Garlic Parmesan Chicken and Potatoes (Printable)
Tender chicken and crispy potatoes coated in garlicky Parmesan goodness. Ready in one hour.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Potatoes
05 - 1.5 pounds baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs or oregano, basil, thyme blend
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley
→ Optional Garnish
14 - Additional grated Parmesan cheese
15 - Extra chopped fresh parsley
# Directions:
01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine quartered baby gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss until evenly coated, then spread in a single layer on the prepared baking sheet.
03 - Using the same bowl, coat chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Ensure even coverage on all sides.
04 - Place seasoned chicken breasts directly on top of the potatoes on the baking sheet, ensuring even spacing for proper heat circulation.
05 - In a small bowl, combine minced garlic, grated Parmesan cheese, dried Italian herbs, smoked paprika, and chopped parsley. Mix thoroughly to distribute evenly.
06 - Sprinkle the garlic Parmesan mixture generously over both chicken breasts and potatoes, ensuring coverage on all exposed surfaces.
07 - Bake for 40 to 45 minutes until chicken reaches an internal temperature of 165°F and potatoes are golden brown and fork-tender.
08 - For extra crunch, switch oven to broil setting for 2 to 3 minutes, watching closely to prevent burning. The topping should turn golden and crispy.
09 - Remove from oven and let rest for 5 minutes. Sprinkle with additional grated Parmesan and fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks on one sheet pan so cleanup takes literally minutes
- The garlic Parmesan crust creates this incredible savory crunch that people keep talking about
02 -
- Don't skip lining the pan, the cheese that falls off creates this incredible crispy edge that you'll want to eat like a chip
- If your chicken breasts are thick, pound them or they'll still be raw when the potatoes are done
03 -
- Let the chicken rest for 5 minutes before serving so all those juices redistribute back into the meat
- Room temperature chicken cooks more evenly, take it out of the fridge 20 minutes before starting