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.
I made this on Monday night. Quick, Easy, Delicious! Great weeknight dinner. Thank you!
So do the wedges have any parmesan or anything topping them before they cook?
Nope, just afterwards!
How do you place 2 baking sheets in the oven to roast at the same time?–do you put the taters on the bottom rack, or the chicken? I’m afraid one will burn…
I put them side by side on the middle rack!
All I have to say is $4.95 for a sandwich and side?! UNREAL! Looks amazingly delicious!
Hickory Park – I love that place! I grew up in Ames and worked at HP for awhile. One nice thing about working there is you did so much running around during your shift, I never gained a pound while working there – and I am addicted to their cheeseballs! :) Oh, and SIPS! So many good memroies at that place!
I should have an Iowa Girl Eats board on my Pinterest because I pin ALL of your recipes! Love them! My boyfriend and I just moved in together, and he LOVES chicken. I can take it or leave it. So I’ve been making a lot of your recipes and I always love them! This one will be the next we try for sure. We made that Beer and Honey chicken from your Friday Favorites last week, seriously so good! If you haven’t made it yet, you should!
I am so happy to see you came to Ames! As an avid follower of your blog and ISU student, I would have freaked if I would have seen you driving around campus! :) Come back soon!
We love Hickory Park my daughter went to ISU and it quickly became a favorite..unfortunately we live 3 and 1/2 hours away, but we always look for a reason to get there!
Those potatoes look SO deliciously crispy! Ok I need to get home and make some…
That chicken looks amazing!
I’ve been to Hickory Park once and it was DELISH! I couldn’t believe how huge that place is. That candy counter was soooo tempting!
Yes to Hickory Park and YES emphatically to the Saucy Southerner! Miss & I love it so much that we served HP for our wedding reception dinner :-D Don’t sleep on their mashed potatoes, either…that gravy is unbeatable.
Ahhh – you guys are brilliant! Love it!
Another proud ISU alum! I love going back (generally three-four times/year) to visit the campus, catch a game, and we finally stopped at Hickory Park on our last trip in November. You can’t go there without a sundae. That places brings back so many memories.