Garlic Parmesan Chicken and Potatoes (Print View)
Crispy potatoes and tender chicken baked with garlic, Parmesan, and herbs for an easy one-pan dinner.
# What You Need:
→ 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 (or a mix of oregano, basil, thyme)
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley (plus more for garnish)
→ Optional Garnish
14 - Extra grated Parmesan
15 - Chopped parsley
# How to Make It:
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 - Optional: 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 Tips:
01 -
- Everything cooks on one sheet pan so cleanup is practically nonexistent
- The garlic Parmesan crust creates this incredible crispy topping that everyone fights over
02 -
- Dont skip lining your baking sheet because the cheese will create a crispy crust that sticks to everything
- If your chicken breasts are very thick, pound them to even thickness or theyll dry out before the potatoes finish cooking
03 -
- Pound thicker chicken breasts to an even thickness for perfectly uniform cooking
- Add lemon wedges to the pan during the last 15 minutes for a bright acidic finish