Irresistible Garlic Parmesan Chicken and Potatoes in 1 Pan

You know those nights when you’re staring into the fridge at 5:30pm, wondering how you’ll possibly get dinner on the table? That was me every Tuesday until I discovered this Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) recipe. It’s become my weeknight superhero – juicy chicken coated in crispy parmesan crust, roasted potatoes with garlicky edges, and only one pan to wash (hallelujah!).

I first made this when my sister unexpectedly dropped by with her kids. Twenty minutes of prep, one baking sheet, and suddenly I looked like a domestic goddess instead of a frazzled aunt. The smell of garlic and parmesan wafting through the house? Absolute magic. Now it’s our go-to when we want something comforting but don’t want to spend hours cleaning up.

Why You’ll Love This Garlic Parmesan Chicken and Potatoes

This recipe checks all the boxes for busy weeknights (and lazy weekends!):

• One pan wonder – Roast everything together and skip the mountain of dishes
• Hands-off cooking – Just pop it in the oven while you tackle homework or fold laundry
• Crowd-pleasing flavors – Even picky eaters go crazy for that crispy parmesan crust
• Pantry staples – You probably have everything except maybe the fresh parsley
• Leftovers that actually taste good – The chicken stays juicy when reheated (unlike most baked chicken!)

Trust me, after one bite of those garlicky potatoes with the golden chicken, you’ll understand why this recipe lives permanently on my fridge door.

Ingredients for Garlic Parmesan Chicken and Potatoes

Here’s what you’ll need to make magic happen on that baking sheet:

• 4 boneless, skinless chicken breasts – about 6oz each (pound them to even thickness if they’re super plump)
• 1.5 lbs baby potatoes, halved (those cute little yellow ones roast up perfectly)
• 4 cloves garlic, minced (fresh only – that jarred stuff just won’t give you the same punch)
• 1/2 cup grated parmesan – and I mean freshly grated from a block, not that sandy stuff in the green can
• 1/4 cup olive oil (the good stuff you’d drizzle on salad)
• 1 tsp each of salt, dried oregano, and paprika (smoked paprika adds a nice kick if you have it)
• Fresh parsley for that bright green finish (scissors make quick work of it)

See? Nothing fancy – just real ingredients that turn into something spectacular together. Now grab that cutting board and let’s get cooking!

Equipment You’ll Need

Here’s the beautiful part – you barely need any gear for this one! Just grab:

• A sturdy baking sheet (half-sheet pan is perfect)
• One mixing bowl for the garlic parmesan magic
• A trusty meat thermometer – no guessing if that chicken’s done!

That’s it! Well… plus a knife and cutting board, but those don’t count since they’re already on your counter, right?

How to Make Garlic Parmesan Chicken and Potatoes

Okay, let’s get cooking! This method is foolproof if you follow these simple steps. The key is giving the potatoes a head start so everything finishes perfectly together. I’ve burned my fair share of garlic by adding it too early – learn from my mistakes!

Preparing the Potatoes

First, crank that oven to 400°F (200°C) – a hot oven equals crispy potatoes. While it heats, halve your baby potatoes (leave the skins on for texture!). The trick? Make them all about the same size so they cook evenly. Toss them with half the olive oil, salt, and pepper, then spread them in a single layer on your baking sheet. Crowd them and they’ll steam instead of roast – nobody wants soggy potatoes!

Coating the Chicken

While the potatoes start roasting (20 minutes – set a timer!), mix the good stuff: remaining olive oil, minced garlic, grated parmesan, oregano, and paprika in a bowl. It should look like a golden paste. Pat your chicken dry (crucial for the coating to stick!), then press the mixture onto both sides. I use my hands – messy but effective! The coating should cling like a second skin.

Baking and Finishing

When the timer dings, push the potatoes to the edges and nestle the chicken in the center. Bake 25 minutes or until your thermometer hits 165°F (74°C) in the thickest part. The parmesan will form this gorgeous golden crust – resist poking it! Let the chicken rest 5 minutes while you chop parsley. A shower of fresh green makes it look fancy, but really, we’re just distracting from any pan drippings. Shhh!

Tips for Perfect Garlic Parmesan Chicken and Potatoes

After making this dish dozens of times (okay, maybe hundreds), I’ve learned a few tricks that make all the difference:

• Potato twins – Cut those babies the same size or you’ll have some crispy and some crunchy (not in a good way)
• Garlic rules – Powdered garlic burns too fast – fresh minced is the only way for that perfect golden roast
• Parmesan police – That pre-grated stuff has anti-caking agents that prevent proper crisping – buy a block and grate it fresh
• Pan protection – A sheet of parchment paper makes cleanup a breeze (and saves your favorite baking sheet!)
• Chicken check – Use that thermometer! 165°F at the thickest part means juicy perfection every time

These little tweaks take this dish from “pretty good” to “wait, you made this at home?!” status. Promise.

Variations for Your One-Pan Dinner

Listen, I love this recipe exactly as written, but sometimes you gotta mix things up! Here are my favorite easy swaps that still keep everything on one pan:

• Sweet potato fans? Swap half the baby potatoes for diced sweet potatoes – just cut them smaller since they take longer to roast
• Veggie boost – Toss in broccoli florets or green beans during the last 15 minutes – they’ll roast while the chicken finishes
• Dark meat lovers – Chicken thighs work beautifully here (just bake 5 minutes longer) and stay extra juicy
• Spice it up – Add a pinch of red pepper flakes to the parmesan coating for a little kick
• Herb garden special – Fresh rosemary or thyme in the potato mix makes it feel fancy with zero extra effort

The beauty of this recipe? It’s like your favorite jeans – easy to dress up or down depending on your mood! If you want more inspiration for easy weeknight meals, check out our latest blog posts.

Serving Suggestions

Keep sides light to let that garlic parmesan goodness shine! My go-to is a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. Steamed green beans or roasted asparagus (on a separate pan if you’re feeling fancy) also work beautifully. Whatever you choose, remember – this dish is the star, so don’t crowd the plate! You can find more ideas for side dishes on our other recipes page.

Storing and Reheating Garlic Parmesan Chicken and Potatoes

Here’s the best part – this dish tastes almost as good the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, skip the microwave – it’ll make everything soggy. Instead, pop it back on a baking sheet at 375°F (190°C) for about 10 minutes. The chicken stays juicy while the potatoes and parmesan crust crisp right back up. If the potatoes seem dry, just drizzle them with a tiny bit of olive oil before reheating. Trust me, this method makes leftovers worth fighting over!

Frequently Asked Questions

Can I use frozen potatoes instead of fresh?
Oh honey, I tried this once in a pinch and it was a soggy disaster! Frozen potatoes release way too much water as they cook, leaving you with sad, steamed potatoes instead of those gorgeous crispy edges we’re after. Fresh baby potatoes are worth the extra few minutes of prep – promise!

Can I substitute chicken breasts with thighs?
Absolutely! In fact, chicken thighs might be even better for this recipe. They stay juicier and can handle the longer cooking time if your potatoes need a few extra minutes. Just remember to bake them until they hit 165°F (74°C) like the breasts – the extra fat content makes them foolproof for avoiding dry chicken.

How do I prevent dry chicken every time?
Two words: meat thermometer. I can’t stress this enough – guessing leads to hockey puck chicken. That little gadget takes all the stress out of baking chicken. Pull it at 165°F (74°C) and let it rest – the carryover cooking will do the rest. Also, don’t skip patting the chicken dry before adding the coating – moisture is the enemy of that perfect crust!

Nutritional Information

Here’s the breakdown per serving (1 chicken breast + potatoes): about 450 calories, 22g fat (5g saturated), 35g protein, and 30g carbs. Remember – actual numbers vary based on your exact ingredients (especially how generous you are with that parmesan – no judgement here!). It’s a surprisingly balanced meal that’ll keep you full without weighing you down. For more recipe ideas, follow us on Pinterest!

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