Easy One-Pan Garlic Parmesan Chicken and Potatoes You Need Tonight
This Garlic Parmesan Chicken and Potatoes recipe is a crispy, juicy, one-pan weeknight hero that makes dinner easy and cleanup even faster.
It is 6pm. You are tired. Dinner needs to happen fast.
This Garlic Parmesan Chicken and Potatoes is your new weeknight hero. It delivers crispy, buttery potatoes and juicy chicken with almost zero cleanup. You deserve a meal this good without the stress.
Why You’ll Love This Recipe
This recipe is a total game-changer for your busy fall weeknights. Everything cooks on one single sheet pan. That means you spend less time washing dishes and more time relaxing.
The combination of savory garlic and salty parmesan is addictive. It is a high-protein meal that actually tastes like comfort food. Your whole family will be asking for seconds before the pan is even empty.
How to Make It
Making this dish is incredibly simple and beginner-friendly. You start by roasting the potatoes first to ensure they get perfectly crispy. Then, you add the seasoned chicken to the same pan.
The two-stage roasting method is the secret to success here. It ensures the chicken stays juicy while the potatoes turn golden brown. You do not need any fancy equipment to pull this off.
Ingredients You’ll Need
Most of these items are likely already in your pantry staples collection.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby red potatoes, quartered
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
- In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
- While potatoes are roasting, toss the chicken pieces in the same mixing bowl with the remaining olive oil, garlic, oregano, and basil.
- Remove the baking sheet from the oven and move the potatoes to one side.
- Place the chicken pieces on the other side of the pan in a single layer.
- Sprinkle half of the Parmesan cheese over both the chicken and potatoes.
- Return the pan to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Remove from oven, sprinkle with the remaining Parmesan cheese and fresh parsley, and serve immediately.
Best Ways to Enjoy It
Serve this Garlic Parmesan Chicken and Potatoes straight from the oven while it is hot. The cheese should be slightly melty and golden.
Pair it with a crisp green salad or some steamed broccoli for a balanced meal. It is also fantastic for your weekly meal prep. Just divide it into containers for easy lunches all week long.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. To keep the potatoes crispy, reheat them in an air fryer at 350°F.
You can also use a microwave, but the texture will be softer. This meal holds up beautifully for next-day leftovers. It is the gift that keeps on giving.
Tips for Best Results
- Cut your chicken into uniform pieces so they cook evenly.
- Do not overcrowd the baking sheet or the potatoes will steam instead of roast.
- Use freshly minced garlic for the most punchy flavor.
- Pat the chicken dry with paper towels before seasoning for a better sear.
- Quarter the baby potatoes into equal sizes for consistent texture.
- Use a meat thermometer to ensure the chicken hits exactly 165°F.
- Fresh parsley adds a bright pop of flavor at the very end.
Ways to Switch It Up
- Swap the red potatoes for sweet potatoes for a healthy twist.
- Add a head of broccoli florets to the pan during the last 15 minutes.
- Use chicken thighs instead of breasts for extra juicy flavor.
- Add a pinch of red pepper flakes if you like a little heat.
Common Questions
Can I use frozen chicken for this?
It is best to use thawed chicken for this recipe. Frozen chicken releases too much water and will make the potatoes soggy. Always thaw in the fridge overnight first.
What if my potatoes are still hard?
Make sure you cut them into small quarters. If they are still firm, give them an extra 5 minutes before adding the chicken. Every oven runs a little bit differently.
Trust me, this is the easy dinner win you have been waiting for. You are going to love how simple and delicious this is!
— Jasmine
Ingredients
Method
- Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
- In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper.
- Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
- While potatoes are roasting, toss the chicken pieces in the same mixing bowl with the remaining olive oil, garlic, oregano, and basil.
- Remove the baking sheet from the oven and move the potatoes to one side.
- Place the chicken pieces on the other side of the pan in a single layer.
- Sprinkle half of the Parmesan cheese over both the chicken and potatoes.
- Return the pan to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Remove from oven, sprinkle with the remaining Parmesan cheese and fresh parsley, and serve immediately.
