Introduction
Remember those nights when you craved a delicious, home-cooked meal but felt too tired to even think about multiple pots and pans? I sure do! That’s exactly why I fell head over heels for this Garlic Parmesan Chicken and Potatoes recipe. It’s the kind of dinner that feels like a warm hug on a plate, and the best part? It all cooks up on one single baking sheet, meaning minimal cleanup and maximum flavor. Get ready to discover your new go-to weeknight wonder!
Why You’ll Love This Recipe
- Fast: Dinner on the table in under an hour, with most of that time being hands-off baking!
- Easy: Seriously, it’s as simple as chopping, tossing, and baking. No fancy techniques needed.
- Giftable: Got a friend who’s just had a baby or recovering from surgery? This hearty, comforting meal is perfect to share.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this flavorful combination.
Ingredients
Gathering your ingredients is the first step to a delicious meal. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts: These are the stars of the show! Make sure they’re about the same thickness so they cook evenly.
- 1.5 lbs baby Yukon Gold or red potatoes: These little gems get so wonderfully tender and a bit crispy.
- 4 cloves garlic: Because garlic makes everything better, right? Freshly minced is key here.
- 1 tbsp fresh parsley: For a pop of color and fresh flavor to finish.
- 0.5 tsp black pepper: To add a little zest.
- 1 tsp Italian seasoning: A pantry staple that brings a lovely herby aroma.
- 0.5 tsp smoked paprika: This adds a subtle smoky depth and beautiful color.
- 1 tsp salt: Essential for bringing out all the flavors.
- 4 tbsp olive oil: Our trusty friend for roasting.
- 1/3 cup grated Parmesan cheese: The cheesy, salty, irresistible topping!
How to Make It
Ready to whip up this amazing dinner? Let’s get cooking!
- Preheat your oven: Get it nice and toasty at 400°F (200°C). This is the magic temperature for perfectly roasted goodness.
- Prep your veggies and aromatics: Give your potatoes a good wash and then halve or quarter them, depending on their size. We want them to cook evenly. Next, finely mince your garlic – the smaller, the better so the flavor really infuses. Finally, give your fresh parsley a little chop.
- Season the potatoes: Grab a large bowl. Toss your prepared potatoes with 2 tablespoons of olive oil. Add the minced garlic, Italian seasoning, smoked paprika, salt, and black pepper. Give it all a good toss until every potato piece is coated in that delicious spice mix.
- Spread them out: Pour the seasoned potatoes onto a large baking sheet. Make sure they’re in a single layer. This is super important for getting them nice and roasted, not steamed!
- Season the chicken: In that same bowl (no need to wash it!), add the remaining 2 tablespoons of olive oil. Place your chicken breasts in the bowl and season them with a pinch of salt and pepper. Give them a quick toss to coat.
- Arrange on the baking sheet: Nestle the seasoned chicken breasts right on top of the potatoes on the baking sheet. Try to give them a little space so everything roasts beautifully.
- Bake to perfection: Pop that baking sheet into your preheated oven. Bake for 25-30 minutes. You’ll know it’s ready when the chicken is cooked through (aim for an internal temperature of 165°F or 74°C) and the potatoes are tender and starting to get those lovely golden-brown edges.
- The grand finale: Carefully remove the baking sheet from the oven. Sprinkle that glorious grated Parmesan cheese all over the chicken and potatoes. Then, scatter the fresh chopped parsley on top for a burst of color and freshness. Dig in and enjoy!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a great canvas for your own creativity! Here are a few ideas:
- Potatoes: If you don’t have baby potatoes, feel free to use sweet potatoes or even wedges of regular potatoes. Just adjust the cooking time as needed.
- Veggies: Want to add some greens? Toss in some broccoli florets or asparagus spears with the potatoes for the last 10-15 minutes of baking. Bell peppers and red onion also make wonderful additions.
- Herbs: Don’t have fresh parsley? Dried parsley works in a pinch, or try other fresh herbs like rosemary or thyme for a different flavor profile.
- Spice: For a little heat, add a pinch of red pepper flakes to the potato seasoning.
Tips for Success
A few little tricks can make this already-easy recipe even better:
- Potato Size Matters: Cutting your potatoes to a similar size ensures they cook evenly. If you have some significantly larger than others, they might need a head start in the oven before adding the chicken.
- Don’t Crowd the Pan: I mentioned it before, but it’s worth repeating! Give everything space on the baking sheet so it roasts and browns nicely. If your baking sheet is too small, consider using two.
- Prep Ahead: You can wash and chop your potatoes and mince your garlic a day in advance and store them in airtight containers in the refrigerator. This makes weeknight assembly even faster!
- Pat Chicken Dry: For a better sear and crispier skin (if you were using skin-on chicken), patting the chicken dry with paper towels before seasoning helps. Even with boneless, skinless, it can contribute to a slightly nicer texture.
How to Store It
Leftovers are the best! Store any leftover Garlic Parmesan Chicken and Potatoes in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. Reheat gently in the oven or a skillet to bring back some of its lovely crispiness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are often more forgiving and stay moist. They might take a few minutes longer to cook, so just keep an eye on them.
Can I make this ahead of time?
You can prep the vegetables and seasonings a day in advance. Assemble and bake when you’re ready to eat for the best results.
What temperature should the chicken reach?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) in the thickest part. Using an instant-read thermometer is the best way to be sure.
Is this recipe freezer-friendly?
While the cooked dish can be frozen, the texture of the potatoes might change a bit upon thawing and reheating. It’s best enjoyed fresh or stored in the refrigerator.
Easy Garlic Parmesan Chicken and Potatoes
Equipment
- Baking Sheet
- Large bowl
- Knife
- Cutting board
- Measuring spoons
- Measuring Cups
- Instant-read thermometer optional, for checking chicken doneness
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about the same thickness
- 1.5 lbs baby Yukon Gold or red potatoes
- 4 cloves garlic freshly minced
- 1 tbsp fresh parsley chopped, for garnish
Seasonings and Oil
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika
- 1 tsp salt
- 4 tbsp olive oil
- 0.33 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash potatoes and halve or quarter them depending on size. Finely mince garlic. Chop fresh parsley.
- In a large bowl, toss potatoes with 2 tablespoons of olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a large baking sheet.
- In the same bowl, add the remaining 2 tablespoons of olive oil to the chicken breasts and season with a pinch of salt and pepper. Toss to coat.
- Nestle the seasoned chicken breasts on top of the potatoes on the baking sheet, giving everything some space.
- Bake for 25-30 minutes, or until chicken is cooked through (165°F internal temperature) and potatoes are tender and golden brown.
- Remove from oven, sprinkle with grated Parmesan cheese and fresh parsley. Serve immediately.