We interrupt your plain, grilled, boring chicken to bring you this deliciousness! This week’s Menu Monday comes from Creme de la Crumb blog – One Pan Garlic Parmesan Chicken & Potatoes! It’s a tasty way to change up your week night chicken, while still being healthy and not adding a ton of calories! Plus, one pan means an easy peasy dinner!
The whole family is sure to love these potato wedges. Perfect for dipping in some ketchup or ranch if you feel like getting wild. And maybe add in some different veggies to the mix, like brussels, broccoli florets, etc. Yum! Enjoy!!
Garlic Parmesan Chicken & Potatoes
Ingredients
- 3-4 medium russet potatoes
- 3 tbsp EVOO, divided
- 4 tsp garlic powder
- 3 tsp Italian seasoning
- 1 1/4 tsp salt
- 1/4 teaspoon pepper
- 1/3 c grated parmesan cheese (additional for topping)
- 3-4 boneless, skinless chicken breasts
Directions
- Preheat oven to 425 degrees. Line a large baking sheet with aluminum and grease.
- Wash and dry potatoes, slice into thing wedges and place in bowl. (If cut too thick they won’t get crispy or cook through completely.)
- Stir together garlic powder, Italian seasoning, salt, pepper, and parmesan cheese in a small bowl. Drizzle potatoes with 1 1/2 tbsp of EVOO and toss to coat. Sprinkle half of the seasoning mixture onto the potatoes and toss to combine. Save remaining seasoning.
- Lay potatoes on pan so none are overlapping/touching and all on their side. Bake in preheated oven for 15 minutes.
- Brush chicken breasts with remaining EVOO, then sprinkle seasoning mixture on both sides.
- After the potatoes have cooked for 15 mins, remove them from the oven and reduce temp to 400 degrees. Flip each potato wedge over and spread all of the potatoes to the edges of the pan, making room for the chicken.
- Bake chicken and potatoes for 15-20 minutes until chicken is cooked through and potatoes are fork-tender and crispy on the outside.
- Sprinkle more parmesan cheese on top of the chicken and potatoes, serve & enjoy!
