Garlic Parmesan Chicken and Potatoes (Printable)

Tender chicken and golden potatoes roasted in a garlicky Parmesan coating for an easy, comforting one-pan meal.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Potatoes

05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Garlic Parmesan Coating

09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley

→ Optional Garnish

14 - Extra grated Parmesan cheese
15 - Chopped fresh parsley

# Directions:

01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - In the same bowl, coat the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - Arrange the chicken breasts on top of the potatoes.
05 - In a small bowl, combine the minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley. Sprinkle this mixture evenly over the chicken and potatoes.
06 - Bake for 40-45 minutes, or until the chicken is cooked through (internal temperature 165°F) and the potatoes are golden and tender.
07 - Broil for 2-3 minutes at the end for a crispier topping.
08 - Remove from the oven. Garnish with extra Parmesan and parsley as desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • The garlic Parmesan coating creates this incredible crispy crust that people will ask you about
  • It is a complete meal that feels fancy enough for company but easy enough for Tuesday night
02 -
  • Do not skip lining the pan with parchment because the Parmesan creates a stubborn sticky mess
  • Letting the chicken rest for 5 minutes after baking keeps it juicy instead of drying out
  • The broiler step goes from perfect to burned in seconds so watch it like a hawk
03 -
  • Marinate the chicken for an hour in olive oil, garlic, and herbs for even deeper flavor
  • Grate your own Parmesan instead of buying pre grated for way better melting

Return