Easy Garlic Parmesan Chicken

Looking for a filling, tasty dinner without tons of dishes? This Garlic Parmesan Chicken and Potatoes fits the bill perfectly. It's all made in one pan, bringing together succulent chicken and crunchy potatoes coated in garlic and Parmesan goodness. It's the ultimate no-fuss meal that works great for busy evenings or relaxed weekend cooking. I've whipped this up so many times when I need something quick that won't leave my kitchen a mess. The way the Parmesan and garlic blend creates such a rich taste always makes my family ask for seconds. Sometimes I'll add a handful of cherry tomatoes or some green beans to brighten it up and pack in more vitamins.

All About The Ingredients

Baby red or Yukon Gold potatoes: These smaller spuds keep their structure and get nice and crispy in the oven.Boneless, skinless chicken breasts or thighs: Breasts are leaner and quicker to cook, while thighs give you more moisture and flavor.Fresh garlic: Minced by hand, it brings warm, punchy flavor that's key to this dish.Olive oil: Helps everything brown up nicely and keeps the chicken juicy.Smoked paprika: Gives a gentle smoky touch and richer color.Italian seasoning: This mix brings together oregano, basil, and other herbs for that classic Mediterranean taste.Grated Parmesan: Creates a delicious savory crust that gets golden and slightly crunchy.Fresh parsley: Not required, but adds brightness and color at the end.

Step-By-Step Cooking Guide

Get Started:Heat your oven to 400°F. Grab a big sheet pan and line it with parchment or give it a light oil spray.Flavor Your Chicken:Coat your chicken with a mix of olive oil (about 1 tablespoon), garlic, Italian herbs, smoked paprika, salt, and pepper. Rub it all in so the meat soaks up these flavors.Mix Your Potatoes:In a big bowl, toss your cut potatoes with the rest of the olive oil, more minced garlic, a good handful of Parmesan, and a bit of salt and pepper. Make sure they're all coated evenly.Set Up Your Pan:Put the chicken on one side of your sheet pan and spread the potatoes out on the other side. Don't crowd them or they won't get crispy.Cook Everything:Pop the pan in the oven for about 25-30 minutes. Flip the potatoes halfway so they get crispy all over. Check the chicken reaches 165°F inside with a meat thermometer.Add More Cheese:If you want it extra cheesy, sprinkle more Parmesan over everything with just 5 minutes left of cooking time.Finish and Dig In:Take it out, scatter some chopped parsley on top if you've got it, and serve it up while it's hot and the potatoes are still crunchy.

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Frequently Asked Questions

→ Can I swap chicken breasts for thighs?

Sure, thighs are a great option and stay moist.

→ What potatoes work best?

Small Yukon Gold or red ones are ideal for this.

→ How do I make sure the chicken is cooked?

Use a thermometer and ensure it hits 165°F (74°C).

→ Can I prepare this in advance?

You can chop and prep ahead, but bake it fresh for the best taste.

→ Can I tweak this dish?

Of course! Toss in veggies like asparagus or broccoli if you want.