Garlic Parmesan Chicken Potatoes

This Garlic Parmesan Chicken and Potatoes recipe is a comforting and satisfying meal that brings together juicy chicken thighs seared to a golden crisp and tender roasted baby potatoes enveloped in a creamy garlic parmesan sauce. The one-pan method keeps things simple while delivering bold flavors and a rich, cheesy finish with just a sprinkle of fresh parsley to brighten each bite. It’s perfect for busy weeknights or when you want a hearty dish that feels like a warm hug on the table.

I first tried this recipe after a hectic day and was amazed how little effort it took to create something so impressive. Now it is one of those meals my family asks for again and again, especially on chilly evenings.

Ingredients

• Chicken thighs: boneless skinless because they stay juicy and hold up well to searing and roasting
• Baby potatoes: chosen for their buttery texture and small size that cooks quickly and evenly
• Olive oil: to add flavor and help crisp both the chicken skin and potatoes
• Freshly minced garlic: brings aromatic depth and a vibrant flavor that shines through the sauce
• Heavy cream: forms the smooth, rich base of the sauce that coats every bite
• Freshly grated parmesan cheese: melts into the sauce for a salty nutty finish
• Salt and black pepper: for perfectly balanced seasoning
• Paprika: adds warmth and a subtle smokiness that enhances the chicken flavor
• Butter: adds richness and depth to the creamy sauce
• Fresh parsley: brightens the dish with a fresh herbal touch and adds appealing color

Ingredients

Choose firm, blemish-free potatoes and fresh garlic cloves for best flavor. Use good quality parmesan for an authentic cheese taste.

Step-by-Step Instructions

Sear The Chicken:

Heat olive oil in a large oven safe skillet over medium high heat. Season chicken thighs generously with salt pepper and paprika. Place the chicken skin side down and cook each side for three to four minutes until you see a golden brown crust forming. This step locks in juices and builds flavor. Remove chicken and set aside.

Roast The Potatoes:

In the same skillet add halved baby potatoes cut side down. Let these cook undisturbed for three to four minutes until the bottoms turn lightly golden. This initial sear gives them crisp edges. Nestle the chicken thighs back in the pan among the potatoes. Transfer the skillet carefully to a preheated oven set at four hundred degrees Fahrenheit or two hundred Celsius. Roast for twenty to twenty five minutes until the chicken is cooked through and potatoes are tender.

Make The Garlic Parmesan Sauce:

While the chicken and potatoes roast melt butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant about one minute avoiding browning. Stir in the heavy cream and bring gently to a simmer. Add the parmesan cheese gradually whisking until the sauce is smooth thick and creamy. Season lightly with salt and pepper to taste.

Finish And Serve:

Remove the skillet from the oven once cooked through. Pour the warm garlic parmesan sauce evenly over the chicken and potatoes. Sprinkle with freshly chopped parsley and extra parmesan if you like. Serve immediately and enjoy the creamy savory goodness in every bite.

Bookmark

My favorite part is how the fresh garlic and parmesan combine to create a sauce that elevates the dish beyond simple roasted chicken and potatoes. One special family dinner I’ll always remember is when my youngest declared this his absolute favorite meal after just one bite. That made all the effort so rewarding.

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 on the stovetop or in the oven adding a splash of cream or broth to revive the sauce’s smooth texture. Freezing the fully sauced dish is not ideal as texture suffers but you can freeze cooked chicken and potatoes separately for up to two months and add fresh sauce when reheating.

Ingredient Substitutions

If baby potatoes are unavailable Yukon Gold potatoes cut into chunks work great and roast nicely. You can swap chicken thighs with chicken breasts but watch carefully as breasts cook faster and can dry out. For dairy free options use coconut cream and nutritional yeast instead of heavy cream and parmesan, though the flavor and texture will be different.

Serving Suggestions

Pair the dish with steamed green beans roasted asparagus or a light crisp garden salad to bring freshness to the plate. A chilled light white wine complements the creamy cheese sauce and rounds out the meal for a more elegant touch.

Pro Tips

• Make sure to sear the chicken well to get a golden crispy skin that adds texture and flavor
• Use freshly grated parmesan cheese for best melting and authentic flavor
• Do not rush the sauce reduction. Cook gently so it stays smooth and velvety without curdling

Common Recipe Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work but they cook faster and may dry out. Cutting them in half and reducing roasting time helps keep them juicy.

→ What type of potatoes are best for this dish?

Baby yellow or red potatoes are ideal for their creamy texture and quick cooking. Yukon Gold potatoes cut into chunks are a good substitute.

→ How do I thicken the garlic parmesan sauce if needed?

Simmer the sauce gently for a few extra minutes to reduce or whisk in a small amount of flour or cornstarch slurry gradually to avoid lumps.

→ Is this dish naturally gluten-free?

Yes, the main ingredients are gluten-free. However, check parmesan cheese and seasonings to ensure no hidden gluten is present.

→ What herbs enhance the flavor of this dish?

Thyme or rosemary can be added during roasting for extra aroma, and fresh chives sprinkled on top bring a bright oniony note.