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One Pan Garlic Parmesan Chicken and Potatoes

A plate piled high with baked Garlic Parmesan Chicken Potatoes, seasoned with herbs.
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Make this simple, savory sheet pan dinner featuring tender chicken breasts and roasted potatoes coated in garlic and Parmesan cheese. Cleanup is minimal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1.5 lbs small Yukon Gold potatoes, quartered
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the quartered potatoes, olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Roast the potatoes for 15 minutes. This gives them a head start.
  5. While the potatoes roast, place the cut chicken pieces in the same bowl used for the potatoes (no need to wash it). Toss the chicken with 1 tablespoon of the olive oil mixture remaining in the bowl, or a small drizzle more if needed.
  6. Remove the baking sheet from the oven. Push the potatoes to one side of the pan, leaving space for the chicken. Add the chicken pieces to the empty space on the sheet pan, spreading them into a single layer.
  7. Return the pan to the oven and bake for another 10 minutes.
  8. Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes.
  9. Bake for a final 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the cheese is melted and lightly golden.
  10. Remove from the oven, sprinkle with fresh parsley, and serve directly from the pan.

Notes

  • For crispier potatoes, ensure they are in a single layer and not overcrowded on the pan. Use two pans if necessary.
  • Cut the chicken into uniform pieces so they cook at the same rate as the potatoes finish cooking.
  • If you prefer a tangier flavor, add 1 tablespoon of fresh lemon juice to the potato and chicken coating mixture.

Nutrition

Find it online: https://spoonswirl.com/garlic-parmesan-chicken-potatoes-1-pan-dinner/