Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

This Garlic Parmesan Chicken and Potatoes one-pan dinner is one of my favorite meals to make when I want something hearty, flavorful, and easy to clean up. Juicy, golden chicken and crispy potatoes roast together in a rich garlic butter and Parmesan coating that fills my kitchen with the most irresistible aroma. It’s a no-fuss, family-friendly recipe that checks all the boxes.

Why You’ll Love This Recipe

I love this recipe because it turns simple pantry staples into a satisfying dinner with very little effort. Everything bakes on one sheet pan, so I spend less time cooking and cleaning, and more time enjoying the meal. The garlic and Parmesan combo is absolutely mouthwatering, and the chicken stays juicy while the potatoes get crispy and golden. It’s cozy, comforting, and full of flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes or Yukon Gold potatoes, quartered

• Olive oil

• Butter, melted

• Garlic, minced

• Grated Parmesan cheese

• Italian seasoning

• Salt

• Black pepper

• Fresh parsley or chopped chives for garnish (optional)

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.

2. In a large bowl, I toss the potatoes with olive oil, half of the garlic, Italian seasoning, salt, pepper, and a handful of Parmesan cheese.

3. I spread the seasoned potatoes on the baking sheet in a single layer, leaving space for the chicken.

4. I season the chicken with salt, pepper, remaining garlic, melted butter, and the rest of the Parmesan, then place it on the sheet pan next to the potatoes.

5. I bake everything for 35–40 minutes, flipping the potatoes halfway through and basting the chicken with pan juices once or twice.

6. Once the chicken is golden and cooked through and the potatoes are crispy on the outside, I remove the pan from the oven.

7. I garnish with fresh herbs if I have them and serve hot.

Servings and timing

This recipe makes about 4 servings and takes around 45 minutes total—10 minutes of prep and 35 minutes of roasting.

Variations

Sometimes I add vegetables like broccoli, green beans, or carrots to the pan in the last 15–20 minutes of baking for a full one-pan meal. For extra crispiness, I broil the pan for the last 2–3 minutes. I’ve also swapped Parmesan for Asiago or used chicken thighs for a richer, juicier option. When I want a hint of spice, I add a pinch of crushed red pepper flakes to the garlic butter.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and potatoes in a 350°F oven for about 10–15 minutes to bring back their crispness, or I use the microwave in short bursts for convenience (though the potatoes won’t be as crispy).

FAQs

Can I use bone-in chicken?

Yes, but I increase the baking time by 10–15 minutes, depending on thickness. I check that the internal temperature reaches 165°F.

How do I keep the potatoes crispy?

I spread them out in a single layer without crowding and flip them halfway through baking. Using parchment paper also helps them brown nicely.

Can I use pre-shredded Parmesan?

Yes, but I prefer freshly grated Parmesan for better texture and flavor—it melts into a golden crust much more evenly.

What’s the best potato to use?

I like baby potatoes or Yukon Golds for their creamy interior and crispy edges. Red potatoes or fingerlings work great too.

Can I make this dish ahead?

I prep the ingredients and marinate the chicken earlier in the day, then assemble everything on the sheet pan and bake just before serving.

Conclusion

This Garlic Parmesan Chicken and Potatoes one-pan dinner is one of those dependable, delicious meals I love to have in my weekly rotation. It’s easy, flavorful, and leaves me with just one pan to wash. Whether I’m cooking for family or just myself, this dish brings comfort, simplicity, and that irresistible garlic-Parmesan combo to the table every time.