Garlic Parmesan Chicken and Potatoes (Printable Version)
Crispy potatoes and tender chicken baked with garlic and Parmesan for a comforting family meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
→ Potatoes
05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp smoked paprika
13 - 2 tbsp chopped fresh parsley
→ Optional Garnish
14 - Extra grated Parmesan cheese
15 - Additional chopped parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - Place quartered potatoes in a large bowl. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper. Toss until evenly coated.
03 - Arrange seasoned potatoes in a single layer on the prepared baking sheet, ensuring even spacing for proper roasting.
04 - Using the same bowl, coat chicken breasts with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Rub seasoning evenly into the meat.
05 - Place seasoned chicken breasts directly on top of the potato bed, leaving space between pieces for heat circulation.
06 - Combine minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley in a small bowl. Mix thoroughly to create uniform coating mixture.
07 - Sprinkle garlic Parmesan mixture evenly over both chicken breasts and potatoes, covering surfaces completely.
08 - Bake for 40-45 minutes until chicken reaches internal temperature of 165°F and potatoes are golden brown and fork-tender.
09 - For extra crispy topping, switch oven to broil for 2-3 minutes, watching closely to prevent burning.
10 - Remove from oven. Sprinkle with additional grated Parmesan and fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The garlic Parmesan crust creates this incredible savory crunch that keeps everyone coming back for seconds
- Everything roasts on one pan so you get maximum flavor with practically zero cleanup afterward
- Its the kind of meal that makes people think you spent hours in the kitchen when really you just tossed it together
02 -
- I once forgot to press the Parmesan mixture onto the chicken and half of it ended up on the baking sheet instead - still delicious, but press it on for maximum crust
- Thicker chicken breasts need those extra minutes, while thinner ones might dry out, so use that meat thermometer and trust it over the clock
03 -
- Let the chicken rest for 5 minutes before serving - it redistributes the juices and makes such a difference in moisture
- If your Parmesan coating is getting too dark before the chicken is done, loosely tent with foil for the last 10 minutes