Garlic Parmesan Chicken and Potatoes Recipe
This Garlic Parmesan Chicken and Potatoes recipe is a delicious, easy-to-make one-pan meal featuring tender, juicy chicken breasts seasoned with Italian herbs and smoked paprika, roasted alongside crispy baby potatoes tossed in garlic, Parmesan cheese, and fresh parsley. It’s perfect for a weeknight dinner that requires minimal prep and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
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
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This temperature ensures the chicken cooks through while the potatoes become nicely roasted and crispy.
- Season the chicken: In a bowl, combine the Italian seasoning, smoked paprika, salt, and black pepper. Rub this spice mix evenly over the chicken breasts. Drizzle with 1 tablespoon of olive oil and coat the chicken thoroughly for flavor and to help browning.
- Prepare the potatoes: In a large bowl, toss the halved baby potatoes with 3 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until the potatoes are evenly coated.
- Arrange in the baking dish: Place the seasoned chicken breasts in a single layer in a large baking dish or sheet pan. Arrange the coated potatoes around the chicken in an even layer to allow roasting all together.
- Bake the dish: Place the baking dish in the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender and golden brown. Stir potatoes halfway through cooking for even crispiness.
- Add parsley and serve: Remove the dish from the oven, sprinkle chopped fresh parsley over the potatoes and chicken, and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Use a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
- Baby Yukon Gold or red potatoes work best for even roasting but fingerlings can also be used.
- For extra garlic flavor, add an additional clove or two minced.
- Substitute fresh parsley with Italian parsley or omit if unavailable.
- This dish reheats well and can be stored covered in the refrigerator for up to 3 days.
- To keep skin-on chicken breasts crispy, roast skin side up and avoid covering during baking.
Nutrition
- Serving Size: 1 chicken breast and 3/4 cup potatoes
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Garlic Parmesan Chicken, Roasted Potatoes, One Pan Dinner, Easy Chicken Recipe, Weeknight Meal
