Here’s a simple and delicious Parmesan Chicken and Potatoes recipe—crispy, cheesy, and perfect for a one-pan meal.
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 1 1/2 cups baby potatoes, halved or quartered
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 2 tbsp olive oil
- 2 tbsp butter, melted
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven: 400°F (200°C). Grease a baking dish or line it with parchment paper.
- Prepare potatoes: Toss halved potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp paprika. Spread in the baking dish.
- Prepare chicken:
- Mix Parmesan, garlic powder, remaining paprika, salt, and pepper in a small bowl.
- Brush chicken breasts with olive oil or melted butter, then coat with the Parmesan mixture.
- Combine and bake: Place chicken on top of the potatoes in the baking dish. Drizzle remaining butter over everything. Bake for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender.
- Optional broil: For extra crispiness, broil for 2–3 minutes at the end.
- Serve: Garnish with parsley and enjoy as a complete meal.
💡 Tips:
- Baby potatoes roast faster, but you can also use regular potatoes cut smaller.
- Add garlic cloves or rosemary for extra flavor.
- You can use chicken thighs if you prefer juicier meat, just increase baking time slightly.
If you want, I can also give a one-pan skillet version that’s faster and doesn’t need the oven. It’s great for weeknight dinners. Do you want me to do that?
