Weeknight Gold: Garlic Parmesan Chicken and Potatoes (One-Pan)

If “what’s for dinner?” feels like a daily boss fight, this is your cheat code. Golden chicken, crispy potatoes, and a buttery garlic-parmesan finish—all in one pan, no drama.

It tastes like you spent hours, but it’s 15 minutes of prep and a victory lap at the table. Minimal cleanup, maximum flavor, and yes, leftovers flex hard the next day.

Ready to win dinner without trying too hard?

Why This Recipe Works

This one-pan method cooks chicken and potatoes together so flavors mingle and the cleanup stays sane. The garlic-parmesan coating builds layers: aromatics from garlic, umami from parmesan, and crunch from panko and high-heat roasting.

Using bone-in thighs (or breasts if you must) keeps meat juicy while potatoes crisp up underneath. The technique is simple but engineered: high heat, staggered timing, and a quick broil for restaurant-level texture.

Weeknight Gold: Garlic Parmesan Chicken and Potatoes (One-Pan)

Recipe by Wendy CarterCourse: Dinner, High-Protein

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

520

kcal

Ingredients

• Chicken: 4 bone-in, skin-on thighs (or 2 large breasts, halved)

• Potatoes: 1.5 lb baby gold or red potatoes, halved

• Garlic: 5–6 cloves, minced

• Parmesan: 3/4 cup finely grated, plus extra for finish

• Panko breadcrumbs: 1/3 cup (optional but recommended for crunch)

• Olive oil: 4 tbsp, divided

• Butter: 2 tbsp, melted

• Fresh herbs: 2 tbsp chopped parsley (plus extra to garnish)

• Seasonings: 1.5 tsp kosher salt, 1 tsp black pepper

• Spices: 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp onion powder

• Lemon: 1 lemon, zested and halved

• Optional heat: 1/4 tsp red pepper flakes

• Pan: Large oven-safe skillet or sheet pan

Step-by-Step Instructions

• Preheat like you mean it: Set oven to 425°F (220°C). High heat = crispy edges and juicy center. Place your large skillet or sheet pan inside to preheat for 5 minutes.
• Season the potatoes: Toss halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half the paprika. Add a bit of lemon zest for brightness.
• Make the garlic-parm mix: In a bowl, combine parmesan, panko, melted butter, minced garlic, parsley, oregano, remaining paprika, onion powder, red pepper flakes (if using), and zest from the rest of the lemon. Add 1 tbsp olive oil to help it cling.
• Prep the chicken: Pat chicken dry (non-negotiable). Season both sides with remaining salt and pepper. Rub with 1 tbsp olive oil.
• Coat for crust: Press a generous layer of the garlic-parm mixture onto the chicken (skin side most important). Save a few tablespoons for the potatoes.
• Pan layout: Carefully pull the hot pan from the oven. Spread potatoes cut-side down. Nestle chicken on top, skin side up. Scatter remaining garlic-parm crumbs over potatoes.
• Roast: Bake 30–35 minutes for thighs (20–25 for halved breasts), until potatoes are tender and chicken hits 165°F internal. If you want extra crunch, flip the oven to broil for 2–3 minutes—watch closely, nobody likes “charcoal parmesan.”
• Finish and brighten: Squeeze lemon over everything. Shower with extra parmesan and parsley. Let chicken rest 5 minutes so juices settle.
• Serve: Plate chicken with potatoes, spooning any pan juices over the top. If you’ve got it, a quick side salad or steamed green beans—chef’s kiss.

Preservation Guide

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
  

  Keep potatoes and chicken together to retain flavor.

• Reheat: Oven at 350°F for 10–12 minutes, or air fryer at 350°F for 5–7 minutes to revive the crisp. Microwave works but sacrifices crunch (fair warning).
• Freeze: Not ideal for potatoes (they can get mealy), but chicken freezes well up to 2 months.
  

  Wrap tightly and thaw overnight in the fridge.

Health Benefits

• Protein-forward: Chicken provides complete protein to support muscle repair and satiety.
• Smart carbs: Baby potatoes offer potassium, vitamin C, and resistant starch—great for energy and gut health.
• Heart-healthy fats: Olive oil adds monounsaturated fats linked to better cardiovascular markers.
• Antioxidants: Garlic and parsley contribute sulfur compounds and vitamins that support immune function.

Nutrition Stats

Approximate per serving (thighs, with panko): Calories: ~520, Protein: 32g, Carbs: 36g, Fat: 26g, Fiber: 4g, Sodium: 780mg. Numbers vary with chicken cut, cheese brand, and salt level.

Want leaner? Swap thighs for chicken breasts and reduce parmesan by 2 tbsp; you’ll shave off roughly 60–90 calories per serving.

What to Avoid

• Soggy skin: Don’t skip patting the chicken dry.
  

  Moisture kills crisp.

• Overcrowded pan: If ingredients touch too much, they steam. Use a big pan or two smaller ones.
• Low oven temp:</-strong> Anything under 400°F risks pale chicken and limp potatoes.
  

  We’re here for golden, not meh.

• Pre-grated powdery cheese: Anti-caking agents can dull melt and flavor. Use freshly grated parm if possible.
• Skipping the rest: Cutting immediately drains juices.
  

  Give it five minutes—patience pays.

Variations You Can Try

• Herb-lovers: Add fresh rosemary and thyme; swap smoked paprika for regular.
• Spicy garlic: Stir 1 tsp Calabrian chili paste into the butter for a slow burn.
• Lemon-pepper: Use lemon pepper seasoning and extra zest; finish with a lemon butter drizzle.
• Low-carb swap: Replace potatoes with cauliflower florets; reduce cook time by 5–8 minutes.
• Sheet-pan veggies: Add green beans or broccoli in the last 15 minutes for a complete one-pan meal.
• Gluten-free: Use GF panko or skip crumbs; add 1 tbsp almond flour to parmesan for texture.
• Air fryer hack: Cook at 375°F for 18–22 minutes, flipping potatoes halfway. Work in batches, IMO.

FAQ

Can I use boneless, skinless chicken?

Yes, but adjust timing.

Boneless thighs take about 20–25 minutes; breasts 18–22 depending on thickness. Without skin, the crust is the star—keep the parmesan mixture generous and consider broiling briefly for crunch.

Do I have to use panko?

No, but it adds that craveable crispy texture.

If skipping, increase parmesan by 2 tablespoons and add 1 teaspoon olive oil to help it brown.

What potatoes work best?

Baby golds or reds are ideal for creamy centers and crispy edges. If using russets, cut into 1-inch chunks and soak 10 minutes, then dry well to enhance crisping.

How do I know the chicken is done?

Use a meat thermometer—165°F at the thickest part near the bone.

Juices should run clear, and the crust will be deep golden with little bubbling butter goodness. Trust the temp, not the clock.

Can I make it dairy-free?

Swap parmesan for a dairy-free grated alternative and replace butter with olive oil.

Flavor won’t be identical, but garlic, herbs, and lemon still deliver.

How can I scale this for a crowd?

Double everything and use two sheet pans. Rotate racks halfway through to ensure even browning.

Keep space between pieces; air flow is non-negotiable for crispiness.

Chef’s Final Word

This is the one-pan dinner that behaves like a weeknight but tastes like a weekend. Crisp, garlicky, cheesy, bright—basically everything your taste buds want after 5 p.m.

Keep it hot, keep it simple, and keep that lemon handy. FYI: leftovers make a legendary lunch, if they survive breakfast raids.