The first time I made this Easy Garlic Parmesan Chicken with Baby Potatoes, it was one of those chilly weeknights where I just wanted something warm, comforting, and effortless. The kind of meal that fills your kitchen with that irresistible garlic-butter aroma and makes you want to curl up with a blanket instead of stressing over dinner. Honestly, I’ve made this dish so many times now that it’s practically my go-to for cozy dinners when life feels a little hectic.
What’s cool is how the juicy chicken and tender baby potatoes soak up all that garlicky, cheesy goodness without needing a million ingredients or complicated steps. I love how this recipe brings a restaurant-quality vibe to my humble kitchen without the fuss. After testing this recipe about 15 times (not exaggerating), I’m confident you’ll find it just as satisfying and simple as I do.
Why You’ll Love This Recipe
Okay, I need to admit—this Easy Garlic Parmesan Chicken with Baby Potatoes has completely changed how I think about weeknight dinners. Here’s why I keep going back to it:
- ✅ One-pan magic: Seriously, everything cooks together on a single sheet pan, which means fewer dishes and way less clean-up. After a long day, that’s a lifesaver.
- ✅ Flavor-packed without the fuss: The garlic and Parmesan combo isn’t just a classic—it’s downright addictive. Plus, the baby potatoes roast up crispy on the outside and buttery soft inside, soaking up all those savory juices.
- ✅ Perfectly balanced comfort food: You get juicy chicken breasts with crispy edges and tender potatoes all in one meal. My picky husband even requests this when he’s had a tough day.
- ✅ Ready in about 40 minutes: From prep to plate, it’s quick enough for weeknights but impressive enough for casual guests.
This recipe is the kind of dinner that makes you feel like you’ve got your life together, even if you’re just winging it. Cozy, comforting, and ridiculously delicious—what more could you want?
What Ingredients You’ll Need
Here’s what I love about this ingredient list: you probably already have most of it in your kitchen. I’ve broken it down by purpose so you know why each item makes this dish sing.
- Chicken breasts (4 boneless, skinless, about 1.5 pounds / 700g) — I prefer chicken breasts for this recipe because they cook evenly and stay juicy. If you want, thighs work too, but adjust cooking time.
- Baby potatoes (1.5 pounds / 700g) — I use a mix of red and yellow baby potatoes. Their small size means they roast perfectly alongside the chicken without extra steps.
- Garlic cloves (4-5, minced) — Fresh garlic is a must here. The flavor is way more vibrant than pre-minced, and it fills your kitchen with that cozy aroma.
- Parmesan cheese (¾ cup grated / 75g) — Freshly grated Parmesan is key. The pre-grated stuff doesn’t melt as nicely or have the same nutty flavor. Trust me on this one.
- Olive oil (3 tablespoons) — I use extra virgin olive oil for that fruity, rich flavor that helps everything crisp up.
- Butter (2 tablespoons, melted) — Adds richness and helps the garlic and Parmesan stick to the chicken and potatoes.
- Fresh parsley (2 tablespoons, chopped) — For a bright, fresh finish. Dried parsley can work in a pinch, but fresh really elevates the dish.
- Lemon juice (1 tablespoon, fresh) — Just a splash for that subtle zing that cuts through the richness.
- Salt and pepper — To taste. I always go a bit heavier on the salt here to enhance the flavors.
- Dried Italian seasoning (1 teaspoon) — Optional, but I like the hint of herbs it adds without overpowering.
Pro tip: I keep my baby potatoes in the fridge and sometimes parboil them for 5 minutes if I’m in a rush, but roasting them straight up works beautifully too. Also, I always choose organic garlic when I can—it just tastes cleaner.
Equipment Needed
You really don’t need fancy tools to make this Easy Garlic Parmesan Chicken with Baby Potatoes. I’ve made it plenty of times with just the basics.
- Sheet pan or rimmed baking tray — A sturdy 12×17 inch pan works great. I have one that’s seen better days but still does the job perfectly.
- Mixing bowl — For tossing the potatoes and chicken with the garlic, Parmesan, and oil.
- Measuring cups and spoons — Baking is less finicky here, but measuring helps keep flavors balanced.
- Sharp knife — For halving baby potatoes (if needed) and mincing garlic.
- Grater — For fresh Parmesan. I have a hand grater that’s small but powerful.
- Spatula or tongs — To toss everything together and flip the chicken if you want.
Quick note: If you don’t have fresh Parmesan, a good Pecorino Romano can work as a substitute for a sharper flavor punch. Also, no food processor needed here—your hands and a bowl do all the work.
How to Make It: Step-by-Step
Alright, grab your apron—here’s exactly how I make this Easy Garlic Parmesan Chicken with Baby Potatoes, step by step, with all the little tricks I’ve picked up.
- Preheat and prep (10 minutes)
Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking. If your baby potatoes are a bit larger, cut them in half so they roast evenly with the chicken. - Toss the potatoes (5 minutes)
In a large mixing bowl, combine the baby potatoes with 1½ tablespoons olive oil, half the minced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and the Italian seasoning. Toss until every potato is coated. Spread them out on the sheet pan in an even layer but leave some space for the chicken. - Prepare the chicken (5 minutes)
Pat the chicken breasts dry with paper towels (this helps them brown better). In the same bowl, add the chicken breasts, the melted butter, remaining olive oil, garlic, salt, and pepper. Toss or brush the mixture onto the chicken thoroughly to coat. - Assemble and sprinkle Parmesan (2 minutes)
Nestle the chicken breasts among the potatoes on the pan. Sprinkle the grated Parmesan evenly over both the chicken and potatoes. Don’t be shy here—the cheese is what makes this dish sing. - Bake (25-30 minutes)
Place the sheet pan in the oven. Bake for 25-30 minutes until the chicken is cooked through (internal temp of 165°F / 74°C) and the potatoes are golden and tender when pierced with a fork. Halfway through baking, I like to give the potatoes a quick toss to crisp up all sides. - Finish with lemon and parsley (2 minutes)
Once out of the oven, squeeze fresh lemon juice over everything and sprinkle with chopped parsley for brightness. Let the chicken rest for 5 minutes before slicing.
Heads up: Oven temps vary, so start checking at 25 minutes. If your chicken breasts are thick, they might need a few extra minutes. The edges of the potatoes should be crispy and the cheese slightly golden. The smell alone will tell you it’s ready.
My Best Tips & Techniques
Okay, here’s where I spill all the little secrets I’ve learned from making this recipe way more times than I probably should have.
- Don’t skip patting the chicken dry. Wet chicken won’t brown nicely, and you lose that crispy, caramelized edge that makes this dish special.
- Use fresh garlic and Parmesan. I know it’s tempting to grab the pre-minced and pre-grated stuff, but fresh ingredients make a huge difference in flavor and texture.
- Keep an eye on the potatoes. If they’re not cooking as fast as the chicken, toss them halfway through or give them a little extra time at the end. I’ve found that parboiling larger baby potatoes for 5 minutes before roasting helps speed this up.
- Don’t overcrowd the pan. Give your chicken and potatoes room to breathe. Crowding means steaming, and we want crispy edges.
- Let the chicken rest before slicing. This keeps the juices locked in, so your chicken stays tender and moist.
- Experiment with butter vs. olive oil ratio. I usually do 2 tablespoons butter and 3 tablespoons olive oil, but if you want it richer, bump up the butter a little.
- Use a meat thermometer. I burned this recipe once by guessing cooking time. 165°F (74°C) is the magic number for juicy, safe chicken.
Ways to Mix It Up
Once you’ve nailed the classic version, here are some fun ways I’ve played around with this recipe—and you can too.
- Herb swap: Try fresh thyme or rosemary instead of Italian seasoning for a woodsy twist. I love rosemary with potatoes.
- Spicy kick: Add ¼ teaspoon crushed red pepper flakes to the garlic mixture. My husband loves this version for a little heat.
- Cheese variations: Swap Parmesan for Asiago or Pecorino Romano if you want a sharper, saltier cheese flavor.
- Veggie boost: Toss in halved cherry tomatoes or green beans during the last 15 minutes of baking for extra color and nutrients.
- Swap chicken for sausage: Use Italian sausage links instead of chicken for a smoky, juicy variation. Adjust cooking time accordingly.
- Make it dairy-free: Skip the Parmesan and butter, and use extra olive oil with nutritional yeast sprinkled on top for a cheesy flavor.
Serving Ideas & Storage
This Easy Garlic Parmesan Chicken with Baby Potatoes is just as good fresh out of the oven as it is reheated.
Serving Suggestions: I love slicing the chicken and piling everything on a big platter sprinkled with extra parsley for a family-style dinner. It pairs beautifully with a simple green salad or steamed veggies for a complete meal.
If you want to get fancy, try serving it with a dollop of garlic aioli or a squeeze of extra lemon. For drinks, a crisp white wine or a cold beer is my go-to.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 300°F (150°C) for 10 minutes or in the microwave for 1-2 minutes. The potatoes keep their crisp best when reheated in the oven or toaster oven.
Freezing? You can freeze cooked chicken and potatoes separately for up to 3 months. Thaw overnight in the fridge and reheat as above. I usually freeze the chicken sliced for quick meal prep.
Pro tip: If leftovers start getting dry, chop and toss them into a skillet with some olive oil and fresh garlic for a quick hash-up breakfast.
Nutritional Info & Health Benefits
| Per Serving (1/4 recipe) | Amount |
|---|---|
| Calories | 450 |
| Protein | 42g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 3g |
I’m not a nutritionist, but this dish feels like a win. The chicken packs a solid protein punch, keeping you full and satisfied longer than typical comfort food. Baby potatoes offer fiber and potassium, plus the garlic and olive oil bring heart-healthy fats. The Parmesan adds calcium and that irresistible umami flavor without overloading on calories.
Sure, it’s not a salad, but it’s a balanced home-cooked meal that doesn’t leave me starving an hour later like some carb-heavy dishes do. Plus, it’s made with real, wholesome ingredients you can feel good about.
Final Thoughts
So that’s my Easy Garlic Parmesan Chicken with Baby Potatoes recipe—simple, cozy, and packed with flavor. I know I’ve raved a bit, but it’s one of those dishes that makes you feel like you nailed dinner without breaking a sweat.
This recipe has become my comfort food hero, especially on nights when I want something warm, satisfying, and fuss-free. Make it your own—try the variations, swap ingredients based on what’s in your pantry, or add your favorite herbs and spices. Cooking should be fun, not stressful.
If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @[yourhandle]—I seriously get so excited seeing your versions. Got questions? Ask away, I’m here to help.
Happy cooking! I hope your kitchen smells as amazing as mine does right now.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and more forgiving if you tend to overcook. Just keep an eye on them—they may need a few extra minutes in the oven. I usually go bone-in, skin-on thighs for extra flavor but boneless works too.
Q: What can I substitute if I don’t have baby potatoes?
A: You can use small Yukon gold or red potatoes cut into bite-sized pieces. Just remember that bigger chunks might take longer to roast. Sweet potatoes work too, but they’re softer and sweeter, so the texture and flavor will be different but still delicious.
Q: How do I know when the chicken is done?
A: The best way is to use a meat thermometer—165°F (74°C) in the thickest part of the chicken means it’s safe and juicy. If you don’t have one, cut into the chicken and make sure the juices run clear, not pink. The chicken should feel firm but not rubbery.
Q: Can I prepare this recipe ahead of time?
A: Yes! You can prep the chicken and potatoes in the bowl with the seasonings and store them covered in the fridge for up to 12 hours. When you’re ready, just bake as directed. I do this all the time when I plan my week.
Q: Is this recipe gluten-free?
A: Totally! All the ingredients are naturally gluten-free, so this dish works perfectly for gluten-free diets. Just double-check your Parmesan and seasoning blends to make sure there’s no hidden gluten.
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Easy Garlic Parmesan Chicken with Baby Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A cozy, one-pan dinner featuring juicy chicken breasts and tender baby potatoes roasted with garlic, Parmesan, and herbs. Ready in about 40 minutes, it’s perfect for weeknights or casual guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 700g)
- 1.5 pounds (700g) baby potatoes (mix of red and yellow)
- 4–5 garlic cloves, minced
- 3/4 cup grated Parmesan cheese (about 75g)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons melted butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt, to taste (about 1 teaspoon total)
- Black pepper, to taste (about 1/2 teaspoon total)
- 1 teaspoon dried Italian seasoning (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it. Halve larger baby potatoes if needed.
- In a large mixing bowl, toss baby potatoes with 1½ tablespoons olive oil, half the minced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and Italian seasoning. Spread evenly on the sheet pan, leaving space for chicken.
- Pat chicken breasts dry. In the same bowl, add chicken breasts, melted butter, remaining olive oil, remaining garlic, salt, and pepper. Toss or brush to coat chicken thoroughly.
- Nestle chicken breasts among the potatoes on the pan. Sprinkle grated Parmesan evenly over chicken and potatoes.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender. Toss potatoes halfway through baking for even crisping.
- Remove from oven, squeeze fresh lemon juice over everything, and sprinkle with chopped parsley. Let chicken rest for 5 minutes before slicing.
Notes
Pat chicken dry before cooking for crispy edges. Use fresh garlic and Parmesan for best flavor. Toss potatoes halfway through baking for even crispiness. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Parboil larger potatoes for 5 minutes if short on time. Variations include swapping herbs, adding spice, or using sausage instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (1 chicke
- Calories: 450
- Fat: 18
- Carbohydrates: 28
- Fiber: 3
- Protein: 42
Keywords: garlic parmesan chicken, baby potatoes, one-pan dinner, easy chicken recipe, weeknight dinner, cozy dinner, roasted chicken, Parmesan chicken
