Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
This flavorful and easy one-pan meal features juicy seasoned chicken paired with crispy garlic-Parmesan roasted potatoes. It’s perfect for busy weeknights with minimal prep and cleanup—just toss everything on a sheet pan and let the oven do the work!
Servings: 4
Calories: 450kcal
Ingredients
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
Instructions
Preheat & Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Season the Chicken:
- Pat the chicken dry. In a small bowl, mix together the Italian seasoning, smoked paprika, salt, and black pepper. Rub the chicken with olive oil and coat evenly with the seasoning mix.
Prepare the Potatoes:
- In a large bowl, toss the halved potatoes with olive oil, minced garlic, grated Parmesan, salt, and pepper until well coated.
Assemble the Pan:
- Arrange the seasoned chicken on one side of the baking sheet. Spread the potatoes evenly on the other side, cut-side down for crispiness.
Bake:
- Roast for 25–30 minutes, flipping the potatoes halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Broil for a Crispy Finish (Optional):
- Sprinkle additional Parmesan over the chicken and potatoes, then broil for 2–3 minutes until golden and crisp.
Garnish & Serve:
- Sprinkle with fresh chopped parsley and serve hot.
Notes:
- Arrange potatoes cut-side down to maximize crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Great paired with a fresh green salad or roasted asparagus.