Garlic Parmesan Chicken and Potatoes: A One-Pan Dinner That’s Big on Flavor

A Simple, Flavorful, and Convenient Weeknight Meal

This Garlic Parmesan Chicken and Potatoes recipe is a one-pan wonder that’s perfect for busy weeknights. It combines juicy, seasoned chicken breasts with crispy, golden-brown potatoes, all roasted together on a single baking sheet. The dish is infused with the aromatic flavors of garlic and Parmesan cheese, creating a simple yet satisfying meal that requires minimal cleanup. It’s a complete meal that’s both easy to prepare and delicious, making it a great option for families, beginner cooks, or anyone looking for a flavorful and hassle-free dinner.

A Recipe That Makes Dinner a Breeze

I’m always on the lookout for easy, one-pan meals that don’t require a lot of time or effort. This Garlic Parmesan Chicken and Potatoes recipe has become one of my go-to’s for busy weeknights. The first time I made it, I was amazed at how simple it was to prepare. Just a few minutes of prep time, and then the oven does the rest! The chicken came out perfectly juicy, the potatoes were crispy and flavorful, and the whole dish was infused with the delicious aroma of garlic and Parmesan. It was a hit with my entire family, and it’s become a regular in our dinner rotation. I love that it’s a complete meal in one pan, which means less cleanup, and that it’s so easy to customize with different seasonings and vegetables. It’s become a staple for family dinners and potlucks.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of this recipe lies in the combination of simple yet flavorful ingredients. Here’s what you’ll need:

For the Chicken:

• Boneless, Skinless Chicken Breasts (4): The protein source for the dish.
  • Tip: You can also use boneless, skinless chicken thighs for a richer flavor and more tender texture.
• Italian Seasoning (1 teaspoon): A blend of herbs, such as oregano, basil, thyme, and rosemary, that adds a classic Italian flavor profile.
• Smoked Paprika (½ teaspoon): Provides a smoky, slightly sweet flavor and a beautiful reddish color.
• Salt (½ teaspoon): Essential for seasoning the chicken and enhancing the other flavors.
• Black Pepper (¼ teaspoon): Adds a touch of warmth and spice.
• Olive Oil (1 tablespoon): Used for coating the chicken, helping the seasonings adhere, and promoting browning.

For the Potatoes:

• Baby Yukon Gold or Red Potatoes (1.5 pounds): These potatoes have a creamy texture and hold their shape well when roasted.
  • Tip: Halve the potatoes for faster and more even cooking. Baby potatoes are recommended for their size and texture.
  • Alternative: You can use larger potatoes, but cut them into 1-inch cubes.
• Olive Oil (3 tablespoons): Coats the potatoes, helping them to crisp up in the oven.
• Garlic (4 cloves, minced): Adds a pungent, aromatic flavor that complements the potatoes and chicken.
• Grated Parmesan Cheese (⅓ cup): Provides a salty, nutty flavor and creates a slightly crispy coating on the potatoes.
  • Tip: Freshly grated Parmesan cheese from a wedge is always best for flavor.
• Salt (½ teaspoon): Seasons the potatoes.
• Black Pepper (¼ teaspoon): Adds a touch of warmth and spice.

Optional Garnish:

• Chopped Fresh Parsley (1 tablespoon): Adds a pop of color and a fresh, herbaceous flavor.

Essential Equipment: Tools for One-Pan Baking

• Large Baking Sheet: For roasting the chicken and potatoes together.
• Parchment Paper: Lining the baking sheet prevents sticking and makes cleanup easier.
• Mixing Bowls (Large and Small): One for seasoning the chicken and another for tossing the potatoes.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cutting Board: For halving the potatoes.
• Knife: For halving the potatoes and mincing the garlic.
• Whisk: For combining the seasonings.
• Tongs or Spatula: For flipping the potatoes during roasting.
• Meat Thermometer: To ensure chicken is cooked properly.

The Recipe: A Step-by-Step Guide to Garlic Parmesan Chicken and Potatoes

Ingredients with Measurements

For the 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

For the Potatoes:

• 1.5 pounds baby Yukon Gold or red potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ⅓ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Garnish:

• 1 tablespoon chopped fresh parsley

Detailed Instructions

1. Prepare the Oven and Baking Sheet: Setting the Stage for Roasting

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Line Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Alternatively, you can lightly grease the baking sheet.

2. Prepare the Chicken: Seasoning for Flavor

1. Pat Dry: Pat the chicken breasts dry with paper towels. This helps the seasonings adhere better.
2. Combine Seasonings: In a small bowl, whisk together the Italian seasoning, smoked paprika, salt, and black pepper.
3. Coat Chicken: Drizzle the chicken breasts with 1 tablespoon of olive oil, then rub the seasoning mixture evenly over both sides of each chicken breast.

3. Prepare the Potatoes: Coating for Crispiness and Flavor

1. Halve Potatoes: Wash and halve the baby Yukon Gold or red potatoes.
2. Toss with Oil and Seasonings: In a large bowl, toss the halved potatoes with 3 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and pepper. Ensure the potatoes are evenly coated.

4. Assemble on the Pan: Creating a One-Pan Meal

1. Arrange Chicken: Place the seasoned chicken breasts on one side of the prepared baking sheet.
2. Spread Potatoes: Spread the seasoned potatoes evenly on the other side of the baking sheet, making sure they are in a single layer for even cooking.

5. Bake to Perfection: Achieving Golden-Brown and Tender Results

1. Roast: Place the baking sheet in the preheated oven. Roast for 25-30 minutes.
2. Flip Potatoes: Flip the potatoes halfway through the cooking time to ensure they brown evenly on all sides.
3. Check for Doneness:
   • Chicken: The chicken is done when it reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer. The juices should run clear, and the meat should no longer be pink.
   • Potatoes: The potatoes should be golden brown and crispy on the outside and tender on the inside. You can test them by piercing them with a fork – it should slide in easily.

6. Optional Finishing Touch: Adding Extra Flavor and Texture

1. Add Parmesan (Optional): In the last 5 minutes of cooking, sprinkle some extra grated Parmesan cheese over the chicken and potatoes.
2. Broil (Optional): If desired, turn on the broiler for the last 2-3 minutes of cooking to create a golden-brown crust on the cheese and chicken. Watch it closely to prevent burning.

7. Garnish and Serve: The Final Touches

1. Garnish: Remove the baking sheet from the oven and garnish the dish with freshly chopped parsley, if desired.
2. Serve Hot: Serve the Garlic Parmesan Chicken and Potatoes hot, directly from the baking sheet or portioned onto plates.

Troubleshooting Common Problems: Tips for Success

• Chicken Dry:
  • Problem: The chicken is dry and overcooked.
  • Solutions: Use a meat thermometer to ensure the chicken reaches 165°F (74°C) but no higher. Don’t overcrowd the baking sheet.
• Potatoes Not Crispy:
  • Problem: The potatoes are not crispy enough.
  • Solutions: Make sure the oven is preheated to the correct temperature. Toss the potatoes well with oil before roasting. Don’t overcrowd the baking sheet.
• Lacking Flavor:
  • Problem: The dish is bland.
  • Solutions: Make sure to season the chicken and potatoes generously. Use freshly grated Parmesan cheese for the best flavor.

Tips and Variations: Customize Your One-Pan Meal

• Vegetable Variations: Add other vegetables to the baking sheet, such as broccoli florets, Brussels sprouts, carrots, or bell peppers.
• Spice it Up: Add a pinch of red pepper flakes to the chicken or potatoes for a little heat.
• Herb Variations: Experiment with different herbs, such as fresh or dried rosemary, thyme, or oregano.
• Cheese Options: Use a blend of cheeses, such as mozzarella, provolone, or Asiago, for the topping.
• Lemon Garlic: Add a squeeze of lemon juice and extra minced garlic for a brighter, more intense garlic flavor.

Serving Suggestions: A Versatile Dish for Any Occasion

• Weeknight Dinner: A quick, easy, and satisfying meal for busy weeknights.
• Family Meal: A comforting and flavorful dish that the whole family will enjoy.
• Casual Get-Togethers: Serve with a side salad and some crusty bread for a relaxed meal with friends.
• Meal Prep: The chicken and potatoes can be made ahead of time and stored in the refrigerator for easy meal prep throughout the week.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • White Wine: A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with the chicken and garlic.
  • Light Red Wine: A light-bodied red wine, like Pinot Noir, can also be a good option.
  • Iced Tea: Sweet or unsweetened iced tea is a refreshing choice.
  • Lemonade: Complements the flavors of the dish.
• Sides:
  • Salad: A simple green salad with a light vinaigrette provides a fresh contrast.
  • Steamed Green Beans: A healthy and delicious side dish.
  • Roasted Asparagus: Another great vegetable pairing.
  • Garlic Bread: For soaking up any extra sauce.

Nutritional Information: A Balanced and Flavorful Meal

Per serving (approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 20-25g, Carbohydrates: 25-30g, Protein: 30-35g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Comprehensive FAQ: Your Garlic Parmesan Chicken and Potatoes Questions Answered

• Q: Can I use bone-in, skin-on chicken pieces?
  • A: Yes, you can use bone-in, skin-on chicken pieces, but you’ll need to adjust the cooking time. Bone-in chicken typically takes longer to cook. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Q: Can I use a different type of potato?
  • A: Yes, you can use russet potatoes, red potatoes, or even sweet potatoes. Cut them into bite-sized pieces for even cooking.
• Q: Can I make this ahead of time?
  • A: You can prep the ingredients ahead of time (season the chicken, cut the potatoes) and store them separately in the refrigerator. Assemble and bake just before serving for the best results. You can also bake it ahead of time and reheat it when ready to serve.
• Q: How do I store leftovers?
  • A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze this dish?
  • A: It’s best not to freeze this dish after baking, as the texture of the potatoes may change. However, you can freeze the seasoned raw chicken separately for up to 3 months.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Feel free to use your favorite cheese or a blend of cheeses. Mozzarella, provolone, or a mix of Italian cheeses would all be delicious.
• Q: What if I don’t have fresh garlic?
  • A: You can substitute with 1 teaspoon of garlic powder, but fresh garlic provides the best flavor.
• Q: Can I add other vegetables to this dish?
  • A: Yes, you can add other vegetables, such as broccoli florets, bell peppers, or onions, to the baking sheet along with the potatoes.
• Q: Can I make this in a slow cooker?
• A: Yes, but the potatoes will not be crispy.
• Q: Can I make this on the stovetop?
• A: Yes, but you will need to cook it in batches and it will take longer.
• Q: Can I use dried parsley instead of fresh?
• A: Yes, you can use dried parsley instead of fresh. Use about 1 teaspoon of dried parsley in place of 1 tablespoon of fresh.
• Q: How can I make this dish spicier?
• A: Add a pinch of red pepper flakes to the chicken or potatoes, or serve with a side of hot sauce.
• Q: Can this recipe be doubled?
• A: Yes, this recipe can be easily doubled. You may need to use two baking sheets or bake in batches.