I’ve made this Garlic Parmesan Chicken & Potatoes more times than I can count when I need a comforting, no-fuss dinner that still feels special. Tender chicken breasts and golden potatoes roast together in a garlicky, cheesy olive oil mixture — everything finishes on one sheet pan for minimal cleanup and maximum flavor. If you like simple sheet-pan dinners, check out easy chicken dishes for more inspiration.
Why you’ll love this dish
This recipe is the kind of weeknight winner that delivers on taste, speed, and budget. Boneless, skinless chicken cooks quickly and pairs perfectly with inexpensive potatoes; a little Parmesan and garlic turns basic ingredients into something craveable. It’s great for busy families, cooks who hate doing dishes, or anyone looking for a crowd-pleasing meal that’s easy to scale up.
“Comforting, garlicky, and insanely easy — a new staple in our rotation. Kids loved the potatoes, adults loved the crisp edges.” — a reader review
How this recipe comes together
At a glance: you’ll toss chicken and chopped potatoes in a garlicky Parmesan oil, spread everything in one layer on a sheet pan, then roast until the chicken reaches a safe internal temperature and the potatoes are tender and browned. No pre-cooking required. Expect about 10 minutes active prep and 25–30 minutes in the oven.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 4 medium potatoes, chopped into 1-inch pieces (Yukon Gold or red potatoes work best)
- 1/4 cup olive oil
- 4 cloves garlic, minced (or 1–1½ tsp garlic powder if short on fresh)
- 1/2 cup grated Parmesan cheese (use freshly grated for best flavor)
- 1 teaspoon Italian seasoning (or 1/2 tsp each dried basil and oregano)
- Salt and pepper to taste
- Fresh parsley for garnish
Substitution notes: swap chicken breasts for boneless thighs (increase bake time slightly) or use baby potatoes halved to skip chopping. For a dairy-free option, omit Parmesan and add 1 tsp nutritional yeast for savory flavor.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, whisk together the olive oil, minced garlic, grated Parmesan, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning; the Parmesan adds saltiness, so start light.
- Add the chicken breasts and chopped potatoes to the bowl. Toss thoroughly so every piece is coated in the garlicky Parmesan oil.
- Arrange the chicken and potatoes on the sheet pan in a single layer with a little space between pieces so air can circulate — don’t overcrowd, or things will steam instead of roast.
- Bake for 25–30 minutes. Chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the potatoes are fork-tender and golden. If potatoes need more browning, broil 1–2 minutes while watching closely.
- Remove from oven, let the chicken rest 3–5 minutes, then garnish with chopped fresh parsley and serve.
Best ways to enjoy it
This one-pan meal is hearty enough to be the star: plate a chicken breast with a scoop of roasted potatoes and drizzle any pan juices over the top. Pair with a crisp green salad or steamed green beans for color and freshness. For a heartier plate, add a scoop of buttered pasta or garlic rice. For more ideas that pair well, browse these other chicken recipes.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container up to 3–4 days.
- Reheat: Gently reheat in a 350°F oven on a sheet pan for 8–12 minutes, or microwave individual portions until warm. To keep potatoes crisp, reheat in a skillet over medium heat with a drizzle of oil.
- Freeze: Freeze cooked portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: cool to room temperature no more than 2 hours before refrigerating; always reheat leftovers to at least 165°F.
Helpful cooking tips
- Even cooking: Pound thicker chicken breasts to an even thickness (about 3/4 inch) so everything finishes at the same time.
- Crisp potatoes: Cut potatoes into uniform pieces and spread them out — crowded potatoes steam instead of roast. A higher oven rack during broil gives extra color.
- More garlic flavor: Smash whole cloves with the flat side of a knife then mince for milder, sweeter garlic. Add extra fresh parsley at the end for brightness.
- Cheese in the oven: If you want a cheesier crust, sprinkle a little extra Parmesan over chicken and potatoes in the last 5 minutes of baking.
Creative twists
- Lemon-Parmesan: Add the zest of one lemon and a squeeze of lemon juice before serving for a bright finish.
- Spicy kick: Mix 1/2 tsp red pepper flakes or 1 tsp smoked paprika into the oil for heat and color.
- Herb-forward: Swap Italian seasoning for 1 tbsp fresh chopped rosemary and thyme for a fragrant roast.
- Dairy-free: Replace Parmesan with 1 tsp nutritional yeast and a pinch of smoked paprika for umami.
- Sheet-pan upgrade: Add a handful of halved cherry tomatoes or asparagus spears in the last 10 minutes for more veggies.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Plan on about 10–15 minutes prep and 25–30 minutes baking — roughly 35–45 minutes total.
Q: How do I know the chicken is safe to eat?
A: Use an instant-read thermometer — the internal temperature should reach 165°F (74°C) in the thickest part. Color alone isn’t reliable.
Q: Can I use bone-in chicken or thighs instead?
A: Yes. Bone-in or thicker pieces need more time; add 10–15 minutes and check temperature. Thighs stay juicier and can be a great swap.
Q: Can I prepare this ahead of time?
A: You can toss the chicken and potatoes in the oil mixture and refrigerate, covered, for up to 12 hours. Bring to room temperature for 15–20 minutes before baking and add a few extra minutes to cook time.
Q: Will the potatoes and chicken be done at the same time?
A: If chicken breasts are uneven, pound them to even thickness. Cut potatoes into 1-inch pieces; larger chunks will need more time. Monitor both and use a thermometer for the chicken.
Q: Is this recipe gluten-free?
A: Yes — all listed ingredients are naturally gluten-free. Double-check Parmesan and seasoning labels if you’re sensitive.
Q: How can I make the potatoes extra crispy?
A: Toss them with a tablespoon of cornstarch before coating with oil, and roast on a hot, preheated sheet pan without overcrowding.
Final thoughts
Simple to prep, comforting to eat, and easy to adapt — Garlic Parmesan Chicken & Potatoes is a reliable weeknight meal that still feels special. Try a twist, leave a note about what worked for your family, and enjoy the leftovers tomorrow.
Garlic Parmesan Chicken & Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, whisk together the olive oil, minced garlic, grated Parmesan, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning.
- Add the chicken breasts and chopped potatoes to the bowl. Toss thoroughly so every piece is coated in the garlicky Parmesan oil.
- Arrange the chicken and potatoes on the sheet pan in a single layer with a little space between pieces.
- Bake for 25–30 minutes. Chicken is done when internal temperature reads 165°F (74°C) and potatoes are fork-tender and golden. If potatoes need more browning, broil for 1–2 minutes.
- Remove from oven, let the chicken rest for 3–5 minutes, then garnish with chopped fresh parsley and serve.