Description
A cozy and flavorful one-pan meal featuring chicken breasts and baby potatoes, flavored with garlic and Parmesan cheese.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1.5 lbs baby potatoes, halved
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Juice of half a lemon (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken dry and season both sides with salt, pepper, smoked paprika, and half the thyme and rosemary.
- Toss halved potatoes with 1 tablespoon olive oil, a pinch of salt, and remaining herbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and sear 3–4 minutes per side until golden. Transfer to a plate.
- In the same skillet, add the potatoes cut-side down and sauté until they start to brown, about 6–8 minutes.
- Stir in the minced garlic and cook 30 seconds more.
- Lower heat to medium and push potatoes to the sides. Add remaining butter and oil in the center and let it melt.
- Return chicken to the skillet nestling between potatoes. Sprinkle Parmesan evenly over chicken and potatoes.
- Transfer skillet to the oven and roast 15–20 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
- Let rest 5 minutes, then squeeze lemon over the top and sprinkle chopped parsley.
Notes
For a creamier flavor, consider pairing with a creamy garlic parmesan chicken breast preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian