Description
This Garlic Parmesan Chicken and Potatoes one-pan dinner is an easy, flavorful, and comforting meal perfect for busy weeknights. Juicy chicken breasts seasoned with Italian herbs and smoked paprika roast alongside baby Yukon Gold potatoes tossed with garlic, Parmesan cheese, and olive oil. The whole dish bakes together on a single sheet pan for minimal cleanup while delivering a golden, crispy crust and savory flavors.
Ingredients
Scale
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
Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken: Pat the chicken dry with paper towels. In a small bowl, mix together the Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken breasts (or thighs) with 1 tablespoon olive oil, then evenly coat them with the seasoning mixture on all sides.
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and black pepper. Ensure the potatoes are well coated for even flavor and crispiness.
- Assemble on the Pan: Arrange the seasoned chicken on one side of the prepared baking sheet and spread the potatoes out evenly on the other side in a single layer. This helps all components roast evenly.
- Bake: Roast in the preheated oven for 25-30 minutes. Flip the potatoes halfway through cooking to ensure crispiness on all sides. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
- Optional Finishing Touch: During the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes and broil briefly for a golden, crispy crust.
- Garnish and Serve: Remove the tray from the oven, sprinkle chopped fresh parsley over the top, and serve hot. Enjoy your flavorful meal.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- If you prefer, chicken thighs can be used instead of breasts.
- Broiling at the end creates a nice crispy topping but watch carefully to avoid burning.
- You can substitute Parmesan with Pecorino Romano for a different sharp flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully in a skillet or oven.
