Garlic Parmesan Chicken and Potatoes – Easy One Pan Dinner Recipe
Garlic Parmesan Chicken and Potatoes – Easy One Pan Dinner Recipe
When you need a comforting, family-friendly dinner that comes together with minimal cleanup, this Garlic Parmesan Chicken and Potatoes recipe is your perfect solution. Imagine tender chicken breasts coated in crispy parmesan crust, roasted alongside golden potatoes infused with garlic and herbs—all cooked to perfection in a single pan. This dish delivers restaurant-quality flavor with weeknight simplicity, making it ideal for busy evenings when you want something delicious without the hassle of multiple pots and pans.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
For the Potatoes:
- 1.5 pounds baby potatoes, quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Step 2: In a medium bowl, combine the parmesan cheese, breadcrumbs, garlic powder, oregano, paprika, salt, and pepper. In another bowl, beat the eggs.
Step 3: Dip each chicken breast into the beaten eggs, then coat thoroughly with the parmesan mixture, pressing gently to adhere. Set aside on a plate.
Step 4: In a large bowl, toss the quartered potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
Step 5: Arrange the potatoes in a single layer on the prepared baking sheet. Place the coated chicken breasts among the potatoes.
Step 6: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
Step 7: For extra crispiness, you can broil for 2-3 minutes at the end, watching carefully to prevent burning.
Step 8: Garnish with fresh parsley and serve immediately. This pairs wonderfully with a simple side salad or steamed vegetables.
Expert Tips
Even Cooking: For uniform cooking, try to select chicken breasts that are similar in size and thickness. If some are thicker, you can gently pound them to an even thickness.
Crispy Perfection: Make sure your baking sheet isn’t overcrowded. The potatoes need space to crisp up properly rather than steam.
Fresh vs. Dried Herbs: If using fresh herbs, triple the amount called for in the recipe for more vibrant flavor.
Make it Ahead: You can prepare the chicken coating and potato seasoning mixture up to a day in advance to make dinner prep even faster.
If you enjoy this one-pan chicken dinner, you might also love our Smoky Garlic Butter Chicken Pasta for another easy weeknight option that delivers maximum flavor with minimal cleanup.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe and often stay more moist. Adjust cooking time as needed since thighs may take slightly longer to cook through.
What type of potatoes work best?
Baby potatoes, Yukon Gold, or red potatoes all work well. They hold their shape and develop a lovely crispy exterior while staying tender inside.
Can I make this dairy-free?
Yes, you can substitute nutritional yeast for the parmesan cheese and use your favorite dairy-free breadcrumb option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
For more delicious chicken dinner inspiration, check out our Crock Pot Garlic Butter Chicken with Potatoes and Carrots or our Crispy Parmesan Chicken with Creamy Garlic Sauce for variations on this classic comfort food theme.
Garlic Parmesan Chicken and Potatoes – Easy One Pan Dinner Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- In a medium bowl, combine the parmesan cheese, breadcrumbs, garlic powder, oregano, paprika, salt, and pepper. In another bowl, beat the eggs.
- Dip each chicken breast into the beaten eggs, then coat thoroughly with the parmesan mixture, pressing gently to adhere. Set aside on a plate.
- In a large bowl, toss the quartered potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet. Place the coated chicken breasts among the potatoes.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
- For extra crispiness, you can broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Garnish with fresh parsley and serve immediately. This pairs wonderfully with a simple side salad or steamed vegetables.
