Hearty Garlic Parmesan Chicken and Potatoes Skillet (Print Version)
Garlic Parmesan Chicken and Potatoes Skillet: Your perfect one-pan dinner! Tender chicken, crispy potatoes & savory garlic-parm sauce ready fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten-Free (check broth)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken thighs
02 -
1.5 lbs baby potatoes, quartered
→ Flavor Boosters
03 -
2 tbsp olive oil (divided)
04 -
4 cloves garlic, minced
05 -
1 cup chicken broth
06 -
1/2 cup heavy cream
07 -
1 tsp dried Italian seasoning
→ Finishing Touches
08 -
1/2 cup freshly grated Parmesan cheese
09 -
2 tbsp fresh parsley, chopped
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
First things first, let's get those potatoes ready. Wash and quarter your baby potatoes; I like them small enough to get crispy all over. Then, grab your boneless, skinless chicken thighs. Pat them super dry with paper towels – this is crucial for getting a good sear, trust me! Season both the chicken and potatoes generously with a good pinch of salt and black pepper. Sometimes I get a little overzealous with the salt here, so try to find that sweet spot.
02 -
Heat a tablespoon of olive oil in a large, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat. Once it's shimmering, carefully place your chicken thighs in the skillet. Let them sear for about 4-5 minutes per side, until they're beautifully golden brown and released easily from the pan. You want that gorgeous crust! Don't overcrowd the pan, or they'll steam instead of sear. My first attempt, I crammed too many in and got sad, pale chicken. Learn from my mistakes!
03 -
Remove the seared chicken from the skillet and set it aside on a plate. Add another tablespoon of olive oil to the same skillet. Now, toss in your seasoned potatoes. Let them cook, stirring occasionally, for about 8-10 minutes. They should be getting nice and tender, with some lovely browned, crispy edges. This is where the magic happens for those spuds. The kitchen starts smelling incredible here, all savory and warm!
04 -
Reduce the heat to medium-low. Push the potatoes to one side of the skillet and add the minced garlic to the empty space. Sauté the garlic for about 30 seconds until it's fragrant – oh, that smell! Pour in the chicken broth and heavy cream, scraping up any delicious browned bits from the bottom of the pan. Stir in the Italian seasoning. Let it simmer gently for 2-3 minutes to thicken slightly. This is where I almost always forget to taste for seasoning, but don't you dare!
05 -
Nestle the seared chicken thighs back into the skillet, spooning some of that glorious sauce over them. Sprinkle the grated Parmesan cheese evenly over everything. Pop the whole skillet into your preheated oven at 375°F (190°C) for about 15-20 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the cheese is bubbly and lightly golden. Honestly, the anticipation during this step is real!
06 -
Carefully remove the skillet from the oven. Let it rest for a few minutes – this helps the chicken stay juicy and the sauce settle. Garnish generously with fresh chopped parsley. The vibrant green against the creamy sauce and golden chicken just looks so inviting! Serve it right from the skillet, family-style. It’s supposed to be a little messy, a little rustic, and a whole lot of delicious.
# Notes:
01 -
Patting chicken dry before searing is a game-changer for a crispy skin.
02 -
Leftovers are great, but reheat gently on the stovetop for the best texture.
03 -
If you don't have heavy cream, half-and-half works, but the sauce won't be as rich.
04 -
Serve with crusty bread for soaking up every last bit of that amazing sauce!
# Tools You'll Need:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g