Description
This Garlic Parmesan Chicken and Potatoes one-pan dinner is a simple, flavorful meal combining tender, seasoned chicken breasts with crispy, garlic-infused Parmesan potatoes. Roasted together on a single baking sheet, this dish offers an easy, wholesome dinner perfect for busy weeknights, featuring savory Italian spices, fresh herbs, and a golden crust achieved under the broiler.
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
- â…“ 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. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts with 1 tablespoon olive oil, then evenly coat them with the seasoning mixture on all sides.
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper. Ensure the potatoes are thoroughly coated for even flavor and crispiness.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet and spread the potatoes evenly in a single layer on the other side to allow even roasting.
- Bake: Roast in the preheated oven for 25-30 minutes. Flip the potatoes halfway through the cooking time to achieve crispiness on all sides. Check the chicken’s internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
- Optional Finishing Touch: In the last 5 minutes of roasting, sprinkle additional Parmesan cheese over the chicken and potatoes. Switch the oven to broil briefly to create a golden, crispy crust.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley over the chicken and potatoes, and serve hot for a delicious and easy one-pan dinner.
Notes
- Using baby Yukon Gold or red potatoes helps them roast evenly and crisp up nicely.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) to be fully cooked and safe.
- Broiling at the end adds a delightful crunchy topping but watch carefully to avoid burning.
- Leftovers can be refrigerated and reheated; add a splash of water when reheating potatoes to prevent dryness.
- You can swap chicken breasts for thighs if preferred, adjusting cooking time slightly if needed.
