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This garlic parmesan chicken and potatoes has saved so many of my busy weeknight dinners. Everything cooks together in one pan the chicken gets so tender and those potatoes turn perfectly crispy with loads of garlic and cheese flavor. My family starts hovering around the kitchen as soon as they smell it cooking. Best part is cleanup takes just minutes.
Perfect Easy Dinner
The secret to this recipe is how simple ingredients create something amazing. The chicken soaks up all that garlic and parmesan goodness while the potatoes get golden crispy edges. I keep these ingredients on hand because my family requests this meal at least once a week. It's my go to when I want something that tastes special but fits into our busy schedule.
What You Need
- Chicken: 2 pounds boneless skinless pieces I usually grab whatever's on sale
- Potatoes: 1.5 pounds Yukon Golds they get so creamy inside
- Garlic: 4-6 cloves fresh gives the best flavor
- Parmesan: 1/2 cup grated fresh not the stuff in the green can
- Olive Oil: 2-3 tablespoons helps everything get golden
- Herbs: Some dried rosemary or thyme about 2 teaspoons
- Salt and Pepper: Just enough to make everything taste amazing
Time to Cook
- Start With the Chicken
- First thing I do is pat the chicken dry and season it well. A quick bath in olive oil garlic and lemon juice while I prep everything else makes it extra tasty
- Get Those Potatoes Ready
- Just wash your potatoes then toss them with olive oil garlic parmesan and herbs. Make sure they're all coated that's what makes them so crispy
- Into the Oven
- Heat your oven to 400°F spread potatoes around the edges of your pan chicken goes right in the middle. After about 25 minutes give the potatoes a quick flip
- Almost Done
- Check your chicken with a thermometer looking for 165°F. Sometimes I turn on the broiler for a minute or two at the end makes everything extra crispy. Sprinkle some fresh parsley and more cheese before serving
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What to Serve With It
We love having this with a simple green salad on the side just lettuce with light dressing. Sometimes I steam some green beans or asparagus too they look so pretty next to the golden chicken and potatoes. If friends are coming over I open a nice crisp white wine it goes perfectly with all those garlic and cheese flavors.
Mix It Up
This recipe works great with pork chops too and even salmon turns out amazing. When I'm watching carbs I swap the potatoes for cauliflower it gets just as crispy. Adding some lemon zest or red pepper flakes keeps things interesting my family never gets tired of trying different versions.
Little Tricks That Help
Make sure everything is cut about the same size so it all cooks evenly. Don't crowd your pan or nothing gets crispy. I always use my meat thermometer to get perfect chicken and grating fresh parmesan makes such a difference in taste.
Saving the Leftovers
Any leftovers go straight into an airtight container they'll stay good in the fridge for about 3 days. I like warming them up in the oven at 350°F brings back that crispy texture but the microwave works when you're in a hurry. I never freeze this one though the potatoes just aren't the same after.
Frequently Asked Questions
- → Can I use chicken breasts instead of tenderloins?
Yes, just cut them into similar-sized pieces to ensure even cooking.
- → What kind of potatoes work best?
Baby potatoes are ideal as they cook quickly and evenly. Regular potatoes cut into similar sizes will also work.
- → Can I make this with other vegetables?
Yes, cauliflower or broccoli work well as low-carb alternatives. Adjust cooking time as needed.
- → What can I substitute for garlic Parmesan wing sauce?
Make your own by combining melted butter, minced garlic, grated Parmesan, and Italian seasonings.
- → How do I ensure crispy potatoes?
Don't overcrowd the baking sheet and make sure potatoes are cut side down for best browning.