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Garlic Parmesan chicken and roasted baby potatoes topped with melted cheese in a skillet.

Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

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This Garlic Parmesan Chicken and Potatoes Skillet is the perfect all-in-one comfort meal! Juicy, seared chicken breast pieces and tender baby potatoes are cooked with a flavorful garlic butter sauce, seasoned perfectly with herbs, and topped with melted Parmesan cheese. It’s rich, hearty, and ready in about 40 minutes — ideal for weeknight dinners or cozy weekend meals.

  • Total Time: ~40–45 minutes
  • Yield: 4 serving 1x

Ingredients

Scale

🧂 For the Chicken & Potatoes:

  • 2 large boneless, skinless chicken breasts (cut into bite-sized pieces)

  • 1.5 lbs baby potatoes (halved or quartered if large)

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 tsp smoked paprika

  • 1 tsp Italian seasoning

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • Salt and pepper to taste

Instructions

1. Prepare the Potatoes:

  • In a large skillet (preferably cast iron), heat 1 tbsp olive oil and 1 tbsp butter over medium heat.

  • Add baby potatoes, cut side down. Sprinkle with salt, pepper, and half the seasoning mix (paprika, garlic powder, onion powder, Italian seasoning).

  • Cover and cook for about 10–12 minutes, stirring occasionally, until golden and nearly fork-tender. Remove and set aside.

2. Cook the Chicken:

  • In the same skillet, add 1 tbsp olive oil. Add the chicken pieces, season with remaining spices, salt, and pepper.

  • Cook for 6–8 minutes, flipping halfway through, until golden brown and cooked through (internal temp should be 165°F / 74°C).

  • Remove chicken and set aside with the potatoes.

3. Make Garlic Parmesan Sauce:

  • Lower heat to medium-low. Add 3 tbsp butter to the skillet and let it melt.

  • Stir in minced garlic, sauté for 30 seconds until fragrant (don’t burn it!).

  • Pour in chicken broth (or wine), stir, and let simmer for 2 minutes to reduce slightly.

  • Add Parmesan and stir until smooth and melted. Add chopped parsley and red pepper flakes (if using).

4. Combine Everything:

 

  • Return the cooked potatoes and chicken to the skillet, toss everything to coat in the garlic Parmesan sauce.

  • Sprinkle with mozzarella and extra Parmesan (if desired), cover and let it melt for 2–3 minutes.

  • Garnish with extra parsley before serving.

  • Option Change
    Creamier Sauce Add ¼ cup heavy cream after garlic sauté
    Low-Carb Swap potatoes for cauliflower florets
    Spicy Kick Add ½ tsp cayenne or drizzle hot sauce
    Extra Veggies Add spinach, mushrooms, or bell peppers
    Herb Boost Add fresh thyme or rosemary with garlic

Notes

  • Chicken options: You can use chicken thighs for a juicier option.

  • Potato tip: Parboil the potatoes for 5 minutes if you’re short on time — they’ll crisp up quicker.

  • Cheese matters: Use freshly grated Parmesan for the best melt and flavor.

  • Make it creamy: Stir in a splash of heavy cream with the broth for a richer sauce.

  • Vegetarian version: Swap chicken with mushrooms or tofu, and use vegetable broth.

  • 🔥 Step-by-Step Instructions

    Step 1: Sear the Potatoes

    1. Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium heat.

    2. Add halved baby potatoes, cut side down.

    3. Season with ½ of the spice mix (save the rest for chicken).

    4. Cook covered for 10–12 minutes, flipping halfway through.

      • 🥔 Texture goal: Crisp edges, fork-tender centers

    5. Once golden and tender, remove and set aside.

    Step 2: Cook the Chicken

    1. Add remaining 1 tbsp olive oil to the same skillet.

    2. Add chicken pieces, season with the rest of the spice mix.

    3. Cook over medium-high heat for 6–8 minutes, flipping for even browning.

      • 🐔 Texture goal: Golden outside, juicy inside (internal temp: 165°F / 74°C)

    4. Remove and keep warm with potatoes.

    Step 3: Make the Garlic Parmesan Sauce

    1. Reduce heat to medium-low.

    2. Add 3 tbsp butter to the pan. Once melted, stir in minced garlic.

      • Stir constantly for 30–45 seconds, until fragrant but not browned.

    3. Pour in chicken broth or wine to deglaze the pan.

      • Scrape up the brown bits with a spatula — this is flavor gold.

    4. Simmer for 2–3 minutes to reduce slightly.

    5. Stir in Parmesan until fully melted and the sauce thickens a bit.

    6. Mix in chopped parsley and optional red pepper flakes.

    Step 4: Combine Everything

    1. Return chicken and potatoes to the skillet.

    2. Toss gently to coat in the sauce.

    3. Sprinkle mozzarella cheese and/or more Parmesan on top.

    4. Cover and cook for 2–3 minutes on low until cheese is melted.

    🧀 Optional: Broil for 2 minutes in the oven-safe skillet for a browned cheesy top.

    🥄 Serving Suggestions

    • Serve hot, garnished with fresh parsley or a squeeze of lemon juice.

    • Pair with:

      • Steamed green beans or broccoli

      • A crisp garden salad

      • Garlic bread or crusty baguette

 

  • Author: chef agh
  • Prep Time: 10–15 minutes
  • Cook Time: 25–30 minutes
  • Category: dinner
  • Cuisine: american
  • Diet: Vegetarian

Find it online: https://www.gremdo.com/garlic-parmesan-chicken-and-potatoes-one-pan-dinner/