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Garlic Parmesan Chicken and Potatoes

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A flavorful one-pan dinner featuring tender garlic Parmesan chicken breasts and crispy roasted baby potatoes, seasoned with Italian herbs and smoked paprika for an easy, hearty meal.

Ingredients

4 boneless, skinless chicken breasts (or thighs for more juiciness)

1.5 pounds baby Yukon Gold or red potatoes, halved

4 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

Salt and pepper, to taste

⅓ cup grated Parmesan cheese

3 tablespoons olive oil

1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Prepare a large sheet pan with parchment paper or lightly grease it.
  2. Rub chicken with 1 tablespoon olive oil, garlic, Italian seasoning, smoked paprika, salt, and pepper.
  3. Toss halved potatoes with remaining olive oil, garlic, Parmesan, salt, and pepper.
  4. Arrange chicken on one side of the pan and potatoes evenly on the other side.
  5. Bake for 25-30 minutes, flipping potatoes halfway through. Ensure chicken reaches internal temperature of 165°F (74°C).
  6. Optional: Sprinkle extra Parmesan over the dish in the last 5 minutes to create a golden crust.
  7. Garnish with fresh parsley and serve immediately.

Notes

  • Use bone-in chicken thighs or drumsticks with adjusted cooking time if preferred.
  • Baby Yukon Gold or red potatoes roast best, but Russet or fingerlings can be used if cut small.
  • Add veggies like cherry tomatoes, green beans, carrots, or Brussels sprouts for variation.
  • Use nutritional yeast to substitute Parmesan for a dairy-free version.
  • Store leftovers in airtight container in fridge up to 3 days; reheat in oven or microwave.
  • Chicken can be frozen for up to 2 months, but potatoes freeze poorly.
  • For extra crispy potatoes, broil last 2-3 minutes, watching carefully.

Nutrition

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