Introduction

This Garlic Parmesan Chicken and Potatoes recipe is a simple, flavorful one-pan meal perfect for any weeknight dinner. Tender chicken breasts are roasted alongside crispy baby potatoes, all coated in a rich garlic butter and parmesan mixture. It’s easy to prepare and sure to become a family favorite.

A dish showing one large grilled chicken breast with a golden-brown, slightly crispy skin, topped with melted white cheese and sprinkled with finely chopped green herbs, resting on a bed of small roasted yellow potatoes with a slightly wrinkled skin, also covered with bits of melted cheese and herbs, all served on a white round plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (pat dry before seasoning)

1 teaspoon Italian seasoning

½ teaspoon paprika

1 teaspoon salt (divided for chicken and potatoes)

½ teaspoon black pepper (to taste)

1.5 pounds baby potatoes (halved evenly)

2 tablespoons olive oil (for roasting potatoes)

4 tablespoons butter (melted)

6 cloves garlic (minced)

1 cup parmesan cheese (freshly grated preferred)

2 tablespoons parsley (chopped for garnish)

½ teaspoon garlic powder

Optional pinch red pepper flakes (for heat)

Optional lemon zest (for brightness)

Optional sprigs fresh rosemary or thyme (for aroma)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, half the salt, and black pepper. Spread them on a baking sheet and roast until they begin to brown, about 15-20 minutes.

Step 2: While the potatoes roast, pat the chicken breasts dry. Season both sides evenly with the remaining salt, pepper, Italian seasoning, and paprika for a deep, savory flavor.

Step 3: In a small bowl, combine the melted butter, minced garlic, parmesan cheese, chopped parsley, garlic powder, and optional red pepper flakes and lemon zest. Mix well to form a thick, flavorful garlic parmesan paste.

Step 4: Arrange the roasted potatoes around the edges of the baking tray. Place the seasoned chicken breasts in the center. Brush the potatoes and chicken liberally with the garlic parmesan butter mixture.

Step 5: Return the tray to the oven and bake until the chicken is golden and cooked through, and the potatoes are crisp, about 20-25 minutes more. Brush with additional garlic parmesan butter halfway through baking for extra flavor.

Step 6: Once cooked, let the chicken rest for five minutes before serving. Garnish with extra chopped parsley and, if desired, fresh rosemary or thyme sprigs.

Tips & Variations

For extra aroma, add sprigs of fresh rosemary or thyme to the baking tray before roasting.

Use red potatoes or fingerling potatoes if baby potatoes are unavailable.

For a spicy kick, increase the red pepper flakes or serve with hot sauce on the side.

Freshly grated parmesan provides better flavor than pre-grated cheese.

Lemon zest brightens the dish—add it right before baking for fresh flavor.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy during roasting. Adjust cooking time slightly if needed to ensure they are cooked through.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C). Use a meat thermometer for the most accurate result, or cut into the thickest part to ensure the juices run clear.