Description
Craving a cheesy, cozy dinner that still feels totally weeknight-friendly? This Garlic Parmesan Chicken and Potatoes is a one-pan wonder that gives you juicy, oven-baked chicken, golden roasted potatoes, and a rich garlic-Parmesan cream sauce all in the same dish. It’s the kind of easy recipe that fits busy nights but still tastes special enough for company, perfect when you’re hunting for quick dinner ideas, comforting food ideas, or an easy recipe to rotate into your family favorites. Serve it when you need simple dinner ideas that satisfy everyone—from picky eaters to serious garlic lovers—without a sink full of dishes.
Ingredients
4 boneless skinless chicken breasts (about 2 pounds total)
1.5 pounds baby gold or Yukon Gold potatoes halved
3 tablespoons olive oil divided
3 tablespoons unsalted butter melted
4 cloves garlic minced
0.5 cup heavy cream or half and half
0.5 cup grated Parmesan cheese packed
0.5 cup shredded mozzarella cheese
2 teaspoons Italian seasoning divided
1 teaspoon paprika divided
1.25 teaspoons salt divided
0.75 teaspoon black pepper divided
2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with 1 tablespoon of olive oil or nonstick spray.
2. Add the halved baby potatoes to the pan. Drizzle with the remaining 2 tablespoons olive oil and season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 teaspoon Italian seasoning, and 0.5 teaspoon paprika. Toss well to coat, then spread the potatoes in an even layer around the edges of the pan, leaving space in the center for the chicken.
3. Pat the chicken breasts dry with paper towels and place them in the center of the pan between the potatoes. Drizzle lightly with olive oil if desired, then season both sides with 0.75 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon Italian seasoning, and 0.5 teaspoon paprika.
4. In a medium bowl, whisk together the melted butter, minced garlic, heavy cream, grated Parmesan, and a pinch of black pepper until smooth and slightly thickened. Taste and adjust the seasoning if needed.
5. Spoon the garlic-Parmesan mixture evenly over the tops of the chicken breasts, spreading it to cover each piece fully. Sprinkle the shredded mozzarella over the sauced chicken.
6. Transfer the pan to the preheated oven and bake for 30–35 minutes, or until the chicken is cooked through and reaches 165°F (74°C) in the thickest part and the potatoes are tender and lightly browned.
7. For extra color and a deeper golden crust, switch the oven to broil for 2–3 minutes at the end of baking, watching closely so the cheese does not burn.
8. Remove the pan from the oven and let the chicken and potatoes rest for 5 minutes. Spoon some of the garlicky pan sauce over the potatoes, sprinkle everything with chopped fresh parsley, and serve hot straight from the pan.
Notes
For best results, avoid overcrowding the pan—if the potatoes are piled on top of each other, they will steam instead of roast and won’t crisp up around the edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 3
- Sodium: 920
- Fat: 32
- Saturated Fat: 14
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 48
- Cholesterol: 155
Keywords: garlic parmesan chicken and potatoes, easy dinner, one pan meal, sheet pan chicken, quick dinner, comfort food, chicken and potatoes recipe