Easy One-Pan Garlic Parmesan Chicken and Potatoes

It is 6pm on a busy Tuesday. You are tired. Dinner needs to happen fast. This garlic parmesan chicken and potatoes is your answer. It delivers a high-protein meal on one pan.

There is something magical about roasting garlic in the fall. The kitchen smells warm and inviting. You get tender chicken and crispy potatoes with minimal effort. This is the ultimate stress-free dinner for your family.

Why This Recipe Is a Winner

This recipe is a winner for busy fall weeknights. You only have one pan to wash later. The chicken stays juicy while the potatoes get crispy edges. It is a budget-friendly meal that feels like a treat.

Your whole family will ask for seconds tonight. It uses simple pantry staples you likely already have. You can feel good about serving this balanced meal. It is nutritious and satisfying for everyone at the table.

Simple Cooking Method

Making this meal is incredibly simple and doable. You just toss everything in a bowl and roast. We start the potatoes first for the best texture. Then, we add the chicken for the finish. Even a beginner can master this one-pan dinner easily.

Ingredients You’ll Need

These ingredients are fresh, simple, and mostly pantry staples you already know.

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby red potatoes, quartered
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh parsley, chopped

Step-by-Step Directions

1. Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
2. In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
4. While potatoes are roasting, toss the chicken pieces in the same mixing bowl with the remaining olive oil, garlic, oregano, and basil.
5. Remove the baking sheet from the oven and move the potatoes to one side.
6. Place the chicken pieces on the other side of the pan in a single layer.
7. Sprinkle half of the Parmesan cheese over both the chicken and potatoes.
8. Return the pan to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
9. Remove from oven, sprinkle with the remaining Parmesan cheese and fresh parsley, and serve immediately.

Best Ways to Enjoy It

Serve this dish hot straight from the oven. I love pairing it with a simple green salad. A side of steamed broccoli also works beautifully here. Set the table and enjoy a cozy night in tonight.

How to Store Leftovers

Store leftovers in an airtight container for four days. This meal keeps its flavor well in the fridge. Reheat in a 350°F oven for ten minutes. This keeps the potatoes from getting soggy. It is great for easy meal prep too.

Recipe Tips for Best Results

• Cut your potatoes into equal sizes for even cooking.
• Don’t skip the fresh parsley for a bright finish.
• Avoid crowding the pan so the potatoes can crisp up.
• Use freshly grated Parmesan for the best melting texture.
• For a fall twist, add some chopped carrots to the pan.
• Double the garlic if you want a bolder flavor profile.
• Pat the chicken dry before tossing it in the oil.

Ways to Switch It Up

• Swap red potatoes for sweet potatoes for extra fiber.
• Use nutritional yeast instead of cheese for a dairy-free version.
• Add a pinch of red pepper flakes for a spicy kick.
• In summer, swap potatoes for zucchini and reduce roasting time.

Common Questions

Can I use chicken thighs instead?

Yes, you can use boneless thighs. They stay very juicy during roasting. Just ensure they reach 165°F before serving.

Can I prep this in advance?

You can cut the chicken and potatoes earlier. Keep them in separate containers in the fridge. This makes your weeknight dinner even faster.

Will my kids eat this?

Most kids love the mild garlic and cheese flavors. It is a very picky-eater friendly meal. The roasted potatoes are always a huge hit.

I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!

— Clara

Easy One-Pan Garlic Parmesan Chicken and Potatoes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 465

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby red potatoes, quartered
• 1/4 cup extra virgin olive oil
• 4 cloves garlic , minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons fresh parsley, chopped

Method

 

1. Preheat oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
2. In a large mixing bowl, combine the quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
4. While potatoes are roasting, toss the chicken pieces in the same mixing bowl with the remaining olive oil, garlic, oregano, and basil.
5. Remove the baking sheet from the oven and move the potatoes to one side.
6. Place the chicken pieces on the other side of the pan in a single layer.
7. Sprinkle half of the Parmesan cheese over both the chicken and potatoes.
8. Return the pan to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
9. Remove from oven, sprinkle with the remaining Parmesan cheese and fresh parsley, and serve immediately.