One-Pan Creamy Garlic Parmesan Chicken and Potatoes
My sweet Olivia calls this "Mommy's Skillet Magic!" This Garlic Parmesan Chicken and Potatoes is our absolute favorite one-pan dinner: minimal cleanup, maximum creamy, cheesy flavor, and it’s done in 30 minutes.
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Servings: 4 servings
Calories: 580kcal
Cost: $15
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!
Notes
Substitutions for a New Flavor: If you need a change, swap the chicken breasts for boneless, skinless chicken thighs, they stay even juicier! You can also use half-and-half instead of heavy cream, but I find the sauce isn't quite as satisfyingly rich.
Leftovers and Reheating: This dish makes fantastic leftovers! Store them in an airtight container for up to 3 days. To reheat, the oven is best at $350^circtext{F}$ for 15-20 minutes to keep those potatoes from getting soggy.
Making it a Sheet Pan Dinner: On my super busy nights, I sometimes skip the stovetop browning! Just spread everything on a parchment-lined baking sheet and bake at $425^circtext{F}$ for 30-35 minutes. You lose a little crispiness, but you gain maximum simplicity!
Nutrition
Serving: 350g | Calories: 580kcal | Carbohydrates: 28g | Protein: 55g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 175mg | Sodium: 850mg | Potassium: 950mg | Fiber: 4g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 15mg | Calcium: 450mg | Iron: 3mg