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–+ servings
image of a top down flat lay of fresh raw chicken breasts baby yukon potatoes garlic cloves parmesan cheese olive oil butter fresh parsley and spinach arranged in healthy clear glass bowls and rustic brown wooden kitchen utensils on a white marble kitchen counter under soft diffuse daylight studio lighting very detailed food photography
C. Motter Cindy

Garlic Parmesan Chicken and Potatoes

This one-pan wonder delivers juicy, garlic-infused chicken and tender potatoes drenched in a savory Parmesan glaze, perfect for a comforting weeknight dinner that feels like a hug.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 1.5 lbs Chicken boneless, skinless breasts or thighs
  • 2 lbs Potatoes small uniform potatoes like Yukon GOLD, diced into 1-inch pieces
  • 6-8 cloves Garlic minced
  • 1/2 cup Parmesan Cheese freshly grated, plus extra for serving
  • 1/4 cup Olive Oil good quality
For the Garlic Butter Glaze/Sauce
  • 4 tbsp Butter unsalted, melted
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • pinch Salt to taste
  • pinch Black Pepper freshly ground, to taste
Optional Topping
  • 1/4 cup Mozzarella shredded, for optional finish
  • Fresh Parsley for garnish
  • 1/4 cup Chicken Broth optional for saucer sauce

Equipment

  • Rimmed baking sheet
  • - Mixing bowls
  • Parchment paper

Method
 

Prepare the Oven and Pan
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Wash and dice potatoes into 1-inch pieces. In a bowl, toss with 2 tablespoons olive oil, salt, pepper, and half the minced garlic.
  3. Pat chicken dry. In a bowl, whisk melted butter, remaining olive oil, remaining garlic, oregano, basil, salt, and pepper. Pour half over chicken.
  4. Spread potatoes on one side of sheet; place chicken on the other. Bake for 15 minutes.
  5. Remove from oven. Brush reserved garlic butter over chicken and potatoes. Sprinkle 1/4 cup Parmesan evenly.
  6. Bake another 10-15 minutes until chicken reaches 165°F and potatoes are tender.
  7. If using mozzarella, sprinkle on chicken and bake 2-3 minutes until melted.
  8. Let rest 5 minutes. Garnish with parsley and extra Parmesan.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25g

Notes

For crispier potatoes, soak diced potatoes in cold water for 30 minutes before baking. Storage: Refrigerate leftovers in airtight container up to 4 days. Reheat in oven at 350°F for 10-15 minutes to maintain texture.
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