Lu-Ann Simon December 29, 2025

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Garlic Parmesan Chicken Potatoes

Name: Garlic Parmesan Chicken Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 teaspoon Italian seasoning; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 tablespoon olive oil; 680 grams baby Yukon Gold or red potatoes, halved; 3 tablespoons olive oil; 4 cloves garlic, minced; 33 grams grated Parmesan cheese; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley

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There is something deeply comforting about a single pan leaving the kitchen smelling of warm garlic, toasted Parmesan, and roasted potatoes, while the chicken comes out juicy and golden. This Garlic Parmesan Chicken Potatoes bake is the kind of weeknight dinner that feels like a treat, yet is easy enough for busy evenings, and it shines at casual family dinners or a cozy Sunday supper. If you love crisped edges, a garlicky aroma, and a sprinkle of fresh parsley to brighten the plate, this recipe will quickly become a repeat favorite, and you can also explore a slow cooker spin for a saucier version like the crockpot garlic Parmesan chicken pasta for another cozy meal idea.

Why This Garlic Parmesan Chicken Potatoes Works

This dish pairs simple, everyday ingredients so they sing together, the way garlic and Parmesan lift the humble potato and chicken into something special. Roasting concentrates flavors, giving the potatoes a creamy interior with a crisp exterior, while the chicken keeps its juices under a golden seasoned crust. The combination gives a complete plate in one baking tray, which saves time and cleanup.

What makes this work is the balance of textures and the few aromatic notes that carry through the whole dish. The garlic and Parmesan cling to the potatoes, creating little crunchy pockets of flavor, while the seasoned chicken absorbs a subtle smokiness from the paprika and a herbaceous note from the Italian seasoning.

Reasons you will love it

One sheet pan, minimal fuss and cleanup
Bold garlic and cheesy notes that complement the tender chicken
Versatile enough for weeknights or an easy entertaining main
Leftovers reheat beautifully, making it a great make-ahead option

What You’ll Need

Before you start, think about roles for a moment, the seasoning for the chicken brings savory depth, while the garlic and Parmesan form a crust on the potatoes. If you want to boost herbs, add extra fresh parsley at the end, and if you prefer a smokier profile, a pinch more smoked paprika will work nicely.

Ingredient list

4 boneless, skinless chicken breasts or thighs
1 teaspoon Italian seasoning
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon olive oil
680 grams baby Yukon Gold or red potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
33 grams grated Parmesan cheese
0.5 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Notes about ingredients, swaps and tips

Use breasts for a leaner meal, or thighs for more forgiving, juicy meat.
If you see turkey bacon in another variation, swap in turkey bacon for a lighter, leaner touch, it crisps nicely when roasted.
Yukon Golds roast creamy inside, reds hold shape and give a firmer bite.

How to Cook Garlic Parmesan Chicken Potatoes

Preheat the oven to 200°C. Line a large baking sheet with parchment paper or lightly grease it, the warm oven will start the caramelization that makes the edges golden and fragrant.
Pat the chicken dry with paper towels, this helps the seasoning stick and encourages browning. In a small bowl, combine the Italian seasoning, smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon pepper, rub the chicken with 1 tablespoon olive oil and coat evenly with the seasoning mixture so each piece carries an even crust. You should notice the spices cling and the chicken look glossy.
In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, the minced garlic, 33 grams grated Parmesan, 0.5 teaspoon salt, and 0.25 teaspoon pepper until thoroughly coated, the garlic will cling to the potato surfaces and the Parmesan will form a light, dry paste as it melds with the oil.
Arrange the seasoned chicken on one side of the prepared baking sheet, leaving space between pieces so heat circulates. Spread the potatoes evenly on the other side in a single layer, cut side down for extra crisping, make sure nothing overlaps to avoid steaming.
Roast in the preheated oven for 25 to 30 minutes, flipping the potatoes halfway through so both sides get that golden crust. You will smell garlic and toasted cheese as the potatoes brown, and the chicken skinless surface should take on a deep, warm color. Ensure chicken reaches an internal temperature of 74°C, the juices should run clear and the meat feel firm but springy.
In the final 5 minutes, sprinkle extra Parmesan over chicken and potatoes to encourage a gratin like crust, broil for a golden, crisp finish if desired, watching closely as broiling can brown quickly. The top should be lightly browned and a touch crunchy.
Remove from the oven and let the chicken rest for 3 to 5 minutes to redistribute juices. Top everything with the freshly chopped parsley for a bright herbal lift, then serve immediately while hot, the potatoes should be tender inside with crisp, cheesy edges, and the chicken should be juicy with a fragrant crust.

Prep ~ 10 minutes, Cook ~ 25 to 30 minutes, Total ~ 35 to 40 minutes, Servings ~ 4, Kcal ~ 520 per serving (estimate)

Make-Ahead and Prep Tips

You can get a head start on dinner by prepping several elements up to a day ahead. Season the chicken and store it in an airtight container in the refrigerator, this lets the flavors penetrate the meat. Toss the potatoes with oil, garlic and Parmesan and place them in a separate covered bowl, they will hold well for 24 hours and the flavors will deepen.

If you want to assemble everything on the baking sheet for the next day, cover tightly with plastic wrap and refrigerate, but keep the potatoes on one side and chicken on the other to make sure juices do not mingle too much before roasting. For quicker finishing, bring the pan to room temperature for 15 minutes before popping it into the hot oven so the cook time remains predictable.

If you prefer to cook straight from the refrigerator, add a few extra minutes to the roast time, and always confirm the chicken has reached 74°C with a thermometer. For busy evenings, parboil the potatoes for 5 minutes to shorten oven time, drain and toss with oil and Parmesan before laying them out on the sheet.

Storing and Reheating

Refrigerate cooked leftovers in an airtight container for up to 3 to 4 days, the chicken and potatoes stay flavorful and are easy to reheat. To freeze, place cooled chicken and potatoes in a freezer safe container or heavy duty bag, removing as much air as possible, label with the date and use within 2 to 3 months for best quality.

Gentle reheating keeps textures inviting. To reheat from the fridge, spread pieces on a rimmed baking sheet and warm in a 170°C oven for 10 to 15 minutes until heated through and the potatoes regain some crispness, or reheat single portions in a skillet over medium heat with a splash of olive oil to refresh the crust. If reheating from frozen, thaw overnight in the fridge, then reheat in the oven until the internal temperature reaches 74°C.

Freshness cue, when reheating, if the chicken feels dry and the potatoes are overly soft, they have aged past their best, but a squeeze of lemon or a drizzle of olive oil can revive the dish for one more meal.

Perfect Pairings

Steamed green beans tossed with lemon and butter for bright, crisp contrast
A simple arugula salad with a light vinaigrette to cut through the richness
Roasted carrots or Brussels sprouts, continuing the warm, caramelized vegetable theme
Crusty bread to mop up any lingering garlic oil and Parmesan bits
A light cucumber and dill salad for a cool, refreshing balance

Variations and Swaps

Lemon Parmesan finish, toss a little lemon zest with the parsley at the end to add a citrus lift that brightens the dish.
Herb-forward, swap half the Italian seasoning for fresh chopped thyme and rosemary mixed into the potato toss for a garden aroma.
Cheesy swap, use grated Pecorino Romano instead of Parmesan for a sharper, saltier finish, taste before adding extra salt.
Spicy kick, add 0.25 to 0.5 teaspoon crushed red pepper flakes to the chicken rub for gentle heat, or sprinkle on the potatoes before roasting.
Skin-on chicken, if you want crispier skin, use bone-in, skin-on chicken pieces, but adjust cooking time so the meat reaches 74°C without drying.
Add veg, toss in halved cherry tomatoes or sliced bell peppers with the potatoes for color and extra sweetness, adding them halfway through the roast if they are delicate.
Make it dairy free, omit the Parmesan and increase garlic and a sprinkle of nutritional yeast for a savory, cheesy note without dairy.
Swap proteins carefully, if a recipe called for pork, swap in ground chicken or ground turkey for a similar flavor profile, keeping the seasoning the same.

Pro Tips for Best Results

Use a thermometer to check the chicken reaches 74°C for safe, juicy meat.
Give space between chicken pieces, overcrowding creates steam rather than crisping, so keep them at least a couple of centimeters apart.
Cut potatoes to similar sizes, uniform halves cook evenly and finish at the same time as the chicken.
Roast on the middle rack so heat circulates evenly, the center of the oven gives the most reliable browning.
Let chicken rest 3 to 5 minutes after roasting, this helps juices redistribute and keeps the meat moist.
If broiling at the end, watch closely and move the tray if one side browns faster, broil just until golden.

Frequently Asked Questions

What cut of chicken is best, breasts or thighs?

Both work well, breasts give a leaner bite and cook a bit faster, while thighs are more forgiving and stay juicier if you slightly overcook them. Choose based on preference, and adjust resting and thermometer checks to ensure 74°C internally.

Can I use larger potatoes or different varieties?

Yes, you can use regular potatoes cut into even size pieces, but adjust cooking time slightly if pieces are much larger. Yukon Golds and red potatoes have a nice balance of creaminess and structure, but russets will be fluffier inside.

Do I have to use Parmesan, or is there a substitute?

Parmesan gives a toasted, nutty flavor and helps create crispy bits, but Pecorino Romano can be used for a sharper edge, or nutritional yeast for a dairy free option that still adds savory umami.

How do I prevent the chicken from drying out?

Pat the chicken dry, rub it with oil, and do not overcook it. Use a thermometer to remove the chicken at 74°C, and allow it to rest a few minutes before slicing. Thicker pieces may need a touch more time, thinner pieces less.

Can I make this in a slow cooker or Instant Pot?

This recipe is designed for oven roasting to achieve crisp textures, but for a softer, stew like finish use a slow cooker and add a little broth, or cook the components separately in an Instant Pot and finish under the broiler for crisping. For a casserole style, see a related slow cooker variation like oven roasted garlic Parmesan chicken and potatoes for more inspiration.

What if I want to add greens or another vegetable?

Add hearty vegetables like carrots or Brussels sprouts at the start so they roast alongside the potatoes, or add quick cooking greens like spinach at the end, tossed in the pan off the heat so they wilt gently without losing color.

Final Thoughts

This Garlic Parmesan Chicken Potatoes recipe is a cozy weeknight champion, the kind of meal that brings satisfying textures and bold, familiar flavors to the table without a lot of fuss. The roasted garlic and Parmesan transform simple potatoes into crisp, savory bites, while the seasoned chicken stays juicy and fragrant. Make it when you want an easy, impressive one pan dinner, and remember the little touches, like fresh parsley and a lemon zest finish, can turn a good meal into a great one. Try it soon, and enjoy the warm, homey comfort it brings to your kitchen.