Description

Garlic Parmesan Chicken and Potatoes is a cozy, one-pan dish blending tender, juicy chicken with crispy, golden potatoes, all enveloped in a savory garlic-Parmesan coating. This easy weeknight wonder is perfect for busy families seeking maximum flavor with minimal cleanup, and comes together quickly in the oven for an irresistible dinner everyone will crave.

Ingredients

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For the Chicken and Potatoes

4 boneless, skinless chicken breasts (about 1.5 lbs)
1.5 lbs baby Yukon gold potatoes, quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning or dried oregano

For the Garlic Parmesan Coating

4 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley (plus more for garnish)

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Instructions

Preheat the Oven – Set your oven to 400ºF (200ºC). Prepare a large rimmed baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
Prepare Potatoes and Chicken – In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Pat the chicken breasts dry and season both sides with the remaining salt, pepper, and Italian seasoning.
Arrange on Baking Sheet – Spread the seasoned potatoes out on the prepared baking sheet, leaving space in the center for the chicken. Place the chicken breasts in the center of the pan.
Make the Garlic Parmesan Mixture – In a small bowl, stir together the melted butter, remaining minced garlic, and Parmesan cheese. Spoon the mixture evenly over the chicken breasts and drizzle any extra over the potatoes.
Bake – Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165ºF/74ºC) and the potatoes are golden and fork-tender.
Finish and Serve – Remove from oven, sprinkle with fresh parsley, and let rest for 2-3 minutes before serving. Serve hot, spooning extra pan juices over the chicken and potatoes if desired.

Notes

Substitute boneless chicken thighs if you prefer juicier meat or a shorter cook time.
Try adding vegetables like green beans or broccoli to the pan for extra color and nutrients.
For extra crispiness, broil the dish for the last 2-3 minutes of baking.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.

Nutrition

Serving Size: 1 chicken breast with potatoes
Calories: 430
Sugar: 2g
Sodium: 800mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 40g
Cholesterol: 105mg