Garlic Parmesan Chicken and Potatoes

Ever feel like dinner is a battle? You’re tired, the kids are hungry right now, and the thought of another complicated recipe makes you want to hide under the covers? What if I told you there’s a dinner so simple, so delicious, and so satisfying that it’ll become your new go-to?

Get ready to meet your new best friend: Garlic Parmesan Chicken and Potatoes! This recipe is about to change your weeknight dinners forever.

Why This Garlic Parmesan Chicken and Potatoes Recipe Rocks!

This isn’t just another chicken and potatoes dish; it’s a flavor explosion disguised as an easy weeknight meal. Here’s why you’ll love it:

It’s FAST! From fridge to table in about 45 minutes. Most of that is hands-off time while it bakes!
Simple Ingredients: You probably have most of these ingredients already.
Kid-Friendly: Even the pickiest eaters will gobble this up. It’s a crowd-pleaser for sure.
Minimal Cleanup: One pan = less dishwashing. Need I say more?
Versatile: Swap out veggies, change up the spices – make it your own!
Difficulty Level: Super Easy. Seriously, anyone can make this.

The Essential Ingredients for Garlic Parmesan Chicken and Potatoes

Let’s break down the ingredients and talk about why each one is important, plus some fun substitution ideas:

Chicken Breasts: These are our protein powerhouse! Opt for boneless, skinless chicken breasts for the fastest cooking time. They cook evenly and soak up all that yummy garlic parmesan flavor.
- Substitution Idea: Use chicken thighs, or bone-in chicken, just know you’ll need to add about 15 minutes of extra cooking time.
Potatoes: I love using Yukon Gold potatoes because they’re creamy and hold their shape well. Red potatoes would also be great.
- Substitution Idea: Sweet potatoes for a touch of sweetness, or try smaller baby potatoes cut into halves or quarters depending on size.
Garlic: Fresh garlic is a must in this recipe. It’s what gives it that amazing aroma and savory flavor. Trust me; don’t skimp on the garlic!
- Substitution Idea: Garlic powder in a pinch, but fresh is always best.
Parmesan Cheese: The salty, nutty flavor of Parmesan cheese takes this dish to the next level. Use freshly grated Parmesan for the best melt and flavor.
- Substitution Idea: Asiago cheese for a sharper, tangier flavor.
Olive Oil: Helps to brown the chicken and potatoes and keeps everything moist.
- Substitution Idea: Avocado oil or melted butter.
Italian Seasoning: This blend of herbs adds a wonderful depth of flavor.
- Substitution Idea: A blend of dried oregano, basil, rosemary, and thyme.
Salt and Pepper: To taste. Don’t forget to season generously!
Optional Veggies: Broccoli florets, green beans, asparagus – pick your favorites!

Step-by-Step Instructions: Cooking Up Garlic Parmesan Perfection

Okay, let’s get cooking! This recipe is so straightforward, you’ll be amazed at how quickly it comes together.

Preheat your oven to 400°F (200°C). This will ensure that chicken and vegetable are roasted and cooked at the same time within 20 minutes.
Prep the Potatoes: Wash and chop your potatoes into bite-sized pieces. If you’re using larger red or Yukon Gold potatoes, quarter them. If using baby potatoes, halve or quarter them. Place them in a large bowl.
- Cooking Tip: Soaking the potatoes in cold water for about 10 minutes can help remove excess starch and make them extra crispy.
Season the Potatoes: Toss the potatoes with 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of Italian seasoning, salt, pepper, and half of your Parmesan cheese (about 1/4 cup). Spread them evenly on a large baking sheet.
Prep the Chicken: While the potatoes are getting seasoned, place the chicken breasts on a cutting board and pat them dry with a paper towel. This helps them brown better.
- Cooking Tip: Pound the chicken breasts to an even thickness (about 1/2 inch). This ensures they cook evenly and quickly. You can use a meat mallet or even a rolling pin.
Season the Chicken: In the same bowl you used for the potatoes (less dishes!), drizzle the chicken breasts with the remaining olive oil (about 1 tablespoon). Then, rub the chicken with the remaining minced garlic (1 clove), Italian seasoning (1/2 teaspoon), salt, and pepper.
Add Chicken to Pan: Place the seasoned chicken breasts on the baking sheet with the potatoes, nestling them in between the potato pieces. You want to make sure the potatoes have some space around them so they can get nice and crispy.
Add Optional Vegetables: If you’re using any additional vegetables, now’s the time to add them! Toss broccoli florets or green beans with a little olive oil, salt, and pepper, and arrange them around the chicken and potatoes.
Bake! Place the baking sheet in the preheated oven and bake for 20-25 minutes. The chicken is done when a meat thermometer inserted into the thickest part registers 165°F (74°C). The potatoes should be tender and slightly golden brown.
- Cooking Tip: If the chicken starts to brown too quickly, you can loosely tent the baking sheet with aluminum foil.
Parmesan Shower: In the last 5 minutes of cooking, sprinkle the remaining Parmesan cheese over the chicken and potatoes. This will give everything a beautiful, cheesy crust.
Broil for Extra Crispiness (Optional): If you want extra crispy potatoes and a golden-brown crust on the chicken, broil for 1-2 minutes, watching carefully to prevent burning.

Assembling Your Garlic Parmesan Masterpiece

Presentation matters, even on a busy weeknight! Here are a few tips to make your Garlic Parmesan Chicken and Potatoes look extra appealing:

Garnish: Sprinkle with fresh parsley or chives for a pop of color.
Lemon Wedges: Serve with lemon wedges for a bright, tangy finish.
Drizzle: Add a drizzle of balsamic glaze for a touch of sweetness and acidity.
Plating: Arrange the chicken and potatoes on a platter or individual plates. Make sure the chicken is the star, and the potatoes are nicely browned.

Storage and Make-Ahead Magic

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a 350°F (175°C) oven until heated through. You can also microwave, but the chicken might become a bit rubbery.
Make-Ahead: You can chop the potatoes and season them ahead of time. Store them in a bowl of cold water in the refrigerator. You can also season the chicken ahead of time and store it in the refrigerator. This will save you time on busy weeknights. Just don’t add Parmesan until baking.