Description
This Garlic Parmesan Chicken and Potatoes recipe is a flavorful and easy one-pan dish perfect for a comforting dinner. Juicy chicken breasts are marinated in a garlic and herb Parmesan mixture, then baked alongside tender, golden baby potatoes coated with butter and herbs. Garnished with fresh parsley and served with optional lemon wedges, this meal combines creamy, savory, and zesty flavors with minimal cleanup.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For the Potatoes
- 1 lb baby potatoes, quartered
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and potatoes evenly.
- Marinate Chicken: Place the chicken breasts in a large bowl and add 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, dried basil, and half of the grated Parmesan cheese. Season with salt and pepper, then toss until the chicken is well-coated. Let it marinate while preparing the potatoes to infuse flavors.
- Prepare Potatoes: In another bowl, combine the quartered potatoes with the remaining 2 tablespoons of olive oil, melted butter, the rest of the Parmesan cheese, and additional salt and pepper. Toss thoroughly to coat the potatoes evenly with the flavorful mixture.
- Arrange on Baking Sheet: Place the marinated chicken breasts and coated potatoes in a single layer on a large baking sheet or oven-safe dish to ensure even cooking and browning.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender when pierced with a fork.
- Rest: Remove the baking sheet from the oven and let the chicken and potatoes rest for a few minutes to retain their juices and finish cooking.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve with lemon wedges on the side for an optional bright, citrusy kick.
Notes
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked (165°F / 75°C).
- Use baby potatoes for even cooking; regular potatoes can be substituted but may require longer cooking times.
- For extra crispiness, you can broil the dish for the last 2-3 minutes while watching carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add other herbs like rosemary or parsley to customize the flavor.
