Garlic Parmesan Chicken and Potatoes (Printable)
Crispy chicken and golden potatoes roasted with garlic, Parmesan, and herbs for an easy one-pan dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Potatoes
05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley
→ Optional Garnish
14 - Extra grated Parmesan cheese
15 - Additional chopped parsley
# Steps:
01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the prepared baking sheet.
03 - In the same bowl, coat the chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - Arrange the chicken breasts on top of the potatoes on the baking sheet.
05 - In a small bowl, combine the minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley.
06 - Sprinkle the garlic Parmesan mixture evenly over the chicken and potatoes.
07 - Bake for 40–45 minutes, or until the chicken is cooked through (internal temperature 165°F) and the potatoes are golden and tender.
08 - For a crispier topping, broil for 2–3 minutes at the end of cooking time.
09 - Remove from the oven. Garnish with extra Parmesan and parsley as desired. Serve hot.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The garlic Parmesan crust creates this incredible savory crunch that makes even weeknight dinners feel restaurant-worthy
02 -
- Don't skip lining the pan with parchment, the Parmesan that falls off creates this incredible cheesy crust but will stick terribly to bare metal
- If your chicken breasts are thick, pound them to even thickness first or the potatoes will be done before the chicken cooks through
03 -
- Pat the chicken really dry before coating it, this helps the seasoning stick better and promotes better browning
- Let the pan rest for 5 minutes after baking before serving, this keeps the juices in the chicken where they belong