Garlic Parmesan Chicken Potatoes

Need a filling, tasty dinner without tons of cleanup? This Garlic Parmesan Chicken and Potatoes has got you covered. It's a single-pan creation that pairs juicy chicken with golden, crunchy potatoes, all soaked in garlic and Parmesan goodness. It's ideal for busy nights or relaxed weekends - true comfort food done right. I've cooked this so many times, and it's always such a joy to have dinner sorted without a sink full of pots waiting for me later. My kids can't get enough of how the garlic and Parmesan blend into something that feels like a treat but isn't fancy. Sometimes I'll throw in some cherry tomatoes or snap peas for extra color and nutrients.

Understanding Your Ingredients

Chicken breasts or thighs: Go with boneless, skinless breasts if you want something leaner that cooks fast, or pick thighs for more moisture.Baby Yukon Gold or red potatoes: These little ones keep their shape and get nice and crispy in the oven.Garlic: Fresh minced cloves give that bold, fragrant kick that makes this dish special.Italian seasoning: This mix with oregano, basil, and thyme brings all the savory notes together.Smoked paprika: Gives your dish that hint of smokiness and richer flavor.Parmesan cheese: The grated stuff forms that yummy, crispy, cheesy layer everyone fights over.Olive oil: This helps your potatoes crisp up and keeps your chicken from drying out.Fresh parsley: You don't have to use it, but it adds nice fresh color at the end.

Simple Steps for Garlic Parmesan Chicken and Potatoes

Get Your Oven Ready:Turn your oven to 400°F. Cover a big sheet pan with parchment or give it a light oil coating so nothing sticks.Fix Up Your Chicken:Coat the chicken pieces with 1 tablespoon olive oil, some minced garlic, Italian seasoning, smoked paprika, salt, and pepper. This makes sure your chicken isn't bland.Get the Potatoes Ready:Grab a big bowl and mix your halved potatoes with the rest of your olive oil, minced garlic, grated Parmesan, and a bit of salt and pepper. Make sure they're all evenly covered for the best taste and crunch.Set Up Your Pan:Put your chicken on one side of the pan and spread out your potatoes on the other side. Don't crowd them or they won't cook right.Cook It Through:Stick it in the hot oven for about 25-30 minutes. Flip your potatoes halfway so they get crispy all over. Check your chicken with a meat thermometer - it should hit 165°F inside.Add More Cheese:If you really love cheese, sprinkle extra Parmesan on everything during the last 5 minutes for a melty, golden top.Finish and Eat:When it's done, scatter some chopped parsley on top for color. Serve it up while it's still hot and crispy.

Pin it

Pin it

Frequently Asked Questions

→ Could I swap chicken breasts for thighs?

Sure, thighs are juicier and work perfectly.

→ What kind of potatoes work best?

Baby red or Yukon Gold are ideal here.

→ How do I confirm the chicken's done?

Use a thermometer to check for 165°F (74°C) inside.

→ Can this meal be prepped earlier?

You can get the ingredients ready, but cook fresh for best flavor.

→ Is it easy to switch up the ingredients?

Absolutely, toss in extras like broccoli or asparagus.