It’s been a game changer cooking with just one pan . You toss in chicken and potatoes , hit the oven and boom – dinner’s done . This Garlic Parmesan Chicken and Potatoes meal is super tasty and everyone in the family will want seconds . The chicken turns juicy and the potatoes roast nice and golden , all coated in garliс , butter , and parmesan cheese .
Prep takes almost no time and you don’t need fancy skills . The garlic brings a savory punch , while the cheese adds a creamy twist . And the best part ? Only one pan to wash when you’re finished . If you want a fast but impressive dinner , this is it .
Benefits of One-Pan Cooking
One-pan cooking has lots of perks for anyone with a busy schedule . First off , it saves tons of time – you cook and clean in one go . Next , all the flavors mix together in the same pan so every bite is packed with taste . And lastly , you can fit protein , veggies , and carbs in one dish , so it’s an easy way to eat balanced .
- Time-Saving: No more piles of pots and pans to scrub . One pan means less work and more free time .
- Better Flavor: When chicken and potatoes bake together , they soak up each other’s juices and spices . Everything tastes richer .
- Balanced Meal: You get protein , vegetables , and carbs all at once . It makes portioning simple and keeps you healthy .
Ingredients
Here’s what you need to make this simple but delicious one-pan meal:
- Chicken: Four pieces of chicken thighs or breasts . Thighs stay juicy , breasts are leaner – your choice .
- Potatoes: About one pound of Yukon Gold or red potatoes , cut into bite-sized chunks .
- Garlic & Butter: Four cloves of minced garlic and two tablespoons of butter for that rich , garlicky taste .
- Parmesan Cheese: Half a cup of freshly grated parmesan for a creamy , cheesy finish .
- Herbs & Oil: A drizzle of olive oil plus fresh or dried rosemary or thyme . Don’t forget salt and pepper , and a dash of paprika or garlic powder if you like extra flavor .
Equipment Needed
- Oven-Safe Skillet: A cast-iron or heavy non-stick pan that fits in your oven .
- Knife & Cutting Board: For chopping garlic and slicing potatoes .
- Measuring Spoons & Cups: To get your seasonings right .
- Tongs or Spatula: For flipping the chicken and tossing the potatoes .
Step-by-Step Directions
- Preheat & Season: Heat your oven to 400°F (200°C) . Pat the chicken dry , then rub with salt , pepper , garlic powder , and paprika .
- Sear the Chicken: Melt butter in the skillet over medium-high heat . When it’s hot , put chicken skin-side down and cook 5–7 minutes until golden . Add minced garlic and cook 1–2 more minutes , stirring so it doesn’t burn . Flip the chicken and do another 3–4 minutes .
- Cook Potatoes: Take the chicken out for a moment and add potatoes to the same pan . Drizzle with olive oil , sprinkle salt , pepper , and herbs , then toss so they’re coated . Let them sauté for about 5 minutes until they start to brown .
- Bake Together: Nestle the chicken back in among the potatoes . Sprinkle the parmesan all over . Move the skillet to the oven and bake 20–25 minutes , until the chicken hits 165°F (75°C) and potatoes are tender .
- Rest & Serve: Carefully pull the hot pan out , let it sit 5 minutes then serve . Top with extra parmesan or fresh herbs if you want .
Cooking Tips and Tricks
- Choice of Chicken: Thighs have more flavor , but skin-on breasts work too .
- Perfect Garlic: If you hate burnt garlic , add it midway so it stays mellow .
- Crispy Spuds: Don’t crowd the potatoes . Spread them so air can crisp the edges .
- Mix It Up: Throw in extra veggies like bell peppers or green beans for color and nutrition .
Nutritional Information
- Calories: Around 450 per serving .
- Protein: About 35 g to keep you full .
- Carbs: 30 g mainly from potatoes .
- Fats: 20 g from olive oil and butter , plus cheese .
Garlic also has health perks , like helping your immune system . Parmesan adds calcium and more protein .
FAQs
- Can I use frozen chicken? Sure , just thaw it first so it cooks evenly and maybe add a few extra minutes in the oven .
- What veggies work? Broccoli , carrots , or green beans are great . Just cut them small so they cook in time .
- Parmesan substitute? Pecorino Romano or even nutritional yeast if you need dairy-free .
- Storing leftovers? Cool completely , then seal in an airtight container in the fridge . Reheat in microwave or oven until hot .
- Make ahead? You can season chicken and chop potatoes earlier . Just cook it all when you’re ready to eat .
Pairing Suggestions
- Side Dish Ideas: A simple green salad with vinaigrette or garlic bread to soak up the juices .
- Drink Pairings: A crisp white wine like Sauvignon Blanc , or sparkling water with lemon .
Conclusion
Garlic Parmesan Chicken and Potatoes is a one-pan winner for any night . It’s easy , full of flavor , and cleanup is a breeze . Give it a try and share your tweaks below – we’d love to hear how you made it your own !
Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
A delightful one-pan dinner that combines the rich flavors of garlic and Parmesan with tender chicken and golden potatoes. This easy-to-make dish is perfect for a busy weeknight and requires minimal cleanup.
Equipment
- 1 large baking sheet or oven-safe skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 cooking spatula or wooden spoon
Ingredients
- 4 pieces bone-in, skin-on chicken thighs Approximately 1.5 pounds.
- 1.5 pounds baby potatoes Halved.
- 4 tablespoons olive oil
- 4 cloves garlic Minced.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- ½ cup grated Parmesan cheese
- to garnish fresh parsley Chopped.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the garlic mixture.
- Place the halved baby potatoes on the baking sheet or in the skillet. Drizzle them with a little olive oil, salt, and pepper, tossing to coat.
- Arrange the marinated chicken thighs on top of the potatoes in a single layer.
- Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Optional: For a crispy finish, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Garnish with chopped fresh parsley before serving.
Notes
You can substitute boneless chicken if preferred; adjust cooking time accordingly.
Feel free to add your favorite vegetables, such as broccoli or carrots, to the pan for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
