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Garlic Parmesan Chicken And Potatoes One Pan Dinner taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

This one-pan Garlic Parmesan Chicken and Potatoes recipe combines juicy chicken and golden roasted potatoes with bold garlic, Parmesan, and herby flavors for a simple, delicious dinner solution that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 450 kcal

Equipment

  • 1 Baking sheet lined or greased

Ingredients
  

Main 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

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a small bowl, mix Italian seasoning, smoked paprika, salt, and pepper. Rub chicken with olive oil and coat evenly with seasoning mix.
  • In a large bowl, toss halved potatoes with olive oil, garlic, Parmesan cheese, salt, and pepper until evenly coated.
  • Place seasoned chicken and potatoes on prepared baking sheet in a single layer.
  • Bake for 25–30 minutes until chicken reaches 165°F internal temperature and potatoes are golden brown.
  • Optional: In the last 5 minutes, sprinkle extra Parmesan and broil for added crust.
  • Remove from oven and let rest for 5 minutes.
  • Garnish with fresh parsley and serve hot.

Video

https://youtube.com/watch?v=Dekv2KNj_sc%3Ffeature%3Doembed

Notes

Use parchment for easier cleanup, and don’t skip the final broil for extra texture. Store leftovers in airtight containers or freeze for later dinners.