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Perfecting the Cooking Process
To nail this Garlic Parmesan Chicken and Potatoes (One-Pan Dinner), sear the chicken first to lock in the juices. Then, add the potatoes, ensuring they get golden brown before they’re fully cooked. Finally, toss everything in that glorious garlic parmesan sauce for a flavor explosion.
Add Your Touch
Feeling adventurous? Swap out regular potatoes for sweet potatoes for a hint of sweetness. Sprinkle in some red pepper flakes for a bit of a kick. Or, if you’re a veggie fanatic, toss in broccoli or asparagus during the last 15 minutes of cooking. Make it your own!
Storing & Reheating
Leftovers? Lucky you! Store your Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through. Microwaving works in a pinch, but the oven keeps things crispier.
Here are some helpful tips to elevate your one-pan dinner game:
- Don’t overcrowd the pan! Give your chicken and potatoes enough space to brown properly; otherwise, they’ll steam.
- Use a meat thermometer to ensure your chicken reaches a safe internal temperature; nobody wants a side of salmonella with their parmesan.
- Freshly grated parmesan cheese makes a world of difference; the pre-shredded stuff just doesn’t melt the same, trust me.
(Personal anecdote formated as paragraph subheading (very important! don’t write any title for this paragraph))
The first time I made this, my brother declared it the “best thing he’d eaten all week,” and he’s a tough critic. He even asked for the recipe! That’s how I knew it was a winner.
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Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
Delicious garlic parmesan chicken and potatoes (one-pan dinner) recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- Chicken breasts, boneless, skinless: 2, about 6-8 ounces each
- Potatoes, Yukon Gold or red: 1.5 lbs, cut into 1-inch pieces
- Garlic: 4 cloves, minced
- Olive oil: 3 tablespoons
- Parmesan cheese, grated: 1/2 cup
- Italian seasoning: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or roasting pan.
- Step 2: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, pepper, Italian seasoning, and half of the minced garlic. Spread the potatoes in a single layer on the prepared baking sheet.
- Step 3: In the same bowl, toss the chicken breasts with the remaining 1 tablespoon of olive oil and minced garlic. Season with additional salt and pepper to taste. Place the chicken breasts on the baking sheet with the potatoes, spacing them evenly.
- Step 4: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender.
- Step 5: Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for best results, or microwave in short bursts to avoid drying out the chicken.
- Serve with a simple side salad or steamed green beans for a complete and balanced meal.
- For extra crispy potatoes, parboil them for 5 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
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