One-Pan Garlic Parmesan Chicken with Roasted Potatoes

This one-pan garlic Parmesan chicken with roasted potatoes is a deliciously easy dinner that brings crispy, juicy chicken and tender, golden potatoes together on a single baking sheet. Coated in a buttery garlic-Parmesan mixture, every bite is full of flavor and comfort. It’s the kind of meal I love to throw together on busy nights when I still want something hearty and satisfying.

Why I Love This Recipe

I love how everything bakes together in one pan—less mess, less cleanup, and perfectly balanced flavors in every bite. The chicken gets a crisp, golden crust from the Parmesan and garlic butter, while the potatoes turn out tender inside and lightly crispy on the edges. It’s simple, affordable, and always a crowd-pleaser. Plus, I can prep it in minutes and let the oven do the work.

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 (halved or quartered)
• Olive oil
• Butter (melted)
• Garlic (minced)
• Grated Parmesan cheese
• Italian seasoning
• Salt
• Black pepper
• Fresh parsley (optional, for garnish)

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 bowl, I mix together melted butter, olive oil, minced garlic, Italian seasoning, salt, pepper, and grated Parmesan cheese.

3. I toss the chicken and potatoes in the garlic-Parmesan mixture until well coated.

4. I arrange the chicken and potatoes in a single layer on the baking sheet, placing the chicken in the center and the potatoes around it.

5. I bake for 35–40 minutes, flipping the potatoes halfway through, until the chicken is fully cooked and the potatoes are golden and tender.

6. I garnish with chopped parsley before serving for a fresh touch.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

Sometimes I add green beans, broccoli, or zucchini to the pan during the last 15–20 minutes for a complete meal. I’ve also swapped the Parmesan for Asiago or Pecorino Romano for a bolder flavor. For a spicier version, I sprinkle in a pinch of red pepper flakes. And if I’m using bone-in chicken, I simply add a few extra minutes to the bake time.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer to keep the chicken crisp and the potatoes tender. The microwave works in a pinch, but the texture is best when reheated in a dry heat setting.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless or bone-in thighs—they stay juicy and flavorful and work perfectly with the garlic Parmesan coating.

What kind of potatoes work best?

I like using baby Yukon gold or red potatoes for their creamy texture and quick roasting time. Russets or sweet potatoes also work if cut into small pieces.

Can I make this ahead of time?

Yes, I prep everything a few hours ahead and store it in the fridge. When ready to cook, I spread it on the baking sheet and pop it in the oven.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your Parmesan and seasoning blends to be sure.

How do I know the chicken is fully cooked?

I always check the internal temperature—it should reach 165°F (74°C) in the thickest part of the chicken.

Conclusion

This one-pan garlic Parmesan chicken with roasted potatoes is the kind of meal I can always count on—simple, flavorful, and comforting. It’s the perfect no-fuss dinner that brings big flavor with very little effort. Whether I’m cooking for the family or meal prepping for the week, this recipe always hits the mark.