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.
That food looks delish! Ames is where my nephew used to live. He is a member of the band called The Poison Control Center.
Love Hickory Park. I grew up in Story City and it was such a treat to go into Ames to the HP and get a sundae – my fav was the salted nut roll. I need to get back there this summer!
That looks so delicious! :)
The wedges look perfectly crispy! Now I might go make some…thanks for the idea!
The Blue Bunny makes me laugh…I am orig from SD (not San Diego) and my step dad worked for BB for YEARS.
I am making both the chicken and taters this week! My kid is hating chicken, she is so tired of it! Thanks for quick and easy idea!
Did you have a sundae at Hickory Park? So.many.choices.
My husband and I were just talking about Hickory Park yesterday. We have only been there once (it is over an hour away), totally worth the drive.
This meal looks so good, I might make it this week!
The Saucy Southerner is my favorite too. Good call!
ah that makes me homesick for college. I miss that town! But you’re right, so much has changed since then!
I agree, Molly! Love reading this blog from Memphis – a little taste of home :) I miss you, Ames and Hickory Park.
Wow! What a great weekend! I’m having total food envy! (And proximity envy. We just moved to a town that seems to be four hours from everything.)
Those ‘taters look perfect!
Wow, Sips and Paddys are still there… It’s been forever since I have been back to Ames (like since 2002, when i graduated, noe i feel old!) thanks for the trip down memory lane!
Your potatoes look wonderful!! I can never get mine to turn out as crispy as yours look so I’m anxious to try your recipe. The chicken looks yummy too!