Garlic Parmesan Chicken with Roasted Potatoes

Name: Garlic Parmesan Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1.5 lbs baby potatoes, halved; 3 tbsp olive oil; 4 cloves garlic, minced; 1/2 cup grated parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp dried thyme; 1/4 cup chopped fresh parsley

Author: Tessa

Published: July 13, 2025

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You know those nights when you’re staring into the fridge, willing dinner to magically appear? That’s exactly when my Garlic Parmesan Chicken and Potatoes comes to the rescue! This one-pan wonder has saved my sanity more times than I can count – crispy potatoes, juicy chicken, and that irresistible garlic-parm crust all happening together on a single baking sheet. The best part? While it roasts, I get to tackle the mountain of laundry or (let’s be honest) scroll through my phone guilt-free. It’s become my go-to for busy weeknights when I want something hearty but don’t want to babysit the stove. Trust me, the smell alone will have everyone asking “When’s dinner?” before the timer dings!

Why You’ll Love This Garlic Parmesan Chicken and Potatoes

This recipe is a game-changer for so many reasons – let me count the ways you’ll adore it:

One-pan magic: Everything cooks together on a single baking sheet (hello, easy cleanup!). No juggling multiple pots and pans while dinner burns.
Flavor bomb: That golden parmesan crust? The garlicky aroma? It’s like your favorite Italian restaurant met a cozy weeknight meal.
Hands-off cooking: Once it’s in the oven, you’re free! Perfect for those nights when you’re multitasking like a champ.
Crowd-pleaser: Picky kids, hungry partners – everyone goes back for seconds. Even my potato-skeptic uncle asks for this!

Honestly, it’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort. What’s not to love?

Ingredients for Garlic Parmesan Chicken and Potatoes

Here’s what you’ll need to make this flavor-packed meal – trust me, every ingredient plays a starring role:

4 boneless, skinless chicken breasts (about 6 oz each – similar sizes cook evenly)
1.5 lbs baby potatoes, halved evenly (I like Yukon Golds for their buttery texture)
3 tbsp olive oil (the good stuff – it makes a difference!)
4 cloves garlic, minced (fresh is best – that jarred stuff just isn’t the same)
1/2 cup grated parmesan cheese (freshly grated melts so much better than the pre-shredded kind)
1 tsp salt (I use kosher – it distributes more evenly)
1/2 tsp black pepper (freshly cracked if you’ve got it)
1 tsp dried oregano (rub between your palms to wake up the flavor)
1 tsp dried thyme
1/4 cup chopped fresh parsley (for that bright green finish)

See? Nothing fancy – just simple ingredients that transform into something magical together!

Garlic Parmesan Chicken and Potatoes - detail 1

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

A large rimmed baking sheet (trust me, you want those edges to catch any rogue potatoes)
A mixing bowl (for tossing those taters in all that herby goodness)
A meat thermometer (the only way to know your chicken’s perfectly done without cutting into it)

That’s it! Maybe a spatula for serving, but we’re keeping things gloriously simple here.

How to Make Garlic Parmesan Chicken and Potatoes

Alright, let’s get cooking! This recipe flows like a perfectly choreographed dance – potatoes first, chicken joins the party, then everything gets showered with garlicky parmesan goodness. Follow these simple steps, and you’ll have dinner on the table before you know it!

Step 1: Prep the Potatoes

First things first – crank that oven to 400°F (200°C). While it’s heating up, grab those halved baby potatoes and toss them in a bowl with 2 tablespoons of olive oil (don’t be shy!). Sprinkle on the salt, pepper, oregano, and thyme – I like to use my hands to massage everything in so each potato wedge gets evenly coated. Spread them out on your baking sheet in a single layer – crowded potatoes steam instead of getting crispy, and we want that golden crunch!

Step 2: Roast the Chicken

After the potatoes have had their solo time roasting for about 20 minutes (you’ll see them starting to get golden edges), it’s chicken’s turn! Rub those breasts with the remaining tablespoon of oil and season both sides simply with salt and pepper. Nestle them right in with the potatoes – no need for separate pans here! Pop everything back in the oven for another 20-25 minutes. The magic number? 165°F (74°C) on your meat thermometer inserted into the thickest part. Trust me, this is the only way to guarantee juicy chicken every time!

Step 3: Add Garlic and Parmesan

Here comes the best part! Pull the pan out and sprinkle that minced garlic and grated parmesan evenly over everything. I like to really focus on the chicken tops – they’ll form this amazing golden crust. Back in the oven it goes for just 5 more minutes until the cheese melts into bubbly perfection. Your kitchen will smell absolutely incredible at this point – fair warning!

Garlic Parmesan Chicken and Potatoes - detail 2

Tips for Perfect Garlic Parmesan Chicken and Potatoes

After making this dish more times than I can count, I’ve picked up some foolproof tricks to guarantee amazing results every time:

Potato perfection: Keep those baby potato halves roughly the same size – about 1-inch pieces – so they cook evenly. Nobody wants half mushy, half crunchy potatoes! For more potato recipes, check out these best smashed potatoes or crispy crunchy parmesan potatoes.
Garlic magic: Fresh garlic makes ALL the difference here. That pre-minced stuff just doesn’t have the same punch. Pro tip: let the minced garlic sit for 5 minutes before using to boost its health benefits.
Rest your chicken: Resist the urge to dig right in! Letting the chicken rest for 5 minutes after baking keeps all those delicious juices right where they belong.

Follow these simple tips, and you’ll have restaurant-quality results with minimal effort – promise!

Variations for Garlic Parmesan Chicken and Potatoes

One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge! Here are some delicious twists I’ve tried:

Sweet potato swap: Replace half the potatoes with orange sweet potatoes for a colorful, vitamin-packed version (just cut them smaller since they take longer to cook).
Veggie boost: Toss in broccoli florets or green beans during the last 15 minutes – they’ll roast up perfectly alongside everything else.
Chicken alternatives: Thighs work beautifully if you prefer dark meat (just add 5 extra minutes to the cooking time).

The possibilities are endless – make it your own!

Serving Suggestions

This Garlic Parmesan Chicken and Potatoes is practically begging for some fresh greens on the side! My go-to is a simple arugula salad with lemon vinaigrette – the peppery bite cuts through all that cheesy goodness perfectly. For heartier appetites, add some steamed broccoli or roasted asparagus spears. Honestly though? It’s so satisfying that sometimes we just eat it straight off the pan!

Storing and Reheating Garlic Parmesan Chicken and Potatoes

Leftovers? (Like that ever happens!) But seriously, this dish keeps beautifully – just store everything in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave unless you want sad, soggy potatoes. Instead, pop them back on a baking sheet at 350°F for about 10 minutes. That crispy parmesan crust will come right back to life – maybe even better than day one!

Nutritional Information

Here’s the scoop on what you’re getting in each satisfying serving of Garlic Parmesan Chicken and Potatoes (based on one chicken breast with potatoes):

480 calories – just right for a hearty dinner
38g protein from that juicy chicken (hello, muscle fuel!)
30g carbs – mostly from those golden potatoes
22g fat (only 5g saturated – thank you, olive oil!)
4g fiber thanks to those potato skins

Remember – these are estimates! Actual numbers might dance around a bit depending on your exact ingredients and portion sizes. But one thing’s certain – it’s way better for you than takeout!

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs work wonderfully here – they’re actually harder to overcook, so they’re great for beginners. Just add about 5 extra minutes to the cooking time and check that they reach 165°F. The skin gets gloriously crispy under that parmesan blanket!

How do I prevent dry chicken?
Two words: meat thermometer. Taking the guesswork out is key. Also, resist the urge to pound the breasts thinner – that extra thickness helps them stay juicy. And remember to let them rest for 5 minutes before cutting – patience pays off in juicy dividends!

Can I make this ahead of time?
You can prep the potatoes and chicken up to 4 hours ahead – just keep them separate in the fridge until roasting time. The garlic and parmesan should always go on fresh though – nobody wants soggy cheese!

What if I don’t have fresh parsley?
No stress! Try chives, basil, or even a sprinkle of dried parsley (use half the amount). The dish will still be delicious – the parsley is just the finishing touch. For more recipe ideas, you can visit RecipeTin Eats.