken. Everything goes back in for 20-25 more minutes – the chicken should hit 165°F inside.
- Finishing touch: Sprinkle with fresh parsley (if you’re feeling fancy) and serve right from the pan – the sizzle is part of the experience!
Pro Tips for Perfect Garlic Parmesan Chicken & Potatoes
A few tricks I’ve learned the hard way:
- Dry chicken = better crust: Pat those breasts dry with paper towels before seasoning – moisture is the enemy of crispiness!
- Size matters: Cut potatoes uniform (about 1-inch) so they cook evenly – nobody wants some mushy and some crunchy.
- Give ’em space: If your sheet pan looks crowded, use two pans – potatoes need breathing room to get properly crisp.
- Timing check: Stir potatoes halfway through their initial roast for even browning (I use a fish spatula – it’s perfect for flipping).
Serving Suggestions for Garlic Parmesan Chicken & Potatoes
Keep it simple—this dish shines on its own! I love pairing it with a crisp green salad or some steamed broccoli for a pop of freshness. A sprinkle of fresh parsley adds color and a bright finish. Avoid heavy sides—you’ll want all the focus on that garlicky parmesan goodness!
Storage & Reheating Instructions
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes—this keeps that crispy crust intact. Microwaving works in a pinch, but the oven’s your best bet for that just-made texture!
Nutrition Information
Nutrition facts are estimates and will vary based on your specific ingredients. Per serving (1 chicken breast + potatoes): 420 calories, 36g protein, 30g carbs, and 18g fat. A satisfying meal that packs both flavor and nutrition!
FAQs About Garlic Parmesan Chicken & Potatoes
Got questions? I’ve got answers! Here are the most common ones I get about this recipe:
- “Can I use frozen potatoes?” Nope – they release too much water and won’t crisp up. Fresh potatoes are key for that perfect texture.
- “How can I make it extra garlicky?” Double the garlic! Or add 1/2 tsp garlic powder to the seasoning mix for an extra punch.
- “My chicken cooks faster than the potatoes—help!” Try cutting the potatoes smaller (3/4-inch cubes) or covering the chicken with foil halfway through baking.
- “Can I prep this ahead?” Absolutely! Toss the potatoes in oil and seasonings, then refrigerate. Just add 5 minutes to the initial roasting time.
- “What if I don’t have fresh parsley?” Skip it, or sprinkle with dried parsley (just use half the amount). The flavor will still be amazing!
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Garlic Parmesan Chicken with Roasted Potatoes
A simple and flavorful one-pan dish featuring tender chicken and crispy potatoes coated in garlic and parmesan.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, cubed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 2 tbsp olive oil, half the garlic, salt, pepper, oregano, and paprika.
- Spread potatoes on a baking sheet and roast for 20 minutes.
- Rub chicken with remaining olive oil, garlic, and parmesan.
- Add chicken to the baking sheet with potatoes.
- Bake for 20-25 minutes until chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Cut potatoes evenly for uniform cooking.
- Check chicken internal temperature reaches 165°F.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast + potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
