Introduction:
This Garlic Parmesan Chicken and Potatoes recipe is a hearty, rustic dish made with tender chicken thighs (or breasts), baby potatoes, and a rich garlic-parmesan butter sauce. It’s baked until the chicken is juicy and golden, the potatoes are crispy on the edges, and everything is coated in cheesy, garlicky goodness. Perfect for weeknight dinners or casual entertaining, and it all comes together in one pan for easy cleanup.
🛒 Ingredients:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved)
- 1.5 lbs baby potatoes, halved (Yukon Gold or red potatoes work best)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Garlic Parmesan Butter Sauce:
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese (plus more for garnish)
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 1 teaspoon onion powder
- Optional: ½ teaspoon red pepper flakes (for heat)
- Optional: 1 tablespoon lemon juice (for brightness)
🔪 Instructions & Method:
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan with olive oil or nonstick spray.
Step 2: Season the Chicken and Potatoes
- In a large bowl, toss the halved baby potatoes with:
- 1 tablespoon olive oil
- Salt, pepper, smoked paprika, and half the Italian seasoning.
- Rub the chicken thighs with the remaining 1 tablespoon of olive oil, and season both sides with:
- Salt, pepper, smoked paprika, and the rest of the Italian seasoning.
Step 3: Arrange in Pan
- Place the chicken thighs skin-side up on one side of the baking dish.
- Spread the seasoned potatoes evenly on the other side.
- Bake uncovered for 25 minutes.
Step 4: Make the Garlic Parmesan Sauce
While the chicken and potatoes are baking:
- In a small bowl, mix:
- Melted butter
- Minced garlic
- Parmesan cheese
- Parsley
- Onion powder
- (Optional: lemon juice & red pepper flakes)
Step 5: Add Sauce and Continue Baking
- After the first 25 minutes, remove the pan from the oven.
- Drizzle the garlic parmesan butter sauce evenly over the chicken and potatoes.
- Return to the oven and bake for an additional 15-20 minutes, or until:
- Chicken is golden and cooked to 165°F (74°C) internally.
- Potatoes are tender with crispy edges.
Step 6: Broil (Optional for Crispy Finish)
- For extra crispiness, turn on the broiler for the last 2-3 minutes.
- Watch closely to prevent burning.
Step 7: Serve
- Garnish with extra grated Parmesan and fresh parsley.
- Serve hot with a side salad, steamed greens, or garlic bread.
🍽️ Chef’s Tips:
- Chicken options: You can substitute boneless thighs or breasts; just adjust cooking time accordingly (reduce by 5–10 minutes).
- Make it creamier: Add a splash of heavy cream to the butter sauce if you want a richer version.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.