Description
This Garlic Parmesan Chicken and Potatoes recipe offers a deliciously easy one-pan meal featuring tender baked chicken breasts and crispy baby potatoes, all coated in a flavorful blend of garlic, herbs, melted butter, and Parmesan cheese. Perfect for a comforting weeknight dinner, it combines rich Mediterranean-inspired flavors with simple preparation and baking.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved or quartered
Garlic Herb Butter Mixture
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for even baking.
- Arrange Chicken: Place the chicken breasts in the center of a baking dish, setting the stage for a perfect protein centerpiece.
- Add Potatoes: Surround the chicken with the halved or quartered baby potatoes, evenly distributing them for uniform cooking.
- Prepare Herb Butter: In a small bowl, mix the melted butter, minced garlic, dried thyme, rosemary, oregano, paprika, salt, and black pepper to create a flavorful coating.
- Coat Chicken and Potatoes: Pour the herb butter mixture over the chicken and potatoes, using a spoon or brush to ensure everything is well coated for maximum flavor.
- Add Parmesan Cheese: Sprinkle the grated Parmesan evenly over the chicken breasts and potatoes to add a savory and slightly crispy topping.
- Drizzle Olive Oil: Drizzle olive oil over the potatoes specifically to help them crisp up nicely during baking.
- Bake: Bake in the preheated oven for 25-30 minutes until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the potatoes are tender.
- Optional Broil: For an extra golden and crispy crust, broil the dish for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Rest and Garnish: Remove from the oven and let the dish rest for a couple of minutes before garnishing with freshly chopped parsley, then serve hot.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- The olive oil helps crisp the potatoes, but you can omit it for a lower-fat version.
- Feel free to swap baby potatoes for fingerlings or small Yukon Gold potatoes if preferred.
- Fresh herbs can be substituted for dried if available; use approximately three times the amount of fresh herbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
