Hi there! I’m so excited to share this Garlic Parmesan Chicken and Potatoes with you. It’s one of those meals I make all the time because my kids and husband absolutely love it, and I love it because it’s so easy. Just one pan, simple ingredients, and boom—dinner’s ready! No fancy skills needed, I promise. Let me walk you through it step by step. Trust me, if I can make this after a long day of chasing my two little ones around, you can too!
Why This Garlic Parmesan Chicken and Potatoes Will Make Your Life Easier
Let me tell you why this dish is my go-to on busy nights. First, everything cooks in one pan. Yep, you heard me right! No piles of dishes to wash afterward. Just toss the chicken and potatoes on a sheet pan, pop it in the oven, and relax (or, you know, fold laundry while the kids argue over toys).
Second, the flavors are insanely good. Garlic, Parmesan cheese, butter… need I say more? It’s like a cozy hug for your taste buds. And those potatoes? They get crispy on the outside and soft on the inside. So good.
Oh, and did I mention it’s flexible? Don’t have baby potatoes? Use sweet potatoes. Out of chicken breasts? Try thighs. This recipe is like your best friend—it’s there for you no matter what.
What You’ll Need (Don’t Worry, It’s All Simple Stuff!)
Let’s talk ingredients. I bet you already have most of these in your kitchen!
For the Chicken & Potatoes:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces—this helps them cook faster!)
- 3 cups baby potatoes (halved; if they’re big, quarter them so they cook evenly)
- Olive oil (about 2 tablespoons—just enough to make the potatoes crispy)
- Melted butter (2 tablespoons, because butter makes everything better)
- Salt, pepper, Italian seasoning, smoked paprika (these are my “magic” spices)
- Crushed red pepper flakes (optional, but my husband adds them for a little kick)
For the Garlic Parmesan Sauce:
- Fresh garlic (4 cloves, minced—trust me, fresh is best here!)
- Grated Parmesan cheese (½ cup, and yes, the cheap stuff works too)
- Fresh parsley (or dried if that’s all you have)
- Lemon juice (a squeeze brightens everything up)
- Garlic powder, onion powder (extra flavor boost!)
For Garnish (Optional But Fancy):
- More Parmesan (because why not?)
- Lemon wedges (makes it look pretty!)
Let’s Make It Together! (Step-by-Step)
Okay, let’s do this! I’ll guide you through it like we’re cooking side by side.
1. Preheat Your Oven & Prep the Pan
First, turn your oven to 400°F (200°C). Grab a big baking sheet and line it with parchment paper. (No parchment? Just spray the pan with cooking oil. No stress!)
2. Season the Potatoes
In a big bowl, toss the halved potatoes with olive oil, salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes (if using). Spread them on the pan in a single layer. Don’t crowd them! If they’re too close, they’ll steam instead of crisp up. Pop them in the oven for 15 minutes.
3. Prep the Chicken
While the potatoes start roasting, cut the chicken into chunks. In the same bowl (see? fewer dishes!), mix the chicken with melted butter, garlic powder, onion powder, salt, and pepper. Easy, right?
4. Add Chicken to the Pan
After 15 minutes, pull the pan out. Use a spatula to push the potatoes to one side. Add the chicken to the empty space. (If your pan is small, use two pans—it’s okay!) Roast for another 20 minutes, stirring halfway so nothing burns.
5. Make the Garlic Parmesan Sauce
In a small bowl, mix the minced garlic, Parmesan, parsley, lemon juice, and a tiny bit more melted butter. Taste it! Adjust the salt or lemon if needed.
6. Coat Everything in Sauce
When the chicken is cooked (no pink inside!) and the potatoes are golden, take the pan out of the oven. Drizzle that amazing sauce over everything and toss gently.
7. Serve & Enjoy!
Plate it up! Sprinkle extra Parmesan and parsley on top. Squeeze lemon wedges over it if you’re feeling fancy.
More Relative Recipes:
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
- Jalapeño Popper Cheese Ball
- Creamy Reuben Soup
- Butternut Squash Sausage Tortellini Soup
- Strawberry Shortcake Ice Cream Bars
How I Serve This to My Picky Eaters
My kids are super picky, but they gobble this up! Here’s how I make it work:
- For the kids: I keep a portion of chicken and potatoes plain (no red pepper flakes) and add the sauce on the side for dipping.
- For adults: Extra sauce and chili flakes!
We usually eat this with:
- A simple salad (bagged lettuce counts!)
- Steamed broccoli (my kids like it with cheese)
- Crusty bread (to mop up the garlicky sauce—yum!)
My Best Tips (Learned the Hard Way!)
- Don’t overcrowd the pan! If the potatoes are piled up, they’ll turn soggy. Use two pans if needed.
- Cut the chicken small. Big pieces take longer to cook, and the potatoes might burn.
- Broil for crispiness! If the chicken or potatoes aren’t golden enough, turn on the broiler for 2-3 minutes. Watch closely—it burns fast!
- Use a meat thermometer. Chicken should reach 165°F (74°C) inside.
How I Save Leftovers (Because Mom Life = Leftover Life)
- Fridge: Store in a sealed container for up to 4 days. Reheat in the oven or a skillet to keep it crispy.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Ways to Mix It Up
This recipe is so flexible! Here’s how we switch it up:
- Spicy version: Add cayenne pepper or hot sauce to the sauce.
- Cheesy version: Sprinkle mozzarella on top and broil until bubbly.
- Low-carb: Swap potatoes for cauliflower or zucchini.
Why This Garlic Parmesan Chicken and Potatoes Means So Much to Me
I created this dish during a crazy week when my toddler was teething and my baby wouldn’t nap. I needed something quick, comforting, and minimal cleanup. The first time I made it, my husband said, “This is restaurant-level good!” Now, it’s our family’s “celebratory” meal—even though it’s so simple.
Final Thoughts
Friends, this recipe is a lifesaver. It’s cozy, flavorful, and so easy. Whether you’re a busy parent, a college student, or just someone who hates doing dishes (🙋♀️), this meal is for you. Give it a try and let me know how it goes! Tag me on Instagram or leave a comment—I’d love to hear from you!
Happy cooking! 🧄🍗🥔
P.S. If you’re reading this at 5 p.m. thinking, “What’s for dinner?!”—you’ve got this! Just grab that chicken and potatoes, and let the oven do the work. 💛
Garlic Parmesan Chicken and Potatoes Recipe – Easy One-Pan Dinner
Ingredients
- For the Chicken & Potatoes:
- 2 boneless skinless chicken breasts, cut into chunks
- 3 cups baby potatoes halved
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes optional
- For the Garlic Parmesan Sauce:
- 4 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground mustard optional
- For Garnish Optional:
- Extra Parmesan cheese
- Fresh parsley
- Lemon wedges
Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Season the Potatoes: In a large bowl, toss potatoes with olive oil, salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Spread on the baking sheet in a single layer. Roast for 15 minutes.
- Prepare the Chicken: While potatoes roast, toss chicken chunks with melted butter, garlic powder, onion powder, salt, and black pepper.
- Add Chicken to the Pan: After 15 minutes, push potatoes to one side of the pan. Add seasoned chicken to the other side. Roast for another 20 minutes, stirring halfway.
- Make the Sauce: In a small bowl, mix minced garlic, Parmesan, parsley, lemon juice, and a little extra butter.
- Coat Everything: Once chicken is cooked and potatoes are crispy, remove from oven. Drizzle sauce over everything and toss gently.
- Serve & Enjoy: Garnish with extra Parmesan and parsley. Serve with lemon wedges for a fresh touch!
