Why You’ll Love This Garlic Parmesan Chicken and Potatoes
This one-pan wonder is about to become your weeknight dinner hero. I’m talking about juicy chicken breasts and crispy potatoes, all coated in that irresistible garlic-Parmesan combo that makes everything better.
Who doesn’t love a meal that dirties just one dish?
The best part? While it tastes like you spent hours in the kitchen, it’s ready in about 35 minutes. The Italian seasoning and paprika give it that restaurant-quality flavor, and those potatoes get perfectly golden on the outside, fluffy inside.
Trust me, your family will think you’ve been taking secret cooking classes.
What Ingredients are in Garlic Parmesan Chicken and Potatoes?
What Ingredients are in Garlic Parmesan Chicken and Potatoes?
This classic one-pan dish combines savory chicken with crispy potatoes, all coated in a mouthwatering garlic Parmesan mixture that creates magic in your oven. The ingredients list might look long at first glance, but it’s mostly pantry staples and spices that work together to create layers of flavor.
Once you gather everything, the recipe comes together quickly, making it perfect for those nights when you want something that tastes like you spent hours in the kitchen.
- 1½ pounds boneless skinless chicken breasts (about 3-4 pieces)
- 1½ pounds baby potatoes, halved (or quartered if large)
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons halal butter, melted
When shopping for this recipe, quality matters for a few key ingredients. Look for fresh garlic rather than the pre-minced variety—it really does make a difference in flavor.
For the Parmesan, I recommend using freshly grated rather than the shelf-stable kind in the green canister; it melts better and has a richer taste.
And don’t skip the fresh parsley at the end—that pop of green adds color and a bright, herbaceous note that balances the rich flavors. If baby potatoes aren’t available, you can substitute regular russet or Yukon gold potatoes cut into roughly 1-inch pieces.
How to Make This Garlic Parmesan Chicken and Potatoes
Making this one-pan wonder starts with preheating your oven to 400°F (200°C) and lightly greasing a large baking dish or sheet pan. The beauty of this recipe is how it divides the pan into two sections—one for the potatoes and one for the chicken—allowing everything to cook perfectly together.
First, prep those baby potatoes by tossing 1½ pounds of them (halved or quartered if they’re on the larger side) in a bowl with 2 tablespoons of olive oil, half of your 4 minced garlic cloves, 1 teaspoon of Italian seasoning, ½ teaspoon of paprika, and ½ teaspoon each of salt and pepper. The seasoning mixture coats every nook and cranny of those potatoes, which is exactly what we want.
Spread them evenly on one side of your prepared pan. For the chicken, take your 1½ pounds of boneless skinless breasts and drizzle them with the remaining 1 tablespoon of olive oil. Then, rub them with the rest of that minced garlic, a pinch of salt and pepper, and half of your ½ cup of Parmesan cheese. Place the seasoned chicken breasts on the other side of the pan, giving everything enough space to roast appropriately.
Into the oven it goes for about 30-35 minutes, but don’t just walk away and forget about it. Around the halfway mark, flip those potatoes to make sure they get crispy on all sides.
The dish is ready when the chicken is fully cooked (reaching an internal temperature of 165°F) and the potatoes are golden and fork-tender. Before serving, drizzle everything with 2 tablespoons of melted halal butter, sprinkle with the remaining Parmesan cheese, and finish with 2 tablespoons of freshly chopped parsley. The butter adds richness, the cheese creates a nutty crust, and the parsley brings a pop of color and freshness to the finished dish.
Garlic Parmesan Chicken and Potatoes Substitutions and Variations
While our classic recipe creates a mouthwatering meal, the beauty of this Garlic Parmesan Chicken and Potatoes dish lies in its flexibility.
Don’t have chicken breasts? Swap in thighs for juicier results, or go vegetarian with cauliflower steaks. Red potatoes or sweet potatoes work beautifully if baby potatoes aren’t in your pantry.
Herbs are where you can really play around. Rosemary, thyme, or oregano can replace Italian seasoning.
And the cheese? Romano or Asiago make delicious alternatives to Parmesan.
For a spicy kick, add red pepper flakes. Need it dairy-free? Nutritional yeast provides that cheesy flavor without the cheese.
What to Serve with Garlic Parmesan Chicken and Potatoes
Though this Garlic Parmesan Chicken and Potatoes dish is practically a complete meal on its own, I’ve found that a few thoughtfully chosen sides can transform it into an unforgettable dinner experience.
My go-to options include a crisp green salad with a light vinaigrette, roasted asparagus or broccoli that can share the oven during the last 15 minutes of cooking, or some crusty garlic bread to soak up those wonderful pan juices.
For something invigorating, try a simple cucumber and tomato salad.
When I’m feeling fancy, I’ll open a bottle of Chardonnay – its buttery notes complement the Parmesan beautifully.
Final Thoughts
This Garlic Parmesan Chicken and Potatoes recipe has become my absolute dinner hero on busy weeknights. The combination of tender chicken and crispy potatoes, all coated in that garlicky, cheesy goodness, never fails to impress my family.
I love how everything cooks on one pan—fewer dishes is always a win in my book.
Sometimes I add extra veggies like broccoli or carrots to round out the meal. Trust me, the aroma that fills your kitchen while it’s baking will make your mouth water.
Isn’t it wonderful when something so simple tastes so incredible?
Garlic Parmesan Chicken and Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, and half a teaspoon each of salt and pepper.
- Spread the seasoned potatoes evenly on one side of the prepared pan.
- Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil. Rub them with the rest of the minced garlic, a pinch of salt and pepper, and half of the Parmesan cheese.
- Place the seasoned chicken breasts on the other side of the pan.
- Bake in the preheated oven for 30-35 minutes. Flip the potatoes halfway through cooking time to ensure they crisp on all sides.
- The dish is ready when the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.
- Before serving, drizzle everything with the melted butter, sprinkle with the remaining Parmesan cheese, and garnish with the chopped fresh parsley.
