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garlic-parmesan-chicken-and-potatoes---an-organized-chaos_feature

Easy Garlic Parmesan Chicken & Potatoes - One Pan Weeknight Dinner

This one-pan garlic parmesan chicken and potatoes recipe delivers restaurant-quality flavor with minimal effort and cleanup. Tender chicken with a crispy parmesan crust is cooked alongside golden roasted potatoes infused with garlic and herbs for a complete weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1.5 lbs baby potatoes, quartered
  • 1/2 cup grated parmesan cheese
  • 1/4 cup breadcrumbs
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). While the oven heats, prepare your ingredients. Quarter the baby potatoes and pat the chicken breasts dry with paper towels.
  2. In a small bowl, combine the parmesan cheese, breadcrumbs, minced garlic, dried oregano, paprika, and half of the chopped parsley. This will create your flavorful coating for the chicken.
  3. Place the chicken breasts on a plate and season both sides with salt and pepper. Press the parmesan mixture firmly onto both sides of each chicken breast, ensuring an even coating.
  4. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown.
  5. Remove the chicken from the skillet and set aside. Add the remaining tablespoon of olive oil to the same skillet, then add the quartered potatoes. Season with salt, pepper, and any remaining herb mixture.
  6. Cook the potatoes for 5-6 minutes, stirring occasionally, until they begin to soften and develop some color.
  7. Return the chicken breasts to the skillet, nestling them among the potatoes. Transfer the entire skillet to the preheated oven.
  8. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and crispy.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.

Notes

For even cooking, select chicken breasts of similar size. Pat chicken dry before coating for extra crispy crust. Cut potatoes into uniform pieces for even roasting. Use fresh herbs like rosemary or thyme for extra flavor.