Garlic Parmesan Chicken and Potatoes Recipe

Introduction

This Garlic Parmesan Chicken and Potatoes recipe is a delicious, one-pan meal that’s perfect for busy weeknights. Tender chicken and crispy roasted potatoes are coated in a flavorful garlic butter sauce and topped with fresh Parmesan cheese for a comforting dish everyone will love.

Ingredients

• 1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks
• 2 tablespoons olive oil (for chicken)
• 1 teaspoon salt (for chicken)
• ½ teaspoon black pepper (for chicken)
• 1 teaspoon paprika (for chicken)
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, chopped)
• 2 tablespoons olive oil (for potatoes)
• ½ teaspoon salt (for potatoes)
• ½ teaspoon black pepper (for potatoes)
• ½ teaspoon paprika (for potatoes)
• ½ teaspoon dried parsley
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• ¾ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
2. Step 2: In a bowl, toss the chicken pieces with olive oil, salt, black pepper, paprika, Italian seasoning, and garlic powder. Set aside.
3. Step 3: In another bowl, toss the halved potatoes with olive oil, salt, black pepper, paprika, and dried parsley until well coated.
4. Step 4: Spread the potatoes evenly in the prepared baking dish. Nestle the seasoned chicken pieces among the potatoes.
5. Step 5: Bake uncovered for 30 minutes. About halfway through, stir the potatoes gently to ensure even roasting.
6. Step 6: While baking, combine the melted butter and minced garlic in a small bowl to make the garlic butter mixture.
7. Step 7: Remove the baking dish from the oven. Drizzle the garlic butter evenly over the chicken and potatoes, then sprinkle the grated Parmesan cheese generously on top.
8. Step 8: Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the potatoes are tender when pierced with a fork.
9. Step 9: Remove from oven, sprinkle with fresh chopped parsley if desired, and serve hot.

Tips & Variations

• For extra crispiness, use Yukon Gold potatoes and make sure to cut them into evenly sized pieces.
• You can swap chicken breasts for thighs for juicier meat and more flavor.
• Add a squeeze of fresh lemon juice over the finished dish for a bright, fresh touch.
• Try adding some chili flakes to the seasoning mix for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to help keep the chicken and potatoes crispy. Avoid microwaving if you want to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

It’s best to use fresh potatoes to ensure they roast properly and develop a crispy exterior. Frozen potatoes may release extra moisture, leading to a soggier dish.

Can I prepare this dish ahead of time?

You can season the chicken and potatoes a few hours before baking and keep them covered in the refrigerator. However, assemble and bake just before serving for the best texture and flavor.