We all have those nights, the kind where the clock is racing, the homework pile is growing, and the thought of dirtying three different pots is enough to order takeout. That's exactly why this Garlic Parmesan Chicken and Potatoes recipe is my superhero! It's the ultimate one-pan chicken and potatoes dinner: minimal prep, maximum flavor, and unbelievably easy cleanup.
We toss everything, juicy chicken, crisp potatoes, and a heavenly mix of garlic and Parmesan, right onto one baking sheet. It delivers a complete, satisfying meal that everyone from the pickiest toddler to the busiest parent will love. Say goodbye to cleanup stress and hello to your new favorite weeknight wonder!
Jump to:
- Why You'll Love This Garlic Parmesan Chicken and Potatoes
- Ingredients for Garlic Parmesan Chicken and Potatoes
- How to Make Garlic Parmesan Chicken and Potatoes
- My Top Tips for This Recipe
- Making Garlic Parmesan Chicken and Potatoes with My Family
- Substitutions for Garlic Parmesan Chicken and Potatoes
- Variations on Garlic Parmesan Chicken and Potatoes
- Equipment for Garlic Parmesan Chicken and Potatoes
- Storage Tips for Garlic Parmesan Chicken and Potatoes
- Adam's Tip for Garlic Parmesan Chicken and Potatoes
- FAQ about Garlic Parmesan Chicken and Potatoes
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Garlic Parmesan Chicken and Potatoes
- Quick and easy: This is a true weeknight family friendly dinner that takes about 30 minutes from start to finish.
- One pan meal: Everything cooks together in one skillet, which means less cleanup and more time with your family. Perfect for those sheet pan meals nights.
- Cheesy and flavorful: The garlic parmesan sauce combined with melted mozzarella cheese topping creates that irresistible garlic cheesy chicken and potatoes everyone loves.
Ingredients for Garlic Parmesan Chicken and Potatoes
This garlic parmesan chicken and potatoes one pan recipe uses simple ingredients you probably have on hand. The golden potatoes in a rich garlic Parmesan sauce, all cooked in one skillet make this a true winner for busy nights. I like using baby potatoes or red potatoes because they cook quickly and get wonderfully crispy.
What You'll Need
For the Chicken and Potatoes:
- 4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
- 1.5 pounds baby potatoes or red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Garlic Parmesan Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Topping:
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional)
Why These Ingredients Matter
- Boneless skinless chicken: Cooks quickly and evenly, making this a fast dinner recipe that's ready in 30 minutes.
- Baby potatoes: These small potatoes cook faster than larger ones and create those perfect crispy roasted potatoes edges everyone loves.
- Garlic parmesan sauce: The combination of butter, cream, and Parmesan creates that restaurant-quality creamy sauce that makes this dish special.
How to Make Garlic Parmesan Chicken and Potatoes
Step-by-Step Directions
- Preheat your oven to 400°F.
- Pat the chicken breasts dry and season both sides with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Cut the potatoes in half and toss them with 1 tablespoon of olive oil, salt, and pepper.
- Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts and cook for 4 to 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the halved potatoes cut-side down. Cook for 5 to 6 minutes until they start to get golden and crispy.
- While the potatoes cook, make the sauce. In a small saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 minute.
- Pour in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Stir until smooth and slightly thickened, about 3 to 4 minutes.
- Return the chicken to the skillet with the potatoes. Pour the garlic parmesan sauce over everything.
- Sprinkle the mozzarella cheese on top.
- Transfer the skillet to the oven and bake for 15 to 18 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish with fresh parsley if desired.
Hint: For the garlic parmesan chicken and potatoes in oven version, you can skip the stovetop browning and bake everything at 425°F for 35 to 40 minutes, though you'll miss out on those crispy edges.
My Top Tips for This Recipe
Don't skip browning the chicken and potatoes before baking. Those few extra minutes create texture and flavor that you just can't get from baking alone. The crispy edges on the potatoes are what make this dish really special. If you're making the crockpot garlic parmesan chicken and potatoes version, you won't get that crispiness, but it's still delicious for a set-it-and-forget-it meal. This technique is similar to what we do with our brown sugar pineapple chicken, where that initial sear makes all the difference.
Making Garlic Parmesan Chicken and Potatoes with My Family
Last Thursday, Adam came home from school asking if we could make "that TikTok chicken thing again." I knew exactly what he meant. While I was browning the chicken, he watched and asked, "Why do you cook it twice?" I explained that browning it first adds flavor, then finishing it in the oven keeps it juicy.
When we sat down for dinner, Adam loaded his plate with extra potatoes and said, "These are better than French fries." Grandma Viola, who was visiting, nodded in agreement. "This Parmesan Garlic Chicken and Potatoes is restaurant-quality," she said. "And you made it in one pan. That's smart cooking."
Substitutions for Garlic Parmesan Chicken and Potatoes
- Chicken: Use boneless skinless chicken thighs instead of breasts for even juicier meat. You can also use garlic parmesan chicken drumsticks for a different presentation.
- Potatoes: Sweet potatoes work well too, though they'll cook a bit faster. You can also try Yukon gold potatoes for a creamier texture.
- Sauce: For a lighter version, use half-and-half instead of heavy cream, though the sauce won't be quite as rich.
- Cheese: Try a blend of mozzarella and provolone, or use all Parmesan for a stronger cheese flavor.
Variations on Garlic Parmesan Chicken and Potatoes
- Buffalo twist: Make buffalo wild wings garlic parmesan chicken and potatoes style by adding 2 tablespoons of buffalo sauce to the garlic parmesan sauce for a spicy kick.
- Slow cooker version: For garlic parmesan chicken and potatoes tiktok crockpot style, place everything in the slow cooker and cook on low for 4 to 5 hours. The potatoes won't be as crispy but it's perfect for busy days.
- Sheet pan version: Spread everything on a baking sheet for an even easier one-pan sheet-pan dinner. Bake at 425°F for 30 to 35 minutes.
Equipment for Garlic Parmesan Chicken and Potatoes
- Large oven-safe skillet: A 12-inch cast iron or stainless steel skillet works perfectly for this recipe.
- Small saucepan: For making the garlic parmesan sauce while the potatoes cook.
- Meat thermometer: Ensures the chicken reaches 165°F for safe eating.
- Sharp knife: Essential for halving the potatoes evenly so they cook at the same rate.
Storage Tips for Garlic Parmesan Chicken and Potatoes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The potatoes will soften a bit but still taste great.
- Freezer: This dish doesn't freeze particularly well due to the cream sauce, but if needed, freeze for up to 1 month. The texture may change slightly when reheated.
- Reheating: Warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes.
This is one of those fast dinner recipes that's perfect for meal prep. Make it on Sunday and you'll have easy lunches or quick dinners ready to go. It pairs beautifully with our chicken alfredo lasagna roll ups when you're planning a week of chicken meals.
Adam's Tip for Garlic Parmesan Chicken and Potatoes
"Make sure you get some of the crispy potatoes from the edges. Those are the best part. And maybe add extra cheese. You can never have too much cheese."
FAQ about Garlic Parmesan Chicken and Potatoes
Can you cook raw chicken and potatoes in the same pan?
Yes, you absolutely can cook raw chicken and potatoes in the same pan. The key is cutting the potatoes small enough so they cook in the same time as the chicken. For this recipe, halving baby potatoes works perfectly. If using larger potatoes, cut them into smaller pieces or parboil them for 5 minutes first to ensure everything finishes cooking at the same time.
What goes with garlic parmesan chicken for dinner?
Garlic parmesan chicken pairs well with simple sides that won't compete with the rich, creamy sauce. Try a fresh green salad, roasted vegetables like broccoli or green beans, or crusty bread to soak up the sauce. Since this recipe already includes potatoes, you have a complete meal, but a light side salad adds freshness and balance.
Can you serve chicken parm with potatoes?
Yes, chicken parm with potatoes is a great combination. While traditional chicken parmesan is usually served with pasta, roasted or mashed potatoes make an excellent alternative. The creamy garlic parmesan sauce in this recipe brings together both elements, creating a dish that has the best of both worlds.
What's the secret to a great chicken parm?
The secret to a great chicken parm is properly seasoning and browning the chicken before adding sauce and cheese. Don't skip the initial sear, as it creates flavor and texture. Using quality Parmesan cheese and not overcooking the chicken keeps it tender and juicy. In this recipe, the garlic parmesan sauce adds extra flavor that takes it beyond traditional chicken parm. For another flavorful chicken option, check out this Greek lemon chicken and potatoes recipe.
Conclusion
And there you have it, your ticket to a seamless weeknight dinner! The beauty of this Garlic Parmesan Chicken and Potatoes is its flexibility; feel free to swap in broccoli or carrots next time, or add a pinch of chili flakes for heat. This recipe truly proves that bold flavor doesn't require a lot of effort.
Don't forget to save this one for those nights when the kitchen calls for simplicity. If you're looking for more easy one-pan options, check out our perfect grandma's classic ahi tuna recipe or crab brulee recipe for seafood alternatives. Let me know how your sheet pan meals turn out! Enjoy.
Related
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Pairing
These are my favorite dishes to serve with Garlic Parmesan Chicken and Potatoes:
recipe
One-Pan Creamy Garlic Parmesan Chicken and Potatoes
Equipment
- 1 Large Oven-Safe Skillet (12-inch) A cast iron skillet is my secret weapon here! It gives those potatoes the best sear.
- 1 Small saucepan We use this to make the heavenly sauce while the potatoes brown, saves so much time!
- 1 Meat Thermometer My number one tip for juicy chicken! We always check for $165^circtext{F}$.
Ingredients
For the Chicken and Potatoes
- 4 boneless skinless chicken breasts About 1.5 to 2 pounds, make sure they are patted dry.
- 1.5 pounds baby potatoes or red potatoes We halve them so they cook fast and get crispy edges!
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika This is what gives the chicken that nice color!
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Garlic Parmesan Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic My little helper, Olivia, loves to crush these with the flat of a knife!
- 1 cup heavy cream Don't skimp, this makes the sauce truly rich.
- ½ cup grated Parmesan cheese The good stuff! The salty flavor is key.
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For Topping:
- 1 cup shredded mozzarella cheese More cheese is always a good idea!
- 2 tablespoons fresh parsley Chopped, we sprinkle this on at the very end for color.
Instructions
- Preheat your [oven] to $400^circtext{F}$. Pat the [chicken breasts] dry, this is important for browning! Then, little Olivia takes over seasoning both sides with [salt], [black pepper], [paprika], [garlic powder], and [Italian seasoning].
- Cut your [baby potatoes] in half and let's get them coated! Toss them in a bowl with $1$ [tablespoon] of [olive oil], [salt], and [pepper]. We use a large bowl here so nothing escapes.
- Heat the remaining [olive oil] in your [oven-safe skillet] over medium-high heat. When it shimmers, add the [chicken breasts] and cook for 4-5 minutes per side until they're golden brown. Remove the [chicken] and set it aside on a plate.
- Add the halved [potatoes] to the same skillet, cut-side down. Let them cook for 5-6 minutes until they start getting those beautiful, crispy golden edges. This little step is what makes them taste better than fries!
- While the [potatoes] are browning, melt the [unsalted butter] in a [small saucepan] over medium heat. Add the minced [garlic] and cook for just 1 minute, we don't want it to burn! Then, pour in the [heavy cream], [grated Parmesan cheese], [Italian seasoning], [salt], and [pepper]. Stir until it’s smooth and slightly thickened, about 3-4 minutes.
- Return the seared [chicken breasts] to the skillet among the [potatoes]. Pour that gorgeous, creamy [Garlic Parmesan Sauce] right over everything. Our favorite part? Sprinkle the entire top with [shredded mozzarella cheese]!
- Carefully transfer the whole [skillet] to the preheated [oven] and bake for 15 to 18 minutes. The [chicken] is done when it hits $165^circtext{F}$ and the [cheese] is melted and bubbly. Garnish with fresh [parsley] before serving!
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