Name: Garlic Parmesan Chicken and Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 1.5 lbs Yukon gold potatoes, cut into 1-inch chunks; 4 cloves garlic, minced; 1/2 cup freshly grated parmesan cheese; 4 tbsp unsalted butter, cubed; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp Italian seasoning; Chopped parsley (optional, for garnish)

I can’t get enough of this Garlic Parmesan Chicken and Potatoes recipe. It brings together everything I love: crispy golden potatoes, juicy chicken, and the rich aroma of garlic mingling with nutty parmesan. This one-pan dinner is my go-to when I crave comfort food that feels a bit indulgent but still incredibly easy to pull off.

The first time I made this, I wasn’t expecting it to turn out so magical. The chicken turned beautifully tender and flavorful, soaking up the garlicky butter while the potatoes caramelized on the edges and got that irresistible golden crust. It’s the kind of meal where you catch yourself going back to the pan for “just one more bite.”

What I adore most is the minimal effort it requires. I toss everything in one baking dish, season it generously, and let the oven do the magic. The smell alone is enough to gather everyone around the kitchen before it even hits the table. Whether I’m making it for a weeknight dinner or serving it to guests, this dish never lets me down.

Why You’ll Love This Garlic Parmesan Chicken and Potatoes

This recipe is a dream for garlic lovers and anyone who enjoys bold, savory flavors. It’s a one-pan wonder, which means less cleanup, and it doesn’t skimp on taste. The buttery garlic-parmesan blend coats the chicken and potatoes perfectly, making each bite packed with flavor. It’s hearty, filling, and satisfying enough to serve on its own, yet easy to pair with a fresh salad or side of veggies. Plus, it works well year-round, no matter the season. Whether you’re cooking for family or friends, it’s a guaranteed crowd-pleaser.

Ingredients

Chicken thighs or breasts: I use boneless, skinless thighs because they stay juicy, but breasts work if you prefer a leaner cut. The chicken is the protein base that soaks up all the delicious flavor from the garlic and parmesan.

Yukon gold potatoes: These are my go-to for their buttery texture and golden finish when roasted. They absorb the savory flavors and get wonderfully crispy.

Fresh garlic: Essential for the bold, aromatic base. Don’t skimp—the more garlic, the better.

Parmesan cheese: I always grate it fresh for a rich, nutty taste that melts and crisps beautifully.

Butter: It carries the garlic and parmesan into every crevice and helps the potatoes roast to perfection.

Olive oil: Just enough to help everything crisp up without drying out.

Salt and pepper: Simple but crucial. They enhance all the other flavors.

Italian seasoning: Adds a fragrant herbal note that complements the garlic and cheese perfectly.

Parsley (optional): For a fresh finish that brightens the dish before serving.

How to Make Garlic Parmesan Chicken and Potatoes

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan to prevent sticking.

Step 2: Season the Chicken

Pat the chicken dry and place it in the dish. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Make sure both sides are evenly coated.

Step 3: Prepare the Potatoes

Cut the potatoes into 1-inch chunks. Toss them in a bowl with olive oil, minced garlic, salt, pepper, and half of the parmesan. Mix until well-coated.

Step 4: Combine and Bake

Arrange the seasoned potatoes around the chicken in the dish. Dot the top with butter cubes and sprinkle the remaining parmesan evenly across everything.

Step 5: Roast Until Golden

Bake uncovered for about 40-45 minutes, or until the chicken is fully cooked (165°F internal temp) and the potatoes are tender and golden-brown. For extra crispiness, broil the last 3-5 minutes.

Step 6: Serve

Let it rest a few minutes, then garnish with chopped parsley if desired. Serve hot and enjoy every garlicky, cheesy bite!

Recipe Variations and Possible Substitutions

If you’re out of Yukon golds, red potatoes or baby potatoes make a fantastic stand-in—they roast beautifully and soak up the garlic butter just as well. You can also use sweet potatoes for a slightly sweeter contrast that still complements the garlic and parmesan.

For the chicken, thighs are ideal for juiciness, but if you’re using breasts, slice them in half lengthwise to cook evenly and prevent drying. If you want a vegetarian twist, substitute the chicken with thick slices of cauliflower or even canned chickpeas tossed in the garlic-parmesan butter mix.

Dairy-free? Swap butter for plant-based butter and use nutritional yeast in place of parmesan. You’ll still get a cheesy, savory finish. Add crushed red pepper flakes if you love a bit of heat or throw in a handful of cherry tomatoes for a pop of color and acidity.

Serving and Pairing Suggestions

This dish is so hearty, I often serve it on its own, straight out of the pan. But when I want a fuller spread, I pair it with a light green salad or a simple roasted vegetable like asparagus or broccoli.

You can also serve it with crusty bread to soak up any leftover garlic-parmesan butter, or spoon it over rice or orzo for something more filling. If you’re serving a crowd, it goes really well with something refreshing like a cucumber salad or tangy coleslaw to cut through the richness.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven until warmed through, about 10-15 minutes. If you’re short on time, the microwave works, but you may lose some crispness.

To freeze, let the dish cool completely. Then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above. Keep in mind that potatoes may soften a bit after freezing but still taste great.

FAQs

How do I keep Garlic Parmesan Chicken and Potatoes from drying out?

Make sure to use enough butter and oil to keep everything moist, and avoid overcooking. Chicken thighs help because they retain more moisture than breasts.

Can I make Garlic Parmesan Chicken and Potatoes ahead of time?

Yes! You can prep and season everything ahead, store it in the fridge for up to 24 hours, then pop it in the oven when you’re ready.

What’s the best cut of chicken for Garlic Parmesan Chicken and Potatoes?

Boneless, skinless thighs are my favorite for this dish, but breasts work if you want a leaner option. Just slice them thinner so they cook evenly.

Can I use pre-shredded cheese in Garlic Parmesan Chicken and Potatoes?

Freshly grated parmesan gives the best texture and flavor. Pre-shredded works in a pinch, but it might not melt or crisp as nicely.

How do I make Garlic Parmesan Chicken and Potatoes spicier?

Add crushed red pepper flakes or a dash of cayenne pepper to the seasoning mix before baking. You can also serve it with a spicy aioli or hot sauce on the side.

Related Recipe You’ll Like

If this Garlic Parmesan Chicken and Potatoes dish has your heart, you’ll also love trying my Texas Roadhouse Smothered Chicken Recipe. It’s packed with savory goodness and topped with creamy cheese and sautéed onions.

You might also enjoy the flavor-packed comfort of my Chicken Scampi with Garlic Parmesan Rice. It’s another garlicky favorite that never disappoints.

And if you’re into roasted veggie sides that go great with this dish, check out Roasted Zucchini and Squash Recipe for a light and colorful complement.

Save and Share This Recipe for Later

Don’t forget to pin this Garlic Parmesan Chicken and Potatoes recipe on your Pinterest board so you always have it handy when dinner inspiration strikes! Share it with your friends or save it to your favorite recipe collection. Whether you email it to your cooking buddy, text it to family, or bookmark it for later, this is a dish worth passing around!

Yield: 4 servings