Garlic Parmesan Chicken and Potatoes: Juicy chicken and crispy potatoes baked in a creamy garlic parmesan sauce. One-pan, 30-minute magic for busy weeknights!
Your New Obsession Awaits!
Hey foodies! 🌟 Imagine tender chicken and golden potatoes swimming in a luscious garlic parmesan cream sauce—all baked in one pan while you Netflix-and-chill. This Garlic Parmesan Chicken and Potatoes recipe isn’t just viral TikTok fuel; it’s the ultimate weeknight hero. Forget dry chicken or sad, soggy spuds. We’re unlocking crispy-meets-creamy nirvana with a few chef secrets. Ready to out-crave your takeout habit? Let’s dive in!
What Makes This Garlic Parmesan Chicken and Potatoes Special?
This isn’t your grandma’s chicken dinner (sorry, Nana!). We’ve engineered this recipe for maximum flavor with minimal fuss, but here’s why you’ll keep making it:
- One-Pan Wonder: Zero sink marathons. Seriously, your dishwasher will cry happy tears.
- Crisp-to-Creamy Alchemy: Potatoes get golden-crunchy under the chicken, while the sauce stays velvety (no split sauces here!).
- TikTok-Tested: We cracked the code for that gorgeous cheese pull you’ve been double-tapping.
- Weeknight MVP: 10 minutes prep, 30 minutes bake, and boom—dinner’s served.
Ingredient Notes
Quality ingredients = next-level flavor. Here’s the scoop:
- Chicken Thighs > Breasts: Thighs stay juicy during baking (breasts dry out faster). Sub: Breasts work, but reduce bake time by 5 mins.
- Parmesan: Freshly grated only! Pre-shredded stuff has anti-caking agents that ruin sauce silkiness.
- Potatoes: Yukon Golds are MVP—creamy inside, crispy outside. Sub: Baby reds work too!
- Heavy Cream: Non-negotiable for that luxe sauce. Sub: Half-and-half in a pinch, but sauce will be thinner.
- Garlic: Fresh minced > jarred. Trust us, it’s worth the sticky fingers.
How To Make Garlic Parmesan Chicken and Potatoes
No chef skills needed! Follow these foolproof steps:
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- Prep Power: Pat chicken dry (crisp skin secret!), cube potatoes evenly (so they cook uniformly), and mince garlic.
- Sear & Set: Sear chicken in olive oil until golden (3 mins/side). Remove—it’ll finish baking later.
- Potato Perfection: In the same pan, toss potatoes with garlic, salt, and paprika. Sauté 5 mins until slightly tender.
- Sauce Magic: Whisk cream, parmesan, and herbs. Pour over potatoes, nestle chicken on top.
- Bake & Broil: Bake 25 mins at 400°F, then broil 2 mins for that cheesy golden crust.
Pro Tips for Flawless Results
- Crispier Potatoes? Don’t stir them after adding sauce! Let them crisp up underneath.
- Sauce Too Thin? Let the dish rest 5 mins post-bake—it thickens as it cools.
- Herb Hack: Add fresh parsley after baking for vibrant color (cooked herbs turn sad and brown).
- Pan Choice: Use a cast-iron skillet or oven-safe pan. Metal conducts heat better than glass!
Storage and Reheating
Leftovers? Lucky you! Here’s how to keep the magic alive:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave = soggy potatoes 😢. Instead, reheat in a skillet with 1 tsp oil or broth over medium-low until warmed through.
- Freezing? Not recommended—cream sauces separate when thawed.
Variations and Substitutions
Dietary needs? We’ve got you covered:
- Gluten-Free: Already GF! Just check your paprika label (some blends contain flour).
- Lighter Swap: Use half-and-half + Greek yogurt instead of heavy cream.
- Vegan Twist: Swap chicken for chickpeas, use vegan parm, and coconut cream.
- Extra Veggies: Toss in broccoli or spinach during the last 10 mins of baking.
If cozy, crave-worthy comfort food had a love child with a 30-minute meal, this would be it. The crispy potatoes soak up that garlicky parmesan sauce like little flavor sponges, while the chicken stays impossibly juicy. It’s the kind of dish that makes your kitchen smell like a fancy bistro while demanding zero fancy skills. Bookmark it, make it, and prepare for standing ovations. 👏
FAQ
Can I use chicken breasts?
Yes! Reduce bake time to 20 mins (overcooked breasts = sad, dry chicken). Use a meat thermometer—165°F is perfect!
Why didn’t my potatoes get crispy?
Crowded pan = steamed potatoes. Use a large skillet (12+ inches), and don’t stir after adding sauce!
Can I prep this ahead?
Totally! Chop potatoes/chicken, store separately in the fridge. Assemble + bake day-of.
Help! My sauce broke!
Cream overheated. Next time: bake at 400°F (not higher), and avoid subbing low-fat dairy.
Garlic Parmesan Chicken and Potatoes
Ingredients
For the Potatoes
- 4-5 medium yellow potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 boneless skinless chicken breasts (about 1 pound), cut into 1-inch cubes
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons minced garlic about 6 cloves
- 1/3 cup garlic parmesan sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
Optional Garnish
- 2 tablespoons fresh parsley chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat your air fryer to 400°F (200°C) or oven to 425°F (220°C)
- Wash, peel, and cut potatoes into 1/2-inch cubes and place in a medium bowl
- Toss potato cubes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated
- For air fryer: Cook potatoes for 18-20 minutes, shaking the basket every 5-6 minutes For oven: Spread potatoes on a baking sheet and roast for 25-30 minutes, stirring halfway through
- While potatoes are cooking, cut chicken breasts into 1-inch cubes
- Season chicken with salt, pepper, paprika, onion powder, and Italian seasoning
- Heat butter in a large oven-safe skillet over medium-high heat
- Add seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until chicken reaches 165°F (74°C) internal temperature
- Reduce heat to medium-low and add minced garlic to the skillet, stirring for 30 seconds until fragrant
- Pour garlic parmesan sauce over the chicken and stir to coat evenly
- Add the cooked potato cubes to the skillet and gently toss to combine with the sauce
- Sprinkle mozzarella cheese evenly over the top of the mixture
- Option 1: Cover skillet with a lid and cook on low heat for 2-3 minutes until cheese melts Option 2: Place skillet under broiler for 1-2 minutes until cheese is bubbly and lightly golden
- Remove from heat, garnish with fresh parsley and grated Parmesan if desired, and serve immediately
Notes
- For a homemade garlic parmesan sauce: Combine 1/4 cup melted butter, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a pinch of salt
- Add 1/2 cup diced bell peppers or 1/4 cup diced red onion for extra color and flavor
- For a spicier version, add 1/4 teaspoon red pepper flakes to the chicken seasoning
- Freshly grated mozzarella will melt more smoothly than pre-shredded cheese
