One-Pan Garlic Parmesan Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile even further, consider adding a pinch of red pepper flakes to the garlic-parmesan butter mixture if a subtle kick of heat is desired. Additionally, ensuring the chicken breasts are completely dry before seasoning is a key step that should not be skipped.

Patting the meat dry with paper towels removes surface moisture, allowing the seasoning and the butter glaze to adhere perfectly and helping the chicken brown beautifully rather than steaming.

If the garlic-parmesan crust is not as brown as desired when the chicken reaches the safe internal temperature, turn on the oven broiler for the last one to two minutes of cooking.

Keep a very close eye on the baking sheet during broiling, as the cheese and butter can transition from golden-brown to burned very quickly. This quick broil creates an exceptionally crispy, bubbly crust that mimics a professional restaurant finish.

Variations

• Spicy Garlic Parmesan: Add one-half teaspoon of red pepper flakes or a pinch of cayenne pepper to the butter glaze for a subtle kick of heat.
• Herb-Crusted Chicken: Mix one teaspoon of dried rosemary or thyme into the parmesan cheese mixture to add an earthy, aromatic herb flavor.

Storage and make-ahead

Fridge

Store in airtight containers in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the texture of roasted potatoes becomes grainy upon thawing.

Reheat

Reheat on a baking sheet at 350°F (175°C) for 10 to 12 minutes until warmed through and recrisped.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Place the roasted chicken and potatoes together or in separate airtight containers. Store the containers in the refrigerator for up to three to four days. To maintain the texture of the potatoes, avoid storing them in plastic bags where condensation can build up and make them soggy.

While this dish is best enjoyed fresh out of the oven, some prep work can be done ahead of time to save precious minutes on busy weeknights. The red-skinned potatoes can be washed, cubed, and stored in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning.

Just make sure to dry them thoroughly before roasting. The garlic-parmesan butter mixture can also be prepared a day in advance and kept in the fridge; simply reheat it gently before brushing.

Serving ideas

Serve this comforting dish hot, straight from the baking sheet, to preserve the crispy texture of both the chicken crust and the roasted potatoes. Arrange a portion of potatoes alongside a whole or sliced chicken breast on a warm plate.

Garnish generously with the chopped fresh parsley, which adds a beautiful pop of green color and a clean, refreshing flavor that cuts through the richness of the butter and cheese.

This meal pairs beautifully with a simple, crisp green salad dressed with a light vinaigrette or a side of steamed green vegetables like broccoli or asparagus. The acidity of a green salad or the freshness of green vegetables balances the savory, garlic-forward notes of the chicken. For an extra touch of indulgence, offer additional grated parmesan cheese at the table for guests to sprinkle over their portions.

Frequently asked questions

Recipe card

One-Pan Garlic Parmesan Chicken and Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 1 1/2 lb red-skinned potatoes, cubed into 1-inch pieces
• 1 tsp seasoning
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil. Place the cubed red-skinned potatoes on one side of the prepared baking sheet. Toss the potatoes with a tablespoon of the melted butter and a pinch of seasoning, then spread them out into an even, single layer.
2. Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes. This head start allows the potatoes to begin softening and cooking through before the chicken is added to the pan, ensuring both components finish roasting at the exact same time.
3. While the potatoes roast, pat the chicken breasts dry with paper towels. Season both sides of the chicken breasts evenly with the seasoning. In a small bowl, combine the remaining melted unsalted butter, minced garlic, and grated parmesan cheese to form a rich garlic-parmesan mixture.
4. Carefully remove the baking sheet from the oven. Push the potatoes to one side of the sheet to make space. Place the seasoned chicken breasts onto the empty side of the baking sheet. Brush the garlic-parmesan butter mixture generously over the top of each chicken breast, coating them completely.
5. Return the baking sheet to the oven and roast for an additional 20 minutes. The chicken is cooked through when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from the oven, let rest for 5 minutes, and garnish with chopped fresh parsley before slicing.

Contains: milk

Estimated nutrition per serving

Calories

430

Protein

38 g

Carbohydrates

28 g

Fat

18 g

Fiber

2.5 g

Sugar

2 g

Sodium

580 mg

Automatic estimate from the ingredient list, not laboratory-verified.