Garlic Parmesan Chicken and Potatoes (Printable)
One-pan chicken and potatoes baked with garlic, herbs, and crispy Parmesan topping
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Potatoes
05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or grease lightly.
02 - Toss quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Spread evenly on prepared baking sheet.
03 - Coat chicken breasts with remaining 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in the same bowl.
04 - Place seasoned chicken breasts directly on top of the potatoes.
05 - Combine minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley in a small bowl. Mix thoroughly.
06 - Sprinkle garlic Parmesan mixture evenly over chicken and potatoes.
07 - Bake for 40 to 45 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For crispier topping, broil for 2 to 3 minutes at the end of cooking time.
09 - Remove from oven. Garnish with additional grated Parmesan and fresh parsley if desired. Serve hot.
# Expert Tips:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The chicken stays incredibly juicy while developing this golden crust that everyone fights over
02 -
- I learned the hard way that overcrowding the pan makes everything steam instead of roast
- Letting the chicken rest for 5 minutes before cutting keeps all the juices inside
03 -
- Use freshly grated Parmesan instead of pre-grated for better melting
- Do not cover the pan while baking or you will lose all the crispy texture