Description
This Garlic Parmesan Chicken and Potatoes recipe is a flavorful one-pan meal featuring tender baked chicken breasts coated in a garlic herb butter sauce, paired with crispy roasted baby potatoes. It’s a simple, comforting dinner perfect for weeknights or casual gatherings, combining savory garlic, fragrant herbs, and the rich taste of Parmesan cheese.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved or quartered
Garlic Herb Butter Sauce
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and potatoes evenly.
- Arrange Chicken: Place the boneless skinless chicken breasts in the center of a baking dish, creating a focal point for even cooking.
- Add Potatoes: Surround the chicken breasts with the halved or quartered baby potatoes evenly distributed in the dish.
- Make Garlic Herb Butter: In a small bowl, combine the melted butter, minced garlic, dried thyme, rosemary, oregano, paprika, salt, and black pepper to create a flavorful sauce.
- Coat Chicken and Potatoes: Pour the garlic herb butter mixture over both the chicken and potatoes, making sure everything is well coated for maximum flavor infusion.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the chicken breasts and potatoes to add a savory crust and richness.
- Drizzle Olive Oil: Drizzle olive oil over the potatoes to help them crisp up beautifully during baking.
- Bake: Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Optional Broil: For a golden, crispy crust, broil the dish for an additional 2-3 minutes under high heat.
- Rest and Garnish: Remove from the oven, let the dish rest for a few minutes, then garnish with freshly chopped parsley before serving for a fresh finish.
Notes
- You can adjust the amount of paprika and herbs to suit your taste preferences.
- If baby potatoes are unavailable, use small Yukon Gold or red potatoes similarly cut.
- Broiling at the end is optional but recommended for a crispy golden topping.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
