Garlic parmesan chicken and potatoes is one of those hearty, all-in-one meals that I love throwing together when I want something flavorful and satisfying without the fuss. The chicken comes out juicy and golden, the potatoes are crispy on the outside and soft inside, and everything gets coated in a savory garlic parmesan butter that makes the whole dish irresistible.
Why You’ll Love This Recipe
I love how everything bakes together in one pan—less mess, less cleanup, and more flavor as the garlic butter seeps into the potatoes and chicken. It’s a great dinner option when I don’t want to overthink what to serve. The parmesan adds a nutty, crispy edge, and the garlic gives it that rich, crave-worthy depth. It’s simple, comforting, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken thighs or breasts
-
Baby potatoes or diced Yukon golds
-
Olive oil or melted butter
-
Garlic (minced)
-
Grated parmesan cheese
-
Italian seasoning
-
Paprika
-
Salt and black pepper
-
Fresh parsley (for garnish)
-
Optional: red pepper flakes for a hint of heat
Directions
-
I preheat the oven to 400°F (200°C).
-
In a large bowl, I toss the potatoes with olive oil, half the garlic, parmesan, Italian seasoning, paprika, salt, and pepper.
-
I spread the seasoned potatoes on a parchment-lined baking sheet.
-
I season the chicken with the remaining garlic, more parmesan, and a little extra paprika, salt, and pepper.
-
I nestle the chicken pieces in between the potatoes.
-
I drizzle everything with a bit more olive oil or melted butter for crispiness.
-
I bake for 35–40 minutes, flipping the potatoes once, until the chicken is golden and cooked through, and the potatoes are tender and crispy.
-
I sprinkle fresh parsley on top before serving.
Servings and timing
This recipe serves 4 people.
-
Prep time: 10 minutes
-
Cook time: 35–40 minutes
-
Total time: 45–50 minutes
Variations
-
I swap in sweet potatoes or carrots for a sweeter twist.
-
I use bone-in chicken thighs for even more flavor and crispier skin.
-
I mix in green beans or broccoli during the last 15 minutes of baking for a full sheet-pan meal.
-
I add lemon zest or a squeeze of lemon juice for brightness.
-
I make it spicy with cayenne or chili flakes.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store everything in an airtight container.
To reheat, I place the chicken and potatoes on a baking sheet and warm them in the oven at 350°F (175°C) for about 10–15 minutes, or until hot and crispy again. The air fryer also works great for reheating.
I don’t recommend freezing this dish, as the potatoes can become grainy after thawing.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I often use chicken breasts—just keep an eye on the baking time so they don’t dry out. I prefer pounding them slightly for even cooking.
Do I need to peel the potatoes?
Nope, I usually leave the skins on for texture and ease. Just give them a good scrub.
Can I cook everything in a skillet?
Yes, I brown the chicken and potatoes in an oven-safe skillet, then transfer it to the oven to finish cooking. It’s a great one-pan option.
What’s the best parmesan to use?
I use freshly grated parmesan for the best texture and flavor. Pre-shredded works in a pinch, but it doesn’t melt or crisp quite the same.
Can I prep this ahead of time?
Yes, I chop and season everything ahead, then store it in the fridge until I’m ready to bake. Perfect for busy evenings.
Conclusion
Garlic parmesan chicken and potatoes is one of those easy dinners I keep coming back to—flavor-packed, comforting, and made with ingredients I usually have on hand. It’s crispy, juicy, cheesy, and comes together with minimal effort, making it the perfect meal for any night of the week.
