Garlic Parmesan Chicken and Potatoes

A simple sheet pan dinner that delivers big flavor is exactly what busy weeknights call for. This Garlic Parmesan Chicken and Potatoes brings together tender chicken cubes and golden roasted potatoes, all coated in a savory blend of garlic and Parmesan that turns into a delicious crust in the oven. The best part is how everything cooks on a single pan, which means minimal cleanup when dinner is done.

This recipe works for families who need dinner ready fast but still want something satisfying and flavorful. The chicken stays juicy while the potatoes develop crispy edges, and the Parmesan creates a golden coating that makes even picky eaters happy. With just 15 minutes of prep and 40 minutes total time, you can have a complete protein and starch on the table without juggling multiple pots and pans.

Why You’ll Love This Garlic Parmesan Chicken and Potatoes

The simplicity of this one-pan approach makes weeknight cooking so much easier. Everything roasts together, which means you’re not standing over the stove managing different components. I use this technique constantly because it lets me get dinner started and then step away to help with homework or handle other tasks while the oven does the work.

The flavor combination here is familiar and comforting without being boring. Garlic and Parmesan is a pairing that works every time, and when those ingredients roast in the oven, they develop a deeper, more complex taste. The cheese creates a light crust on both the chicken and potatoes that adds texture along with flavor.

This recipe is also incredibly forgiving. The staggered baking time ensures both the chicken and potatoes finish cooking at the same moment, perfectly done. Baby potatoes are tender inside with crispy exteriors, while the chicken cubes stay moist since they’re not in the oven as long. The optional mozzarella adds a melty, stretchy element that kids especially love, though the dish is completely satisfying without it.

Meal prep works beautifully with this recipe. The portions reheat well, and having pre-cooked protein and starch ready in the fridge means assembling lunches or quick dinners later in the week takes minutes. The high protein content from the chicken makes this substantial enough to keep everyone satisfied without needing heavy sides.

Ingredients for Garlic Parmesan Chicken and Potatoes

I choose boneless, skinless chicken breasts for this recipe because they’re lean and cook quickly, but the ingredient list is flexible. Baby potatoes work better than larger russets because they don’t need peeling and their size is perfect for even roasting.

• 1 lb (approx. 500g) boneless skinless chicken breasts, cut into bite-sized cubes
• 1 lb (approx. 500g) baby potatoes (red or Yukon gold), halved or quartered
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and black pepper to taste
• Optional: 1/2 cup shredded mozzarella cheese for melting

Fresh garlic makes a noticeable difference in this recipe. I mince mine finely so it distributes evenly and doesn’t burn during roasting. If you’re in a pinch, an extra teaspoon of garlic powder works, but fresh garlic provides a sweeter, more aromatic quality once roasted.

Parmesan cheese is the star seasoning here. I prefer freshly grated Parmesan from a block rather than the pre-grated stuff in canisters, which often contains anti-caking agents that prevent proper melting and browning. The real cheese creates that desirable golden crust and adds authentic nutty flavor.

Baby potatoes can be either red or Yukon gold, whichever you find fresh. Red potatoes have a slightly waxy texture that holds up well to roasting, while Yukon golds are a bit creamier inside. Both varieties develop excellent crispy exteriors when spread in a single layer. Make sure to cut them into similar sizes so they cook evenly.

The combination of paprika, garlic powder, onion powder, and dried parsley creates a well-rounded seasoning blend. Paprika adds subtle sweetness and color, while the garlic and onion powders reinforce the fresh garlic. Dried parsley contributes an herbal note without overwhelming the dish.

How to Make Garlic Parmesan Chicken and Potatoes

The key to this recipe is understanding that potatoes need more time than chicken, so they get a head start in the oven. This technique ensures everything finishes perfectly cooked at the same time.

Start by preheating your oven to 400°F and lightly greasing a large baking sheet. I prefer using a rimmed sheet pan to contain any oil or juices that release during cooking.

Prepare and Start the Potatoes

In a large mixing bowl, toss the halved or quartered baby potatoes with 1.5 tablespoons of olive oil, half of your minced garlic, half of the Parmesan cheese, and a good pinch of salt, pepper, and paprika. Make sure every potato piece gets coated with the oil and seasonings. Spread them in a single layer on your prepared baking sheet, leaving space between pieces. Overcrowding causes steaming instead of roasting, which means you’ll miss out on those crispy edges.

Bake the potatoes for 15 minutes. This head start allows them to begin softening and developing color before the chicken joins them. During this time, the potatoes will start to release some of their moisture and the exteriors will begin to crisp.

Season the Chicken

While the potatoes are baking, use the same bowl to season your chicken cubes. No need to wash it—the residual oil and seasonings just add more flavor. Toss the chicken pieces with the remaining olive oil, minced garlic, Parmesan, and the rest of your spices: garlic powder, onion powder, dried parsley, and paprika. Mix thoroughly so each piece is well coated. The cheese will stick to the chicken and create a flavorful crust as it bakes.

Combine and Finish

When the 15-minute timer goes off, remove the baking sheet from the oven. Push the partially cooked potatoes to the sides of the pan and add the seasoned chicken to the center. You can also toss everything together if you prefer them mixed, though keeping them slightly separate makes it easier to check doneness. Return the pan to the oven and bake for another 15 to 20 minutes.

Check for doneness by cutting into the thickest chicken piece—it should be white throughout with no pink remaining, and the internal temperature should reach 165°F. The potatoes should be tender when pierced with a fork and golden brown on the edges.

If you’re adding mozzarella, sprinkle it over the top during the last 2 minutes of baking. The residual heat melts it perfectly, creating those appealing cheese pulls. Let everything rest for a minute or two before serving, which allows the juices to redistribute and makes the chicken more tender.

What to Serve with Garlic Parmesan Chicken and Potatoes

Since this dish already includes protein and starch, you mainly need vegetables or lighter sides to round out the meal.

Steamed Green Beans: Simple green beans with a bit of butter and lemon juice provide a fresh, crisp contrast to the rich, cheesy main dish. The bright color looks appealing on the plate, and the mild flavor doesn’t compete.

Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast them on a separate pan during the last 15 minutes of cooking. The slight char on broccoli complements the garlic flavors beautifully.

Caesar Salad: A crisp Caesar salad with romaine, Parmesan, and croutons echoes the cheese flavors in the main dish while adding refreshing crunch. The tangy dressing cuts through the richness.

Garlic Bread: If you’re feeding a crowd or want to lean into the comfort food aspect, garlic bread soaks up any flavorful bits left on the plate. It’s indulgent but sometimes that’s exactly what dinner should be.

Roasted Carrots: Carrots roasted with a touch of honey and thyme add natural sweetness that balances the savory garlic and Parmesan. Their vibrant orange color brightens the plate visually.

Cucumber Tomato Salad: A light salad with cucumbers, cherry tomatoes, red onion, and a simple vinaigrette offers cooling contrast and acidity. It’s especially good during warmer months.

Sautéed Spinach: Quick-cooked spinach with garlic (because more garlic is never wrong) wilts down in minutes and adds iron and vitamins without heaviness. A squeeze of lemon at the end brightens everything.

Pro Tips & Variations

Use Chicken Thighs for Juicier Results: Boneless, skinless chicken thighs have more fat than breasts, which keeps them incredibly moist during roasting. Cut them into similar-sized pieces as you would the breasts. The cooking time remains the same, and the extra richness is worth it.

Don’t Skip the Single Layer: Crowding the pan is the most common mistake that prevents crispy potatoes. If your baking sheet isn’t large enough for everything in one layer, use two pans or cook in batches. Proper spacing allows heat circulation and moisture evaporation.

Add Fresh Herbs at the End: While dried parsley goes into the seasoning mix, finishing with fresh parsley, basil, or thyme adds brightness and color. Chop the herbs and sprinkle them over the dish right before serving.

Try Different Cheese Combinations: Mix Parmesan with Asiago or Romano for sharper flavor. The mozzarella addition creates a different texture experience—creamy and stretchy rather than crispy.

Make It Spicy: Add red pepper flakes to the seasoning mix or drizzle hot honey over the finished dish. The sweet heat plays well with garlic and cheese.

Swap Vegetables: Brussels sprouts, cauliflower, or sweet potato chunks work using the same technique. Just adjust cooking times based on the vegetable—denser options may need a longer head start.

Boost the Garlic: If you’re a serious garlic lover, add whole roasted garlic cloves to the pan alongside the potatoes. They become sweet and spreadable, adding another dimension of flavor.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight as the garlic and Parmesan continue to season the chicken and potatoes. I portion mine into individual containers for grab-and-go lunches throughout the week.

Reheating works best in the oven to restore some of the crispy texture. Spread the leftovers on a baking sheet and warm at 350°F for 10 to 12 minutes until heated through. The oven method takes longer than the microwave but prevents sogginess. If you’re short on time, microwave on medium power in 1-minute intervals, stirring between, though the potatoes won’t be as crisp.

Freezing is possible but not ideal for this recipe since potatoes can become grainy when frozen and thawed. If you do freeze, cool everything completely first, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

For meal prep, you can prep the seasoning mixes ahead and store them separately. Cube the chicken and cut the potatoes the night before, keeping them in separate containers in the fridge. When you’re ready to cook, just toss with the pre-mixed seasonings and oil, then follow the baking instructions.

Common Questions

Can I use frozen chicken for this recipe? Fresh chicken works best, but if using frozen, thaw it completely first and pat it very dry with paper towels. Excess moisture prevents the Parmesan crust from forming properly and can make everything steam rather than roast.

What if I don’t have baby potatoes? Regular russet or red potatoes work fine. Cut them into 1-inch cubes to match the size of baby potato halves. Peel them if you prefer, though leaving the skin on adds texture and nutrients.

How do I know when the chicken is done? The safest method is using an instant-read thermometer—chicken should reach 165°F internally. Visually, cut into the thickest piece to check that it’s white throughout with clear juices running out, not pink.

Can I add other vegetables to the pan? Absolutely. Bell peppers, zucchini, or cherry tomatoes work well. Add quicker-cooking vegetables like zucchini at the same time as the chicken so they don’t turn mushy. Heartier vegetables like carrots should go in with the potatoes.

Why are my potatoes not getting crispy? This usually comes down to overcrowding or too much moisture. Make sure potatoes are spread in a single layer with space between them, and don’t add extra oil beyond what’s called for. Also verify your oven temperature is accurate—too low and they’ll steam instead of roast.

This Garlic Parmesan Chicken and Potatoes recipe proves that simple ingredients and straightforward techniques can create a dinner that feels special without any fuss. The one-pan approach saves time on both cooking and cleanup, making it a reliable choice for busy nights when you still want something homemade and satisfying. Give this a try the next time you need dinner on the table fast.