Description
This Garlic Parmesan Chicken and Potatoes recipe is an easy, one-pan meal that’s full of flavor. Juicy, seasoned chicken is roasted to perfection alongside crispy, parmesan-coated potatoes, creating a satisfying and hearty dinner. With simple ingredients and minimal prep time, this dish is perfect for busy weeknights. Plus, it’s a budget-friendly meal that the whole family will love!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (for garnish)
For the Potatoes:
- 1.5 lbs baby potatoes (or russet potatoes, diced)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup grated Parmesan cheese
Optional Add-Ins:
- 1 cup broccoli florets (added in the last 10 minutes of baking)
- ½ cup cherry tomatoes (added at the end for freshness)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil. - Prepare the Chicken:
- In a small bowl, mix garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Rub the seasoning mixture all over the chicken breasts.
- Drizzle olive oil over the chicken and coat evenly.
- Sprinkle grated Parmesan cheese on top.
- Prepare the Potatoes:
- Wash and cut the potatoes into bite-sized pieces.
- In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, and Parmesan cheese until well coated.
- Assemble the Sheet Pan:
- Arrange the seasoned potatoes on one side of the sheet pan.
- Place the chicken breasts on the other side.
- Drizzle the melted butter mixed with minced garlic over the chicken and potatoes.
- Bake:
- Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and crispy.
- For extra crispiness, broil for 2-3 minutes at the end.
- Garnish and Serve:
- Sprinkle freshly chopped parsley over the dish.
- Serve with a side of your favorite dipping sauce, such as ranch or garlic aioli.
Notes
- Chicken Options: You can use bone-in, skin-on chicken thighs for more flavor, but the cook time may need to be increased by 5-10 minutes.
- Potato Varieties: Yukon Gold, russet, or red potatoes work well. Make sure they’re cut evenly for even cooking.
- Crispier Potatoes: For extra crispiness, spread the potatoes out so they’re not overlapping and flip them halfway through baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: American, Italian-inspired
Nutrition
- Calories: 450-500 kcal
- Sugar: 2g
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg