Go Back
Garlic Parmesan Chicken and Potatoes on a white platter with parsley garnish

Garlic Parmesan Chicken and Potatoes

Juicy chicken breasts seasoned with Italian herbs and smoked paprika are roasted alongside tender baby potatoes tossed in garlic, Parmesan cheese, and olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt for chicken
  • 0.25 teaspoon black pepper for chicken
  • 1 tablespoon olive oil for chicken
  • 1.5 pounds baby Yukon Gold or red potatoes halved
  • 3 tablespoons olive oil for potatoes
  • 4 cloves garlic minced
  • 0.33 cup grated Parmesan cheese
  • 0.5 teaspoon salt for potatoes
  • 0.25 teaspoon black pepper for potatoes
  • 1 tablespoon fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Pat the chicken breasts dry. Rub with 1 tablespoon olive oil and coat with Italian seasoning, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. In a large bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Arrange the chicken on one side of the baking sheet and spread the potatoes on the other side in a single layer.
  5. Roast for 25 to 30 minutes. Flip the potatoes halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  6. Optional: Broil for the last 2 minutes for a golden crust. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.