My garlic parmesan chicken and potatoes recipe is the kind of cozy dinner I lean on during busy weeknights when I want an easy meal with minimal effort! Everything bakes together in one dish, the potatoes soak up all that garlicky, buttery goodness, and the chicken turns out juicy every single time. It's a true family favorite around here, and yes, even picky eaters love it!
If you love simple ingredients, easy prep, and a dinner that feels like comfort food but still fits into real life, this one's for you!
If you love this easy one pan meal and you're looking for some more easy recipes, you will love some of these other one pan meals:
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Why You'll love this recipe:
- It's a full meal made in one dish
- Loaded with garlic parmesan flavor that hits all the right taste buds
- Perfect for busy weeknights, meal prep, or make-ahead dinners
- A cozy chicken dinner that feels special but is super approachable
- Uses pantry staples you probably already have
- Leftovers reheat beautifully for the next day
Ingredients
- Yukon gold potatoes: Creamy, tender potatoes that hold their shape and soak up flavor beautifully, baby potatoes work too!
- Carrots: Add natural sweetness and balance to the savory garlic parmesan sauce. Slice thick carrots lengthwise for even cooking.
- Boneless skinless chicken thighs: Juicy, forgiving, and perfect for baked chicken recipes. Skinless chicken breasts can be used if preferred.
- Salt: Enhances all the flavors and brings the whole dish together.
- Black pepper: Adds warmth and subtle spice without overpowering.
- Onion powder: Gives savory depth without needing chopped onions.
- Garlic powder: Boosts garlic flavor throughout the entire dish.
- Smoked paprika: Adds color and a mild smoky note that pairs perfectly with chicken.
- Fresh garlic: Brings bold, aromatic garlic flavor, this is key for garlic parm chicken!
- Butter: Melts into the top of the chicken and potatoes for richness and golden brown perfection.
- Parmesan cheese: Nutty, salty, and melty, this is where the magic happens.
See recipe card for quantities.
Instructions
- Step 1: Build the Base. Preheat your oven to 400°F and set the rack to the middle position. Add the sliced potatoes to the bottom of a 9x13 casserole dish, followed by the carrots, then place the chicken thighs on top. Keeping the potatoes on the bottom helps them cook evenly and soak up all the flavor.
- Step 2: Season Everything. Sprinkle salt, black pepper, onion powder, garlic powder, and smoked paprika evenly over the chicken and veggies. Add the minced garlic and use clean hands to gently toss and coat everything so the seasonings are evenly distributed, while keeping the food in the same order.
- Step 3: Butter & Parmesan Magic. Place slices of butter evenly across the top of the chicken, then sprinkle parmesan cheese over everything, especially the top of the chicken and potatoes for that cheesy chicken finish.
- Step 4:Bake to Golden Perfection. Bake uncovered for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the potatoes and carrots are fork tender. The top should be golden brown, cheesy, and bubbling. Let rest briefly, then serve!
Substitutions
- Gluten-free: This recipe is naturally gluten-free as written.
- Dairy-free: Swap butter for olive oil and use a dairy-free parmesan-style cheese.
- Low-carb: Replace potatoes with cauliflower florets or broccoli.
- Vegetarian: Swap chicken for chickpeas or white beans and add extra veggies like bell peppers or green beans.
- Different proteins: Try skinless chicken breasts or even turkey cutlets.
Variations
- Add mozzarella cheese for an extra cheesy sauce
- Toss in Italian seasoning or poultry seasoning for extra flavor
- Add sweet potatoes for a slightly sweeter twist
- Finish with fresh herbs like parsley or thyme
Equipment
All you need to make my garlic parmesan chicken and potatoes recipe is:
- 9x13 ceramic casserole dish : you can use a glass dish but you will need to adjust cooking times (likely it will take longer for everything to cook and I would probably cover and bake for the first half then uncover and finish baking for the second half of time).
- Cutting board and sharp knife
- Measuring spoons
- Garlic press or knife
- Meat thermometer
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
This dish is make-ahead friendly! Assemble everything in the casserole dish, cover, and refrigerate up to 24 hours before baking.
Christina's Dietitian Tip:
Using chicken thighs adds flavor and moisture without needing heavy sauces, while the potatoes and carrots provide fiber and potassium. Pair this with a simple side salad or green beans for a well-rounded, satisfying meal! You can also substitute the butter for avocado oil for a heart healthy fat that's stable at higher cooking temperatures. Swap for chicken breast for an even leaner protein.
FAQ
Yes! Skinless chicken breasts work well, just watch cooking time so they don't dry out.
Best enjoyed fresh, but leftovers can be frozen for up to 2 months. Thaw overnight before reheating.
Sheet pan
Looking for easy sheet pan recipes like this? Try these:
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Easy & Healthy Garlic Parmesan Chicken and Potatoes (One Pan)
Equipment
- 9x13 Casserole Dish
- Cutting board and sharp knife
- Measuring spoons
- Garlic press or knife
- Meat Thermometer
Ingredients
- 5 medium Yukon gold potatoes peeled and sliced into rounds
- 5 medium carrots peeled and sliced into 1-inch pieces (halve lengthwise if thick)
- 1.5 lbs boneless skinless chicken thighs
- 1 teaspoon salt or to taste
- ¾ teaspoon black pepper or to taste
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 garlic cloves minced
- ½ stick butter sliced into 8 pieces
- ½ cup shredded or freshly grated parmesan cheese
Instructions
- Preheat your oven to 400°F and set the rack to the middle position. Add the sliced potatoes to the bottom of a 9x13 casserole dish, followed by the carrots, then place the chicken thighs on top. Keeping the potatoes on the bottom helps them cook evenly and soak up all the flavor.
- Sprinkle salt, black pepper, onion powder, garlic powder, and smoked paprika evenly over the chicken and veggies. Add the minced garlic and use clean hands to gently toss and coat everything so the seasonings are evenly distributed, while keeping the potatoes and carrots towards the bottom of the pan.
- Place slices of butter evenly across the top of the chicken, then sprinkle parmesan cheese over everything, especially the top of the chicken and potatoes for that cheesy chicken finish.
- Bake uncovered for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the potatoes and carrots are fork tender. The top should be golden brown, cheesy, and bubbling. Let rest briefly, then serve!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Danielle says
Overall, good flavor! Few tweaks I’d suggest, do equal amounts of chicken to potato. I only did 4 potato’s and it was an excessive amount compared to the chicken. I’d make again, but use 1.5lbs of potato if I’m also using 1.5lbs of chicken breast. It cooked very uneven (many raw potatoes/carrots) but I think if there were less potatoes it would cook better. I’d consider cooking covered just the veggies for 20min or so and then toss the chicken on for another ~30. But flavor really was good! Just too many potatoes making the ratio off and uneven cooking.
christina.klapper says
Hey Danielle!! Thank you for the feedback! I’m curious if you used Yukon potatoes as these tend to be a lot smaller- I should definitely add weight though so there is some consistency. Also wondering if you used a ceramic baking dish as this may also impact how evenly and long the dish needs to bake!
Samantha says
My family really enjoyed this recipe. It was so simple to put together. I did need to add about 10 extra minutes to get the carrots and potatoes cooked through, but the chicken was still tender and juicy. I added some red onion for a bit of extra flavor! Will make again!