There are dinners that demand fuss and those that quietly deliver comfort. This baked garlic parmesan chicken and potatoes is firmly in the second camp — roasted until the chicken is juicy and the potatoes are tender with a golden parmesan crust. The first time I baked this, the whole kitchen smelled like warm garlic and nutty cheese within ten minutes; my husband walked in and asked if dinner was ready before I even set the table. That aroma alone tells you what to expect: buttery garlic, toasted parmesan, and the faint sweetness of roasted potatoes.
This is the kind of meal I come back to on busy weeknights. It’s one sheet pan, minimal chopping if you use bite-sized chicken and pre-washed baby reds, and the finishing texture — slightly crisp edges on the potatoes, a light parmesan crust on the chicken — feels special without being finicky. Read on for exact oven temperatures, timing, and the little tricks I use so it turns out the same every time.
Why This Recipe is Perfect for Busy Nights
One-pan dinners are my go-to on school nights or when I’m juggling a work deadline and rehearsal pickup. This recipe shines because the prep is short and most of the time is hands-off roasting. You toss the potatoes in oil, garlic, some grated parmesan and the spice mix, slide them in the oven to get a head start, then toss the chicken with the remaining seasoning and add it to the pan. The oven does the rest.
Beyond convenience, the dish is balanced: protein and starch roasted together, easy to pair with a quick green salad, and no late-night standing over the stove. Total hands-on time is about 15 minutes and the oven does about 25 minutes of the work. If you want to speed things further, cut the potatoes smaller for faster roasting or use thin-cut chicken pieces.
Ingredients You’ll Need
- Chicken breasts – cut into bite-sized pieces so they cook quickly and stay juicy; boneless and skinless keeps things simple.
- Red potatoes – waxy potatoes roasted in 1-inch cubes hold their shape and get tender with crisp edges.
- Olive oil – a drizzle helps the garlic and parmesan cling to the chicken and potatoes and encourages browning.
- Garlic – minced garlic gives that immediate savory punch; you’ll get a warm, slightly sweet smell as it roasts.
- Parmesan cheese – grated and mixed in creates a light, nutty crust that crisp when exposed to heat.
- Spice blend (paprika, garlic salt, onion powder, parsley, pepper) – brings color, savory backbone, and a gentle herbal touch; swap or reduce salt for low-sodium needs.
Step-by-Step Instructions
Below I give the precise steps I use in my kitchen, with amounts and timing so you can follow exactly and get the same result I do most nights. I also include little troubleshooting notes after each major step — things I learned the first time I tried this and adjusted for better texture and flavor.
- Preheat your oven to 400°F (204°C). Lightly spray a large sheet pan with non-stick spray and set it aside. Preheating is important so the potatoes begin roasting right away instead of steaming; a cold oven will make them dull and soft.
- In a small bowl combine the dry spices: 2 teaspoons paprika, 1 1/2 teaspoons garlic salt, 1 teaspoon onion powder, 2 teaspoons dried parsley, and 1 teaspoon ground pepper. Mix well. Divide this mixture into two roughly equal portions — one for the potatoes and one for the chicken. I usually taste a pinch to check saltiness; if your garlic salt is salty, reduce it slightly.
- In a mixing bowl, toss 24 oz. of red potatoes (cut into 1″ cubes) with 1 tablespoon olive oil, 1 tablespoon minced garlic, 2 tablespoons grated parmesan (reserve the rest for the chicken), and one portion of the spice mix. Use a rubber scraper or your hands to coat the potatoes evenly. Pat the potatoes dry first if they feel damp — excess moisture prevents crisping.
- Spread the potatoes on one side of the prepared sheet pan in a single layer, leaving space for the chicken. Roast the potatoes at 400°F for 15 minutes. This head start is key; potatoes take longer than small chicken pieces and will be perfectly tender by the time the chicken is done.
- While the potatoes pre-cook, prepare the chicken: in a bowl add 1 1/2 lbs. boneless skinless chicken breasts cut into 1″ pieces, 1 tablespoon olive oil, 1 tablespoon minced garlic, 2 tablespoons grated parmesan, and the remaining spice portion. Stir until the chicken pieces are evenly coated. If your chicken clumps together, separate the pieces so they roast instead of steam.
- After the potatoes have baked for 15 minutes, remove the pan from the oven and add the coated chicken pieces to the empty side of the pan. Return to the oven and roast both for an additional 20 minutes. The chicken should reach an internal temperature of 165°F (74°C) in the thickest piece; a quick read with an instant-read thermometer is the most reliable check.
- When the timer is up, check doneness: potatoes should be fork-tender and have golden edges, chicken should be opaque and register 165°F. If the potatoes need more crisping, push the chicken to the cooler center and give the potatoes another 5–10 minutes or broil 1–2 minutes while watching closely.
- Remove the pan and let everything rest for 5–10 minutes before serving. Resting lets the juices redistribute in the chicken and the parmesan set so it’s less likely to fall off when plated.
Freezing and Storage Tips
Leftovers from this dish keep really well, and I often make a double batch to freeze half for a no-think weeknight later. The most important step is cooling: let the pan come to room temperature for no more than two hours, then transfer to airtight containers.
- Refrigerator: Store in an airtight container for 3–4 days. The potatoes will soften a bit in the fridge but reheat nicely.
- Freezer: Freeze in a shallow airtight container or a heavy-duty freezer bag for up to 2–3 months. I like to lay the pieces flat in a single layer so they freeze quickly and defrost evenly.
- Thawing & Reheating: Thaw overnight in the fridge. Reheat in a 350°F oven on a sheet pan for 10–15 minutes until warmed through. To refresh potato edges, finish under the broiler 1–2 minutes while watching closely. When reheating leftovers, shred the chicken and turn it into quick cheesy garlic chicken wraps for an easy lunch idea.
Variations for Dietary Preferences
I often adapt this recipe depending on what’s in the pantry and who I’m feeding. Here are tested swaps that still produce great results.
- Swap chicken pieces for thighs or bone-in parts — they’ll take longer (35–45 minutes); use an instant-read thermometer and consider par-cooking potatoes smaller so they finish together.
- Dairy-free option: omit the parmesan or substitute nutritional yeast for that cheesy flavor. The texture will be less crisp but still flavorful.
- Low-sodium: use a no-salt seasoning blend and reduce or omit the garlic salt. Add a squeeze of lemon at the end to brighten the dish instead of relying on salt.
- For a crunchier potato side, try the crispy parmesan potatoes as an alternative preparation, or use the seasoning from our lemon garlic chicken bites for a more citrus-forward twist.
Serving Suggestions with Additional Sides
This baked garlic parmesan chicken and potatoes is a complete comfort meal on its own, but I like pairing it with something green and fresh to cut through the richness. Here are simple combinations I rotate through:
- Fresh mixed green salad with a bright vinaigrette — the acidity balances the parmesan and oil.
- Roasted seasonal vegetables (broccoli, Brussels sprouts, or carrots) tossed in olive oil and a pinch of salt.
- Creamy coleslaw or a crisp cucumber salad for a cool textural contrast.
- For guests who love extra potato goodness, serve this meal alongside our baked garlic parmesan potato wedges for a matching flavor profile.
Presentation tip: scatter chopped fresh parsley or a little lemon zest over the finished dish for color and brightness. I plate it family-style straight from the baking sheet when it’s just come out of the oven — the steam, that cheesy aroma, and the glint of oil make it irresistible.
Nutritional Information
Here’s a practical breakdown based on the original recipe proportions and a 6-serving yield. Nutritional values are approximations and will vary with exact products and portion sizes.
- Calories: ~272 kcal per serving
- Protein: ~28 g — from the chicken; a solid source to keep you full.
- Fat: ~9 g — primarily from olive oil and a bit from parmesan.
- Carbohydrates: ~20 g — mainly from the potatoes; gentle, starchy energy.
- Micronutrients: garlic provides immune-supporting compounds, potatoes offer potassium and vitamin C, and parmesan gives calcium.
Health notes: you can reduce calories and fat by trimming the oil slightly or using less parmesan. For more fiber, swap half the potatoes with cubed sweet potatoes or add a side of steamed greens.
Conclusion and Final Thoughts
I make this baked garlic parmesan chicken and potatoes when I want something uncomplicated that still tastes like I cooked with intention. The method — pre-roasting the potatoes, then adding the chicken — is the little scheduling trick that ensures both components finish perfectly. Expect tender chicken, golden potato edges, and a wonderful garlic-parmesan scent that makes the kitchen feel cozy fast.
This recipe is flexible: it welcomes substitutions and holds up well as leftovers. If you try it, let it rest 5–10 minutes before serving so the cheese sets and the juices settle. I’d love to hear what swaps you make — did you try thighs, go dairy-free, or add lemon? Share what worked and what you changed in the comments.
Frequently Asked Questions (FAQ)
- Can I use bone-in chicken or thighs instead of boneless skinless chicken breasts?
Yes. You can swap in bone-in pieces or thighs, but they generally need longer to cook. Bake at 400°F and expect 35–45 minutes depending on size; use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). You may need to par-cook or cut the potatoes smaller so they finish at the same time. - How can I make the potatoes extra crispy?
Cut potatoes into uniform 1-inch pieces, pat them dry before tossing with oil, spread in a single layer (no crowding), and roast at 400°F. If needed, give them an extra 5–10 minutes or broil for 1–2 minutes at the end while watching closely. - Can I prep this recipe ahead of time or freeze leftovers?
Yes. For make-ahead, toss potatoes and chicken separately with seasonings, cover and refrigerate up to 24 hours before baking. Leftovers keep 3–4 days in the fridge and freeze up to 2–3 months in an airtight container. Thaw overnight in the fridge and reheat in a 350°F oven until heated through to preserve texture. - How do I know when the chicken is fully cooked?
The safest method is an instant-read thermometer; the thickest piece should reach 165°F (74°C). Alternatively, cut into the largest piece—the juices should run clear and the meat should be opaque with no pink center. - Can I make this dairy-free or low-sodium?
For dairy-free, omit the parmesan or swap in nutritional yeast for a cheesy flavor. For low-sodium, use a no-salt seasoning blend and reduce or omit the garlic salt; adjust other seasonings to taste.
Thanks for reading — if you make this, come back and tell me how it turned out. I test these steps on hectic weeknights and relaxed weekends alike, and I’m confident the method will give you the reliable, satisfying result I described above.
Baked Garlic Parmesan Chicken and Potatoes
Ingredients
Method
- Preheat the oven to 400 degrees. Lightly spray a large sheet pan with non-stick cooking spray. Set aside.
- In a small bowl, mix together paprika, garlic salt, onion powder, parsley, and ground pepper. Divide into two portions.
- In a mixing bowl, combine potatoes, 2 tablespoons parmesan cheese, 1 tablespoon olive oil, 1 tablespoon minced garlic, and 1 tablespoon of the spice mixture. Mix to coat evenly.
- Pour the potato mixture onto one side of the prepared sheet pan. Roast for 15 minutes.
- Meanwhile, combine chicken with remaining olive oil, 2 tablespoons parmesan cheese, 1 tablespoon minced garlic, and the remaining spice mixture. Mix to coat evenly.
- After 15 minutes, add the seasoned chicken to the other side of the pan. Return to the oven and cook for an additional 20 minutes.
- Remove from oven and let cool for 5-10 minutes before serving.
