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Garlic Parmesan Chicken and Potatoes

One-pan garlic parmesan chicken and potatoes with crispy golden coating, tender chicken, and roasted baby potatoes ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large baking sheet or 9x13-inch baking dish
  • large mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet or 9x13-inch baking dish.
  2. 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.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 15-20 minutes until they just begin to soften.
  4. 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.
  5. 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.
  6. Sprinkle the remaining 1/4 cup of Parmesan cheese over both the chicken and potatoes.
  7. 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.
  8. Optional: Broil for 2-3 minutes at the end for extra crispiness, watching carefully to prevent burning.
  9. Garnish with fresh chopped parsley and serve immediately.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Store chicken and potatoes separately for best texture when reheating. Reheat in 375°F oven for 12-15 minutes or microwave chicken for 1-2 minutes with a splash of broth. Substitutions: Use chicken thighs for juicier meat. Regular potatoes cut into 1-inch cubes work instead of baby potatoes. Make-Ahead: Cut and season chicken and potatoes up to 4 hours ahead, store separately in refrigerator. Don't add Parmesan until ready to cook. Use freshly grated Parmesan from a block for best crust and flavor.