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One-Pan Garlic Parmesan Chicken and Roasted Potatoes

A plate of baked garlic parmesan chicken and potatoes, topped with melted cheese and herbs.
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Make this easy, flavorful garlic parmesan chicken and potatoes on a single sheet pan for a quick weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1.5 lb small potatoes (like Yukon Gold or red), quartered
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 0.5 teaspoon black pepper, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Spread the potatoes in a single layer on one half of the prepared baking sheet.
  3. Roast the potatoes for 15 minutes while you prepare the chicken.
  4. In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of pepper, Italian seasoning, and garlic powder.
  5. After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side. Add the seasoned chicken pieces to the empty side of the sheet pan, keeping them in a single layer.
  6. Return the sheet pan to the oven and bake for another 15 minutes.
  7. While the chicken and potatoes finish cooking, mix the grated Parmesan cheese, minced garlic, and chopped parsley in a small bowl.
  8. Remove the sheet pan from the oven. Sprinkle the Parmesan mixture evenly over the chicken and potatoes.
  9. Return the pan to the oven for a final 3 to 5 minutes, or until the cheese is melted and lightly golden and the chicken reaches an internal temperature of 165°F (74°C).
  10. Serve immediately directly from the pan.

Notes

  • Use small potatoes so they cook at the same rate as the chicken pieces.
  • For crispier potatoes, toss them with a little extra olive oil before the initial roast.
  • You can add 1 cup of broccoli florets during the last 10 minutes of cooking for a vegetable addition.

Nutrition

Find it online: https://savoryskies.com/garlicparmesanchickenandpotatoes/