How to Make Garlic Parmesan Chicken and Potatoes
What You’ll Need
Here’s the quick rundown of what I use to make this a weeknight win. The ingredients are everyday basics, but together they make magic.
- Chicken: boneless skinless thighs or breasts, about 1.5 pounds
- Potatoes: baby gold or Yukon Gold, cut into bite sized pieces
- Olive oil and butter: for roasting and the finishing sauce
- Fresh garlic: 5 to 6 cloves, grated or minced
- Parmesan: freshly grated for best melt and flavor
- Paprika, Italian seasoning, salt, black pepper
- Fresh parsley or chives: for a bright pop at the end
- Optional: lemon zest and a squeeze of juice to lift the flavors
Easy Step by Step
- Heat the oven to 425°F. Set a large sheet pan inside while it preheats. A hot pan helps the potatoes get that crisp outside we all love.
- Toss potatoes with olive oil, paprika, Italian seasoning, salt, and pepper. Carefully spread them onto the hot sheet pan. Roast for 10 minutes to give them a head start.
- Pat chicken dry, then season both sides with salt, pepper, and a pinch more paprika. If using breasts, I like to pound them to even thickness so they cook evenly.
- Pull the pan from the oven, push potatoes to the sides, and lay the chicken in the center. Roast 15 to 20 minutes, depending on the thickness of the chicken.
- While the pan roasts, melt butter in a small skillet on low. Add garlic and cook 30 to 60 seconds until fragrant. Stir in parmesan and a splash of olive oil to loosen. Add lemon zest if you like.
- When the chicken is nearly done, spoon half the garlic parmesan sauce over the chicken and potatoes, toss gently, and return to the oven for 3 to 5 minutes. For extra color, broil for 1 to 2 minutes, watching closely.
- Finish with the remaining sauce and chopped parsley. Let the chicken rest for 5 minutes before slicing.
A couple of power tips that make a difference:
Dry your chicken well so the surface can sear and caramelize. Preheat the pan for extra crispy potatoes. And use freshly grated parmesan, which melts into a silky sauce instead of clumping. If you’re already a fan of this flavor combo, you’ll also love this easy bowl of comfort on busy nights: Garlic Parmesan Chicken Pasta.
“I made this on a Tuesday and my family asked me to put it on the weekly rotation. The potatoes were crispy, the chicken was juicy, and that garlicky butter was ridiculous in the best way.”
Meal Prep and Storage Tips
Smart Planning, Simple Reheating
I love doubling this recipe because the leftovers are unbelievably useful. Here’s how I keep everything tasting fresh.
Storage: Let everything cool, then pack into airtight containers. It keeps in the fridge for 3 to 4 days. If you like a “ready to heat” lunch, portion chicken and potatoes into single servings right away.
Reheating: For best texture, reheat in the oven or air fryer at 375°F for 6 to 10 minutes until hot and crisp. The microwave works in a pinch. Add a drizzle of olive oil or a dab of butter before reheating to refresh the flavors.
Freezing: You can freeze cooked chicken and potatoes up to 2 months. Thaw overnight in the fridge, then reheat in the oven until the edges crisp up again.
Shortcut protein: If I want to stretch leftovers or speed up my week, I’ll batch cook a few portions of neutral chicken and use them across meals. My go to method is this juicy, do it all Instant Pot shredded chicken. It’s great tossed into the pan with the potatoes and extra garlic butter.
Serving refresh: A handful of arugula tossed with lemon and olive oil on the side makes everything feel bright and new. A fried egg on top is also a clever brunch move.
And yes, garlic parmesan chicken and potatoes still tastes amazing the next day. The flavors actually settle in and get even cozier.
Nutrition Facts
Here’s a general idea for one hearty serving, using chicken thighs and a modest amount of butter and cheese. Numbers will vary based on your exact amounts and brands, but this gives a helpful snapshot.
Calories: about 520 to 580
Protein: around 35 to 40 grams
Carbs: roughly 30 to 35 grams, mostly from the potatoes
Fat: about 25 to 30 grams, a blend of olive oil, butter, and chicken fat
Sodium: depends on your salt and parmesan, so season to taste and adjust if needed
Parmesan brings a little calcium, and if you go with thighs you get iron and B vitamins that help with steady energy. This dish is naturally gluten free, easy to make nut free, and simple to scale for bigger groups. I like that garlic parmesan chicken and potatoes hits that sweet spot of hearty and balanced without feeling heavy.
Tips for Customizing Your Dish
You can keep this recipe classic or tweak it to your mood. A splash of lemon juice brightens the buttery sauce. Chili flakes or cayenne add a little kick. Swap parmesan for pecorino if you want something sharper.
If you’re dairy free, skip the parmesan and use olive oil plus a sprinkle of nutritional yeast for savory depth. You can also replace butter with ghee or a dairy free alternative. For extra richness, finish with a spoon of Greek yogurt off the heat for a creamy, tangy note.
Veggie boost? Toss broccoli, green beans, or asparagus on the pan for the last 10 to 12 minutes. They roast beautifully in the pan drippings. Mushrooms also work with the garlic and parm flavor profile.
For chicken, thighs are forgiving and stay juicy. If you prefer breasts, pound to even thickness and check a few minutes early. Bone in pieces work too, but give the potatoes a longer head start. No matter how you riff, garlic parmesan chicken and potatoes remains the cozy core of the meal.
Similar Recipes
If this gives you that happy weeknight glow, you might like exploring more simple, flavor forward dinners. On nights when I want surf and turf in one pan, this fun chicken and shrimp combo hits the spot with juicy protein and quick cooking time.
I also love mixing up themes with fresh breads and sandwich ideas for quick lunches, or leaning into creamy casseroles when I’ve got a crowd. Either way, the goal is the same: minimal fuss, maximum flavor.
Common Questions
Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes roast beautifully and hold their shape. Cut them into similar sized pieces so they cook evenly.
Breasts or thighs for the best texture?
Thighs are juicier and more forgiving. If using breasts, pound to an even thickness and check for doneness a couple minutes earlier.
How do I get extra crispy potatoes?
Preheat the sheet pan, avoid crowding, and use enough oil to lightly coat the potatoes. A short broil at the end adds golden edges.
Can I make this on the stovetop?
Yes. Brown chicken in a skillet and par cook potatoes separately. Finish everything together with the garlic butter and parmesan.
Is frozen chicken okay?
Thaw first for even cooking. Pat dry thoroughly before seasoning so it sears instead of steaming.
Ready to Cook Something Cozy Tonight
There’s a reason I come back to garlic parmesan chicken and potatoes whenever I want a hit of comfort without babysitting a pot. It’s crisp, juicy, garlicky, and reliably delicious. If you want more takes on this combo, I love how others spin it too, like the version from Garlic Parmesan Chicken and Potatoes – Cooking in the Midwest, the homestyle approach at Garlic Parmesan chicken and potatoes – stokedathome.com, and the weeknight friendly method from Garlic Parm Chicken & Potatoes – Life With The Crust Cut Off. Grab a pan, grate some parm, and get dinner on the table while the vibes are still warm. You’ve got this and your kitchen is about to smell incredible.
Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts Thighs are juicier and more forgiving.
- 2 cups baby gold or Yukon Gold potatoes Cut into bite-sized pieces.
Cooking Essentials
- 2 tablespoons olive oil For roasting.
- 2 tablespoons butter For the finishing sauce.
- 5-6 cloves fresh garlic Grated or minced.
- 0.5 cups freshly grated parmesan For best melt and flavor.
Seasonings
- 1 teaspoon paprika For seasoning.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt To taste.
- 1 teaspoon black pepper To taste.
Garnish
- 0.25 cup fresh parsley or chives Chopped for garnish.
- 1 lemon lemon zest and juice Optional, to enhance flavors.
Instructions
Preparation
- Heat the oven to 425°F and place a large sheet pan inside to preheat.
- Toss the potatoes with olive oil, paprika, Italian seasoning, salt, and pepper, then spread them on the hot sheet pan. Roast for 10 minutes.
- Pat the chicken dry and season both sides with salt, pepper, and a pinch more paprika.
Cooking
- Remove the hot pan from the oven, push the potatoes to the sides, and lay the chicken in the center. Roast for 15 to 20 minutes.
- Meanwhile, melt butter in a small skillet on low heat. Add garlic and cook until fragrant, about 30 to 60 seconds. Stir in parmesan and a splash of olive oil.
- Halfway through the roasting, spoon half the garlic parmesan sauce over the chicken and potatoes, toss gently, and return to the oven for another 3 to 5 minutes.
- For extra crispiness, broil for 1 to 2 minutes, watching closely.
- Finish with the remaining garlic parmesan sauce and chopped parsley. Let chicken rest for 5 minutes before slicing.