Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 kilogram)
- 1½ pounds baby Yukon gold or red potatoes
- Washed and halved (or quartered if large)
- 4 garlic cloves, finely minced
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Optional for Garnish:
- Fresh chopped parsley
- Extra grated Parmesan
Preparation Tips:
- Chicken: Pat dry with a paper towel before seasoning. This helps it sear better and enhances the overall flavor.
- Potatoes: Try to cut potatoes into even sizes to ensure consistent cooking.
- Garlic: Mince fresh garlic rather than using jarred for a more pronounced flavor.
- Parmesan: Use freshly grated rather than pre-shredded for better melting and taste.
Instructions
1. Preheat the Oven
- Set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the other ingredients.
2. Season the Chicken
- Place chicken breasts on a clean cutting board or tray.
- Drizzle with a bit of olive oil and season on both sides with:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Use your hands or tongs to rub the seasonings evenly into the meat.
3. Prepare the Potatoes
- In a medium-sized mixing bowl, toss the halved baby potatoes with:
- 1 tablespoon olive oil
- Half of the minced garlic
- A pinch of salt and pepper
- A small sprinkle of Parmesan (about 1 tablespoon) for added flavor
- Stir well so every piece is lightly coated.
4. Sear the Chicken
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil to the pan.
- Once the oil is hot, sear each chicken breast for about 3 minutes per side, until lightly golden.
- Transfer the chicken temporarily to a plate; you’ll add it back later.
5. Start Cooking the Potatoes
- In the same skillet, reduce the heat slightly and add the seasoned potatoes, cut side down.
- Let them cook undisturbed for 4 to 5 minutes so they develop a crispy, golden bottom.
- Stir in the remaining minced garlic and let it sauté for 30 seconds, just until fragrant.
6. Assemble the Pan for Baking
- Push the potatoes to the sides of the skillet and return the chicken breasts to the center.
- Drizzle a bit of olive oil over the top of the chicken for extra moisture.
- Sprinkle the remaining Parmesan cheese evenly over both the chicken and potatoes.
7. Bake in the Oven
- Transfer the entire skillet to the preheated oven.
- Roast for 20 to 25 minutes, or until:
- The internal temperature of the chicken reaches 165°F (74°C)
- The potatoes are fork-tender and crisped on the edges
8. Optional Broil Step
- If you’d like a more golden top, switch the oven to broil and cook for an additional 2 to 3 minutes.
- Watch closely to prevent burning.
9. Rest and Garnish
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
- Garnish with fresh chopped parsley and extra Parmesan if desired.
Notes
- Don’t skip the sear: Browning the chicken adds flavor and keeps it juicy during baking.
- Oven-safe skillet required: If you don’t have one, transfer the potatoes and chicken to a baking dish before roasting.
- Cook to temperature, not time: Chicken thickness varies, so always check the internal temperature to ensure it’s cooked properly.
- Customize the flavor: Add a pinch of red pepper flakes for a little kick, or squeeze lemon over the top before serving.
- Cheese quality matters: Pre-grated Parmesan tends to be dry and less flavorful. Freshly grated melts better and adds richness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes