One-Pan Garlic Parmesan Chicken and Potatoes Recipe
This garlic parmesan chicken and potatoes recipe is a one-pan wonder that delivers bold flavor with minimal mess. Juicy chicken, crispy roasted potatoes, and a garlicky parmesan crust come together for the ultimate weeknight comfort food. Perfect for families, meal prep, or anytime you crave a cozy oven-baked dinner!
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 1.5 lbs baby gold or red potatoes halved
- 4 cloves garlic minced
- ⅓ cup grated parmesan cheese
- 3 tbsp butter melted
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp smoked paprika optional but flavorful
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Step 1: Preheat the OvenPreheat your oven to 400°F (200°C). Line a large baking sheet with parchment or foil for easier cleanup.
- Step 2: Season the IngredientsIn a large bowl, combine melted butter, olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Toss the chicken and potatoes until well coated.
- Step 3: Arrange on PanSpread potatoes on one half of the pan, cut side down. Place chicken on the other side. Sprinkle parmesan cheese evenly over everything.
- Step 4: Bake to Golden PerfectionRoast for 30–35 minutes, flipping the chicken halfway through. Broil for an additional 2 minutes for extra crispy edges.
- Step 5: Garnish and ServeTop with chopped fresh parsley or thyme. Serve hot straight from the pan.
Notes
Secret Tips for Garlic Parmesan Chicken and Potatoes
- Use freshly grated parmesan—not pre-shredded: Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning properly. Freshly grated parmesan gives you that golden, crispy crust.
- Let the chicken sit at room temperature for 15 minutes before baking: This helps it cook more evenly and retain moisture, especially if you’re using boneless chicken breasts.
- Toss the potatoes in the garlic butter mixture separately: This ensures they get fully coated and roast with maximum flavor instead of steaming under the chicken juices.
- Add a splash of chicken broth or dry white wine: Pour a few tablespoons into the baking dish before roasting. It keeps the chicken moist and creates a richer pan sauce.
- Finish under the broiler: Broil for 2–3 minutes at the end to crisp up the cheese and get that irresistible golden top.
- Use smoked paprika for depth: Just ½ teaspoon adds a subtle smoky note that pairs beautifully with garlic and parmesan.
- Rest before serving: Let the chicken rest for 5 minutes after baking. It allows the juices to redistribute and prevents dryness.
- Double the garlic—but roast some whole cloves: Roast a few extra garlic cloves whole in the pan. They caramelize and can be smashed into the potatoes or sauce for even more garlic flavor.