Garlic Parmesan Chicken and Potatoes
A delightful one-pan dinner featuring tender chicken in a rich garlic and Parmesan sauce complemented by crispy potatoes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure uniform thickness for even cooking.
- 2 pounds baby potatoes, halved Cut into equal sizes for consistent cooking.
Seasoning Mixture
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian herbs Feel free to substitute with fresh herbs near the end of cooking.
- 1 teaspoon paprika
- 1 teaspoon salt Add more to taste if needed.
- ½ teaspoon black pepper
Topping
- 1 cup grated Parmesan cheese Sprinkle evenly over chicken and potatoes.
For Garnish
- to taste Fresh parsley, chopped Use as a finishing touch before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, minced garlic, Italian herbs, paprika, salt, and black pepper.
- Add the halved baby potatoes to the bowl and toss them until well coated with the seasoning mixture.
- Spread the seasoned potatoes on one side of a large baking sheet in a single layer.
Cooking
- Place the chicken breasts in the same mixing bowl, ensuring they are well coated with the remaining seasoning.
- Arrange the chicken breasts on the other side of the baking sheet.
- Sprinkle the grated Parmesan cheese evenly over both the chicken and potatoes.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and fork-tender.
- Remove the pan from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before serving.
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Notes
For serving, consider pairing with fresh salads or crusty bread to soak up the delicious juices. Store leftovers in the refrigerator for up to three days.