Why You’ll Love Garlic Parmesan Chicken and Potatoes Recipe

With just one pan and minimal prep, it’s ideal for hectic evenings.
The garlic and Parmesan bring out rich flavor in both the chicken and the potatoes.
It’s family‑friendly — both kids and adults tend to love this kind of mix of crispy potatoes and juicy chicken.
It is easily customizable (switch up veggies, spice it up, etc.).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
• 4 boneless, skinless chicken breasts (or thighs)
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil

For the Potatoes:
• 1.5 pounds baby Yukon Gold or red potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ⅓ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnish:
• 1 tablespoon chopped fresh parsley

Directions

Preheat your oven to 400 °F (200 °C). Line a large baking sheet with parchment paper or lightly grease it.
Pat the chicken dry. In a small bowl, combine the Italian seasoning, smoked paprika, salt and pepper. Rub the chicken with 1 tablespoon olive oil and coat evenly with the seasoning mixture.
In a large bowl, toss the halved potatoes with the remaining olive oil, minced garlic, Parmesan cheese, salt and pepper until evenly coated.
Arrange on the pan: place the seasoned chicken on one side of the prepared baking sheet, spread the potatoes evenly on the other side making sure they are in a single layer for even cooking.
Place in the preheated oven and roast for 25‑30 minutes. Flip the potatoes halfway through for even crispiness. Check that the chicken reaches an internal temperature of 165 °F (74 °C).
Optional finishing touch: In the last 5 minutes of cooking, sprinkle extra Parmesan over the dish and broil briefly until golden for a crust.
Remove from oven, garnish with fresh parsley if desired, and serve immediately.

Servings and timing

Servings: 4
Prep time: approx. 15 minutes
Cook time: approx. 30 minutes
Total time: approx. 45 minutes

Variations

For a spicier version, add a pinch of red pepper flakes with the seasoning.
To make it dairy‑free, substitute the Parmesan with nutritional yeast.
For a lower‑carb version, swap the potatoes for vegetables like zucchini, Brussels sprouts or carrots.
Try bone‑in chicken thighs or drumsticks instead of breasts for richer flavor—just allow a bit more cooking time.
Add cherry tomatoes or green beans alongside the potatoes about halfway through roasting for added veggies.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 350 °F (175 °C) for about 10 minutes to retain crispiness, or microwave for 1‑2 minutes, though the potatoes may soften slightly in the microwave.
The chicken (without the potatoes) can be frozen for up to 2 months; when thawing and reheating, ensure it is heated through.

FAQs

1. Can I use bone‑in chicken for this recipe?

Yes. Bone‑in chicken thighs or drumsticks will work well. Just note that cooking time may be longer than for boneless breasts, and you’ll want to ensure the chicken is fully cooked through (internal temperature 165 °F / 74 °C).

2. What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal because they roast beautifully and retain shape. You can also use Russet or fingerling potatoes, but if they’re larger you’ll want to cut them into small, even pieces to ensure even cooking.

3. Can I use frozen or pre‑cut potatoes?

Yes—but keep in mind that pre‑cut or frozen potatoes often release more moisture, so they may not get quite as crispy. You may need to pat them dry and increase roasting time slightly or spread them more thinly.

4. How can I tell when the chicken is done?

The safest way is to use a meat thermometer: the internal temperature should reach 165 °F (74 °C). If you don’t have a thermometer, ensure the juices run clear and the meat is no longer pink inside.

5. Can I prepare this ahead of time?

You can season the chicken and toss the potatoes ahead of time and refrigerate separately for up to a few hours before roasting. However, for best results, bake them just before serving so the potatoes remain crisp.

6. What if my potatoes are still under‑cooked when the chicken is done?

If the chicken is done but the potatoes need more time, you can remove the chicken and keep it warm while continuing to roast the potatoes for a few more minutes until they’re tender and golden.

7. Can I use a skillet on the stove instead of the oven?

Yes, though you won’t get exactly the same roasted crispiness. You could start the chicken and potatoes in a large skillet on the stove, then finish under a broiler or in the oven to crisp the potatoes and melt the Parmesan.

8. How do I make it gluten‑free?

Naturally, this recipe is already gluten‑free if your Parmesan and seasonings don’t contain any hidden gluten. Be sure to check labels if you are very sensitive.

9. Can I increase the recipe to serve more people?

Absolutely. Just scale the ingredients accordingly and use a larger baking sheet or two pans so everything stays in a single layer for even cooking.

10. Can I swap the seasoning flavours?

Yes—feel free to change up the flavour profile. For example, you could use lemon‑herb seasoning, cajun spice, paprika + cumin mix, or add a splash of lemon juice after baking for brightness.

Conclusion

This Garlic Parmesan Chicken and Potatoes dish delivers big on flavour while keeping things simple and convenient. Whether you’re cooking on a busy weeknight or looking for a comforting yet easy meal, this one‑pan recipe covers it. With crisp potatoes, juicy chicken, and the delicious garlic‑Parmesan combo, it’s bound to become a go‑to in your rotation.