Baked garlic parmesan chicken and potatoes is a one pan dinner built on pantry spices, plenty of garlic and a good handful of Parmesan. Bite size pieces of chicken breast and red potato cubes roast side by side, so every piece browns, picks up the seasoning and finishes ready to serve straight from the pan.
Cutting the chicken and potatoes into 1 inch pieces is what makes this recipe quick and flavorful. More surface area means more browning and more seasoning in every bite, and the whole thing is on the table in under an hour. It is a great meal prep dinner and a reliable weeknight answer when you want something simple and filling.
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Why This Baked Garlic Parmesan Chicken Recipe Works
A blend of paprika, parsley, onion powder, garlic salt and pepper gives this dish a savory, golden color. Half goes on the potatoes and half on the chicken, so each gets its own seasoning and the raw chicken never touches the vegetables.
The potatoes need more time than the chicken, so they roast alone for the first 15 minutes before the chicken joins them. That small change keeps the chicken juicy and the potatoes tender, with crisp edges. Parmesan finishes on top and melts into a salty, nutty crust.
Ingredients for Baked Garlic Parmesan Chicken
- 2 teaspoons paprika
- 2 teaspoons dried parsley
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
- 24 ounces red potatoes, cut into 1 inch cubes
- 4 tablespoons grated Parmesan cheese, divided
- 2 tablespoons minced garlic, divided
- 2 tablespoons olive oil, divided
Chicken breasts. Cut into even pieces, they cook quickly and take on the seasoning. Boneless thighs also work and are harder to overcook.
Red potatoes. Their thin skin and waxy texture hold their shape and brown well. Gold potatoes are a fine swap.
Garlic and Parmesan. Fresh garlic gives depth and Parmesan adds salt and richness, which is why this recipe needs only a small amount of garlic salt.
Paprika and onion powder. They build color and a savory base without adding moisture.
How to Make Baked Garlic Parmesan Chicken
1. Heat and prep. Heat the oven to 400 degrees F and spray a large rimmed sheet pan with cooking spray.
2. Mix the seasoning. In a small bowl, stir together the paprika, parsley, garlic salt, onion powder and pepper.
3. Season the potatoes. Toss the potatoes with 1 tablespoon of the oil, half of the spice mix and 1 tablespoon of the garlic. Spread them over half of the pan and roast for 15 minutes.
4. Season the chicken. In the same bowl, toss the chicken with the remaining oil, remaining spice mix, 2 tablespoons Parmesan and the rest of the garlic.
5. Add the chicken. Take out the pan, give the potatoes a stir and add the chicken to the empty half in a single layer.
6. Roast again. Roast for 15 to 20 minutes, until the potatoes are tender and golden and the chicken reaches 165 degrees F.
7. Finish with cheese. Sprinkle the remaining Parmesan over the pan and return it to the oven for 2 minutes, until the cheese melts. Serve hot.
How to Serve Baked Garlic Parmesan Chicken
Serve this dish straight from the pan with a green salad, steamed broccoli or garlic bread. If you like garlic and Parmesan flavors, you will also enjoy sheet pan garlic Parmesan chicken, garlic Parmesan chicken skewers, fresh mozzarella chicken Parmesan and sheet pan Italian chicken and broccoli.
How to Store and Reheat Baked Garlic Parmesan Chicken
Cool within two hours and refrigerate in an airtight container for 3 to 4 days. Reheat in a hot oven at 375 degrees F for 10 minutes or in a skillet until the chicken reaches 165 degrees F. You can also season the raw chicken and potatoes up to a day ahead and keep them in separate covered containers in the refrigerator before roasting.
Tips and Variations for Baked Garlic Parmesan Chicken
Cut the pieces the same size. Even 1 inch pieces cook at the same speed, so nothing dries out or stays raw.
Do not crowd the pan. Use two pans if needed. Crowded food steams instead of browning.
Use a thermometer. Chicken is done at 165 degrees F, and small pieces can dry out if they go much past that. The FDA safe minimum temperature guidance lists 165 degrees F for poultry.
Watch the garlic. Coat it well with oil so it roasts rather than burns. If your oven runs hot, mix half the garlic with the chicken and half with the potatoes as written.
Crisp the potatoes. For extra crisp edges, preheat the sheet pan while the oven comes up to temperature, then add the oiled potatoes.
Add vegetables. Broccoli florets or green beans can join the pan for the last 10 minutes.
Make it spicy. Add 1/4 teaspoon cayenne or red pepper flakes to the spice mix.
Prep ahead. Mix a double batch of the spices in a jar so the next dinner takes even less time.
Frequently Asked Questions About Baked Garlic Parmesan Chicken
How long does baked garlic parmesan chicken take to cook?
The potatoes roast for 15 minutes alone, then the chicken joins them for 15 to 20 minutes more, so plan on about 35 minutes in the oven.
Can I use chicken thighs instead?
Yes. Boneless thighs cut into 1 inch pieces need roughly the same time and stay juicy. Check that they reach 165 degrees F.
Can I use fresh herbs?
Yes. Stir 2 tablespoons of chopped fresh parsley in at the end in place of the dried parsley for a brighter flavor.
Can I freeze baked garlic parmesan chicken?
Yes, but the potatoes turn soft after freezing, so it is better to freeze the chicken on its own. Cool it completely, wrap it well and reheat until hot.
Why is my baked garlic parmesan chicken dry?
Usually the chicken is overcooked. Pieces that are thinner than 1 inch dry out quickly, so pull the pan at 165 degrees F.
Baked Garlic Parmesan Chicken and Potatoes
Equipment
- Large rimmed sheet pan
- Instant read thermometer
Ingredients
Main Ingredients
- 2 tsp paprika
- 2 tsp dried parsley
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch pieces
- 24 oz red potatoes cut into 1 inch cubes
- 4 tbsp grated Parmesan cheese divided
- 2 tbsp minced garlic divided
- 2 tbsp olive oil divided
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and grease a sheet pan.
- Spice. Stir the paprika, parsley, garlic salt, onion powder and pepper together.
- Start potatoes. Toss the potatoes with 1 tablespoon oil, half the spices and half the garlic, then roast on half the pan for 15 minutes.
- Add chicken. Toss the chicken with the remaining oil, spices, garlic and 2 tablespoons Parmesan, then add it to the pan.
- Roast. Roast 15 to 20 minutes, until the chicken reaches 165 degrees F and the potatoes are tender.
- Finish. Top with the remaining Parmesan and bake 2 minutes more.
