Name: Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 Boneless skinless chicken breasts (or thighs if preferred); 1 teaspoon Italian seasoning; 0.5 teaspoon Smoked paprika; 0.5 teaspoon Salt (for chicken rub); 0.25 teaspoon Black pepper (fresh cracked if possible); 1 tablespoon Olive oil (to rub chicken); 1.5 pounds Baby Yukon Gold or red potatoes (halved); 3 tablespoons Olive oil (to coat potatoes); 4 cloves Garlic (minced); 0.33 cup Grated Parmesan cheese; 0.5 teaspoon Salt (for potatoes); 0.25 teaspoon Black pepper (for potatoes); 1 tablespoon Fresh parsley (chopped, optional garnish)

The pot lid rattles and you know dinner is almost ready. That little wiggle and jiggle means the broth depth is just right for cooking your chicken and potatoes. You spot the steam cues starting to puff out, and your stomach's doing a happy dance already.

Close up of garlic Parmesan chicken and potatoes one-pan dinner in pot — Start your meal right with this comforting garlic Parmesan chicken and potatoes cooked in one pan.

It smells real good in the kitchen. Garlic and Parmesan waft through the air like a promise you can't ignore. You feel that cozy vibe taking over your space and you gotta admit it’s one of those dinners that hits the spot just right.

You remember how sometimes dinners get too fussy, with tons of pots and pans and half the kitchen in a mess. This one-pan dinner is different. You toss everything in the pot, lock on the lid, and let your float valve do its thing. It’s a no-stress kind of meal you gonna wanna make again and again.

Why This Recipe Works Every Single Time

The chicken stays juicy because you cook it right in the broth, keeping all the flavor locked in.
The potatoes soak up the garlicky Parmesan goodness while steaming up real tender.
You only use one pan so cleanup's a breeze, saving you extra time and fuss.
The seasoning mix hits every note with Italian herbs, smoked paprika, and just enough salt and pepper.
The steam cues and float valve make it easy to know when it's perfectly cooked without guesswork.
Natural release lets the flavors settle and the chicken rest, making every bite tender and full of taste.

All the Pieces for This Meal

4 boneless skinless chicken breasts or thighs you can swap if you prefer darker meat.
1 teaspoon Italian seasoning for that herby touch that brings everything together.
½ teaspoon smoked paprika adds a smoky warmth that’s subtle but dang good.
½ teaspoon salt to bring out all the flavors just right.
¼ teaspoon black pepper, fresh cracked if you got it, for a little kick.
1 tablespoon olive oil to rub the chicken and help keep it juicy.
1.5 pounds baby Yukon Gold or red potatoes halved, these babies get soft and cheesy in no time.
3 tablespoons olive oil to coat the potatoes so they crisp up beautifully and hold that garlic flavor.
4 cloves garlic minced to punch up the taste, plus ⅓ cup grated Parmesan cheese to sprinkle on top making it rich and melty.

Mixing ingredients of garlic Parmesan chicken and potatoes — Ingredients ready to be seasoned and oven-baked for simplicity and flavor harmony.

Your Complete Cooking Timeline

Step 1. You start by mixing your Italian seasoning, smoked paprika, salt, and pepper in a little bowl. This combo is gonna tie everything together real good.

Step 2. Rub the chicken with a tablespoon of olive oil so the seasoning sticks nice. Then sprinkle your spice mix all over the chicken pieces. Set them aside while you get the potatoes ready.

Step 3. In a bigger bowl, toss the halved potatoes with the 3 tablespoons olive oil, minced garlic, and Parmesan cheese. Make sure every bit of potato is coated—you want that garlicky cheesy crust on each piece.

Step 4. On a large baking sheet, spread the potatoes in a single layer. Give the chicken some space on the same sheet so they cook evenly side by side. This part is key cuz you wanna keep that one-pan promise.

Step 5. Pop the baking sheet in your preheated oven at 400°F. Let all those flavors mingle and cook for about 30 minutes. When the float valve rises and you see the steam cues, it means your pressure cooker is working real good.

Step 6. Check that chicken cooks through; the internal temperature should hit 165°F. The potatoes gotta be tender and golden brown by now too.

Step 7. After cooking, let your meal rest for 5 minutes with the lid off. This natural release time helps the chicken juices settle, making each bite just right and the whole dish extra tasty.

Smart Shortcuts for Busy Days

Use pre-minced garlic from a jar if fresh garlic feels like too much work; it still packs a punch.
Buy pre-cut baby potatoes to save yourself the chopping step, and just give ‘em a quick rinse.
Mix all your dry seasonings in advance and store in a little container so you’re ready to season in a snap.
Got frozen chicken breasts? No worries—just thaw in cold water before cooking or increase cook time carefully.
If you’re tight on time, you can quick release the cooker after 25 minutes then bake uncovered for a few more minutes to crisp potatoes up.

When You Finally Get to Eat

The chicken is beautifully tender with a slight crisp from the Parmesan and herbs. Juices from the broth as you cut through each piece remind you that this meal was worth waiting for. That smoky paprika blends perfectly with the garlicky Parmesan on the potatoes.

Each bite of potato is buttery and rich, with a crisp edge and a soft inside that melts in your mouth. You can feel the warmth of the garlic hit every corner, making it one of those bites you find yourself smiling at without even thinking.

This dinner plate feels like comfort wrapped in flavor. You sit back and enjoy the satisfying taste of a home-cooked meal without the fuss or mess. For real, this one-pan dinner wins every time when hunger strikes hard.

Finished garlic Parmesan chicken and potatoes plated and ready to serve — The final golden-brown dish looks irresistible and ready to enjoy at your table.

Your Leftover Strategy Guide

First up, let your leftovers cool off a bit before packing them away. You don't wanna trap steam and sogginess in your storage containers.

Use airtight containers or ziplock bags to keep your chicken and potatoes fresh. Poke a few holes in the bag if you want to reheat in the microwave, so steam can escape easily.

If you like meal prepping, freeze portions in meal-sized packs. They thaw pretty well overnight in the fridge or in a water bath if you’re in a hurry.

To reheat, use your pressure cooker’s steam function for a quick heat-through or oven for 10-15 minutes. It keeps the chicken juicy and potatoes crispy instead of mushy.

What People Always Ask Me

Can I use chicken thighs instead of breasts? Heck yeah! Thighs get even juicier and have more flavor, just make sure they’re boneless so they cook evenly.
What if I want to skip Parmesan cheese? You can toss it out or substitute with another cheese like mozzarella, but Parmesan really adds that umami depth.
Do I gotta preheat the pressure cooker? Preheating helps get the float valve up faster and makes sure your cook time is accurate.
How can I tell when it’s done without a thermometer? Watch the steam cues and how the float valve acts; when it rises and stays up a bit, it’s cooking through. Also potatoes should be tender to a fork.
Can I add veggies to this? Sure thing! Carrots, green beans, or snap peas go in towards the end so they don’t get mushy.
What’s natural release and quick release? Natural release means you let the pressure go down on its own with no disturbance. Quick release is when you open the valve yourself to release steam fast. This recipe uses natural release for best texture.

For related one-pan meal ideas and easy dinner options, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for flavorful, simple dishes that'll save your busy weeknights.