Parmesan-Garlic Chicken with Roasted Potato Wedges is a quick and crowd-pleasing meal with lots of satisfying flavor.
Got a winner of an easy chicken dinner for you!
Parmesan-Garlic Chicken with Roasted Potato Wedges take just 10 minutes to prep then bake — HANDS OFF — for 35 minutes total. We’re talking a completel meal that goes from fridge to the table in under an hour!
You can dress it up a ton of different ways too. These photos show the chicken sliced on a bed of baby spinach, but you could top the baked parmesan-garlic chicken with marinara sauce and mozzarella cheese then broil for a few minutes for easy Chicken Parmesan.
Switch up the spices on the potato wedges to have anything from tex-mex to ranch potatoes!
Start with the Roasted Potato Wedges. First slice 2 russet potatoes in quarters, then each quarter into 2 or 3 wedges. You’ll want them to be about 1″ thick.
Place the wedges into a bowl then toss with 1 Tablespoon extra virgin olive oil, lots of salt and pepper, and then place the wedges on a nonstick-sprayed baking sheet and bake at 400 degree for 15 minutes.
While the potatoes are roasting, brush 2 chicken breasts on both sides with extra virgin olive oil, season with salt and pepper, and then place onto a nonstick-sprayed baking sheet.
Mix up a yummy, flavorful concoction of 1/4 cup grated parmesan cheese, 2 minced garlic cloves and 1 teaspoon extra virgin olive oil, then smear it over the top.
Take the potato wedges out and then flip, then place both the potatoes and chicken back into the oven for 20 minutes.
Top the hot potato wedges with a sprinkle of more parmesan cheese, and then dinner’s done!
Baking chicken is one of my very favorite ways to cook out — they turn out so tender, moist, and juicy. The golden, parmesan-garlic crust is perfection on top, too. So much cozy flavor!
The roasted potato wedges are stars, too. I LOVE this easy side dish.
Enjoy!
Equipment
Ingredients
For the Roasted Potato Wedges:
- 2 small russet potatoes
- 1 Tablespoon extra virgin olive oil
- salt and pepper
- 2 Tablespoons grated parmesan cheese
For the Parmesan-Garlic Chicken:
- 2 chicken breasts, ~1lb, pounded to an even thickness
- extra virgin olive oil
- salt and pepper
- 1/4 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon extra virgin olive oil
Directions
- Preheat oven to 400 degrees. Wash and dry potatoes then cut into quarters. Cut each quarter into two or three 1" wedges then place into a bowl. Add oil, salt, and pepper, toss to coat, then place onto a foil-lined, nonstick-sprayed baking sheet and roast for 35 minutes, flipping half way through.
- Brush chicken breasts on both sides with oil then season with salt and pepper. Place onto a nonstick-sprayed baking sheet. In a small bowl combine parmesan cheese, garlic cloves, and oil then spread evenly on top of both chicken breasts. Roast for 20 minutes with potatoes.
- Remove chicken and potatoes then sprinkle 2 Tablespoons parmesan cheese on top of hot potatoes and then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
So happy to finally find good recipes for family of 2
I made this awhile back and loved it. So easy. I have been meaning to post on the recipes I have tried. I tend to pick out chicken ones that are quick and easy. So far, all have been tasty.
I made both the chicken and potato wedges tonight, and ohmygosh they are both the best! The chicken is so simple to make, I can see it becoming a regular here for us. And the potatoes…never again will I think it will be hard to make wedges! I served both alongside almond sauteed green beans and fruit salad. Thank you for awesome recipes :)
I didn’t have any evoo so i had to use vegetable oil and it came out fabulous!!! Those potatoes are so good! the chicken was amazng as well. It came out very tender and i love that! Will make this again
I also made this on Monday and loved it. I’m a long time reader but first time commenter. Your blog is one of my favorites for recipes. I scroll through and not only does everything look amazing and fresh, but I also feel like I can make everything too! Many other blogs have ridiculously complicated recipes with expensive ingredients and fancy equipment. Thank you! Keep it up!
Thanks so much for the nice feedback, Jessica! I really appreciate it!