Baked Garlic Parmesan Chicken and Potatoes

This baked garlic parmesan chicken and potatoes recipe is my go-to when I need a satisfying dinner without spending hours in the kitchen. Everything cooks on one sheet pan, and the combination of tender chicken pieces with crispy roasted potatoes, all coated in garlic and parmesan, never disappoints.

I started making this recipe during my busiest weeks when meal prep became essential. There’s something incredibly practical about tossing chicken and potatoes with a few pantry spices, spreading everything on a sheet pan, and letting the oven work its magic. The aroma of garlic and parmesan filling the kitchen while you relax is honestly one of the best parts. This baked garlic parmesan chicken works beautifully for Sunday meal prep or a quick Tuesday night dinner when you’re short on time but still want real food on the table.

What You’ll Need for This Sheet Pan Chicken Recipe

I always recommend using boneless skinless chicken breasts for this recipe because they cook quickly and stay tender when cut into bite-sized pieces. For the potatoes, red potatoes are my preferred choice since their thin skin crisps up nicely and you don’t need to peel them. When it comes to parmesan, freshly grated melts better than the pre-shredded kind and creates a better coating on both the chicken and potatoes.

For the Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons dried parsley
• 1½ teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon ground pepper

For the Chicken and Potatoes:

• 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 24 oz red potatoes, cut into 1-inch cubes
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons minced garlic, divided (jarred works great to save time)
• 2 tablespoons olive oil, divided

Equipment:

• Large sheet pan (18×13-inch half-sheet pan or larger)
• Two mixing bowls
• Rubber scraper spatulas

How to Make Baked Garlic Parmesan Chicken and Potatoes

I recommend cutting your chicken and potatoes into uniform 1-inch pieces so everything cooks evenly. This makes a huge difference in the final result.

Step 1: Preheat and Prep Preheat your oven to 400°F. Lightly spray a large sheet pan with non-stick cooking spray and set it aside while you prepare the ingredients.

Step 2: Mix the Seasonings In a small bowl, combine the paprika, garlic salt, onion powder, dried parsley, and ground pepper. Mix thoroughly, then divide this spice mixture evenly into two portions of about 1 tablespoon each. One portion seasons the potatoes, and the other coats the chicken.

Step 3: Prepare the Potatoes First Add your cubed potatoes to a mixing bowl along with 2 tablespoons of grated parmesan cheese, 1 tablespoon olive oil, 1 tablespoon minced garlic, and 1 tablespoon of the spice mixture. Use a rubber scraper to toss everything together until the potatoes are evenly coated. Spread the potato mixture on one half of your prepared sheet pan in a single layer, leaving the other half completely empty for the chicken. Roast the potatoes at 400°F for 15 minutes. This head start is crucial because potatoes need more time to become tender and golden.

Step 4: Season the Chicken While the potatoes are pre-cooking, prepare your chicken. In a separate mixing bowl, combine the cut chicken pieces with the remaining 1 tablespoon olive oil, 2 tablespoons parmesan cheese, 1 tablespoon minced garlic, and the remaining tablespoon of spice mixture. Stir with a rubber scraper until every piece is well coated. The chicken should look evenly seasoned with visible bits of garlic and cheese.

Step 5: Bake Everything Together After the potatoes have roasted for 15 minutes, carefully remove the pan from the oven. Add your seasoned chicken pieces to the empty half of the pan, spreading them in a single layer. Return the sheet pan to the oven and bake both the chicken and potatoes together for 20 minutes. The chicken should reach an internal temperature of 165°F when checked with a meat thermometer.

Step 6: Rest and Serve Remove the pan from the oven once the potatoes are golden brown and easily pierced with a fork, and the chicken pieces are no longer pink inside. Let everything cool for 5 to 10 minutes before serving. This resting time helps the juices redistribute in the chicken and lets the potatoes firm up slightly for better texture.

Best Sides for Garlic Parmesan Chicken and Potatoes

Since this baked garlic parmesan chicken already includes potatoes, you mainly need vegetables to round out the meal.

Roasted Broccoli: The slight bitterness of broccoli balances the rich, cheesy flavors of the chicken and creates a complete nutritious plate.

Simple Green Salad: A crisp salad with lemon vinaigrette adds freshness and cuts through the savory garlic and parmesan coating.

Garlic Green Beans: These complement the existing garlic flavors while adding more vegetables and a satisfying crunch.

Dinner Rolls: Perfect for soaking up any garlic parmesan juices left on the pan, making nothing go to waste.

More Hearty Sheet Pan Dinners You’ll Love

This baked garlic parmesan chicken and potatoes pairs wonderfully with other satisfying one-pan meals that simplify weeknight cooking. For another garlic-forward option, try the Garlic Parmesan Chicken Bites which uses similar seasonings in an appetizer-sized format perfect for parties or snacking.

When looking for complementary dinner options, the Parmesan Crusted Chicken Sheet Pan Dinner offers a crispier coating with similar Italian flavors, while Sheet Pan Lemon Balsamic Chicken provides a bright, tangy alternative. For meal prep variety throughout the week, rotate between this garlic parmesan version and the Sheet Pan Hawaiian Chicken for completely different flavor profiles that both deliver easy cleanup and delicious results.

Storing Your Sheet Pan Chicken Dinner

Store any leftover baked garlic parmesan chicken and potatoes in an airtight container in the refrigerator for up to 4 days. This recipe is fantastic for meal prep since both the chicken and potatoes reheat well without becoming rubbery or dry.

To reheat, I recommend using your oven at 350°F for about 10 minutes to help the potatoes crisp back up. The microwave works in a pinch for 1 to 2 minutes per serving, though the potatoes won’t be quite as crispy. Add a splash of water or chicken broth before microwaving to prevent drying.

When meal prepping, portion this into individual containers right after cooking so you have grab-and-go lunches for the week. The flavors actually improve after a day in the fridge as everything marinates together.

Common Questions About Garlic Parmesan Chicken

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