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Garlic Parmesan Chicken and Potatoes

A comforting and quick dish featuring juicy chicken and tender potatoes, seasoned and baked to perfection with garlic and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts (about 3–4 pieces)
  • 1.5 lbs baby potatoes (halved or quartered if large)
  • 3 tbsp olive oil (divided)
  • 4 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt (more to taste)
  • 0.5 tsp black pepper
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley (chopped, for garnish)
  • 2 tbsp unsalted butter (melted)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease your large baking dish or sheet pan.
  2. In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper until coated. Spread the potatoes on one side of the pan.
  3. Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil. Rub the rest of the minced garlic, a pinch of salt, pepper, and half of the grated Parmesan cheese on the chicken. Place the chicken on the other side of the pan.
Baking
  1. Put the pan in the oven and roast for 30-35 minutes, flipping the potatoes halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
  2. Once cooked, brush the chicken and potatoes with melted butter, and sprinkle the remaining Parmesan cheese on top.
Serving
  1. Garnish with chopped parsley and serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, add a splash of olive oil to restore moisture.