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Garlic Parmesan Chicken served with roasted potatoes on a dinner plate

Garlic Parmesan Chicken & Potatoes

This dish features tender chicken breasts smothered in a rich, garlicky sauce paired with perfectly roasted potatoes, ideal for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each) Thaw if frozen for even cooking.
  • 4 medium potatoes, chopped into 1-inch pieces (Yukon Gold or red potatoes work best)
Marinade
  • 1/4 cup olive oil Use extra virgin for better flavor.
  • 4 cloves garlic, minced Or 1–1½ tsp garlic powder if short on fresh.
  • 1/2 cup grated Parmesan cheese Freshly grated for best flavor.
  • 1 teaspoon Italian seasoning Or 1/2 tsp each dried basil and oregano.
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Garnish
  • to taste fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with foil or parchment for easy cleanup.
  2. In a large bowl, whisk together the olive oil, minced garlic, grated Parmesan, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
  3. Toss the chicken breasts and chopped potatoes in the garlicky Parmesan mixture, ensuring every piece is well-coated.
Cooking
  1. Spread the chicken and potatoes evenly on the lined sheet pan, giving them space so they can cook evenly.
  2. Bake in the preheated oven for about 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  3. For a golden finish, broil for 1–2 minutes, watching carefully to prevent burning.
  4. Once done, let the chicken rest for 3–5 minutes; then garnish with fresh parsley before serving.

Notes

This meal pairs well with a salad or roasted vegetables. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.