Easy Garlic Parmesan Chicken

Looking for a tasty, filling dinner that won't leave your sink full of pots and pans? This Garlic Parmesan Chicken and Potatoes hits the spot. It's a single-pan creation that pairs succulent chicken with crunchy, browned potatoes, all coated in delicious garlic and Parmesan flavors. It's just what you need for those busy nights or relaxed weekends when you want something truly satisfying. I've whipped this up so many times, and it's always such a joy to finish dinner without facing a sink packed with dirty dishes. My kids go crazy for how the garlic mingles with the Parmesan, creating something that feels like comfort food but also something special. Sometimes I throw in some grape tomatoes or snap peas to brighten it up and add some extra nutrients.

Key Components

Chicken breasts or thighs: Go with skinless, boneless breasts if you want something leaner, or thighs for more moisture and flavor.Small Yukon Gold or red potatoes: They keep their form nicely and get wonderfully crisp in the oven.Garlic: Fresh minced cloves bring that punchy, aromatic kick that makes this dish sing.Italian seasoning: This mix of dried herbs like basil, oregano, and thyme adds depth to every bite.Smoked paprika: Brings a gentle smoky note that makes everything taste better.Parmesan cheese: When grated over the top, it forms a tempting golden crust you can't stop eating.Olive oil: It helps the potatoes get crispy edges while keeping the chicken tender.Fresh parsley: Not required, but it adds a burst of color and freshness at the end.

Preparing Delicious Garlic Parmesan Chicken and Potatoes

Get Ready:First, turn your oven to 400°F. Cover a big baking sheet with parchment or spray it lightly so nothing sticks.Flavor the Chicken:Coat your chicken pieces with 1 tablespoon olive oil, some minced garlic, Italian herbs, smoked paprika, salt, and pepper. This builds flavor right into the meat.Mix the Potatoes:In a big bowl, mix your halved potatoes with the rest of your olive oil, minced garlic, grated Parmesan, and a bit of salt and pepper. Make sure they're all coated well for the best flavor and crunch.Set Up Your Pan:Put your chicken on one end of the sheet pan and spread out your potatoes on the other end. Don't crowd them or they won't cook properly.Cook Everything:Bake in your hot oven for about 25-30 minutes, turning the potatoes halfway to brown them evenly. Check the chicken with a meat thermometer - it should reach 165°F inside.Add More Cheese:If you really love cheese, sprinkle extra Parmesan on top of everything during the last 5 minutes to get a melty, golden topping.Finish and Dish Up:Take it out, sprinkle with chopped parsley for color, and serve right away while everything's hot and the potatoes are still crispy.

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Frequently Asked Questions

→ Could I swap chicken thighs for breasts?

Definitely, thighs stay extra moist and are a great option.

→ Which kind of potatoes should I pick?

Baby Yukon Gold or red potatoes are ideal for this dish.

→ How can I tell the chicken is done cooking?

Use a thermometer and ensure it reads 165°F (74°C) inside.

→ Can this be made in advance?

You can prep ingredients before, but bake it right before serving.

→ Could I adjust this dish to include veggies?

Feel free to toss in extras like asparagus or broccoli!