Garlic Parmesan Chicken and Potatoes

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Golden, crispy potatoes and tender chicken thighs come together in this cozy Garlic Parmesan Chicken and Potatoes dish. It’s one of those meals that tastes like home—simple, filling, and full of flavor. Each bite delivers juicy chicken coated in a garlicky parmesan crust, nestled next to perfectly roasted potatoes that soak up every bit of the savory sauce.

Whether you’re feeding a hungry family or meal-prepping for the week, this recipe checks all the boxes: comforting, budget-friendly, and incredibly easy to pull off. Plus, it bakes in one pan, making cleanup just as satisfying as the dinner itself.

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What Kind of Chicken Should I Use?

For the most flavorful and juicy results, use boneless, skinless chicken thighs. They stay moist through baking and carry the garlic-parmesan crust beautifully. You can substitute with chicken breasts if preferred—just watch the cooking time to avoid drying them out.

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Ingredients for the Garlic Parmesan Chicken and Potatoes

• Chicken Thighs: The star of this dish. They’re juicy, tender, and rich in flavor, making them the ideal cut for oven roasting.
• Baby Potatoes: These roast beautifully alongside the chicken, becoming golden on the outside and creamy on the inside.
• Garlic Cloves: Fresh garlic is a must—it infuses the dish with bold, aromatic flavor.
• Parmesan Cheese: Finely grated, it forms a cheesy crust on the chicken and adds a nutty depth to the whole dish.
• Olive Oil: Helps everything crisp up and keeps the garlic from burning.
• Salt and Pepper: Essential for seasoning.
• Chopped Fresh Parsley: Optional, but adds a fresh and colorful finish.

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How To Make the Garlic Parmesan Chicken and Potatoes

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan. This ensures nothing sticks and helps with easy cleanup.

Step 2: Season the Chicken

Place your chicken thighs in a bowl and drizzle with olive oil. Add minced garlic, salt, pepper, and half of the grated Parmesan cheese. Toss well to coat every piece thoroughly.

Step 3: Prep the Potatoes

Cut baby potatoes in half (or quarters if large). In a separate bowl, toss them with olive oil, salt, pepper, and the remaining Parmesan. Mix until the potatoes are evenly coated.

Step 4: Arrange in Pan

Spread the seasoned potatoes across the baking dish. Nestle the chicken thighs among them, making sure everything is in a single layer for even cooking.

Step 5: Bake Until Golden

Roast in the preheated oven for 35 to 40 minutes. Halfway through, give the potatoes a quick stir and spoon some juices over the chicken for extra flavor. The dish is ready when the chicken reaches an internal temp of 165°F and the potatoes are crispy and golden.

Step 6: Finish and Serve

Sprinkle chopped parsley over everything just before serving. Plate it hot and enjoy that melty, garlicky parmesan crust that forms on top. It’s irresistible.

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How to Serve and Store Garlic Parmesan Chicken and Potatoes

Serve this dish straight from the oven while everything is warm and golden. Pair it with a simple green vegetable like steamed green beans or a crisp side salad to balance the richness. If you’re entertaining, serve it on a large platter with an extra sprinkle of parmesan and a few lemon wedges for brightness.

To store leftovers, let everything cool to room temperature first. Then transfer to an airtight container and refrigerate for up to 4 days. To reheat, warm in a 350°F oven for 10–15 minutes, or microwave in 1-minute intervals until heated through.

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Frequently Asked Questions

What kind of potatoes work best?

Baby Yukon Gold or red potatoes hold their shape well and have a creamy texture after roasting. You can also use fingerlings or even russets cut into chunks.

Can I make this dish ahead of time?

Yes! You can prep everything up to the point of baking. Cover and refrigerate the assembled dish for up to 12 hours. When ready, bake as directed—just add 5 extra minutes to the cook time if it’s coming straight from the fridge.

Can I add vegetables to the pan?

Definitely. Try adding green beans or broccoli in the last 15 minutes of baking so they cook through without turning mushy.

What if I only have chicken breasts?

You can use chicken breasts—just be sure to check for doneness earlier, around the 25–30 minute mark, since they cook faster than thighs.

Can I use pre-grated Parmesan?

While freshly grated is ideal for melt and flavor, pre-grated will work in a pinch. Avoid the powdery kind in the green can, as it won’t melt properly or brown the same way.

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Want More Chicken Dinner Ideas?

If you love this Garlic Parmesan Chicken and Potatoes dish, you’re in for a treat with these flavorful recipes from the blog:

• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta brings extra creaminess and cheesy comfort to your table.
• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine adds a citrusy twist to your chicken night.
• Bowtie Pasta with Creamy Velveeta Beef Sauce for when you want to switch up the protein but keep all the comfort.
• Garlic Parmesan Beef Spaghetti Pasta delivers bold garlic flavor in a saucy beefy pasta.
• One-Pot Chicken Parmesan Mac & Cheese is the creamy, cheesy weeknight winner.

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Tried it? Let me know how it turned out! Did you stick with chicken thighs, or try it with breasts? Did you add extra veggies?

I love hearing your kitchen wins and twists. And if you’re looking for more weeknight hits, don’t miss my daily recipe drops on Pinterest @lifewithninarecipes.

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