This garlic parmesan chicken and potatoes recipe delivers restaurant-quality flavor using just one pan and about 50 minutes from start to finish. Tender chicken pieces and crispy roasted potatoes get coated in a savory mixture of garlic, butter, and freshly grated Parmesan that creates an irresistible golden crust. Perfect for weeknights when you want something impressive without the fuss, this complete meal requires minimal cleanup and even less effort.
The combination of chicken and potatoes in one dish means you’ve got your protein and starch sorted without needing to coordinate multiple cooking times. Each piece gets that crispy, cheesy exterior while staying juicy and flavorful inside.
Why You’ll Love This Garlic Parmesan Chicken and Potatoes
The one-pan approach simplifies both cooking and cleanup significantly. Everything roasts together on a single baking sheet, which means fewer dishes to wash and less time monitoring different components. You can prep the ingredients, slide the pan in the oven, and focus on other things while dinner cooks.
The garlic and Parmesan combination creates incredible depth of flavor without being complicated. Fresh minced garlic infuses both the chicken and potatoes with aromatic richness, while the Parmesan forms a savory, slightly crispy coating that makes every bite satisfying. The butter adds richness that ties everything together.
These roasted potatoes develop crispy, golden edges while staying fluffy inside. The starch from the potatoes helps create more surface area for browning, and when they roast alongside the chicken, they pick up those delicious savory flavors. Baby potatoes work particularly well because their thin skins get crispy without needing to be peeled.
This recipe is naturally gluten-free and delivers substantial protein, making it appropriate for various dietary preferences. The ingredients are straightforward and likely already in your kitchen, yet the finished dish tastes far more sophisticated than the ingredient list suggests.
Ingredients for Garlic Parmesan Chicken and Potatoes
I choose chicken breasts for this recipe because they cook quickly and provide lean protein, but the key is cutting them into uniform bite-sized pieces. My approach is to slice the breasts horizontally first, then cut into roughly 1-inch cubes. This size cooks through in the same time as the potatoes and creates plenty of edges for that Parmesan crust to form.
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb baby potatoes (red or gold), quartered
- 3 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 tbsp unsalted butter, melted
- Fresh parsley, chopped (for garnish)
Baby potatoes are ideal because their size and texture are perfect for roasting. Red or Yukon Gold varieties both work beautifully and develop crispy exteriors without becoming dry inside. I prefer quartering them rather than halving because the smaller pieces create more surface area for crisping and absorb more of the garlic Parmesan flavors. Try to keep your potato pieces roughly the same size so they cook evenly.
The Parmesan cheese must be freshly grated from a block for the best results. Pre-grated Parmesan from a container doesn’t melt or form a crust the same way because of the anti-caking additives. I use a microplane or box grater and grate it right before using. The fresh stuff melts better, tastes sharper, and creates that golden, crispy coating you want.
Fresh garlic makes a significant difference in this recipe compared to jarred minced garlic or garlic powder. Four cloves might seem like a lot, but the garlic mellows as it roasts and becomes sweet rather than harsh. Mince it finely so it distributes evenly throughout the dish and doesn’t burn in spots.
How to Make Garlic Parmesan Chicken and Potatoes
The secret to getting both the chicken and potatoes perfectly cooked is giving the potatoes a head start in the oven. Potatoes take longer to cook than chicken, so this initial roasting period ensures everything finishes at the same time. I’ve found that this staggered approach prevents overcooked, dry chicken while guaranteeing tender, crispy potatoes.
1. Preheat your oven to 400°F and lightly grease a large baking sheet or 9×13-inch baking dish with cooking spray or a thin layer of olive oil. A rimmed baking sheet works best because it allows for better air circulation and more even browning.
2. In a large mixing bowl, toss your quartered baby potatoes with 1.5 tablespoons of olive oil, half a teaspoon of salt, a quarter teaspoon of black pepper, and half a teaspoon of dried oregano. Make sure every potato piece is coated with the oil and seasonings. The oil helps the potatoes crisp up and prevents them from sticking to the pan.
3. Spread the seasoned potatoes in a single layer on your prepared baking sheet. Don’t crowd them or pile them on top of each other, as this creates steam and prevents crisping. Slide the pan into the preheated oven and roast for 15-20 minutes until the potatoes just begin to soften when pierced with a fork. They won’t be fully cooked yet, but they should have a slight give to them.
4. While the potatoes roast, use the same mixing bowl to prepare the chicken. Add the chicken pieces along with the remaining 1.5 tablespoons of olive oil, melted butter, minced garlic, paprika, remaining salt and pepper, remaining oregano, and about a quarter cup of the Parmesan cheese. Toss everything together until each piece of chicken is thoroughly coated. The butter helps the Parmesan stick to the chicken and creates extra richness.
5. Carefully remove the hot baking sheet from the oven. Move the partially roasted potatoes to one side of the pan to make room, or if your pan is large enough, you can mix the chicken right in with the potatoes. Add the seasoned chicken pieces in a single layer, spreading them out so they roast rather than steam.
6. Sprinkle the remaining quarter cup of Parmesan cheese over both the chicken and the potatoes. This top layer of cheese will melt and create that golden, crispy crust as everything finishes cooking.
7. Return the pan to the oven and bake for an additional 15-20 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest pieces, and the potatoes should be golden brown and crispy on the edges. A meat thermometer is the most reliable way to check doneness.
8. For extra crispiness on the Parmesan crust, turn your oven to broil and cook for 2-3 minutes. Watch carefully during this step as the cheese can go from perfectly golden to burnt very quickly. This final blast of high heat creates those irresistible crispy bits everyone loves.
9. Remove the pan from the oven and let it rest for a couple of minutes. Garnish generously with fresh chopped parsley for color and a bright, fresh flavor that cuts through the richness. Serve immediately while everything is hot and crispy.
What to Serve with Garlic Parmesan Chicken and Potatoes
Roasted asparagus makes an excellent companion to this dish. Toss asparagus spears with olive oil, salt, and pepper, and roast them on a separate pan during the last 12-15 minutes of cooking. The slight char and tender texture complement the chicken and potatoes perfectly.
Caesar Salad: A classic Caesar salad with crisp romaine, crunchy croutons, and tangy dressing provides contrast to the warm, savory main dish. The similar Parmesan flavors create a cohesive meal.
Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon adds a healthy green vegetable without competing with the rich garlic Parmesan flavors. The mild broccoli lets the main dish shine.
Garlic Bread: If you’re not worried about carb overload, crusty garlic bread is perfect for soaking up any leftover garlic butter and Parmesan from the pan. Toast it in the oven while the chicken finishes cooking.
Green Beans Almondine: Sautéed green beans with toasted almonds and a touch of butter bring texture and elegance to the plate. The almonds add crunch that contrasts with the tender chicken and potatoes.
Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze provide a light, refreshing counterpoint to the rich, savory chicken and potatoes. The Italian flavors work beautifully together.
Dinner Rolls: Soft, warm dinner rolls are perfect for kids and add comfort to the meal. They’re great for pushing the last bits of chicken and potatoes onto your fork.
Pro Tips & Variations
Cut your chicken and potatoes to similar sizes for even cooking. If one ingredient is significantly larger than the other, it won’t cook through properly while the smaller pieces might dry out. Aim for roughly 1-inch pieces for both the chicken and potato quarters.
Use freshly grated Parmesan cheese rather than the shelf-stable kind in the green container. The difference in flavor and melting quality is remarkable. Fresh Parmesan creates a proper crust, while pre-grated cheese tends to just sit on top without forming that golden coating you want.
For juicier, more flavorful results, substitute boneless, skinless chicken thighs for the breasts. Thighs have more fat, which keeps them moist during roasting. Cut them to the same size as you would the breasts and follow the recipe exactly as written.
If you don’t have baby potatoes, cut larger russet or Yukon Gold potatoes into 1-inch cubes. The cooking time will be similar, but check them after the initial 15-minute roast to ensure they’re starting to soften before adding the chicken.
Add vegetables to make this even more of a complete meal. Cherry tomatoes, bell peppers, or zucchini chunks can go on the pan with the chicken. Just remember that different vegetables have different cooking times, so adjust accordingly.
For a spicier version, add red pepper flakes to the chicken mixture or use hot paprika instead of regular paprika. A pinch of cayenne pepper also works well if you want more heat.
Double the recipe easily by using two baking sheets and rotating them halfway through cooking. This works great for meal prep or feeding a larger group.
Storage & Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3-4 days. Keeping them separate helps maintain better texture when reheating, as the chicken and potatoes benefit from slightly different reheating methods.
Reheat the chicken in the microwave for 1-2 minutes, adding a tablespoon of chicken broth or water to prevent it from drying out. Cover it loosely to trap some steam. For the potatoes, I find that reheating them in a 400°F oven for 8-10 minutes brings back some of the crispiness that microwaving can’t achieve.
For the best results, reheat everything together on a baking sheet in a 375°F oven for 12-15 minutes. This method takes longer but preserves the texture much better than the microwave. The Parmesan crust will crisp up again, and both the chicken and potatoes will taste freshly made.
This dish doesn’t freeze particularly well because the potatoes become grainy when frozen and thawed. If you must freeze it, do so for no longer than 1 month, and expect a texture change in the potatoes. The chicken freezes better than the potatoes.
Common Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work excellently in this recipe. They’re actually more forgiving than breasts because the higher fat content keeps them moist. Cut them to the same size as you would the breasts and follow the recipe as written.
What if I don’t have baby potatoes? Regular potatoes work fine when cut into 1-inch cubes. Yukon Gold and red potatoes are best because they have a creamy texture and hold their shape well. Russets work too but may break apart more easily.
How do I know when the chicken is done? The most reliable method is using an instant-read thermometer. Chicken is safe to eat at 165°F internal temperature. The juices should run clear, and the meat should no longer be pink in the center.
Can I prep this ahead of time? You can cut and season the chicken and potatoes up to 4 hours ahead and store them separately in the refrigerator. Don’t combine them or add the Parmesan until you’re ready to cook, as the cheese can make everything soggy.
My Parmesan isn’t getting crispy. What am I doing wrong? Make sure you’re using freshly grated Parmesan from a block, not pre-grated cheese. Also, ensure your oven is properly preheated to 400°F, and don’t skip the optional broiling step at the end, which really helps crisp up the cheese.
This garlic parmesan chicken and potatoes recipe proves that simple ingredients can create something truly delicious when prepared thoughtfully. The one-pan method makes weeknight cooking manageable, while the flavors are impressive enough for weekend entertaining. Whether you’re cooking for family or meal prepping for the week, this reliable recipe delivers comfort and satisfaction every time.
Garlic Parmesan Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet or 9×13-inch baking dish.
- In a large mixing bowl, toss the quartered potatoes with 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of dried oregano until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 15-20 minutes until they just begin to soften.
- While the potatoes are roasting, combine the chicken pieces in the same mixing bowl with the remaining olive oil, melted butter, minced garlic, paprika, remaining salt, pepper, oregano, and about 1/4 cup of the Parmesan cheese. Toss until thoroughly coated.
- Remove the baking sheet from the oven and move the potatoes to one side. Add the seasoned chicken to the other side or mix them together if space allows.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over both the chicken and potatoes.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
- Optional: Broil for 2-3 minutes at the end for extra crispiness, watching carefully to prevent burning.
- Garnish with fresh chopped parsley and serve immediately.
