Garlic Parmesan Chicken and Potatoes is a one-pan dinner that combines crispy roasted potatoes and juicy, golden-baked chicken tossed in a flavorful garlic-parmesan butter sauce. It’s the kind of rustic, comforting meal I love to throw together when I want something hearty, simple, and packed with flavor.
Why You’ll Love This Recipe
I love this dish because everything cooks together in one pan, which means minimal cleanup and maximum flavor. The garlic and Parmesan create a savory, slightly crispy coating on the chicken and potatoes, and the butter ties it all together with richness. It’s satisfying, customizable, and perfect for a weeknight dinner or a casual Sunday meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Baby potatoes, halved or quartered
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Garlic, minced
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Grated Parmesan cheese
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Butter
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Olive oil
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Italian seasoning
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Paprika (optional for color and flavor)
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Salt and black pepper
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Fresh parsley (optional for garnish)
Directions
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I preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
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In a bowl, I toss the halved potatoes with olive oil, garlic, Parmesan, salt, pepper, and Italian seasoning. I spread them out on one side of the baking dish.
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I season the chicken with salt, pepper, paprika, and a bit of Parmesan. Then I place it next to the potatoes in the same pan.
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I melt the butter and pour it evenly over the chicken and potatoes.
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I bake everything for about 35–40 minutes, or until the chicken is cooked through and the potatoes are golden and tender. If needed, I broil for the last 2–3 minutes to get extra crispiness.
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I garnish with chopped parsley before serving for a fresh touch.
Servings and timing
This recipe serves 4 people and takes about 45 minutes total, including prep and cooking time. It’s perfect when I need a no-fuss, satisfying dinner on the table without spending hours in the kitchen.
Variations
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Sometimes I add broccoli or green beans to the pan during the last 15 minutes for a full meal.
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I swap chicken breasts for bone-in thighs when I want extra juicy meat.
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For a spicier version, I sprinkle some red pepper flakes or cayenne into the seasoning.
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I mix in shredded mozzarella during the last 5 minutes of baking for a cheesy finish.
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I use sweet potatoes for a slightly sweeter twist when I want to change things up.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a skillet to keep the potatoes crispy and the chicken juicy. The microwave works too, but I prefer the texture from the oven or stove.
FAQs
Can I use bone-in chicken for this recipe?
Yes, I often use bone-in, skin-on thighs or drumsticks. I just increase the baking time by about 10–15 minutes to ensure they cook through.
Do I need to parboil the potatoes first?
No, I roast them raw. As long as I cut them into small, even pieces, they cook through in the same time as the chicken.
Can I make this ahead of time?
I prep the chicken and potatoes ahead and store them separately in the fridge. When ready to bake, I arrange everything in the pan and cook fresh for the best texture.
What’s the best Parmesan to use?
I like using freshly grated Parmesan for better melting and flavor, but pre-grated works fine too. I avoid the powdery kind in the green can—it doesn’t melt the same way.
Can I make it dairy-free?
Yes, I’ve swapped the butter for olive oil and skipped the Parmesan or used a dairy-free version. It still comes out delicious, though slightly less rich.
Conclusion
Garlic Parmesan Chicken and Potatoes is one of those easy, comforting meals I never get tired of. It’s flavorful, filling, and comes together with minimal effort in one pan. Whether I’m making dinner for the family or just want a cozy dish to enjoy at the end of the day, this recipe always delivers warm, satisfying results
PrintGarlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes is a one‑pan meal with juicy chicken and crispy roasted potatoes in a flavorful garlic‑butter and Parmesan sauce. It’s hearty, simple, and perfect for a cozy dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved or quartered
- 4 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- In a bowl, toss the halved potatoes with olive oil, minced garlic, Parmesan, Italian seasoning, salt, and black pepper.
- Spread the seasoned potatoes on one side of the baking dish.
- Season the chicken with salt, pepper, paprika (if using), and a bit of Parmesan. Place the chicken next to the potatoes in the same pan.
- Drizzle the melted butter evenly over the chicken and potatoes.
- Bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are golden and tender. Broil for the last 2–3 minutes if you want extra crispiness.
- Garnish with chopped parsley before serving for a fresh touch.
Notes
- Add broccoli or green beans to the pan during the last 15 minutes for a complete meal.
- Use bone‑in chicken with longer bake time for extra juicy meat.
- Add red pepper flakes or cayenne for a spicy kick.
- Sprinkle shredded mozzarella in the last 5 minutes of baking for a cheesy finish.
- Try sweet potatoes for a slightly sweeter variation.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
