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Garlic Parmesan Chicken and Potatoes

This one-pan wonder features juicy boneless chicken breasts and crispy baby potatoes all tossed in a savory garlic Parmesan coating. The dish is perfect for busy weeknights when you crave a restaurant-quality meal without the hassle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pound boneless skinless chicken breasts about 3-4 pieces
  • 1½ pound baby potatoes halved (or quartered if large)
  • 3 tablespoons olive oil divided
  • 4 cloves garlic minced (divide in half)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish
  • 2 tablespoons halal butter melted

Equipment

  • Large baking dish or sheet pan
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
  2. In a mixing bowl, toss the baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper until evenly coated.
  3. Spread the seasoned potatoes evenly on one side of the prepared baking dish.
  4. Drizzle the chicken breasts with the remaining 1 tablespoon olive oil. Rub them with the remaining garlic, a pinch of salt and pepper, and half of the grated Parmesan cheese.
  5. Place the seasoned chicken breasts on the other side of the pan, ensuring there is enough space for even roasting.
  6. Roast in the preheated oven for 30-35 minutes. At about the halfway mark, flip the potatoes so they brown evenly on all sides.
  7. Check that the chicken has reached an internal temperature of 165°F and the potatoes are golden and fork-tender before removing the pan from the oven.
  8. Drizzle the entire dish with 2 tablespoons of melted halal butter, then sprinkle the remaining Parmesan cheese and freshly chopped parsley over the top.
  9. Serve hot and enjoy your restaurant-quality meal made in one pan.

Notes

If baby potatoes aren’t available, you can substitute with russet or Yukon gold potatoes cut into roughly 1-inch pieces. For a juicier variation, try using chicken thighs instead of breasts. You may also add extra vegetables like broccoli or carrots to round out the meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.