Crispy, golden potatoes and juicy chicken baked on one pan make this Garlic Parmesan Chicken and Potatoes recipe a total weeknight win. It’s simple, packed with flavor, and ready in just 45 minutes. Perfect for busy nights when you want a comforting meal with easy cleanup.
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Why You’ll Love This Garlic Parmesan Chicken and Potatoes Recipe
Big flavors with pantry-friendly ingredients
You don’t need fancy ingredients to make this dish shine. Garlic, olive oil, and Parmesan team up for incredible flavor that feels restaurant-worthy yet totally doable at home. Plus, you probably already have everything you need in your pantry.
A true one-pan dinner with easy cleanup
Everything bakes on a single sheet pan, so cleanup is fast. The chicken and potatoes roast together, soaking up garlicky, cheesy goodness while you relax or prep a quick salad on the side.
Family-friendly, weeknight-fast, and meal-prep approved
This meal fits right into a busy schedule. It’s balanced, hearty, and reheats beautifully, making it ideal for meal prep or family dinners that everyone will actually eat.
Key Ingredients and Simple Substitutions For Garlic Parmesan Chicken and Potatoes
Chicken options: breasts vs thighs, and when to use bone-in
Boneless chicken breasts cook quickly and stay juicy if you don’t overbake them. Thighs add a bit more richness and flavor. If you prefer bone-in pieces, increase bake time by 10–15 minutes, or until the internal temperature hits 165°F.
Best potatoes for roasting and how to cut them evenly
Baby Yukon Gold and red potatoes roast perfectly because they’re creamy inside and crisp outside. If using Russet or fingerling, just cut them evenly so they cook at the same rate. Smaller, uniform pieces mean crispier edges and even browning.
Garlic, Parmesan, and seasonings: what each one adds
Garlic brings deep savory flavor, Parmesan adds a salty crunch, and Italian seasoning ties it all together. Smoked paprika adds a hint of warmth, while olive oil ensures everything roasts evenly.
Optional add-ins: green beans, cherry tomatoes, and other veggies that work
Green beans, tomatoes, or carrots add color and sweetness without much extra prep.
How to Make Garlic Parmesan Chicken and Potatoes in the Oven
Prep the pan and preheat for better browning
Preheat your oven to 400°F. Line or lightly grease your sheet pan to prevent sticking. A hot pan helps create that golden crust you’re looking for on both the chicken and potatoes.
Season the chicken for maximum flavor
Rub the chicken with olive oil, then coat it with Italian seasoning, paprika, salt, and pepper. Let it sit a few minutes while you prep the potatoes. This allows the flavors to soak in for juicy, seasoned bites.
Toss the potatoes with garlic-Parmesan coating
In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan, salt, and pepper. Make sure each piece is well-coated so every bite turns out crispy and flavorful. If you love cheese, sprinkle a little extra before baking.
Arrange everything for even cooking on one sheet pan
Place chicken on one side of the baking sheet and spread potatoes on the other. Make sure nothing overlaps, since crowding traps steam and prevents crisping.
Bake, flip, and check doneness the easy way
Bake for about 25–30 minutes. Flip the potatoes halfway through to get both sides crispy. Chicken is done when it reaches 165°F inside and juices run clear. If the potatoes need a few more minutes, remove the chicken and continue baking them.
Optional broil finish for a golden Parmesan crust
In the final 5 minutes, sprinkle more Parmesan and broil briefly. Watch closely—this step adds a gorgeous, golden top without burning.
Pro Tips for Crispy Potatoes and Juicy Chicken
Avoid soggy potatoes: spacing, cut size, and oven heat
Don’t overcrowd your pan. Give the potatoes space so air circulates and moisture escapes. Cut them evenly and keep your oven hot at 400°F. For extra crunch, preheat the sheet pan before adding potatoes.
Don’t overcook the chicken: temperature, thickness, and resting time
Use a thermometer to check the internal temperature. Once it hits 165°F, pull it out. Let the chicken rest a few minutes before serving so the juices redistribute and the meat stays tender.
Timing add-on veggies so they don’t get mushy
Add quick-cooking veggies like green beans or cherry tomatoes in the last 10 minutes of baking so they roast just right without turning soft.
Easy Variations and Dietary Swaps
Spicy version with red pepper flakes
Add a pinch of red pepper flakes to the seasoning mix or finish with a drizzle of hot honey for a sweet heat twist that perks up the flavors.
Dairy-free option using nutritional yeast
Swap Parmesan for nutritional yeast for a savory, cheesy flavor that’s completely dairy-free. It still gives that nutty taste without the dairy.
Lower-carb swaps: zucchini, Brussels sprouts, or cauliflower-style options
Replace potatoes with chopped zucchini or cauliflower florets. These roast beautifully and keep the meal lighter while soaking up all the garlicky flavor.
Flavor twists: herbs, lemon, or a hint of butter at the end
Add fresh herbs like parsley or thyme, squeeze lemon juice for brightness, or melt a touch of butter for extra richness right before serving.
Serving Ideas and Perfect Pairings
What to serve with it: salads, bread, and simple sides
A crisp green salad with lemon vinaigrette balances the richness of the chicken and potatoes. You can also serve it with crusty garlic bread or steamed vegetables for a full, cozy meal.
Drink pairings: Chardonnay or Pinot Noir, plus non-alcohol options
Chardonnay complements the garlic and Parmesan notes, while Pinot Noir pairs well with the savory chicken. For non-alcoholic choices, try sparkling water with lemon or chilled iced tea.
Make-Ahead, Storage, and Reheating
How to store leftovers for best texture
Keep leftovers in an airtight container in the fridge for up to three days. Make sure everything cools before sealing to avoid sogginess.
Best way to reheat so potatoes stay crisp
Reheat in the oven at 350°F for about 10 minutes so the potatoes crisp back up. The microwave works too, but reheating in the oven gives better texture.
Freezing tips: what freezes well and what doesn’t
Freeze cooked chicken up to two months. Potatoes don’t freeze well since they lose texture after thawing, so it’s best to make them fresh each time.
Recipe FAQ
Can I use bone-in chicken, and how long should it bake?
Yes! Bake for about 40–45 minutes or until it reaches 165°F internally.
What potatoes work best if I don’t have baby Yukon Gold or red?
Use evenly chopped Russet or fingerling potatoes for a similar texture.
Can I add vegetables on the same pan without overcooking them?
Yes, add them during the last 10–15 minutes to avoid mushiness.
How do I know the chicken is done without drying it out?
Use a meat thermometer. Once it reads 165°F, take it out and rest it before serving.
Other Recipes You May Enjoy
- creamy sun-dried tomato chicken pasta
- crispy sweet chili chicken for weeknight dinners
- cheesy mozzarella chicken bake
- one-pot chicken and orzo creamy skillet
- ranch chicken crock pot easy dinner
- chicken and zucchini skillet recipe
Conclusion
Garlic Parmesan Chicken and Potatoes is a simple, flavorful meal that’s perfect for busy weeknights. It’s hearty, easy to prep, and family-approved. You can also tweak it for different diets or add veggies for variety. Try this tonight for a cozy dinner everyone will love, and find more inspiration on Pinterest.
Garlic Parmesan Chicken and Potatoes
Equipment
- Large baking sheet Line or grease lightly.
- Mixing bowls For tossing potatoes and seasoning chicken.
- Tongs For flipping potatoes and serving.
- Meat thermometer Check chicken doneness at 165°F (74°C).
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon smoked paprika
- Salt and pepper, to taste
- ⅓ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional)
- Optional: cherry tomatoes or green beans
Instructions
- Preheat the oven to 400°F (200°C) and line or lightly grease a large baking sheet.
- Rub chicken with 1 tablespoon olive oil, then coat with Italian seasoning, paprika, salt, and pepper.
- Toss potatoes in remaining olive oil, garlic, Parmesan, salt, and pepper until evenly coated.
- Arrange chicken on one side of the sheet and potatoes on the other in a single layer.
- Bake 25–30 minutes, flipping potatoes halfway through. Check that chicken reaches 165°F internally.
- Optional: sprinkle extra Parmesan and broil for 3–5 minutes for a golden crust. Garnish with parsley and serve warm.
