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- 4 boneless, skinless chicken breasts - 4 cups baby potatoes, halved For this dish, I always choose fresh chicken. It tastes better and cooks evenly. The baby potatoes are a great choice because they are small and cook quickly. Halving them helps them roast nicely, giving a crispy outside and tender inside. - 1 cup freshly grated Parmesan cheese - 1/2 cup plain Greek yogurt - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon freshly ground black pepper - Salt to taste - 2 tablespoons extra virgin olive oil The marinade makes the chicken juicy. Greek yogurt gives creaminess and tang. Garlic adds a strong flavor. Oregano and smoked paprika bring warmth and depth. I like to mix these well to coat the chicken evenly. - 2 tablespoons fresh parsley, finely chopped Fresh parsley adds color and a hint of freshness. It makes the dish look pretty and bright. You can skip it, but I think it makes a big difference. {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is vital. A hot oven ensures even cooking. Next, grab a large mixing bowl. Combine 1/2 cup of plain Greek yogurt, 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper. Add a pinch of salt. Mix well. This tasty blend will flavor the chicken. Add 4 boneless, skinless chicken breasts to the marinade. Make sure every piece is coated well. For the best taste, let the chicken marinate for at least 15 minutes. If you have time, refrigerate it for up to 1 hour. This helps the flavors soak in. While the chicken marinates, prepare the baby potatoes. Halve 4 cups of baby potatoes. Place them in a separate bowl. Drizzle with 2 tablespoons of extra virgin olive oil. Season with a pinch of salt and a sprinkle of black pepper. Toss the potatoes until they are well coated. Spread the seasoned potatoes on a large baking sheet in a single layer. Place the marinated chicken breasts on top. Now, generously sprinkle 1 cup of freshly grated Parmesan cheese over both the chicken and potatoes. This adds a rich flavor. Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C). After baking, carefully remove the baking sheet from the oven. Allow the dish to rest for about 5 minutes. This step keeps the chicken juicy. Finally, garnish with 2 tablespoons of finely chopped fresh parsley. This adds a bright touch to your dish. Marinating chicken helps it soak up flavors. You want to coat the chicken well. Use plain Greek yogurt, garlic, oregano, smoked paprika, and black pepper. Mix these ingredients in a bowl. Add salt to taste. Let the chicken marinate for at least 15 minutes. For even more flavor, refrigerate it for up to 1 hour. This extra time makes a big difference. To cook juicy chicken, start with the right oven temperature. Preheat your oven to 400°F (200°C). Place the marinated chicken on top of the potatoes. This way, the chicken juices drip down, keeping the potatoes tasty too. Cook until the chicken reaches 165°F (74°C). Use a meat thermometer for accuracy. Let the chicken rest after baking. This helps keep all the juices in. For perfect roasted potatoes, choose baby potatoes. Halve them for even cooking. Toss them in olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. This allows them to roast evenly. Bake until they are golden brown and tender. The result will be crispy on the outside and soft on the inside. This texture makes them the perfect side for your chicken. Pro Tips Marinate Longer for More Flavor: For the best results, consider marinating the chicken for at least 1 hour. This allows the flavors to penetrate deeper, making the chicken more tender and flavorful. Choose the Right Potatoes: Baby potatoes are ideal for this recipe, but you can also use Yukon Gold or red potatoes. These varieties hold their shape well and provide a creamy texture when cooked. Check for Doneness: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it is fully cooked and safe to eat. Customize Your Cheese: While Parmesan is delicious, you can experiment with other cheeses like Asiago or Pecorino Romano for a different flavor profile. Just make sure to use freshly grated cheese for the best melt and taste. {{image_4}} You can easily swap chicken for turkey or pork. Both meats work well with the same marinade. If you choose turkey, use cutlets for quicker cooking. For pork, try boneless chops. Adjust the cooking time based on the meat you use. Always check the internal temperature to ensure it’s safe. Experiment with different spices to create your own flavor. Use Italian herbs like basil or thyme for a fresh taste. You can also add a bit of lemon zest for a citrusy kick. For heat, try adding red pepper flakes. Mix and match to find your favorite combination. If you want to change cooking methods, try grilling or air frying. For grilling, marinate as usual and cook on medium heat. This adds smoky flavor. Air frying works well too. Preheat the air fryer and adjust the time to about 20 minutes. Always ensure the chicken reaches 165°F. To store leftovers, let the dish cool down first. After it cools, put the chicken and potatoes in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you are ready to eat the leftovers, reheating is easy. You can use a microwave or an oven. If using a microwave, place the chicken and potatoes on a plate. Cover them with a damp paper towel to keep them moist. Heat for about 1-2 minutes, checking if warm. If using an oven, preheat it to 350°F (175°C). Place the dish on a baking sheet and heat for about 10-15 minutes. To freeze the dish, first, let it cool completely. Then, wrap each piece of chicken and potatoes tightly in plastic wrap. Place them in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge before reheating. Enjoy your tasty meal without worry! The best way to cook chicken breasts is by baking or grilling. Baking keeps the chicken moist. Use a marinade to add flavor and tenderness. For best results, marinate the chicken for at least 15 minutes. This gives time for the flavors to soak in. Always check the internal temperature. It should be 165°F (74°C) for safe eating. Yes, you can use other types of cheese. Mozzarella or cheddar work well too. These cheeses melt nicely and add great flavor. If you want a stronger taste, try blue cheese. You can mix different cheeses for a unique twist. To know if the chicken is done, check its internal temperature. Use a meat thermometer and aim for 165°F (74°C). The juices should run clear, not pink. If you cut into it, the meat should be white. It's important to let the chicken rest for five minutes after cooking. This helps keep it juicy. - What vegetables pair well with this dish? Many vegetables go great with garlic Parmesan chicken and potatoes. Here are some tasty options: - Green beans - Broccoli - Carrots - Asparagus - Brussels sprouts These veggies add color and nutrition. You can roast them alongside the chicken for extra flavor. This blog post covered all you need for a tasty chicken and potato dish. You learned about key ingredients, marinade tips, and easy steps for cooking. We also shared ways to swap in different proteins and seasonings for variety. Storing and reheating tips ensure you enjoy leftovers without loss of flavor. Remember, juicy chicken and perfectly roasted potatoes are within your reach. Keep experimenting and make this dish your own!

Garlic Parmesan Chicken & Potatoes

A delicious and flavorful dish featuring marinated chicken breasts baked with baby potatoes and topped with Parmesan cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 4 cups baby potatoes, halved
  • 1 cup freshly grated Parmesan cheese
  • 1 2 cups plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 2 teaspoon freshly ground black pepper
  • to taste none salt
  • 2 tablespoons fresh parsley, finely chopped (for garnish)
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • Preheat the oven: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking.
  • Prepare the marinade: In a spacious mixing bowl, thoroughly combine the plain Greek yogurt, minced garlic, dried oregano, smoked paprika, freshly ground black pepper, and a pinch of salt.
  • Marinate the chicken: Add the boneless, skinless chicken breasts to the marinade, ensuring that each piece is well coated. Allow the chicken to marinate for at least 15 minutes, or refrigerate for up to 1 hour.
  • Season the potatoes: In a separate bowl, toss the halved potatoes with extra virgin olive oil, a pinch of salt, and a sprinkle of black pepper until they are evenly coated.
  • Arrange on a baking sheet: Spread the seasoned baby potatoes in an even layer on a large baking sheet. Carefully place the marinated chicken breasts on top of the potatoes.
  • Add Parmesan cheese: Generously sprinkle the freshly grated Parmesan cheese over both the chicken and potatoes.
  • Bake: Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender with a golden-brown exterior.
  • Rest the dish: Once cooked, remove the baking sheet from the oven and let the dish rest for about 5 minutes.
  • Garnish and serve: Before serving, garnish with finely chopped fresh parsley.

Notes

For an inviting presentation, serve this dish family-style on a large platter, artfully arranging the chicken on top of the golden baby potatoes.
Keyword baked, chicken, garlic, parmesan, potatoes