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Ultimate One-Pan Garlic Parmesan Chicken and Potatoes

A close-up of cheesy garlic parmesan chicken and potatoes topped with melted, browned cheese and fresh parsley.
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Create a simple, elegant weeknight dinner with this one-pan recipe featuring tender chicken breasts and crispy potatoes coated in a rich, savory garlic Parmesan sauce. This dish offers minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1.5 lbs small Yukon Gold or red potatoes, quartered
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the quartered potatoes with 2 tablespoons of the olive oil, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes while you prepare the chicken mixture.
  4. In the same bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, Italian seasoning, and paprika.
  5. Add the chicken breasts to the bowl and toss to coat them evenly in the garlic oil mixture.
  6. Remove the baking sheet from the oven. Push the partially cooked potatoes to one side of the pan. Place the coated chicken breasts on the other side of the pan.
  7. Sprinkle the grated Parmesan cheese evenly over the chicken breasts.
  8. Return the sheet pan to the oven and bake for an additional 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender and lightly browned.
  9. Remove from the oven. Sprinkle the fresh parsley and extra Parmesan cheese over the chicken and potatoes before serving.

Notes

  • For extra crispy potatoes, ensure they are cut into uniform sizes before roasting.
  • If you prefer chicken thighs, reduce the cooking time slightly, as they stay juicier.
  • This dish pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition

Find it online: https://www.unfoldrecipes.com/garlic-parmesan-chicken-and-potatoes/