Description
This Garlic Parmesan Chicken and Potatoes recipe is a delicious, easy-to-make one-pan meal perfect for weeknight dinners. Tender, juicy chicken breasts are seasoned with a flavorful blend of garlic, herbs, and spices before being baked alongside crispy, golden potatoes. Topped with melted Parmesan and mozzarella cheese and garnished with fresh parsley, this dish offers a savory, cheesy experience with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (for chicken coating)
- 4 cloves garlic, minced (divided)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Potatoes
- 4-5 medium-sized potatoes (Yukon Gold or red potatoes), scrubbed and cut into 1-inch cubes
- 1 tablespoon olive oil (for potatoes)
- 1/2 teaspoon salt
- Pinch of black pepper
- 2 cloves garlic, minced (half of total garlic)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to crisp the potatoes and cook the chicken evenly.
- Prepare Potatoes: Wash and scrub the potatoes, then cut them into small, bite-sized cubes about 1 inch in size. Toss the cubes in 1 tablespoon of olive oil, half of the minced garlic, 1/2 teaspoon salt, and a pinch of black pepper until evenly coated. Spread the potatoes evenly on a large baking sheet.
- Make Garlic Herb Mixture: In a small bowl, combine the remaining 2 tablespoons of olive oil, remaining minced garlic, dried oregano, thyme, paprika, and a pinch of salt and black pepper. Mix well to create a flavorful marinade for the chicken.
- Coat Chicken: Coat each chicken breast thoroughly on both sides with the garlic herb mixture to infuse them with flavor during baking.
- Start Baking Potatoes: Place the baking sheet with the potatoes in the preheated oven and bake for about 15 minutes. This initial bake helps start cooking the potatoes and ensures crispness.
- Add Chicken and Continue Baking: After 15 minutes, remove the baking sheet and gently push the potatoes to the sides, creating space in the center for the chicken breasts. Place the coated chicken breasts in the center and return the sheet to the oven. Bake for an additional 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
- Add Cheeses and Melt: Remove the baking sheet from the oven, then evenly sprinkle the grated Parmesan cheese over the chicken and potatoes. Next, add the shredded mozzarella on top of the chicken breasts. Return the sheet to the oven for another 3 to 5 minutes, or until the cheese melts and becomes bubbly.
- Garnish and Serve: Remove the sheet from the oven and sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve hot with optional lemon wedges for a zesty finish.
Notes
- Use Yukon Gold or red potatoes for the best texture and flavor.
- Ensure chicken breasts are evenly sized so they cook at the same rate.
- If you don’t have fresh parsley, dried parsley can be used but add it earlier during cooking for flavor release.
- For an extra crispy potato, consider tossing them in a bit of cornstarch before oil and seasoning.
- Internal chicken temperature should reach 165°F (74°C) to ensure safety.
- Lemon wedges add a nice acidity to balance the richness of the cheese and garlic.
