Garlic Parmesan Chicken and Potatoes Recipe
Introduction
This Garlic Parmesan Chicken and Potatoes recipe is a deliciously simple one-pan meal perfect for any weeknight. Tender chicken and crispy potatoes are coated in a flavorful garlic butter sauce topped with Parmesan cheese. It’s easy to prepare and bursting with comforting flavors.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks
- 2 tablespoons olive oil (for chicken)
- 1 teaspoon salt (for chicken)
- ½ teaspoon black pepper (for chicken)
- 1 teaspoon paprika (for chicken)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 ½ lbs baby potatoes, halved or Yukon Gold potatoes, chopped
- 2 tablespoons olive oil (for potatoes)
- ½ teaspoon salt (for potatoes)
- ½ teaspoon black pepper (for potatoes)
- ½ teaspoon paprika (for potatoes)
- ½ teaspoon dried parsley
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Step 2: In a bowl, toss the chicken chunks with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Set aside.
- Step 3: In a separate bowl, toss the halved potatoes with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon dried parsley.
- Step 4: Spread the potatoes evenly in the baking dish. Nestle the seasoned chicken pieces among the potatoes.
- Step 5: Bake uncovered for 30 minutes. Stir the potatoes once halfway through baking to ensure even cooking.
- Step 6: While baking, mix the melted butter and minced garlic in a small bowl.
- Step 7: Remove the dish from the oven. Drizzle the garlic butter mixture evenly over the chicken and potatoes, then sprinkle generously with the grated Parmesan cheese.
- Step 8: Return the dish to the oven and bake for an additional 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Step 9: Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Tips & Variations
- For extra crispiness, broil the dish for 2-3 minutes at the end of baking to brown the Parmesan topping.
- Substitute chicken thighs if you prefer darker meat; they stay moist and flavorful.
- Add vegetables like green beans or cherry tomatoes for more color and nutrition.
- Use fresh herbs like rosemary or thyme instead of dried parsley for a different aroma.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness. Avoid microwaving to keep the potatoes from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken to ensure even cooking and the best texture. If using frozen chicken, thaw completely before seasoning and baking.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your spices and Parmesan cheese do not contain any additives with gluten.
PrintGarlic Parmesan Chicken and Potatoes Recipe
This Garlic Parmesan Chicken and Potatoes recipe is a flavorful and comforting one-pan meal featuring tender chicken pieces and crispy roasted potatoes, finished with a rich garlic butter and Parmesan cheese topping. Perfect for an easy weeknight dinner, it combines Italian seasonings and a cheesy garlic finish for a deliciously satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
For the Chicken
- 1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
For the Potatoes
- 1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, chopped)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
For the Garlic Parmesan Finish
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan to prevent sticking.
- Season the Chicken: In a bowl, toss the chicken chunks with olive oil, salt, black pepper, paprika, Italian seasoning, and garlic powder until well coated. Set aside to marinate briefly.
- Season the Potatoes: In another bowl, toss the halved baby potatoes with olive oil, salt, black pepper, paprika, and dried parsley to evenly coat.
- Assemble in Baking Dish: Spread the seasoned potatoes evenly in the prepared baking dish. Nestle the seasoned chicken pieces among the potatoes, making sure everything is in a single layer for even cooking.
- Bake Initial Roast: Place the dish uncovered in the oven and bake for 30 minutes. About halfway through, stir the potatoes to ensure even roasting.
- Prepare Garlic Butter: While the chicken and potatoes are baking, mix the melted unsalted butter with minced garlic in a small bowl to create a flavorful garlic butter sauce.
- Add Garlic Butter and Parmesan: After the initial 30 minutes, remove the baking dish from the oven. Drizzle the garlic butter evenly over the chicken and potatoes, then sprinkle generously with freshly grated Parmesan cheese.
- Finish Baking: Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Optionally, sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve hot and enjoy your savory Garlic Parmesan Chicken and Potatoes!
Notes
- You can use chicken thighs instead of breasts for juicier meat.
- If baby potatoes aren’t available, Yukon Gold potatoes chopped into similar sizes work well.
- Make sure not to overcrowd the baking dish to allow proper roasting.
- Check chicken doneness with a meat thermometer to ensure safety.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven.
Keywords: Garlic Parmesan Chicken, Roasted Potatoes, One-Pan Dinner, Easy Chicken Recipe, Weeknight Meal, Comfort Food, Italian Seasoning
