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One-Pan Oven-Baked Garlic Parmesan Chicken and Potatoes

A serving of crispy garlic parmesan chicken and potatoes on a light gray plate, showing a cross-section of the juicy chicken.
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Make this easy, family-friendly Garlic Parmesan Chicken and Potatoes in one pan for a comforting weeknight dinner with minimal cleanup. The chicken stays tender, and the potatoes roast to a perfect crisp.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 1.5 lbs baby potatoes, halved or quartered
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Spread the potatoes in a single layer on one half of the prepared baking sheet.
  3. In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and the Italian seasoning. Place the chicken on the other half of the baking sheet, keeping it separate from the potatoes.
  4. Bake the chicken and potatoes for 15 minutes.
  5. While the chicken and potatoes bake, prepare the topping: In a small bowl, mix the grated Parmesan cheese and the minced garlic.
  6. After 15 minutes, remove the pan from the oven. Sprinkle the Parmesan-garlic mixture evenly over the chicken pieces. Gently toss the potatoes to ensure they are coated in any rendered juices.
  7. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown.
  8. Remove from the oven, sprinkle with fresh parsley, and serve immediately as a satisfying one pan chicken dinner.

Notes

  • For crispier potatoes, you can toss them with a little extra olive oil before baking.
  • If you prefer using chicken thighs, they may require 5-7 minutes longer cooking time than breasts.
  • This recipe works well for quick meal prep chicken; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookincorner.com/garlic-parmesan-chicken-and-potatoes/