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This one-pan garlic parmesan chicken and potatoes has been my lifesaver on hectic weeknights. Everything bakes together - the chicken turns out so juicy while the potatoes get that perfect crunch loaded with cheesy garlic flavor. My kids start circling the kitchen the minute the aroma hits the air. And the best thing? You'll only spend a few minutes cleaning up afterward.
Simple Delicious Dinner
What makes this dish special is how basic ingredients come together in such a tasty way. The chicken drinks up all the garlic and cheese flavors as the potatoes develop those golden crunchy sides. I always stock these items because my family asks for this meal nearly every week. It's what I turn to when I need something that seems fancy but still works with our crazy schedule.
What You Need
- Chicken: 2 pounds boneless skinless cuts whatever's cheapest at the store
- Potatoes: 1.5 pounds Yukon Golds they turn super soft inside
- Garlic: 4-6 cloves nothing beats fresh ones
- Parmesan: 1/2 cup grated grab the real stuff not pre-packaged
- Olive Oil: 2-3 tablespoons for that lovely browning
- Herbs: Around 2 teaspoons dried rosemary or thyme
- Salt and Pepper: Enough to bring out all the flavors
Time to Cook
- Prep Your Chicken
- I always start by drying the chicken and adding seasoning. Letting it sit in olive oil garlic and lemon juice while I handle the rest makes it super flavorful
- Fix Up Those Potatoes
- Simply rinse the potatoes and mix them with olive oil garlic parmesan and your herbs. They need to be fully covered that's the trick to getting them crispy
- Baking Time
- Set your oven to 400°F arrange potatoes around the sides with chicken in the center. About 25 minutes in you'll want to flip those potatoes
- Finishing Touches
- Your chicken should reach 165°F on a thermometer. Sometimes I run the broiler briefly at the end for extra crispiness. Add some fresh parsley and extra cheese before you serve
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What to Serve With It
This dish pairs wonderfully with a basic green salad dressed lightly. I'll often steam some asparagus or green beans too they add nice color next to the golden chicken and potatoes. When company's over I'll grab a bottle of chilled white wine it matches those garlic and cheese notes perfectly.
Mix It Up
You can swap in pork chops or even try salmon for amazing results. When I'm counting carbs I'll use cauliflower instead of potatoes it crisps up surprisingly well. A bit of lemon zest or some red pepper flakes keeps the dish exciting my family loves trying the different variations.
Little Tricks That Help
Cut everything roughly the same size so it all finishes cooking together. Don't pack your pan too tight or nothing will crisp properly. I never skip using my meat thermometer for perfectly done chicken and I swear by freshly grated parmesan for that genuine flavor.
Saving the Leftovers
Just put any extras in a sealed container they'll keep in the fridge for about 3 days. I prefer warming them in a 350°F oven to bring back that crunch but you can use the microwave if you're rushed. I don't recommend freezing this one though the potatoes just don't taste right afterward.
Frequently Asked Questions
- → Is there a swap for tenderloins?
Sure! Breast meat works great if you cut it into equal-sized chunks for consistent cooking.
- → What kind of potatoes should I use?
Small baby potatoes are awesome because they cook fast and evenly. Regular ones, diced up small, work too.
- → Can I throw in other veggies?
Absolutely! Try out cauliflower or broccoli. Just remember to adjust the cooking time for those.
- → Any replacement for garlic Parmesan sauce?
Make one yourself using melted butter, some minced garlic, fresh Parmesan, and a sprinkle of Italian seasoning.
- → What’s the secret to crispy potatoes?
Spread them out on the pan so they don’t overlap, and always put the cut side facing down for the best crust.