Description
This Garlic Parmesan Chicken and Potatoes recipe is an easy, crowd-pleasing one-pan meal featuring juicy chicken and tender golden potatoes tossed in a garlicky, cheesy Parmesan coating. Perfect for busy weeknights, this dish delivers rich flavors and comforting aromas with minimal effort.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Potatoes
- 1 1/2 pounds baby Yukon gold potatoes, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Garlic Parmesan Coating
- 5 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 2 tablespoons melted butter
Instructions
- Prepare the Chicken and Potatoes: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and place them on one side of a large, rimmed baking sheet. In a bowl, toss the potatoes with olive oil, salt, and pepper, then spread them on the other side of the baking sheet.
- Season the Chicken: Brush the chicken breasts with olive oil and sprinkle with salt, pepper, and Italian seasoning, ensuring they’re evenly coated.
- Make the Garlic Parmesan Coating: In a small bowl, mix together minced garlic, Parmesan cheese, melted butter, and chopped parsley until well combined.
- Coat the Chicken and Potatoes: Using a spoon or basting brush, generously spread the garlic Parmesan mixture over both the chicken breasts and potatoes, ensuring each piece is well coated.
- Bake: Place the baking sheet in the preheated oven and roast for 30–35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden.
- Garnish and Serve: Remove the pan from the oven, sprinkle additional chopped parsley on top, and serve hot. Enjoy the savory and comforting flavors!
Notes
- Cut large potatoes into evenly sized pieces for even cooking.
- You can substitute chicken thighs for chicken breasts if you prefer dark meat.
- Add a squeeze of lemon juice before serving for extra brightness.
- Leftovers keep well in the fridge for up to 3 days; reheat in the oven for best results.
Nutrition
- Serving Size: 1 chicken breast + 1/4 of potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
