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High-protein garlic Parmesan chicken with crispy roasted baby potatoes, fresh parsley, Parmesan, and lemon on a sheet pan.

High-Protein Garlic Parmesan Chicken & Potatoes

Juicy garlic Parmesan chicken breast and crispy baby potatoes roasted together on one sheet pan for an easy protein-packed weeknight dinner.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 1/2 pounds baby potatoes halved or quartered
  • 3/4 cup freshly grated Parmesan cheese divided
  • 5 garlic cloves finely minced
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons Italian seasoning divided
  • 1 teaspoon smoked paprika divided
  • 1 teaspoon garlic powder divided
  • 1/2 teaspoon onion powder
  • 1 1/4 teaspoons kosher salt divided, or to taste
  • 3/4 teaspoon freshly ground black pepper divided
  • 2 tablespoons chopped fresh parsley
  • 1/2 lemon optional, for serving

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Line a large rimmed sheet pan with parchment paper or lightly grease it.
  3. Wash and thoroughly dry the baby potatoes. Halve smaller potatoes and quarter larger ones.
  4. Place the potatoes in a large bowl.
  5. Add 2 tablespoons olive oil, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup Parmesan.
  6. Toss until the potatoes are evenly coated.
  7. Spread the potatoes in a single layer on the prepared sheet pan, positioning as many cut-side down as possible.
  8. Roast the potatoes for 18–20 minutes.
  9. Meanwhile, pat the chicken breasts dry and cut them into approximately 1 1/2-inch pieces.
  10. In a large bowl, combine the remaining 1 tablespoon olive oil, minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, onion powder, remaining salt, remaining black pepper, and 1/3 cup Parmesan.
  11. Add the chicken and toss until evenly coated.
  12. Remove the sheet pan from the oven after the potatoes have roasted for 18–20 minutes.
  13. Turn the potatoes and move them toward the sides of the sheet pan.
  14. Arrange the seasoned chicken pieces in a single layer in the open area of the pan.
  15. Return the sheet pan to the oven.
  16. Roast for another 14–18 minutes, or until the thickest chicken pieces reach 165°F (74°C) and the potatoes are fork-tender.
  17. Sprinkle the remaining Parmesan over the chicken and potatoes during the final few minutes.
  18. If desired, broil for 1–2 minutes for additional browning, watching carefully.
  19. Remove from the oven and rest for 5 minutes.
  20. Sprinkle with chopped fresh parsley.
  21. Add a small squeeze of fresh lemon juice if desired.
  22. Serve warm.

Notes

Cut the chicken into approximately 1 1/2-inch pieces so it remains juicy while roasting.
Give the potatoes an 18–20 minute head start before adding the chicken.
Dry both the chicken and potatoes thoroughly before seasoning for better browning.
Use a large sheet pan and avoid overcrowding. Crowded ingredients steam instead of roast.
Freshly grated Parmesan gives the best flavor and browning.
Chicken should reach an internal temperature of 165°F (74°C).
If broiling at the end, watch carefully because Parmesan and garlic can brown quickly.
Broccoli, green beans, or asparagus can be added during the later portion of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Approximate nutrition will vary depending on exact ingredients and serving size.