I made this baked garlic parmesan chicken and potatoes on a rainy weeknight when I wanted something simple, filling, and trouble-free — and it delivered. The kitchen filled with a warm, toasty garlic-and-Parmesan scent while the potatoes browned at the edges and the chicken developed a faint, golden crust. It’s the sort of meal that feels like a hug on a plate: crisp at the edges, tender in the middle, and comforting in every bite. I reach for this one-pan dinner when I want a minimal-dishes solution that still looks like I put in effort.
Whether it’s a busy weeknight, a small family dinner, or a meal-prep batch for the week, this dish is forgiving and straightforward. The flavors are simple — garlic, Parmesan, olive oil, paprika and a few pantry staples — but together they make the chicken savory and nearly caramelized, while the red potatoes become softly pillowy with crisp exteriors.
Ingredients Needed for the Recipe
- Paprika – adds warm color and a hint of sweet smokiness to both chicken and potatoes.
- Dried parsley – provides a mild herb note and flecks of green for visual appeal; fresh parsley works too for finishing.
- Garlic salt – seasons and gives that garlicky backbone; adjust if using fresh garlic more heavily.
- Onion powder – deepens the savory profile without extra chopping.
- Ground pepper – brightens and balances the richness.
- Chicken breasts (boneless, skinless) – the lean protein base; you can use thighs if you prefer juicier meat.
- Red potatoes – hold their shape well when roasted and get nicely golden on the edges.
- Parmesan cheese – gives a nutty, salty crust; swap nutritional yeast for a dairy-free option.
- Minced garlic – fragrant and savory; fresh is best for that bright garlic punch.
- Olive oil – helps everything brown and carry the seasonings; a neutral oil will also work.
Step-by-Step Instructions
Prep and timing notes before you start: prep time is about 15 minutes, cook time about 25 minutes, total roughly 40 minutes. You need a large sheet pan, a small bowl for the spice mix, and a mixing bowl to toss the chicken and potatoes. Preheating the oven to 400°F is important because that temperature gives you browned edges without drying the chicken.
- Preheat and prep the pan. Preheat oven to 400°F (205°C). Lightly spray a large sheet pan with non-stick cooking spray and set it aside. Preheating ensures the oven is hot enough to start crisping the potatoes right away.
- Mix the dry spices. In a small bowl combine 2 teaspoons paprika, 2 teaspoons dried parsley, 1 1/2 teaspoons garlic salt, 1 teaspoon onion powder, and 1 teaspoon ground pepper. Mix thoroughly. Divide the spice mixture evenly into two portions (about 1 tablespoon each); one for the potatoes and one to season the chicken. Separating them ensures both components get a balanced hit of seasoning.
- Season the potatoes. In a mixing bowl, add 24 oz. red potatoes cut into 1″ cubes, 2 tablespoons of grated Parmesan cheese, 1 tablespoon olive oil, 1 tablespoon minced garlic, and one portion of the spice mixture. Use a rubber scraper or spoon to toss evenly so every cube has a light coating. This first coating of oil and cheese starts the browning process and helps create those slightly crisp edges you want in roasted potatoes.
- Roast the potatoes first. Spread the potato mixture on one side of the prepared sheet pan in a single layer. Put the pan in the oven and roast for 15 minutes. The potatoes go in first because they take a touch longer to become tender through the center; this gives them a head start so everything finishes at the same time.
- Mix the chicken while the potatoes start. While the potatoes pre-cook, combine 1 1/2 lbs. boneless skinless chicken breasts cut into 1″ pieces with the remaining 1 tablespoon olive oil, 2 tablespoons Parmesan cheese, 1 tablespoon minced garlic, and the reserved tablespoon of the spice mixture. Stir to coat well. Cutting the chicken into uniform 1″ pieces ensures even cooking and reduces the chance of overcooking thin or small pieces.
- Finish roasting the pan. After the potatoes have roasted for 15 minutes, remove the pan and arrange the chicken pieces on the empty side of the sheet pan, keeping the potatoes and chicken in a single layer. Return the pan to the oven and roast both for 20 minutes more. At this point the chicken should cook through and develop a very light golden crust while the potatoes finish crisping at the edges.
- Rest before serving. When done, remove the pan from the oven and let everything rest for 5–10 minutes before serving. Resting lets the juices redistribute in the chicken and the sauce/thin rendered bits settle into the potatoes. The residual heat continues to finish small carryover cooking and the cheese melds into a glossy coating.
Cooking Tips for Optimal Flavor and Texture
- Dry the chicken well: Patting the chicken dry before seasoning helps the oil and Parmesan adhere and promotes better browning. Wet chicken steams and won’t crisp.
- Keep pieces uniform: Cut chicken and potatoes into similar-sized pieces so everything finishes at the same time. Uneven pieces lead to dry chicken or undercooked potatoes.
- Space on the pan: Don’t crowd the pan. Crowding traps steam and prevents browning. Use two pans if needed.
- Head start for potatoes: As in the recipe, give potatoes 15 minutes alone in the oven. If you skip that, you’ll likely end up with underdone potatoes or overcooked chicken.
- Check doneness the right way: Use an instant-read thermometer for accuracy — chicken is safe at 165°F (74°C) in the thickest piece. For the bite test, potatoes should be tender when pierced with a fork but still hold their shape.
- If chicken looks dry: It usually means it was overcooked or the pieces were too small. To rescue slightly dry pieces, toss them gently with a splash of olive oil or a squeeze of lemon before serving. For future batches, brine the chicken briefly (15–30 minutes in a 1:8 salt-water solution) or use larger uniform pieces.
- Soggy potatoes fix: If the potatoes remain soggy, try parboiling for 5 minutes before roasting, or increase oven temperature to 425°F for the final 8–10 minutes to help crisp the exterior. Just watch the chicken if you crank the heat; either remove the chicken first or finish it under the broiler for 1–2 minutes while the potatoes crisp.
- Cheese behavior: Parmesan melts and browns differently than a wetter cheese (like mozzarella). It will create a drier, nutty crust. If you want a shinier coating, add a small pat of butter or a tablespoon of olive oil to the chicken mix.
Vegetarian Alternatives and Modifications
If you want to keep the garlic-Parmesan personality but make this vegetarian, you’ve got several options. The key is choosing an ingredient that soaks up the garlicky, cheesy coating and holds up to roasting.
- Cauliflower florets – cut into large florets and roast the same way. They get tender with crisp edges and soak up the garlic-Parmesan mix beautifully. Start the cauliflower with the potatoes or give it the same head start as potatoes depending on size.
- Portobello mushroom caps – slice into thick strips or use whole caps for a meaty mouthfeel. Mushrooms release water as they cook, so roast on a hotter pan and consider a brief pre-salt to draw out moisture, then blot before seasoning.
- Chickpea patties or firm tofu – press and pat tofu dry, cut into cubes and roast; toss with cornstarch for extra crispness. For chickpea-based patties, form small patties and bake until browned. Increase bake time slightly and watch for moisture release.
- Cheese-free / vegan – replace Parmesan with nutritional yeast for a savory, nutty note. Add a squeeze of lemon and extra garlic for brightness.
Timing adjustments: cauliflower and tofu generally need about the same time as chicken pieces (20–25 minutes at 400°F), but you may want to give the potatoes the same 15-minute head start. Mushrooms may cook faster and can be added later to prevent becoming overly soft.
Side Dishes to Pair with Your Meal
This one-pan main already has starch and protein, so sides should add contrast — something green, acidic, or crunchy to balance the richness.
- Simple green salad – baby greens, thinly sliced red onion, a quick lemon-olive oil vinaigrette. The acidity cuts through the Parmesan richness.
- Steamed green beans or roasted broccoli – toss with a little olive oil, salt and red pepper flakes, roast at 425°F until the tips char slightly. The bite and bitterness complement the savory chicken.
- Garlic bread or crusty bread – great for sopping up any flavorful juices on the pan. If you’re dairy-free, olive oil with garlic and herbs on toasted bread works just as well.
- Quick slaw – shredded cabbage, a splash of apple cider vinegar, and a touch of honey. The crunch and tang refresh the palate between bites of cheesy chicken.
- Light lemony orzo or couscous – toss cooked grains with lemon zest, parsley, and a drizzle of olive oil for a fresh bed beneath the chicken and potatoes.
Frequently Asked Questions
Can I use bone-in chicken or thighs instead of boneless chicken breasts?
Yes. Bone-in pieces or skin-on thighs will work but need more time to cook — plan for about 35–45 minutes at 400°F depending on size. Use an instant-read thermometer and remove when the thickest part reaches 165°F. If using boneless thighs, cooking time will be closer to the recipe’s original range.
How do I prevent the chicken from drying out?
Cut the chicken into uniform pieces, don’t overcook, and use an instant-read thermometer (165°F). Coat pieces with oil and Parmesan as directed, let the pan rest 5–10 minutes after baking, or briefly brine/marinate the chicken for 15–30 minutes before cooking to help retain moisture.
Can I make this dairy-free or use a parmesan substitute?
Yes. Replace Parmesan with nutritional yeast or a dairy-free grated Parmesan alternative, or skip the cheese and boost flavor with extra garlic, lemon zest, and herbs. The dish will still be tasty but may brown differently without real cheese.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for 3–4 days, or freeze up to 2–3 months. Reheat in a 350°F oven for 10–20 minutes until heated through to keep texture; microwave for quicker reheating but expect softer potatoes and less crispy chicken. If frozen, thaw overnight in the fridge before reheating for best results.
Can I prep this recipe ahead of time or use frozen potatoes/chicken?
You can chop and season ingredients up to 24 hours ahead (keep covered in fridge). If using frozen raw chicken or potatoes, thaw completely and pat dry before seasoning; frozen-to-oven will increase cooking time and can result in uneven cooking, so thawing is recommended.
What if my oven runs hot or cold?
Ovens vary. If yours runs hot, check the chicken 5–10 minutes early. If it runs cool, you may need an extra 5–8 minutes. An instant-read thermometer removes guesswork.
Conclusion and Serving Suggestions
This baked garlic Parmesan chicken and potatoes recipe is a dependable weeknight winner: minimal cleanup, pantry-friendly ingredients, and a flavor profile everyone at the table tends to like. Expect tender, juicy chicken pieces coated in a garlicky, nutty Parmesan mix and red potatoes that are soft inside with golden, slightly crisp edges. In my kitchen, I often double the potatoes when I know we’ll want leftovers because they reheat especially well and the flavors deepen overnight.
Serve with a squeeze of lemon for brightness, a scattering of chopped fresh parsley for color, and a crisp side salad or steamed green veg to round out the plate. If you try one of the vegetarian swaps, treat the pan the same and watch closely the first time to nail the timing for your chosen substitute.
Give this one-pan meal a try on a busy night or when you want a cozy family dinner with minimal fuss. If you tweak it — a dash of smoked paprika, a rosemary sprig tucked onto the pan, or a splash of white wine in the pan juices — I’d love to hear what worked for you. Happy baking and enjoy the comforting garlic-Parmesan goodness.
Baked Garlic Parmesan Chicken and Potatoes
Ingredients
Method
- Preheat oven to 400 degrees. Lightly spray a large sheet pan with non-stick cooking spray. Set prepared pan aside.
- In a small bowl, add the spices; paprika, garlic salt, onion powder, parsley, and ground pepper. Mix together. Evenly divide the spice mixture (about 1 tablespoon) into two separate portions. One portion will be for the potatoes and the other will be reserved for the chicken.
- To a mixing bowl, add the cut potatoes, 2 tablespoons of the grated parmesan cheese, 1 tablespoon of olive oil, 1 tablespoon minced garlic and 1 tablespoon of the spice mixture (making sure to reserve the remaining spices for the chicken). Using a rubber scraper, mix the potatoes to evenly coat the potatoes.
- Pour the potato mixture on the prepared sheet pan. Keep the potatoes on one side of the pan, reserving space for the chicken to go on later. Roast the potatoes at 400 degrees for 15 minutes.
- While the potatoes pre-cook, mix together the chicken. To a mixing bowl, add the cut chicken pieces. To the chicken, add the remaining 1 tablespoon of olive oil, 2 tablespoons of parmesan cheese, 1 tablespoon of garlic and remaining tablespoon of the spice mixture. Stir together with a rubber scraper to coat the chicken evenly.
- Once the potatoes have cooked for 15 minutes, remove the pan from the oven and add the coated chicken pieces to the other side of the pan. Return the pan to the oven and cook the potatoes and chicken for 20 minutes.
- Once done baking, remove from oven and let cool for 5-10 minutes before serving.