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Garlic Parmesan Chicken And Potatoes dish featuring golden-brown chicken, roasted potatoes, and a creamy parmesan sauce, perfect for a comforting meal.

Garlic Parmesan Chicken and Potatoes

This recipe delivers crispy chicken and tender potatoes baked together on a single sheet pan. A rich garlic parmesan sauce provides an easy, flavorful, and family-friendly one-pan dinner solution. Pre-baking the potatoes ensures perfect textures, while chicken thighs keep the chicken moist.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons melted butter
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large bowl
  • baking sheet
  • measuring cups and spoons
  • Oven
  • Meat Thermometer
  • cutting board
  • knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, salt, pepper, and garlic powder.
  3. Spread the potatoes in a single layer on a large baking sheet.
  4. Bake the potatoes for 15 minutes.
  5. While the potatoes are baking, prepare the chicken.
  6. In a separate bowl, combine the chicken pieces with the remaining 2 tablespoons of olive oil, minced garlic, Parmesan cheese, melted butter, and Italian seasoning. Toss to coat evenly.
  7. After the potatoes have baked for 15 minutes, remove the baking sheet from the oven.
  8. Spread the chicken pieces evenly over the potatoes in a single layer.
  9. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
  10. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
  11. Garnish with fresh parsley, if desired, and serve immediately.

Notes

For best results, use Yukon Gold potatoes. Their creamy texture complements the crispy chicken. Chicken breasts can be used instead of thighs, but be sure to monitor the internal temperature closely to prevent drying out. Store leftovers in an airtight container in the refrigerator for up to 3 days.