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This garlic parmesan chicken and potatoes has become my go-to recipe when I need a satisfying dinner without a sink full of dishes. The magic happens when the chicken juices mingle with the garlic butter and parmesan, creating potatoes that are crispy outside and creamy inside while the chicken stays perfectly tender.
I discovered this recipe during a particularly busy work week when I needed something impressive yet simple. Now it appears on our dinner table at least twice a month and my husband always goes back for seconds.
Ingredients
- For the Chicken
- Boneless skinless chicken breasts choose ones of similar size for even cooking
- Salt enhances all the flavors and helps tenderize the meat
- Black pepper adds mild heat and depth
- Italian seasoning a time saving blend that brings herbal notes
- Paprika adds color and subtle smokiness
- Olive oil helps the chicken brown beautifully
- For the Garlic Parmesan Potatoes
- Baby potatoes their waxy texture holds up perfectly during roasting
- Unsalted butter creates richness and helps potatoes crisp up
- Garlic the aromatic heart of this dish use fresh for best flavor
- Salt essential for properly seasoned potatoes
- Black pepper balances the richness of butter and cheese
- Dried oregano adds Mediterranean flavor that stands up to roasting
- Parmesan cheese forms a crispy golden crust on the potatoes
Step-by-Step Instructions
- Preheat and Prep
- Turn your oven to 400°F and take a moment to properly grease your baking dish. Use either cooking spray or a light coating of olive oil to ensure nothing sticks. This step seems minor but makes cleanup significantly easier later.
- Season the Chicken
- Pat those chicken breasts completely dry first. This is crucial because moisture prevents browning. Sprinkle each breast evenly with the salt pepper Italian seasoning and paprika making sure to season both sides. Press the seasonings gently into the meat to help them adhere during cooking.
- Prepare the Potatoes
- Cut your baby potatoes into even halves so they cook at the same rate. In a large bowl combine them with the melted butter while still warm to help the flavors absorb. Add minced garlic salt pepper oregano and Parmesan cheese tossing thoroughly until every potato piece is coated. The cheese will start to stick to the potatoes creating little flavor pockets.
- Assemble the Dish
- Arrange the potatoes cut side down first this maximizes surface contact and helps them crisp better. Leave spaces between potato clusters where you will place the chicken breasts. Nestle the chicken into these spaces ensuring they touch the pan surface. Drizzle the remaining olive oil over just the chicken which helps it develop a golden exterior.
- Bake to Perfection
- Place the pan in the middle rack of your preheated oven. After 20 minutes carefully flip the chicken pieces to ensure even browning. Continue baking until the chicken reaches 165°F internally and the potatoes offer little resistance when pierced with a fork. If your potatoes need more color switch to broil for just 2 minutes keeping a close eye to prevent burning.
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The garlic is truly the star ingredient here. I once made this dish without it when I ran out and while still good it lacked that distinctive aroma that fills the house and makes everyone ask when dinner will be ready. I now keep a jar of minced garlic in my refrigerator as backup.
Make Ahead Options
This dish works wonderfully for meal prep. You can season both the chicken and potatoes up to 24 hours ahead and keep them refrigerated separately in airtight containers. The preseason time actually improves flavor development especially for the chicken. When ready to cook simply assemble as directed and add about 5 minutes to the cooking time since you're starting with cold ingredients.
Perfect Pairings
While this dish stands perfectly well on its own adding a bright simple side creates a more balanced meal. A lemon arugula salad works beautifully as the acidity cuts through the richness of the chicken and potatoes. For a heartier option roasted broccoli or asparagus cooked on a separate rack during the last 15 minutes of baking time adds color and nutrition without extra effort.
Troubleshooting Tips
If your potatoes aren't crisping up as desired there are a few likely culprits. First make sure you're not overcrowding the pan each potato needs space for heat circulation. Second check that your oven temperature is accurate perhaps using an oven thermometer. Many home ovens run cooler than their setting. Finally pat the potatoes completely dry before tossing them with the butter mixture as excess moisture creates steam instead of crispy edges.
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Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work beautifully in this dish and often provide more moisture and flavor. The cooking time remains similar, but ensure they reach an internal temperature of 165°F (75°C).
- → What type of potatoes work best?
Baby potatoes or fingerlings are ideal as they cook quickly and crisp up nicely. Yukon golds or red potatoes cut into similar-sized pieces would also work well. Russet potatoes can be used but may need pre-boiling for 5 minutes to ensure they cook through.
- → How can I make this dairy-free?
Replace the butter with olive oil or dairy-free butter alternative. Instead of Parmesan, use nutritional yeast for a similar savory, cheesy flavor, or omit and increase the herbs and seasonings slightly.
- → Can I prepare this ahead of time?
You can season the chicken and prepare the potatoes up to 24 hours in advance, storing them separately in the refrigerator. Combine and bake when ready to serve. The fully cooked dish reheats well at 350°F (175°C) for about 15 minutes.
- → What vegetables pair well with this dish?
Roasted broccoli, asparagus, green beans, or Brussels sprouts make excellent accompaniments. You can even add vegetables to the same pan during the last 15-20 minutes of cooking for a complete one-pan meal.
- → How do I ensure the potatoes get crispy?
For extra crispy potatoes, make sure they're cut-side down on the baking sheet and aren't overcrowded. Patting them dry before seasoning also helps. The final broil for 2-3 minutes is key for achieving that perfect golden crunch.