Garlic Parmesan Chicken and Potatoes is my answer to those nights when you want something hearty and satisfying but don’t want to spend all evening in the kitchen. Growing up in the Midwest, one-pan dinners were a staple in our household. My mother would slide a big sheet pan into the oven, and within half an hour, we’d have a complete meal that tasted like she’d been cooking all day.
This recipe combines tender, juicy chicken with crispy golden potatoes, all seasoned with garlic and Parmesan. The best part is everything cooks on one pan at the same time, so cleanup is a breeze. I’ve made this for my own family countless Wednesday evenings, and it never fails to bring everyone to the table with smiles. Time to preheat that oven.
What Makes This One-Pan Dinner So Special
In Betty’s kitchen, simplicity and flavor always go hand in hand. This sheet pan chicken and potatoes recipe has earned its place as a weeknight staple because it checks all the boxes without any fuss.
- Perfect for busy weeknights with minimal prep work
- Just one pan means easy cleanup when you’re tired
- Packed with flavor from garlic and Parmesan without complicated steps
- Family-friendly and pleasing for both kids and adults
- Everything cooks together at the same time for perfect timing
- Tender chicken pairs beautifully with crispy golden potatoes
Key Players in This Recipe
Boneless, skinless chicken breasts are my go-to for quick-cooking sheet pan dinners. I always choose chicken breasts that are similar in thickness so they cook evenly, though chicken thighs work wonderfully too if you prefer dark meat.
Baby Yukon Gold or red potatoes hold their shape beautifully when roasted and develop the most incredible crispy edges. In my kitchen, I prefer these waxy potatoes over russets because they stay creamy inside while crisping up outside.
Olive oil helps the chicken stay moist and the potatoes achieve that golden, crispy exterior we’re after. I’ve found that a good coating of olive oil is essential for proper browning.
Fresh garlic brings pungent, aromatic flavor that permeates both the chicken and potatoes as they roast together. I always choose fresh minced garlic over jarred because the flavor is so much brighter.
Grated Parmesan cheese adds a salty, nutty richness to the potatoes and creates a beautiful golden crust. In my experience, freshly grated Parmesan melts and adheres better than the pre-shredded kind.
Italian seasoning provides a blend of herbs like oregano, basil, and thyme without needing multiple jars. I prefer Italian seasoning for its balanced flavor that complements both chicken and potatoes.
Smoked paprika adds depth and a subtle smoky note to the chicken. Betty’s tip is that smoked paprika brings restaurant-quality flavor without any extra effort.
Betty’s Tested Technique
Step 1. I’ve learned that preheating the oven to 400°F is crucial for getting that perfect balance of cooked-through chicken and crispy potatoes. While the oven heats, line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2. Pat the chicken breasts completely dry with paper towels. Betty always says that dry chicken browns better than wet chicken, creating more flavor.
Step 3. In a small bowl, mix together the Italian seasoning, smoked paprika, salt, and pepper. This simple spice blend does wonders for the chicken.
Step 4. Rub the chicken breasts with 1 tablespoon of olive oil and coat them evenly with the seasoning mixture. I’ve found that rubbing the oil directly on the chicken helps the seasonings stick better.
Step 5. In a large bowl, toss the halved potatoes with 3 tablespoons of olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until every piece is evenly coated. Through trial and error, I learned that tossing the potatoes in a bowl ensures even distribution of the garlic and cheese.
Step 6. Place the seasoned chicken breasts on one side of the prepared baking sheet. Spread the potatoes evenly on the other side of the pan in a single layer. My family prefers when I make sure the potatoes aren’t overcrowded, which helps them crisp up rather than steam.
Step 7. Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through for even crispiness. After years of making this, I’ve discovered that flipping the potatoes at the 12-15 minute mark gives them the best golden color on all sides.
Step 8. Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F. The key I discovered is checking the thickest part of the breast to ensure it’s fully cooked.
Step 9. Optional but delicious: In the last 5 minutes of cooking, sprinkle extra Parmesan over both the chicken and potatoes for a melted golden crust. You can also broil briefly for extra crispness, but watch carefully to prevent burning.
Step 10. Remove from the oven and garnish with fresh chopped parsley if desired. Serve immediately while everything is hot and the potatoes are at their crispiest.
Storage and Reheating Tips
I typically store any leftovers in an airtight container in the refrigerator, where they’ll keep for up to 3 days. The chicken stays tender, though the potatoes will lose some of their crispiness as they cool.
For the best texture, I reheat by warming everything in the oven at 350°F for about 10 minutes. This method helps the potatoes regain some of their crispness rather than becoming soggy. Betty’s freezing method works well for the chicken, which can be frozen for up to 2 months, but I don’t recommend freezing the potatoes as they tend to become mealy.
Building the Perfect Plate
This hearty one-pan dinner is filling on its own, but a few complementary sides can round out the meal beautifully:
- Fresh side salad with lemon vinaigrette – The bright, tangy dressing cuts through the richness and adds a refreshing contrast to the roasted flavors
- Crusty garlic bread or soft dinner roll – Perfect for soaking up any flavorful juices left on the plate (you’ll also love my Creamy Garlic Parmesan Chicken Pasta for similar garlic-forward comfort)
- Steamed broccoli or green beans – These simple vegetables add color and nutrition without competing with the main dish
- Caesar salad – The creamy, garlicky dressing echoes the Parmesan flavors in the potatoes
- Roasted carrots – Their natural sweetness complements the savory garlic and Parmesan beautifully
- Wine pairing – A buttery Chardonnay or light Pinot Noir pairs wonderfully with this dish
If you enjoy this simple sheet pan dinner, you might also appreciate my Sheet Pan Parmesan Steak and Potatoes or Greek Sheet Pan Chicken for more easy one-pan meals.
FAQs
Yes, bone-in chicken thighs or drumsticks work well, but they require adjusted cooking time to ensure they’re fully cooked. I recommend checking for an internal temperature of 165°F and adding 10-15 minutes to the cooking time.
Baby Yukon Gold or red potatoes are ideal because they hold their shape and crisp beautifully. Many home cooks find success with russet or fingerling potatoes too, just cut them into small, even pieces for uniform cooking.
The best approach I’ve tested is using parchment paper or a light coating of oil on the baking sheet. Also, make sure the potatoes have enough oil coating them before roasting.
Garlic Parmesan Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Pat chicken breasts dry with paper towels.
- In a small bowl, mix together Italian seasoning, smoked paprika, salt, and pepper.
- Rub chicken breasts with 1 tablespoon olive oil and coat evenly with the seasoning mixture.
- In a large bowl, toss halved potatoes with 3 tablespoons olive oil, minced garlic, grated Parmesan cheese, salt, and pepper until evenly coated.
- Place seasoned chicken breasts on one side of the prepared baking sheet.
- Spread potatoes evenly on the other side of the pan, ensuring they’re in a single layer for even cooking.
- Roast in preheated oven for 25-30 minutes, flipping the potatoes halfway through for even crispiness.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C).
- Optional: In the last 5 minutes of cooking, sprinkle extra Parmesan over the chicken and potatoes for a melted golden crust. Can also broil briefly for extra crispness.
- Remove from oven and garnish with fresh chopped parsley. Serve immediately while hot.
