Sheet-Pan Garlic Parmesan Chicken & Potatoes

Okay, I have to confess—this recipe has become my ultimate go-to weeknight hero. Seriously, there’s something magical about that irresistible aroma of garlic and Parmesan baking into tender chicken and crispy little potatoes all on one pan. It’s like a cozy hug for your kitchen and your taste buds. Plus, the beauty of this dish? Minimal cleanup. And who doesn’t want dinner that feels fancy but doesn’t turn into a long, drawn-out kitchen marathon? If you love that perfectly golden, crunchy texture paired with juicy, flavorful chicken, you’re going to be obsessed with how simple and satisfying this sheet-pan meal turns out.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

First up, preheat your oven to 400°F. Toss those halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread them out evenly on a large sheet pan and pop them in the oven for about 15 minutes so they start crisping up.

Step 2:

While the potatoes roast, grab a bowl and whisk together the remaining 1 tablespoon olive oil, remaining garlic, Parmesan, Italian seasoning, smoked paprika, and a pinch of salt and pepper. This mix is what gives the chicken its amazing flavor and cheesy crust.

Step 3:

After those 15 minutes, carefully add the chicken breasts to the pan nestled among the potatoes. Brush each piece thoroughly with the Parmesan-garlic mixture, coating generously for that golden crust.

Step 4:

Return the sheet pan to the oven and bake everything together for another 20 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and crisp.

Step 5:

Once done, sprinkle chopped fresh parsley over the top to add a pop of color and fresh flavor. Let the chicken rest for a few minutes before serving so the juices settle.

Variations & Tips

• Swap the chicken breasts for thighs if you prefer juicier meat; adjust cooking time accordingly.
• Add chopped veggies like bell peppers or green beans for a one-pan veggie boost.
• Use crushed red pepper flakes in the Parmesan mix for a little spicy kick.
• If your potatoes aren’t crisping enough, broil for 2-3 minutes at the end—watch closely!
• Don’t skip the rest period for the chicken; it keeps it juicy and tender.

How I Like to Serve It

This dish pairs wonderfully with a simple green salad or steamed broccoli to keep things light and fresh. Perfect for cozy family dinners any night of the week. And trust me, leftovers reheat beautifully for next-day lunches.

Notes

• Store leftovers covered in the fridge up to 3 days; reheat in the oven for best texture.
• You can prep the garlic-Parmesan mixture a day ahead to save time after work.

Closing: This sheet-pan garlic Parmesan chicken and potatoes recipe never fails to deliver a comforting, flavorful meal with hardly any fuss—perfect for busy nights or anytime you want a win in the kitchen.