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Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Easy one-pan dinner with juicy seasoned chicken and crispy garlic Parmesan potatoes roasted together for minimal cleanup and maximum flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt for chicken
  • 1/4 teaspoon black pepper for chicken
  • 1 tablespoon olive oil for chicken
  • 1.5 pounds baby Yukon Gold or red potatoes halved
  • 3 tablespoons olive oil for potatoes
  • 4 cloves garlic minced
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt for potatoes
  • 1/4 teaspoon black pepper for potatoes
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • Large baking sheet
  • parchment paper
  • large mixing bowl
  • small bowl
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Pat chicken breasts dry with paper towels. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub chicken with 1 tablespoon olive oil, then coat evenly with the seasoning mixture.
  3. In a large bowl, toss halved baby potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until evenly coated.
  4. Arrange seasoned chicken breasts on one side of the prepared baking sheet. Spread coated potatoes on the other side in a single layer with cut sides facing down.
  5. Roast for 25-30 minutes, flipping potatoes halfway through cooking. Chicken should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.
  6. Optional: During the last 5 minutes of cooking, sprinkle additional Parmesan cheese over chicken and potatoes. Switch oven to broil and broil for 2-3 minutes until golden crust forms. Watch carefully to prevent burning.
  7. Remove from oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.

Notes

Storage: Refrigerate chicken and potatoes separately in airtight containers for up to 3 days. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in refrigerator. Reheating: Reheat in 350°F oven for 10-12 minutes, or microwave in 30-second increments with a splash of water or broth for chicken. Variations: Use bone-in chicken (40-45 minutes cooking time), substitute chicken thighs for juicier meat, add vegetables like green beans or Brussels sprouts during last 15 minutes. Crispy Potatoes: Parboil potatoes for 5 minutes before seasoning for extra crispy results. Make-Ahead: Season chicken and prepare potato mixture up to 4 hours ahead, refrigerate until ready to bake. Gluten-Free: Naturally gluten-free - verify Parmesan and spices are certified gluten-free if needed. Tips: Use instant-read thermometer for accurate doneness. Don't crowd potatoes or they'll steam instead of roast. Pound chicken to even thickness for uniform cooking.