Introduction

This Garlic Parmesan Chicken and Potatoes recipe combines tender, flavorful chicken with crispy, cheesy potatoes for a comforting and easy weeknight meal. With simple ingredients and minimal prep, it’s perfect for home cooks looking for a delicious dinner that comes together in under an hour.

A close-up view of a black skillet filled with golden-brown roasted baby potatoes and grilled chicken pieces. The potatoes are cut into halves and quarters, showing crispy skins and soft, yellow insides. The chicken chunks are browned and layered on top, covered with melted white cheese and sprinkled with green herbs, likely parsley, giving a fresh touch. The scene is placed on a white marbled surface, highlighting the warm tones of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (or thighs)
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
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)
⅓ cup grated Parmesan cheese
½ teaspoon salt (for potatoes)
¼ teaspoon black pepper (for potatoes)
1 tablespoon chopped fresh parsley (for garnish)

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the chicken: Pat the chicken dry with paper towels. In a small bowl, combine Italian seasoning, smoked paprika, salt, and black pepper. Rub chicken breasts with 1 tablespoon olive oil, then coat evenly with the seasoning mixture.
Prepare the potatoes: In a large bowl, toss halved potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper until well coated.
Assemble on the pan: Place the seasoned chicken on one side of the prepared baking sheet. Spread the potatoes in a single layer on the other side for even cooking.
Bake: Roast in the preheated oven for 25–30 minutes, flipping the potatoes halfway through cooking. Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C).
Optional finishing touch: In the last 5 minutes, sprinkle extra Parmesan over the chicken and potatoes, then broil briefly until a golden crust forms.
Garnish and serve: Remove from oven, sprinkle with chopped fresh parsley, and serve hot for a satisfying meal.

Tips & Variations

Swap chicken breasts for thighs if you prefer juicier meat.
Use smoked or regular paprika based on your taste preference.
Try adding a squeeze of fresh lemon juice before serving for a bright finish.
For extra crispy potatoes, parboil them for 5 minutes before tossing with seasonings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through to keep the potatoes crispy and chicken juicy.

How to Serve

The dish shows a close-up view of a cooked mixture with two main layers visible: the base layer consists of small yellow-golden potato chunks with a slightly crispy texture, seasoned with black pepper and herbs, while the top layer is made of browned, grilled chicken pieces covered with melted white cheese that has a smooth, slightly bubbly texture. The dish is garnished with finely chopped green herbs scattered on top. The food is served in a pan set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and food safety. Plan ahead to thaw frozen chicken in the refrigerator before starting.

What if I don’t have Parmesan cheese?

You can substitute with Pecorino Romano or a mild shredded cheese, but Parmesan adds a unique nutty flavor that complements the garlic and herbs well.