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Easy One-Pan Garlic Parmesan Chicken and Potatoes

Close-up of crispy, browned garlic parmesan chicken and roasted potatoes topped with grated cheese and parsley.
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Prepare a complete, flavorful weeknight dinner on a single sheet pan featuring tender chicken, roasted potatoes, and a rich garlic Parmesan coating.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1.5 lbs small potatoes (like Yukon Gold or red potatoes), quartered
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • 4 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, pepper, paprika, and Italian seasoning. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes to give them a head start.
  4. While the potatoes roast, place the chicken pieces in the same bowl. Add the remaining 2 tablespoons of olive oil and the minced garlic. Toss to coat.
  5. After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan.
  6. Add the seasoned chicken pieces to the empty side of the sheet pan, spreading them into a single layer.
  7. Return the sheet pan to the oven and roast for another 15 minutes.
  8. Remove the pan again. Sprinkle the grated Parmesan cheese evenly over both the chicken and the potatoes.
  9. Return the pan to the oven and bake for a final 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the Parmesan is golden brown and bubbly.
  10. Garnish with fresh chopped parsley before serving immediately.

Notes

  • For crispier potatoes, ensure they are cut into uniform pieces and not overcrowded on the pan. Use two pans if necessary.
  • If you prefer juicier chicken, use boneless, skinless chicken thighs instead of breasts.
  • You can add quick-cooking vegetables like broccoli florets during the last 10 minutes of cooking.

Nutrition

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