Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes is a hearty, comforting one-pan meal that combines tender, juicy chicken with crispy golden potatoes, all coated in a buttery garlic-Parmesan blend. It’s a simple yet flavorful dinner that I can throw together on a busy night and still feel like I’m serving something special.

Why I’ll Love This Recipe

I love how everything cooks together in one pan—the chicken soaks up all the garlicky, cheesy flavor, and the potatoes turn out perfectly crispy on the outside and soft inside. The kitchen smells amazing while it bakes, and clean-up is a breeze. It’s a family-friendly, no-fuss meal that always hits the spot.

Ingredients

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

• Chicken thighs or breasts

• Baby potatoes or Yukon Gold potatoes

• Olive oil

• Garlic cloves, minced

• Grated Parmesan cheese

• Italian seasoning

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

• Butter (optional, for extra richness)

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

2. I cut the potatoes into halves or quarters so they cook evenly.

3. In a large bowl, I toss the chicken and potatoes with olive oil, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper until well coated.

4. I arrange the chicken and potatoes in the baking dish in a single layer, making sure the potatoes are cut-side down for extra crispiness.

5. If I want a richer flavor, I dot a few small cubes of butter over the top.

6. I bake for 40–45 minutes, flipping the potatoes halfway through, until the chicken is golden and cooked through and the potatoes are crisp and tender.

7. Before serving, I sprinkle chopped parsley on top for a fresh finish.

Servings and Timing

This recipe serves 4 and takes about 55 minutes total—10 minutes to prep and 45 minutes to bake.

Variations

• I sometimes swap the potatoes for sweet potatoes for a slightly sweeter contrast.

• For extra crunch, I broil the pan for the last 2–3 minutes.

• I’ve also added green beans or broccoli to the pan during the last 15 minutes of baking for a full meal.

• If I want a creamier version, I stir in a little heavy cream and extra Parmesan near the end for a saucy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) to keep the potatoes crisp—about 10–15 minutes. In a pinch, I reheat in the microwave, though the texture of the potatoes softens. I don’t recommend freezing, as the potatoes can get mushy.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in, skin-on chicken thighs and they work beautifully. I just increase the baking time by about 10 minutes.

What kind of potatoes work best?

I like using baby potatoes or Yukon Golds because they get crispy edges and tender centers, but red potatoes work well too.

Can I make this ahead of time?

I usually prep the ingredients and keep them in the fridge for a few hours before baking. I wait to add the cheese until just before roasting.

How do I know when the chicken is done?

I use a meat thermometer—once the internal temperature hits 165°F (74°C), it’s ready.

Can I make this dish spicy?

Definitely. I add crushed red pepper flakes or a dash of cayenne for heat—it pairs really well with the garlic and Parmesan.

Conclusion

Garlic Parmesan Chicken and Potatoes is one of those reliable, go-to dinners that feels like comfort food without needing a lot of work. I love how easily it comes together, how flavorful it is, and how everyone at the table always wants seconds. It’s a recipe I can count on again and again.