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Garlic Parmesan Chicken garnished with herbs, served with roasted potatoes

Garlic Parmesan Chicken & Potatoes

A comforting and delicious one-pan meal featuring tender chicken breasts and hearty potatoes drizzled in a savory garlic and Parmesan mixture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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)
  • 4 medium potatoes, chopped into 1-inch pieces
  • 1/4 cup olive oil
  • 4 cloves garlic, minced Can swap with garlic powder if necessary.
  • 1/2 cup grated Parmesan cheese Can swap with sharp cheddar or dairy-free cheese.
  • 1 teaspoon Italian seasoning Feel free to replace with other herbs.
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with foil or parchment for an effortless cleanup.
  2. In a large bowl, combine olive oil, minced garlic, grated Parmesan, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth.
  3. Toss the chicken breasts and chopped potatoes in the garlicky mixture, ensuring every piece is well coated.
  4. Spread the chicken and potatoes evenly on the lined sheet pan, making sure to give them space for even cooking.
Cooking
  1. 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.
  2. For a beautiful golden finish, broil for 1–2 minutes, keeping a close eye to prevent burning.
  3. Once baked, let the chicken rest for 3–5 minutes. Garnish with fresh parsley before serving.

Notes

Serve the dish straight from the pan or plate it for a more polished look. Pair with a side salad or steamed veggies, and consider a light drizzle of balsamic reduction for added flavor. Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to three months, reheating to 165°F (74°C).