Baked Garlic Parmesan Chicken and Potatoes

The aroma of garlicky goodness fills the kitchen as you unveil a delicious baked dish that balances tender chicken and crispy potatoes. This Baked Garlic Parmesan Chicken and Potatoes is a comforting meal that can be prepared in just about an hour, making it an ideal choice for busy weeknights. The simple blend of spices infuses the chicken and potatoes with robust flavor, ensuring every bite is satisfying.

This recipe is perfect for families or anyone looking to enjoy a hearty meal without spending all day in the kitchen. It’s also great for meal prep, as leftovers store well and can be enjoyed for days after.

Why You’ll Love This Recipe

• The chicken turns out juicy and flavorful with minimal effort.
• Red potatoes become perfectly crisp while roasting.
• It’s all made on one sheet pan, resulting in easy cleanup.
• A delightful garlic and parmesan crust takes dinner to the next level.

What You’ll Need

Gather the ingredients for a satisfying dinner:

For the Spice Mixture

• 2 teaspoons paprika
• 2 teaspoons dried parsley
• 1 1/2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon ground pepper

For the Chicken

• 1 1/2 lbs. boneless skinless chicken breasts, cut into 1" pieces

For the Potatoes

• 24 oz. red potatoes, cut into 1" cubes
• 4 tablespoons grated parmesan cheese, divided
• 2 tablespoons minced garlic, divided
• 2 tablespoons olive oil, divided

Note: You can use fresh garlic instead of minced for a more robust flavor.

Substitutions & Swaps

• Chicken thighs can replace chicken breasts.
• Use any small potatoes if red aren’t available.
• Fresh parsley or Italian seasoning can be used in place of dried.
• Skipped parmesan? Try nutritional yeast for a vegan option.

How to Make It

Let’s cook up a mouthwatering meal!

Preheat the oven

Preheat oven to 400 degrees Fahrenheit. This ensures even cooking and a nice crisp finish.

Prepare the sheet pan

Lightly spray a large sheet pan with non-stick cooking spray. Set prepared pan aside for the chicken and potatoes.

Mix the spices

In a small bowl, combine paprika, dried parsley, garlic salt, onion powder, and ground pepper. This spice mixture will elevate the flavor of both the chicken and potatoes.

Season the potatoes

In a large bowl, add the cubed red potatoes. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of minced garlic, and half of the spice mixture. Toss to coat evenly and then spread out in a single layer on the prepared sheet pan.

Season the chicken

In the same bowl, add the cut chicken pieces along with the remaining tablespoon of olive oil, minced garlic, and the remaining spice mixture. Toss until well combined, then place the chicken evenly over the potatoes on the sheet pan.

Bake

Sprinkle 2 tablespoons of grated parmesan cheese over the chicken and potatoes. Bake in the preheated oven for 30 to 35 minutes, or until chicken is cooked through and potatoes are tender.

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, it doesn’t freeze well due to texture changes.
Reheat: Microwave on medium heat for 2-3 minutes or until warmed through.

Tips for Best Results

• Cut chicken and potatoes into even pieces for consistent cooking.
• Let the dish rest for a few minutes after baking to allow juices to redistribute.
• Feel free to add extra vegetables like broccoli or carrots on the sheet pan for a complete meal.
• For extra crispiness, broil for the last 2-3 minutes of cooking.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pair with garlic bread to soak up delicious juices.
• Perfect for casual family dinners or meal-prepping for the week.