There’s something magical about a one-pan dinner that delivers crispy chicken and golden potatoes with minimal cleanup – especially on those crazy weeknights when time is tight. This garlic Parmesan chicken with roasted potatoes has been my go-to for years, ever since I first threw it together during a particularly hectic soccer practice week. The combination of juicy Parmesan-crusted chicken and those crispy-on-the-outside, tender-on-the-inside potatoes makes everyone at my table happy. What I love most (besides the flavor) is how everything cooks together on a single sheet pan – meaning more time with my family and less time scrubbing dishes!
Why You’ll Love This Chicken and Roasted Potatoes Recipe
Trust me, this recipe is a game-changer for busy nights. Here’s why it’s become my family’s favorite:
- One pan wonder – Less dishes means more time to relax after dinner
- Crispy Parmesan magic – That golden crust on the chicken? Absolute perfection
- Flavor bomb potatoes – They soak up all the delicious pan juices
- Ready in under an hour – Faster than waiting for takeout
- Impressive enough for company – Looks fancy but couldn’t be simpler
I’ve made this for everything from Tuesday night dinners to last-minute guests – it never disappoints!
Ingredients for Chicken and Roasted Potatoes
Here’s what you’ll need to make this simple yet flavor-packed dish (I promise, you probably have most of these in your pantry already!):
- 4 boneless, skinless chicken breasts – about 6 oz each (trust me, uniform size helps them cook evenly)
- 1½ lbs baby potatoes, halved (those little red ones are my favorite – so buttery!)
- 3 tablespoons olive oil – divided (you’ll use some for potatoes, some for chicken)
- 4 cloves garlic, minced (fresh is best here – that pre-minced stuff just doesn’t compare)
- ½ cup freshly grated Parmesan – and I mean freshly grated, not that powdery stuff in the green can
- 3 tablespoons butter, melted (salted or unsalted both work – I use whatever’s in my fridge)
- 1 tablespoon chopped fresh parsley (for that gorgeous green finish)
- Spices: 1 teaspoon each of paprika and garlic powder, ½ teaspoon onion powder, plus salt and black pepper to taste
See? Nothing fancy – just real ingredients that work magic together!
How to Make Chicken and Roasted Potatoes
Okay, let me walk you through my foolproof method for this one-pan wonder. I’ve made it so many times I could probably do it in my sleep, but I’ll share all my little tricks so yours turns out perfect too!
Step 1: Prep the Potatoes
First things first – preheat that oven to 400°F while you prep. Here’s my secret for the crispiest potatoes: toss those halved babies with 2 tablespoons of olive oil and all your spices – paprika, garlic powder, salt, and pepper. Get your hands in there and massage it all together – that’s how you know every nook and cranny is coated!
Now spread them out on your baking sheet in a single layer (no overlapping – they’ll steam instead of crisp up if they’re crowded!). Pop them in the oven for about 25 minutes while you work on the chicken. You’ll know they’re ready when you can smell that garlicky goodness wafting through your kitchen.
Step 2: Sear the Chicken
While the potatoes are getting happy in the oven, let’s make that chicken shine! Season both sides generously with salt, pepper, paprika, and onion powder. Heat up that remaining tablespoon of olive oil in a skillet over medium-high heat – you want it nice and hot so we get that beautiful golden crust.
Sear the chicken for 4-5 minutes per side until you see that gorgeous golden color. Don’t peek too often – let it develop that crust! The chicken won’t be cooked through yet, and that’s exactly what we want – it’ll finish cooking in the oven.
Step 3: Combine and Bake
Now for the magic moment! Pull those potatoes out of the oven (they should be starting to get crispy) and push them to one side of the pan. Nestle your chicken breasts in next to them – doesn’t it already look amazing?
Mix together your melted butter, minced garlic, and that heavenly Parmesan cheese. Spoon this glorious mixture over each chicken breast – don’t be shy, really pile it on! Slide the whole pan back in the oven for 10-15 minutes until the chicken reaches 165°F inside and the Parmesan topping is golden and bubbly.
Finish with a sprinkle of fresh parsley, and voila! Dinner is served straight from the pan – my kind of cleanup!
Tips for Perfect Chicken and Roasted Potatoes
After making this dish more times than I can count, here are my can’t-live-without tips for the best results every time:
- Freshly grate that Parmesan – The pre-shredded stuff just doesn’t melt the same way (I learned this the hard way!)
- Give potatoes breathing room – Crowding the pan leads to steamed potatoes instead of crispy ones (I use two pans if needed)
- Invest in a meat thermometer – Chicken at 165°F is perfectly juicy (no more guessing games!)
- Let it rest – Wait 5 minutes before serving so juices redistribute (I know it’s hard to wait!)
These little tricks make all the difference between good and absolutely amazing!
Ingredient Substitutions and Variations
The beauty of this recipe is how easily you can tweak it based on what you’ve got on hand! Here are my favorite swaps that still deliver amazing flavor:
- Sweet potatoes instead of baby potatoes – cut them smaller since they take longer to cook
- Asiago or Pecorino for Parmesan – gives it a nice sharp twist
- Chicken thighs if you prefer dark meat – just add a few extra minutes to the bake time
- Dairy-free? Use olive oil instead of butter and nutritional yeast instead of cheese
- Add veggies – sometimes I throw in halved Brussels sprouts or carrots with the potatoes
See? Endless possibilities to make it your own!
Serving Suggestions for Chicken and Roasted Potatoes
This dish is practically a meal on its own, but I love pairing it with a simple green salad or some steamed broccoli when I want extra veggies. A crusty baguette is perfect for soaking up those delicious pan juices – trust me, you’ll want every last drop!
Storage and Reheating Instructions
Leftovers? No problem! Store any extra chicken and potatoes in an airtight container in the fridge for 3-4 days. When reheating, I always use the oven (350°F for about 10-15 minutes) or a skillet to keep everything crispy – microwaving makes the potatoes soggy (trust me, I learned that lesson the hard way!). The Parmesan crust stays surprisingly delicious even after reheating!
Chicken and Roasted Potatoes FAQs
I get asked about this recipe all the time! Here are answers to the most common questions:
Can I use bone-in chicken?
Absolutely! Just increase the bake time by 5-10 minutes and check that internal temp hits 165°F. The skin gets extra crispy – so good!
How to make it dairy-free?
Easy! Swap the butter for olive oil and use nutritional yeast instead of Parmesan. The potatoes still get deliciously crispy.
Can I prep this ahead?
You bet! Chop potatoes and mix dry spices the night before. Store separately, then toss with oil when ready to cook.
What if my potatoes aren’t crispy enough?
Give them more space on the pan or roast at 425°F for the last 5 minutes. Crowding is usually the culprit!
Can I use different potatoes?
Yukon golds work great – just cut them into 1-inch chunks. Sweet potatoes need smaller pieces since they take longer.
Nutritional Information for Chicken and Roasted Potatoes
Each serving of this delicious meal packs about 480 calories, with 38g protein to keep you full! You’re looking at 30g carbs (thanks to those tasty potatoes) and 22g fat (the good kind from olive oil and Parmesan). Remember – nutrition can vary based on your exact ingredients and portion sizes. Now go make this tonight and tell me how much your family loved it!
Print
Crispy 4-Ingredient Chicken and Roasted Potatoes Heaven
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Garlic Parmesan Chicken with Roasted Potatoes is a flavorful one-pan meal perfect for weeknight dinners. The crispy Parmesan-crusted chicken pairs perfectly with roasted baby potatoes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- Toss potatoes with 2 tablespoons olive oil, salt, pepper, paprika, and garlic powder.
- Spread potatoes on a baking sheet and roast for 25 minutes.
- Season chicken breasts with salt, pepper, paprika, and onion powder.
- Heat remaining olive oil in a skillet over medium-high heat and sear chicken 4–5 minutes per side until golden.
- In a small bowl, mix melted butter, garlic, and Parmesan cheese.
- Remove potatoes from oven, push to one side, and add chicken to the pan.
- Spoon garlic Parmesan sauce over chicken.
- Return pan to oven and bake 10–15 minutes until chicken is cooked through and potatoes are crispy.
- Garnish with fresh parsley and serve hot.
Notes
- For crispier potatoes, spread them in a single layer.
- Use freshly grated Parmesan for best flavor.
- Check chicken internal temperature reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg