Print

Garlic Parmesan Chicken and Potatoes Sheet Pan Dinner

A plate featuring golden roasted potatoes and seared chicken pieces topped with garlic parmesan and fresh parsley, highlighting the garlic parmesan chicken and potatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make dinner simple with this delicious one-pan Garlic Parmesan Chicken and Potatoes. You get tender chicken and crispy potatoes coated in bold garlic Parmesan flavor, all baked together for minimal cleanup.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes while you prepare the chicken mixture.
  4. In the same bowl, combine the chicken pieces with the remaining 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, Italian seasoning, and paprika. Toss to coat the chicken evenly.
  5. Remove the baking sheet from the oven. Push the partially cooked potatoes to one side of the sheet. Add the seasoned chicken to the other side, spreading it into a single layer.
  6. Return the sheet pan to the oven and bake for another 10 minutes.
  7. While the chicken and potatoes bake, prepare the garlic parmesan topping. In a small bowl, mix the minced garlic and grated Parmesan cheese.
  8. Remove the sheet pan from the oven. Sprinkle the garlic Parmesan mixture evenly over the chicken and potatoes.
  9. Bake for a final 5 to 8 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is melted and lightly golden.
  10. Remove from the oven, garnish with fresh parsley, and serve this easy weeknight dinner immediately.

Notes

  • For crispier potatoes, ensure they are cut into uniform sizes before tossing with oil.
  • If you prefer chicken thighs, they work well and stay juicier during the baking process.
  • This recipe is a great base for adding quick-cooking vegetables like broccoli florets during the last 10 minutes of baking.

Nutrition

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