Highlight
Whenever days get wild, this Garlic Parmesan Chicken and Potatoes is my fix for a no-fuss meal that hits the spot. I toss everything right onto a pan and pop it in the oven—clean up’s a breeze. You end up with juicy chicken, golden potatoes, and the best garlicky Parm flavor. Honestly, I turn to this when we’re all craving something cozy but I really don’t want to deal with a bunch of pots and pans.
The first time I made this was after a draining workday and it seriously saved my night. Between the cheesy crust and that garlic smell, even a regular weeknight turns into something my family looks forward to.
Tasty Ingredients
- Salt and black pepper: really brings everything to life and ties it all together go with kosher salt and fresh ground pepper if you can
- Italian seasoning: adds plenty of savory herbal goodness make sure it smells fresh
- Smoked paprika: gives a bit of warm, smoky depth opt for the brightest most fragrant you have
- Olive oil: keeps everything juicy and gets you those golden edges extra virgin tastes best
- Boneless skinless chicken breasts: lean protein that stays tender in the oven
- Grated Parmesan cheese: nutty, salty, super savory—use freshly grated for ultimate flavor
- Fresh garlic: adds a big punch—go for chunky, smooth cloves without any green shoots
- Baby Yukon Gold or red potatoes: these roast up crispy outside and creamy inside pick the ones that are firm and smooth
Effortless Step-by-Step Directions
- Add Crunch at the End:
- If you want your dinner extra crispy, bump the pan up to the top rack and broil it for about three to five minutes right at the end. Keep an eye out so nothing gets burnt. I usually sprinkle chopped parsley after for a fresh look.
- Roast Everything:
- Slide the pan into a hot oven at four hundred degrees Fahrenheit. Let it go for twenty five to thirty minutes. Poke a potato with a fork and check the chicken with an instant confirm thermometer. Chicken should reach one hundred sixty five and potatoes need to be crisp and browned.
- Spread Things on the Baking Sheet:
- Set up your pan by putting the seasoned chicken breasts down one side (I love using parchment for easy cleanup). Spread potatoes on the other side, cut side facing the pan so they get crunchy edges.
- Toss the Potatoes:
- Cut baby potatoes in half for best roasting. Throw them in a big bowl with grated Parmesan, minced garlic, a bit of olive oil, salt, and pepper. Mix it up until everything is coated and garlicky.
- Get Chicken Ready:
- Dry the chicken breasts real well with paper towels so they brown up. Drizzle them with olive oil and shake on smoked paprika, Italian seasoning, salt, and pepper. Rub it in all over so it sticks.
Highlight
I always look forward to the Parmesan because once it melts, it covers the potatoes with crispy, cheesy goodness. When I pull the pan from the oven, my kids always make a dash for those golden potato bits and I’m constantly warning them it’s still piping hot.
Leftover Storage Ideas
Let everything cool off, then move it to a sealable container. Stick that in the fridge for up to three days. When you want to reheat, use a hot oven so your potatoes get their crunch back.
Swaps and Changes
If you want, use drumsticks or bone-in thighs—just let them roast a little longer. Play around with sweet potatoes or fingerlings if you’re feeling adventurous. Add some broccoli or green beans during the last fifteen minutes of roasting for more veg.
Ways to Serve
This is solid all by itself, but I sometimes toss together a green salad or serve some roasted carrots next to it. A quick squeeze of lemon over the chicken at the end really brightens everything up.
Flavor Story
This whole idea borrows from Italian favorites—garlic and Parmesan never fail. Tossing it all onto one pan and roasting makes it totally doable, especially if you’re a home cook looking for max comfort with minimum effort.
Recipe FAQs
- → How can I make sure the chicken doesn't dry out when baking?
Pat it dry, rub some olive oil on the chicken, and pull it from the oven right when it hits 165°F. That way, it stays juicy every time.
- → Which potatoes are best for this dish?
Grab some baby red potatoes or Yukon Golds—they keep their shape and get nice and crispy as they bake.
- → Is it okay to add extra veggies in the pan?
Go for it! Broccoli, carrots, bell peppers—just chop them to the same size so everything cooks evenly together.
- → What’s the best way to get potatoes extra crunchy?
Just slide the pan under the broiler for a few quick minutes at the end. That gets them plenty crispy.
- → Can I swap in chicken thighs instead?
For sure, chicken thighs work here too. Just expect them to take a little bit longer to cook through.
- → Any good toppings to throw on before serving?
Fresh parsley is awesome. Want more flavor? Try another shake of Parmesan or a squeeze of lemon right on top.