Save Pin
This Garlic Parmesan Chicken and Potatoes recipe brings together juicy chicken thighs and crispy golden potatoes, smothered in a creamy garlic parmesan sauce that clings to every bite. It’s the kind of comfort food that feels like a warm hug on a chilly evening. Simple enough for a weeknight meal yet indulgent enough to impress guests, this dish is a hearty one-pan wonder you’ll crave often.
With minimal prep and maximum flavor, the pan-seared chicken gets that perfect golden crust before roasting alongside seasoned baby potatoes. Once baked to tenderness, it’s topped with a garlicky cheesy cream sauce and a final sprinkle of fresh parsley. The aroma alone will bring everyone running to the table.
I remember the first time I made this during a busy weeknight. It was so easy to pull together and everyone loved the crispy chicken with that luscious sauce. Now it’s often requested whenever we want something cozy but impressive.
Ingredients for the Garlic Parmesan Chicken and Potatoes
- Chicken thighs: boneless skinless They stay juicy during roasting and hold up well to searing and creamy sauces
- Baby potatoes: Their buttery texture and quick cooking size make them ideal for roasting
- Olive oil: Adds flavor and helps crisp the chicken and potatoes really well
- Garlic: freshly minced Brings a robust aromatic base to the dish that brightens every bite
- Heavy cream: Forms the rich foundation of the parmesan sauce creating that smooth indulgence
- Parmesan cheese: freshly grated Melts into the sauce for a salty nutty finish
- Salt and black pepper: Essential for seasoning each layer just right
- Paprika: Adds warmth and a hint of smokiness to the chicken making it more flavorful
- Butter: Enhances richness and adds depth to the sauce
- Fresh parsley: Brings brightness and a pop of color to finish the dish beautifully
How To Make the Garlic Parmesan Chicken and Potatoes
- Sear the Chicken:
- Heat olive oil in a large oven safe skillet over medium high heat. Season chicken thighs with salt pepper and paprika. Sear on both sides until golden brown about three to four minutes per side. Remove and set aside.
- Roast the Potatoes:
- In the same skillet add halved baby potatoes cut side down. Cook for three to four minutes until lightly golden. Return chicken to the pan nestling it among the potatoes. Transfer the skillet to a preheated oven at four hundred degrees Fahrenheit or two hundred Celsius and roast for twenty to twenty five minutes.
- Make the Garlic Parmesan Sauce:
- While the skillet is in the oven melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant about one minute. Stir in heavy cream bring to a gentle simmer then add parmesan cheese. Whisk until smooth and creamy. Season with a pinch of salt and pepper.
- Finish and Serve:
- Once chicken and potatoes are cooked through remove skillet from oven. Pour the garlic parmesan sauce over the top. Sprinkle with freshly chopped parsley and extra parmesan if desired. Serve immediately and enjoy the creamy savory goodness in every bite.
Save Pin
I love how the fresh garlic and parmesan meld to create such a flavorful sauce. One family dinner stands out when my youngest declared this his favorite meal ever after one bite. That made all the effort worth it.
Storage Tips
Let the dish cool completely before storing in an airtight container. It keeps well in the refrigerator for up to three days. Reheat gently in the oven or stovetop adding a splash of cream or broth to revive the sauce’s creaminess. Freezing is not ideal for the sauce but you can freeze cooked chicken and potatoes without sauce for up to two months and add fresh sauce when serving.
Ingredient Substitutions
If you cannot find baby potatoes Yukon Gold potatoes cut into chunks work well. Chicken breasts can be used but watch carefully to avoid drying them out. For a dairy free option use coconut cream and nutritional yeast instead of heavy cream and parmesan cheese though flavor will vary.
Serving Suggestions
Serve this with steamed green beans roasted asparagus or a crisp garden salad to add some freshness. A light white wine pairs nicely if you want to elevate the meal further.
Commonly Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they cook faster and can dry out more easily. Cutting them in half and adjusting roasting time helps maintain juiciness.
- → What potatoes work best for this dish?
Baby yellow or red potatoes are ideal due to their creamy texture and quick cooking time. Yukon Golds are a great alternative when cut into chunks.
- → How can I make the sauce thicker if needed?
Simmer the sauce a bit longer to reduce it or whisk in a small amount of flour or cornstarch slurry gradually to thicken without lumps.
- → Is this dish gluten-free?
The main ingredients are naturally gluten-free, but check the parmesan and any seasonings used to ensure no hidden gluten is present.
- → What herbs can enhance this dish?
Thyme or rosemary can be added when roasting for extra aroma, and a sprinkle of fresh chives adds a mild oniony brightness to the finished dish.