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Garlic Parmesan Chicken and Potatoes

A simple one-pan dish that combines tender chicken and crispy baby potatoes, all flavored with garlic and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts about 3–4 pieces
  • 1.5 lbs baby potatoes halved or quartered if large
  • 3 tbsp olive oil divided
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt more to taste
  • 0.5 tsp black pepper
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped for garnish
  • 2 tbsp unsalted butter melted

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
  2. In a bowl, toss the potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper, then spread evenly onto one side of the pan.
  3. Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil, rub with the rest of the garlic, a pinch of salt, pepper, and half of the Parmesan, then place on the other side of the pan.
Cooking
  1. Roast in the oven for 30–35 minutes, flipping the potatoes halfway through, until the chicken is fully cooked (internal temperature 165°F/74°C) and the potatoes are golden and tender.
  2. Brush the chicken and potatoes with melted butter and sprinkle with the remaining Parmesan cheese.
Serving
  1. Garnish with parsley and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze for 2–3 months. To reheat, use the oven at 350°F (175°C) or microwave until warm.