This is the kind of meal you make when you want something hearty, comforting, and easy enough for a weeknight. Garlic parmesan chicken and potatoes brings crispy, golden chicken together with tender, roasted potatoes, all wrapped in a buttery, garlicky, herby coating. It smells amazing as it cooks and tastes even better.
The textures are spot-on: juicy chicken, crusted parmesan edges, soft-centered potatoes. If you’re after a reliable go-to that feels special without being fussy, this is it.
Table of Contents
What Makes This Recipe So Good
- Big flavor, simple steps: Garlic, parmesan, butter, and herbs do most of the heavy lifting. You don’t need fancy techniques.
- One pan, minimal mess: Everything cooks together, which saves time on cleanup and keeps flavors cohesive.
- Balanced texture: Crispy edges from parmesan, juicy chicken, and creamy potatoes make each bite satisfying.
- Flexible and forgiving: Works with chicken thighs or breasts, baby potatoes or russets, and fresh or dried herbs.
- Meal prep friendly: Holds up well for leftovers and reheats nicely for lunch or another dinner.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts
- Potatoes: 1.5 pounds baby gold or red potatoes (or russets, cut into 1-inch chunks)
- Garlic: 4–6 cloves, minced
- Parmesan: 3/4 cup finely grated Parmesan cheese
- Butter: 4 tablespoons, melted
- Olive oil: 2–3 tablespoons
- Herbs: 1–2 teaspoons Italian seasoning or a mix of dried oregano, thyme, and basil
- Fresh parsley: For garnish (optional)
- Paprika: 1 teaspoon (smoked or sweet)
- Onion powder: 1 teaspoon
- Salt and pepper: To taste
- Lemon: 1, for zest and a squeeze of juice (optional but great)
Instructions
- Prep the oven and pan: Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment or lightly grease a large oven-safe skillet or roasting pan.
- Cut the potatoes: Halve baby potatoes (or cut larger potatoes into 1-inch chunks). Pat dry with a towel so they roast, not steam.
- Mix the seasoning: In a bowl, combine Parmesan, minced garlic, paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to blend.
- Coat the potatoes: Toss potatoes with half the melted butter and 1 tablespoon olive oil.
Add about one-third of the Parmesan-garlic mix and toss to coat well. Spread on the pan, cut side down for extra crisp edges.
- Prep the chicken: Pat chicken dry. If using breasts, cut in half horizontally for even cooking.
Season both sides with salt and pepper. Brush with remaining melted butter and 1 tablespoon olive oil.
- Crust the chicken: Press the remaining Parmesan-garlic seasoning onto both sides of the chicken. It won’t be a thick breading—just a flavorful crust.
- Arrange and bake: Nestle the chicken among the potatoes, leaving a little space so everything browns.
Bake 20–25 minutes if using thin breasts or small thighs, 25–35 minutes for thicker pieces, until chicken reaches 165°F (74°C) and potatoes are tender.
- Optional broil for color: If you want extra golden edges, broil for 2–3 minutes at the end. Watch closely to avoid burning the cheese.
- Finish with lemon and herbs: Zest a little lemon over the pan, squeeze a bit of juice, and scatter chopped parsley. Taste and adjust salt and pepper.
- Rest and serve: Let the chicken rest 5 minutes.
Serve hot with any pan juices spooned over the top.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes or microwave in short bursts. A splash of broth or water helps maintain moisture.
- Freeze: You can freeze for up to 2 months, though potatoes may soften. Thaw overnight in the fridge before reheating.
Benefits of This Recipe
- Protein and satiety: Chicken delivers lean protein that keeps you full and energized.
- Budget-friendly: Pantry staples and accessible ingredients make this a cost-effective dinner.
- Customizable flavors: The garlic-parmesan base pairs with many herbs, spices, and add-ins.
- Family appeal: Familiar flavors and a mild profile win over picky eaters.
- One-pan convenience: Less cleanup, more time to relax after dinner.
Pitfalls to Watch Out For
- Soggy potatoes: Wet potatoes steam instead of roast.
Dry them well and don’t overcrowd the pan.
- Uneven cooking: Extra-thick chicken breasts can overcook outside and undercook inside. Slice them thinner or use thighs for more forgiveness.
- Burning cheese: Parmesan browns quickly. If it’s darkening too fast, tent loosely with foil or move the pan to a lower rack.
- Under-seasoning: Potatoes need more salt than you think.
Taste and adjust at the end.
- Skipping rest time: Cutting chicken right away releases juices. Rest for 5 minutes to keep it moist.
Recipe Variations
- Creamy garlic version: Stir 2 tablespoons mayonnaise into the butter before coating the chicken for a richer crust.
- Herb-forward: Swap Italian seasoning for fresh rosemary and thyme. Add sprigs to the pan for fragrance.
- Spicy kick: Add 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne to the seasoning mix.
- Veggie boost: Toss in green beans, broccoli florets, or halved Brussels sprouts during the last 15–20 minutes.
- Panko crunch: Mix 1/3 cup panko with the Parmesan for an extra-crispy crust.
Drizzle lightly with oil before baking.
- Air fryer option: Cook potatoes first at 380°F (193°C) for 12–15 minutes, shake, then add chicken and cook another 10–14 minutes until done.
- Dairy-free twist: Use a dairy-free parmesan-style cheese and olive oil instead of butter. Season generously to compensate.
FAQ
Can I use bone-in chicken?
Yes, but it takes longer. Start the bone-in pieces first for 15 minutes, then add the potatoes and cook until the chicken reaches 165°F (74°C).
Keep an eye on the cheese so it doesn’t over-brown; tent with foil if needed.
Do I have to peel the potatoes?
No. Thin-skinned potatoes are great unpeeled and hold their shape well. If using thick-skinned russets, peeling is optional but gives a softer bite.
What kind of Parmesan should I use?
Use finely grated Parmesan from a block for the best melt and flavor.
Pre-grated works in a pinch, but avoid very powdery shelf-stable cheese if you want a cleaner crust.
How do I keep the chicken juicy?
Don’t overcook it. Pat the chicken dry, season well, and bake just until it hits 165°F (74°C). Rest for 5 minutes.
Thighs are naturally juicier and more forgiving than breasts.
Can I make this ahead?
You can season the chicken and toss the potatoes in the mixture up to 12 hours ahead. Store separately in the fridge. Bake when ready so the crust stays crisp.
What sauce goes well with this?
A simple squeeze of lemon may be all you need.
For something creamy, stir together Greek yogurt, lemon juice, garlic powder, and a pinch of salt for a quick dipping sauce.
Wrapping Up
Garlic parmesan chicken and potatoes checks every box: fast prep, cozy flavor, and a satisfying mix of textures. It’s the kind of recipe you keep in your back pocket for busy weeknights or low-effort weekends. Play with the herbs, add a vegetable, or finish with extra lemon to make it your own.
With a single pan and a handful of pantry staples, dinner feels generous and delicious without any stress.
Garlic Parmesan Chicken and Potatoes - A Cozy, Crowd-Pleasing Skillet Dinner
Ingredients
Instructions
- Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly grease a large oven-safe skillet or roasting pan.
- Cut the potatoes: Halve baby potatoes (or cut larger potatoes into 1-inch chunks). Pat dry with a towel so they roast, not steam.
- Mix the seasoning: In a bowl, combine Parmesan, minced garlic, paprika, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to blend.
- Coat the potatoes: Toss potatoes with half the melted butter and 1 tablespoon olive oil. Add about one-third of the Parmesan-garlic mix and toss to coat well. Spread on the pan, cut side down for extra crisp edges.
- Prep the chicken: Pat chicken dry. If using breasts, cut in half horizontally for even cooking. Season both sides with salt and pepper. Brush with remaining melted butter and 1 tablespoon olive oil.
- Crust the chicken: Press the remaining Parmesan-garlic seasoning onto both sides of the chicken. It won’t be a thick breading—just a flavorful crust.
- Arrange and bake: Nestle the chicken among the potatoes, leaving a little space so everything browns. Bake 20–25 minutes if using thin breasts or small thighs, 25–35 minutes for thicker pieces, until chicken reaches 165°F (74°C) and potatoes are tender.
- Optional broil for color: If you want extra golden edges, broil for 2–3 minutes at the end. Watch closely to avoid burning the cheese.
- Finish with lemon and herbs: Zest a little lemon over the pan, squeeze a bit of juice, and scatter chopped parsley. Taste and adjust salt and pepper.
- Rest and serve: Let the chicken rest 5 minutes. Serve hot with any pan juices spooned over the top.
