Garlic Parmesan Chicken and Potatoes

Sheet pan dinners are a weeknight lifesaver, and this garlic parmesan chicken dinner proves exactly why. Everything cooks together on one pan while the oven does all the work, leaving you with minimal cleanup and maximum flavor. The chicken comes out juicy and perfectly seasoned while the potatoes get crispy on the outside and creamy inside, all infused with garlic and Parmesan.

This recipe works beautifully when you’re juggling a busy schedule but still want a homemade meal that feels complete and satisfying. The potatoes cook right alongside the chicken, which means you’re getting your protein and starch handled in one go. Add a simple vegetable on the side and dinner is done in 40 minutes from start to finish.

Why You’ll Love This Garlic Parmesan Chicken Dinner

The one-pan method means fewer dishes to wash, which is reason enough to love this recipe. You prep everything on the baking sheet, slide it into the oven, and walk away. No standing over the stove, no multiple pots and pans to juggle, and no complicated timing to manage.

The garlic and Parmesan combination creates layers of savory flavor that work on both the chicken and potatoes. As everything roasts, the Parmesan gets golden and slightly crispy while the garlic mellows and sweetens. You end up with a meal that tastes like you put in way more effort than you actually did.

Baby potatoes are ideal for this recipe because they roast quickly and develop crispy exteriors without needing to be cut into tiny pieces. Their naturally creamy texture pairs perfectly with the savory coating, and they’re hearty enough to make this a filling meal without needing pasta or rice.

The recipe is flexible enough to adapt based on what you have available or what your family prefers. Swap chicken breasts for thighs if you want something richer, add vegetables directly to the pan, or adjust the seasonings to match your taste. The basic formula works no matter how you customize it.

Ingredients for Garlic Parmesan Chicken Dinner

I prefer boneless, skinless chicken breasts for even cooking and easy serving, but chicken thighs work wonderfully if you want something juicier with more flavor. Choose pieces that are similar in size so everything finishes cooking at the same time.

Chicken:

• 4 boneless skinless chicken breasts (or thighs)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 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
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garnish:

• 1 tablespoon chopped fresh parsley

Baby Yukon Gold potatoes are my top choice because they have a naturally buttery flavor and creamy texture that roasts beautifully. Red potatoes work just as well and hold their shape nicely during cooking. Either way, make sure to halve them so you get those crispy cut sides that develop during roasting.

Fresh garlic is essential here rather than garlic powder. Mincing it releases the oils that create that distinctive garlic aroma and flavor throughout the potatoes. Use real Parmesan cheese, not the shelf-stable kind in a shaker. Freshly grated Parmesan melts better and has a deeper, nuttier flavor that makes a real difference in the final dish.

The smoked paprika in the chicken seasoning adds a subtle depth that regular paprika can’t match. It’s not overpowering, just a background note that makes the chicken taste more complex and interesting.

How to Make Garlic Parmesan Chicken Dinner

The secret to perfectly roasted chicken and potatoes is making sure everything is evenly seasoned and arranged in a single layer. I find that taking an extra minute to spread things out properly means the difference between soggy, steamed food and beautifully browned, crispy results.

Prepare the Oven and Pan

Preheat your oven to 400°F and line a large baking sheet with parchment paper. The parchment makes cleanup easier and prevents sticking, though a light coating of cooking spray on a bare pan works too. Make sure you’re using a large enough sheet pan so everything fits in a single layer without crowding.

Season the Chicken

Pat the chicken breasts completely dry with paper towels. This step matters more than you might think. Excess moisture prevents proper browning and can make the chicken steam rather than roast. Mix the Italian seasoning, smoked paprika, salt, and pepper in a small bowl. Rub each chicken breast with olive oil, using your hands to coat all sides evenly. The oil helps the seasonings stick and promotes browning. Sprinkle the seasoning mixture over both sides of the chicken, pressing it gently into the meat so it adheres well.

Prepare the Potatoes

Halve the baby potatoes and place them in a large bowl. Add the olive oil, minced garlic, grated Parmesan, salt, and pepper. Toss everything together with your hands or a large spoon until every potato piece is evenly coated. You want the garlic and Parmesan distributed throughout rather than clumped on just a few pieces.

Arrange on the Pan

Place the seasoned chicken breasts on one side of the prepared baking sheet, spacing them a few inches apart. Spread the potatoes on the other side in a single layer with the cut sides facing down. Those cut sides against the hot pan are what create the crispy, golden edges that make roasted potatoes so good. Don’t pile the potatoes on top of each other or they’ll steam instead of roast.

Roast to Perfection

Slide the baking sheet into the preheated oven and roast for 25-30 minutes. Set a timer for 15 minutes so you remember to flip the potatoes halfway through. Use a spatula to turn them over, which ensures even browning on both sides. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F. The potatoes should be tender when pierced with a fork and golden brown on the edges.

Optional Broiling Step

If you want an extra golden, crispy finish, sprinkle additional Parmesan cheese over both the chicken and potatoes during the last 5 minutes of cooking. Switch your oven to broil and watch carefully as the cheese melts and browns. This only takes 2-3 minutes under the broiler, so don’t walk away. The high heat creates a beautiful crust that adds texture and intensifies the savory flavors.

Rest and Serve

Remove the pan from the oven and let everything rest for 5 minutes. This brief resting period lets the chicken juices redistribute, keeping the meat moist when you cut into it. Sprinkle fresh chopped parsley over everything for a pop of color and fresh flavor that brightens the rich, savory dish.

What to Serve with Garlic Parmesan Chicken Dinner

Since this meal already includes protein and potatoes, you mainly need vegetables or lighter sides to round things out.

Crisp Green Salad: A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette adds freshness and crunch. The acidic dressing cuts through the richness of the Parmesan and provides a nice contrast to the warm, roasted flavors.

Steamed Green Beans: Quick steamed green beans with a pat of butter and squeeze of lemon juice take just minutes to prepare while the chicken and potatoes roast. They add a bright green color to your plate and a fresh, vegetal element that balances the meal.

Garlic Bread: If you’re really leaning into the garlic theme, crusty garlic bread makes this dinner feel more indulgent. Toast thick slices brushed with garlic butter until golden, and use them to soak up any juices left on your plate.

Roasted Vegetables: Add asparagus, green beans, or halved Brussels sprouts directly to the baking sheet during the last 15 minutes of cooking. Toss them with a bit of olive oil and salt first, then nestle them around the chicken and potatoes. This creates a complete one-pan meal with no additional cooking required.

Caesar Salad: The classic combination of romaine, Parmesan, and Caesar dressing echoes the flavors in the chicken and potatoes while adding crispy, cold freshness. It’s a natural pairing that feels cohesive on the plate.

Dinner Rolls: Warm, soft dinner rolls give you something to tear apart and enjoy alongside the chicken. They’re perfect for mopping up the garlicky, cheesy bits that accumulate on your plate.

Pro Tips & Variations

Ensure Even Cooking: If your chicken breasts vary significantly in thickness, pound the thicker ones to match the thinner ones. This ensures everything cooks at the same rate and nothing ends up dry or undercooked. Alternatively, butterfly the thicker pieces by cutting them horizontally almost all the way through, then opening them like a book.

Extra Crispy Potatoes: For even crispier potatoes, parboil them for 5 minutes before tossing with the seasonings. Drain them well and let them steam dry for a minute, then proceed with coating them. The brief boiling softens the interiors while keeping the exteriors firm enough to crisp up beautifully during roasting.

Use Chicken Thighs: Boneless, skinless chicken thighs stay moister than breasts and have richer flavor. They take about the same amount of time to cook and work perfectly with this recipe. The higher fat content means they’re more forgiving if you slightly overcook them.

Add Vegetables: Toss halved cherry tomatoes, broccoli florets, or sliced bell peppers with olive oil and add them to the pan during the last 15-20 minutes of cooking. This turns the dish into a complete one-pan meal with no additional prep needed.

Make It Spicy: Add red pepper flakes to the potato mixture or sprinkle cayenne pepper into the chicken seasoning for a kick of heat. Start with a quarter teaspoon and adjust based on your heat tolerance.

Prep Ahead: Season the chicken and prepare the potato mixture up to 4 hours ahead of time. Keep everything refrigerated in separate containers until you’re ready to arrange it on the baking sheet and roast. This makes weeknight cooking even faster.

Different Potato Options: Regular russet potatoes work if you cut them into 1-inch cubes. Sweet potatoes are delicious too, though they’ll soften more than regular potatoes and won’t get quite as crispy. Adjust cooking time slightly based on the size of your potato pieces.

Fresh Herb Variations: Swap the Italian seasoning for fresh thyme, rosemary, or oregano. Use about twice as much fresh herbs as you would dried, and add some directly to the potato mixture for extra flavor throughout.

Storage & Reheating Tips

Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the best texture when reheating. Glass containers work well because they don’t absorb odors and can go straight from the fridge to the oven for reheating.

Reheat in a 350°F oven for the best results. Arrange the chicken and potatoes on a baking sheet and warm for 10-12 minutes until heated through. This method helps the potatoes crisp back up and keeps the chicken from drying out. Cover the chicken loosely with foil if the edges start to brown too much.

For microwave reheating, place portions in a microwave-safe dish and heat in 30-second increments, stirring between each interval. The texture won’t be quite as good as oven reheating, but it works when you’re short on time. Add a teaspoon of water or broth to the chicken to keep it moist.

This meal freezes well in freezer-safe containers for up to 2 months. Let everything cool completely before portioning and freezing. Thaw overnight in the refrigerator before reheating. The potatoes may lose some of their crispiness after freezing, but the flavors remain excellent.

Common Questions

Can I use bone-in chicken? Bone-in chicken pieces work but require longer cooking time, usually 40-45 minutes. The potatoes might get too soft during this extended cooking, so consider adding them to the pan 15 minutes after the chicken starts roasting. Use a meat thermometer to ensure the chicken reaches 165°F at the thickest part near the bone.

How do I know when the chicken is done? The most reliable method is using an instant-read thermometer. Insert it into the thickest part of the chicken breast. It should read 165°F. Visual cues include clear juices running out when pierced and the meat feeling firm to the touch, but temperature is the only guaranteed way to know it’s safe to eat.

Why are my potatoes not crispy? Overcrowding is usually the problem. Potatoes need space around them for air to circulate and moisture to evaporate. Make sure they’re in a single layer with cut sides down. Using enough oil also helps. If your oven runs cool, increase the temperature to 425°F.

Can I make this dairy-free? Skip the Parmesan cheese or use a dairy-free alternative. The dish still tastes great with just the garlic and herbs. You might want to add extra Italian seasoning or fresh herbs to compensate for the missing savory depth from the cheese.

What if my chicken and potatoes aren’t done at the same time? If the chicken reaches 165°F but the potatoes need more time, remove the chicken to a plate and tent it loosely with foil. Return the potatoes to the oven for another 5-10 minutes. If the potatoes finish first, which is less common, remove them and continue cooking the chicken.

This garlic parmesan chicken dinner simplifies weeknight cooking without sacrificing flavor or satisfaction. One pan, simple ingredients, and hands-off cooking make it the kind of recipe you’ll return to again and again when you need dinner handled quickly.