The Best Garlic Parmesan Chicken and Potatoes
A hearty one-pan dinner with juicy chicken and tender potatoes coated in garlic butter and finished with golden, melty Parmesan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken
- 1 ½ lbs boneless skinless chicken breasts (or thighs), cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
For the Potatoes
- 1 ½ lbs baby potatoes, halved (or Yukon Gold, chopped)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried parsley
For the Garlic Parmesan Finish
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
2. In a bowl, toss the chicken with olive oil, salt, pepper, paprika, Italian seasoning, and garlic powder. Set aside.
3. In a separate bowl, toss potatoes with olive oil, salt, pepper, paprika, and dried parsley.
4. Spread the potatoes evenly in the prepared baking dish and nestle the seasoned chicken pieces among them.
5. Bake uncovered for 30 minutes, stirring the potatoes halfway through.
6. While baking, mix melted butter and minced garlic in a small bowl.
7. Remove the dish from the oven, drizzle garlic butter over chicken and potatoes, and sprinkle with Parmesan cheese.
8. Return to oven and bake for an additional 10–15 minutes until chicken reaches 165°F and potatoes are tender.
9. Garnish with fresh parsley if desired and serve hot.
Notes
Cut potatoes evenly for consistent cooking.
Use freshly grated Parmesan for best flavor and melting.
Chicken thighs can be used for extra juiciness.
Broil for 2–3 minutes at the end for a crispier, golden top.