Description
This Garlic Parmesan Chicken and Potatoes recipe is a simple, flavorful one-pan dinner perfect for busy weeknights. Tender chicken breasts seasoned with Italian herbs and smoked paprika bake alongside crispy Parmesan-coated baby potatoes, creating a delicious, fuss-free meal with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken: Pat the chicken dry with paper towels to ensure a crispy finish. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts evenly with olive oil, then coat them thoroughly with the seasoning mixture.
- Prepare the Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until they are evenly coated with the mixture.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet. Spread the coated potatoes evenly on the other side in a single layer to ensure even cooking.
- Bake: Roast the chicken and potatoes in the preheated oven for 25-30 minutes. Halfway through the cooking time, flip the potatoes to promote even browning. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Optional Finishing Touch: In the last 5 minutes of cooking, sprinkle extra Parmesan cheese over the chicken and potatoes, then switch your oven to broil mode to achieve a golden, crispy crust.
- Garnish and Serve: Remove the pan from the oven and sprinkle freshly chopped parsley over the dish. Serve hot and enjoy this flavorful, comforting one-pan meal.
Notes
- You can substitute chicken thighs for breasts if you prefer dark meat; adjust cooking time accordingly.
- Ensure potatoes are spread in a single layer to maximize crispiness.
- Use a meat thermometer to guarantee the chicken is cooked safely without drying it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For additional flavor, add a squeeze of lemon juice or sprinkle red pepper flakes before serving.
