Absolutely Irresistible Garlic Parmesan Chicken and Potatoes Recipe

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Author: Rachel Evans
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Garlic Parmesan Chicken and Potatoes

Oh my goodness, let me tell you about my weeknight lifesaver – this Garlic Parmesan Chicken and Potatoes! Nothing beats tossing everything on one pan and letting the oven do the work while you relax. I first made this when my in-laws surprised us for dinner (panic mode!), and now it’s my go-to “looks fancy but took zero effort” meal.

The magic happens when the garlicky parmesan crust forms on the chicken while the potatoes get all crispy underneath. My kids go crazy for it – even my picky eater who usually pushes potatoes aside! Best part? You probably have most ingredients already. Just wait ’til you smell that garlic roasting… it’s heavenly.

Garlic Parmesan Chicken and Potatoes - detail 1

Ingredients for Garlic Parmesan Chicken and Potatoes

Here’s what you’ll need for this simple but oh-so-flavorful dish:

  • 4 boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts!)
  • 1.5 lbs baby potatoes, halved (the smaller ones crisp up beautifully)
  • 3 tbsp olive oil (divided – we’ll use it in two steps)
  • 4 cloves garlic, minced (fresh is best – I tried jarred once and regretted it)
  • 1/2 cup grated parmesan cheese (the good stuff from the deli counter, not the shaker)
  • 1 tsp salt (I use kosher)
  • 1/2 tsp black pepper (freshly ground makes a difference)
  • 1 tsp dried oregano (rub it between your fingers to wake up the flavor)
  • 1/2 tsp paprika (smoked if you’ve got it)
  • Fresh parsley, chopped (for that gorgeous green finish)

See? Mostly pantry staples with a few fresh touches – that’s why I make this so often!

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How to Make Garlic Parmesan Chicken and Potatoes

Alright, let’s get cooking! This Garlic Parmesan Chicken and Potatoes comes together so easily, but I’ll walk you through each step to make sure you get that perfect crispy-on-the-outside, tender-on-the-inside magic.

Prep the Potatoes

First things first – crank that oven to 400°F (200°C) so it’s nice and hot when we’re ready. Grab your prettiest halved baby potatoes (I love the little red ones!) and toss them with 2 tbsp of olive oil, the salt, pepper, oregano, and paprika. Get your hands in there – rub that seasoning into every nook and cranny! Spread them out on a rimmed baking sheet (trust me, you want the rim to catch any rogue oil) and pop them in the oven for 20 minutes. You’ll start smelling the spices working their magic!

Sear the Chicken

While those potatoes start roasting, let’s give our chicken thighs some color. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat – you want it shimmering but not smoking. Season both sides of your chicken with salt and pepper (don’t skip this – it makes all the difference!), then sear for about 3 minutes per side until you get that gorgeous golden crust. Pro tip: don’t crowd the pan or the chicken will steam instead of sear!

Combine and Bake

Here’s where the magic happens! Mix your minced garlic and parmesan in a little bowl – it’ll look like the most delicious paste ever. Pull the potatoes out (they should be starting to soften), push them to one side of the pan, and nestle your chicken thighs in the empty space. Now, sprinkle that garlic parmesan goodness over everything – especially the chicken! Back in the oven it goes for about 15 minutes until the chicken hits 165°F internally and the potatoes are golden brown.

Final flourish? A handful of fresh chopped parsley for color and freshness. Oh wow – just wait until you smell this coming out of the oven!

Garlic Parmesan Chicken and Potatoes - detail 3

Why You’ll Love This Garlic Parmesan Chicken and Potatoes

Let me count the ways this dish will become your new favorite:

  • One-pan wonder – Minimal cleanup means more time relaxing after dinner (my kind of meal!)
  • Crispy potato perfection – Those golden edges? Absolute texture heaven
  • Customizable flavors – Swap in rosemary or thyme, add a pinch of red pepper flakes… make it yours!
  • Family pleaser – Even my “I don’t like chicken” nephew asks for seconds
  • Weeknight easy – Ready in under an hour with mostly pantry staples

Seriously, what’s not to love? That garlic parmesan crust alone is worth making this weekly!

Tips for Perfect Garlic Parmesan Chicken and Potatoes

Listen, I’ve made this dish more times than I can count, and these little tricks make all the difference between “good” and “Oh-my-gosh-I-need-the-recipe-NOW” perfect:

  • Pat those chicken thighs dry before seasoning – crispy skin starts with dry surfaces (paper towels are your friend here!)
  • Cut potatoes uniform – aim for halves about 1-inch thick so they cook evenly (no burnt bits and raw centers)
  • Fresh garlic only – jarred just doesn’t caramelize the same way (and yes, I learned this the hard way)
  • Don’t skimp on oven space – spread everything in a single layer or you’ll get steamed potatoes instead of crispy ones

Oh – and if you want extra crispy potatoes? Give them a quick stir halfway through roasting. You’re welcome!

Ingredient Substitutions

Don’t stress if you’re missing an ingredient – this Garlic Parmesan Chicken and Potatoes is super flexible! Here’s how I adapt it based on what’s in my fridge:

  • Chicken thighs → breasts work fine, but reduce cooking time by 5 minutes (they dry out easier)
  • Baby potatoes → try sweet potatoes cut into 1-inch cubes (roast them 5 minutes longer)
  • Parmesan cheesenutritional yeast for dairy-free, or pecorino for sharper flavor
  • Olive oil → avocado oil works great for higher heat

The key is keeping the garlic and seasoning balance – everything else can bend to what you’ve got on hand!

Serving Suggestions for Garlic Parmesan Chicken and Potatoes

This dish shines all on its own, but I love serving it with something fresh to balance that rich garlic parmesan flavor. My go-tos? A simple arugula salad with lemon vinaigrette or roasted asparagus spears. Sometimes I’ll add crusty bread to soak up all those delicious pan juices – trust me, you’ll want every last drop!

Storing and Reheating

Leftovers? What leftovers! Just kidding – though this Garlic Parmesan Chicken and Potatoes disappears fast at my house. If you’re lucky enough to have some, store it in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (soggy potatoes, no thanks!) and pop it back in a 350°F oven for about 10 minutes to bring back that glorious crispness. Pro tip: sprinkle a little extra parmesan before reheating for bonus flavor!

Garlic Parmesan Chicken and Potatoes FAQs

I get asked about this Garlic Parmesan Chicken and Potatoes recipe all the time – here are the answers to everyone’s burning questions!

Q1. Can I use frozen potatoes instead of fresh?
Fresh is definitely best for texture, but in a pinch, thawed frozen potatoes will work. Just pat them super dry before roasting – that extra moisture is the enemy of crispy potatoes!

Q2. How do I prevent dry chicken?
Two words: chicken thighs! They’re way more forgiving than breasts. Also, don’t overcook them – pull them at 165°F (they’ll keep cooking a bit while resting). That garlic parmesan crust helps lock in juices too!

Q3. Can I prep this ahead?
Absolutely! Toss the potatoes with oil and spices up to a day before. Keep the chicken separate until cooking time. The garlic parmesan mix stays fresh in a little container overnight too.

Q4. Why won’t my potatoes get crispy?
Make sure your oven is fully preheated and don’t crowd the pan! I learned the hard way that overlapping potatoes just steam. Give them space and they’ll crisp up beautifully.

Nutritional Information

Just so you know exactly what you’re enjoying, here’s the nutritional breakdown per serving of this Garlic Parmesan Chicken and Potatoes (remember, these are estimates – your actual amounts may vary slightly based on exact ingredients):

  • Calories: 420
  • Fat: 22g (6g saturated)
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 32g
  • Sodium: 720mg

Not bad for such a satisfying meal, right? And remember – olive oil and garlic are practically health foods in my book!

Okay, my friend – now it’s your turn to experience the magic of this Garlic Parmesan Chicken and Potatoes! I’m telling you, once you smell that garlic roasting and taste that crispy-cheesy crust, you’ll be hooked just like my family is. Don’t be surprised if this becomes your new weekly staple – mine always ask “Is it garlic parmesan night?” by Wednesday!

I’d love to see how yours turns out. Snap a pic when you pull that golden beauty from the oven and tag me – there’s nothing I love more than seeing other home cooks fall for this recipe like I did. Happy cooking, and get ready for some serious compliments at the dinner table!

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Garlic Parmesan Chicken and Potatoes

Absolutely Irresistible Garlic Parmesan Chicken and Potatoes Recipe

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  • Author: Rachel Evans
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Low Lactose

Description

A simple and flavorful one-pan meal with tender chicken and crispy potatoes coated in garlic parmesan sauce.


Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss potatoes with 2 tbsp olive oil, salt, pepper, oregano, and paprika.
  3. Spread potatoes on a baking sheet and roast for 20 minutes.
  4. Season chicken with salt and pepper.
  5. Heat 1 tbsp olive oil in a skillet and sear chicken for 3 minutes per side.
  6. Mix minced garlic and parmesan in a small bowl.
  7. Remove potatoes from oven, push to one side, and add chicken to the tray.
  8. Sprinkle garlic parmesan mixture over chicken and potatoes.
  9. Return to oven and bake for 15 minutes until chicken is cooked through.
  10. Garnish with fresh parsley before serving.

Notes

  • For crispier potatoes, increase roasting time by 5 minutes.
  • Substitute chicken breasts if preferred.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 110mg
Hi, I’m Rachel!

Recipe creator, food enthusiast, and busy mom on a mission to simplify dinner without sacrificing flavor. I share tried-and-true recipes that are easy to follow, budget-friendly, and always satisfying. Let’s make dinnertime the best part of your day!

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