Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

This garlic Parmesan chicken and potatoes is a hearty, flavorful one-pan dinner that’s perfect for busy nights. I love how the chicken turns golden and juicy while the potatoes roast to crispy perfection, all coated in a buttery garlic Parmesan seasoning. It’s a comforting, no-fuss meal with minimal cleanup.

Why You’ll Love This Recipe

I like that everything cooks in one pan, which saves time and dishes. The garlic and Parmesan create an irresistible savory crust, and the roasted potatoes soak up all those delicious flavors from the chicken. It’s a complete meal on its own, but I can easily pair it with a fresh salad or steamed vegetables if I want something extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes, halved

• Olive oil or melted butter

• Garlic, minced

• Grated Parmesan cheese

• Italian seasoning

• Paprika

• Salt and pepper

• Fresh parsley, chopped (for garnish)

Directions

1. I preheat my oven to 400°F (200°C).

2. In a large bowl, I toss the halved baby potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, paprika, salt, and pepper until evenly coated.

3. I spread the potatoes on one side of a large baking sheet or roasting pan.

4. I season the chicken with the same garlic Parmesan mixture, making sure it’s well coated.

5. I place the chicken on the other side of the pan.

6. I roast everything for 25–35 minutes, flipping the potatoes halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

7. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep plus 25–35 minutes of roasting time.

Variations

Sometimes I add broccoli or green beans to the pan for a built-in vegetable side. For extra flavor, I marinate the chicken in olive oil, garlic, and herbs for a few hours before cooking. If I want a bit of spice, I sprinkle in some red pepper flakes along with the seasoning.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the oven at 350°F (175°C) to keep the potatoes crisp, or reheat in a skillet over medium heat. The microwave works in a pinch, but the potatoes won’t be as crispy.

FAQs

Can I use bone-in chicken?

Yes, but I increase the cooking time by 10–15 minutes to ensure it cooks through.

Do I have to peel the potatoes?

No, I keep the skins on for extra texture and nutrients.

Can I make this with sweet potatoes?

Yes, sweet potatoes work well and add a touch of sweetness to the dish.

How do I know when the chicken is done?

I check with a meat thermometer—165°F (74°C) in the thickest part means it’s ready.

Can I prepare this ahead of time?

Yes, I toss the chicken and potatoes in the seasoning, cover, and refrigerate for up to 8 hours before baking.

Conclusion

I enjoy making garlic Parmesan chicken and potatoes because it’s flavorful, easy, and all cooks in one pan. With its golden roasted potatoes and juicy chicken, it’s the kind of weeknight dinner I can make again and again without getting tired of it.

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