Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Garlic Parmesan Chicken and Potatoes is a simple, flavorful one-pan meal that combines juicy, seasoned chicken with crispy, golden potatoes all tossed in a buttery garlic-Parmesan coating. It’s easy to throw together, comforting, and perfect for busy weeknights when I want a complete dinner with minimal cleanup.

Why You’ll Love This Recipe

I love how this recipe delivers big flavor using just a handful of ingredients and one pan. The garlic butter seeps into every bite, the Parmesan adds a savory crust, and the potatoes roast beautifully alongside the chicken. It’s hearty, satisfying, and incredibly easy to make—I just toss everything together and let the oven do the work.

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 or quartered)

• Olive oil

• Butter (melted)

• Garlic (minced)

• Grated Parmesan cheese

• Italian seasoning

• Paprika

• Salt and black pepper

• Fresh parsley (optional, for garnish)

Directions

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

2. I toss the halved potatoes in olive oil, half of the minced garlic, half of the Parmesan, and a sprinkle of salt, pepper, and Italian seasoning.

3. I spread the potatoes in a single layer on one side of the pan.

4. In a bowl, I coat the chicken with melted butter, the remaining garlic, Parmesan, paprika, and seasoning.

5. I place the seasoned chicken on the other side of the pan, making sure everything has space to cook evenly.

6. I bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are tender and golden.

7. I garnish with chopped parsley and extra Parmesan before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prep and 35–40 minutes to bake, so it’s ready in just under an hour.

Variations

Sometimes I add green beans or broccoli to the pan during the last 15 minutes of baking for a full meal. If I want a little heat, I sprinkle in red pepper flakes. I’ve also swapped chicken thighs for bone-in pieces or used sweet potatoes for a change in flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F until heated through or in the microwave for a quicker option. The oven keeps the potatoes crispier.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs and drumsticks—just increase the baking time slightly to ensure they cook through.

What kind of potatoes work best?

I use baby potatoes or Yukon Golds for their creamy texture, but red potatoes or fingerlings also roast beautifully.

Can I prepare it ahead of time?

Yes, I prep everything and keep it covered in the fridge for up to 24 hours, then bake when ready.

How do I keep the potatoes from getting soggy?

I spread them out in a single layer and make sure the oven is fully preheated before baking.

Can I use pre-shredded Parmesan?

Yes, but I prefer finely grated Parmesan for better coating and flavor distribution.

Conclusion

Garlic Parmesan Chicken and Potatoes is one of those dependable recipes I keep in rotation. It’s flavorful, filling, and easy to adapt based on what I have in the kitchen. With minimal dishes and maximum taste, this one-pan dinner is a go-to when I want something quick, comforting, and absolutely delicious.