Go Back
Garlic Parmesan Chicken And Potatoes plated and ready to be served, showcasing a delicious and comforting meal.

Garlic Parmesan Chicken and Potatoes

This Garlic Parmesan Chicken and Potatoes recipe is a delicious and easy one-pan meal perfect for weeknights. Tender chicken and golden potatoes are infused with the rich flavors of garlic and parmesan, creating a savory and satisfying dish that the whole family will love. It's simple to prepare and clean up, making it a great option for busy cooks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped for garnish
  • 1/2 cup chicken broth optional
  • Lemon wedges for serving, optional

Equipment

  • Large bowl
  • baking sheet
  • Parchment paper (optional)
  • Measuring spoons
  • Measuring cups
  • Oven
  • Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a large baking sheet. Use parchment paper for easy cleanup.
  3. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the Italian seasoning.
  4. Spread the potatoes in a single layer on the prepared baking sheet.
  5. In the same bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, minced garlic, Parmesan cheese, paprika, the remaining Italian seasoning, salt, and pepper. Make sure the chicken is evenly coated.
  6. Arrange the chicken pieces evenly among the potatoes on the baking sheet, avoiding overcrowding.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  8. If using chicken broth, pour it over the chicken and potatoes during the last 10 minutes of baking.
  9. Remove from the oven and let it rest for a few minutes before serving.
  10. Garnish with fresh chopped parsley.
  11. Serve immediately with lemon wedges, if desired.

Notes

Experiment with different types of potatoes, such as red potatoes or sweet potatoes. Add other vegetables like broccoli, bell peppers, or onions. For a healthier option, use less olive oil or substitute it with cooking spray. For a dairy-free option, use nutritional yeast instead of Parmesan cheese. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. Add a splash of chicken broth or water when reheating to keep the chicken and potatoes moist.