Simple One-Pan Garlic Parmesan Chicken and Potatoes (Print Version)
Quick & easy One-Pan Garlic Parmesan Chicken and Potatoes. Tender chicken, crispy potatoes, and cheesy garlic goodness all in one pan. A weeknight winner!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check seasonings)
# Ingredients:
→ Main Players
01 -
1.5 lbs boneless, skinless chicken thighs
02 -
1.5 lbs baby red potatoes, cut into 1-inch pieces
→ Flavor Boosters
03 -
4-5 cloves fresh garlic, minced
04 -
3 tbsp olive oil, plus more for drizzling
05 -
1 tbsp dried Italian seasoning
06 -
1 tsp smoked paprika
07 -
1 tsp salt, or to taste
08 -
1/2 tsp black pepper, or to taste
→ The Cheesy Finish
09 -
1/2 cup freshly grated Parmesan cheese
→ Optional Extras
10 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get that oven preheating to a hot 400°F (200°C) – we want serious roasting action here! Grab your biggest sheet pan, line it with parchment paper for easier cleanup (trust me on this one, total game-changer). Now, wash those baby red potatoes and cut them into roughly 1-inch pieces. Try to keep them similar in size so they cook evenly; I always forget to salt the water if I were boiling them, but here, we just toss them with a drizzle of olive oil, a good pinch of salt, and pepper right on the pan. Give 'em a good spread, leaving some space.
02 -
Next up, let's get that chicken tasting amazing! In a medium bowl, toss your boneless, skinless chicken thighs with a generous glug of olive oil, all that minced fresh garlic (don't be shy!), the Italian seasoning, and that lovely smoked paprika. Season with a bit more salt and pepper, making sure every piece is coated. I once used a tiny bowl and made a huge mess, so use something with room to toss! This is where the aromas really start to build, and honestly, it gets me so excited for dinner.
03 -
Now for the magic! Push the potatoes to one side of your sheet pan, making a nice little space for the chicken. Arrange the seasoned chicken thighs in a single layer on the other side. You want everything to have its own little spot so it can roast beautifully, not steam. Overcrowding is the enemy of crispy! I've definitely crammed too much on one pan before, and it was... well, let's just say it wasn't my best work. Spread it out, hon!
04 -
Pop that glorious sheet pan into your preheated oven. We're going to roast this One-Pan Garlic Parmesan Chicken and Potatoes for about 20-25 minutes. During this time, the potatoes will start to soften and get those lovely golden edges, and the chicken will begin to cook through, releasing all its delicious juices. You'll start to smell that amazing garlic and herb aroma filling your kitchen—that's when you know it's working! I usually peek around the 15-minute mark, just to make sure things are happy.
05 -
After that initial roasting time, pull the pan out of the oven. Now for the cheesy goodness! Sprinkle that freshly grated Parmesan cheese generously over both the chicken and the potatoes. Oh, the smell of melting cheese is just divine, isn't it? Give everything a gentle stir to coat, especially the potatoes, so they can soak up all that cheesy flavor. This step is where the dish truly transforms into that comforting, irresistible meal you're craving.
06 -
Put the pan back in the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and gloriously crispy. For an extra golden, bubbly crust, you can even switch to the broiler for the last 2-3 minutes, but watch it like a hawk – cheese burns fast! The finished One-Pan Garlic Parmesan Chicken and Potatoes should look golden, smell incredible, and be ready to devour. Let it rest for a few minutes before digging in; it makes the chicken extra juicy.
# Notes:
01 -
Don't overcrowd your baking sheet; use two if needed for crispy results!
02 -
Leftovers reheat best in the oven to keep the potatoes from getting soggy.
03 -
Swap chicken thighs for breasts, but reduce cooking time to prevent drying out.
04 -
A sprinkle of fresh parsley at the end really brightens up the flavors and presentation.
# Tools You'll Need:
01 -
Large baking sheet
02 -
cutting board
03 -
sharp knife
04 -
mixing bowls
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g