Garlic Parmesan Chicken and Potatoes is a comforting and delicious one-pan meal that combines juicy chicken, crispy potatoes, and a savory garlic parmesan seasoning. This dish is perfect for a weeknight dinner or a special gathering, offering a delightful mix of textures and flavors that everyone will love.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts or thighs
- Potatoes: 4 medium-sized potatoes, diced
- Olive oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Parmesan cheese: ½ cup, grated
- Paprika: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Fresh parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Prepare the potatoes: In a mixing bowl, combine the diced potatoes with 1 tablespoon of olive oil, half of the minced garlic, ¼ cup of parmesan cheese, paprika, oregano, salt, and pepper. Mix well to coat the potatoes evenly.
- Arrange the potatoes on one side of the prepared baking dish in a single layer.
- Season the chicken: Rub the chicken breasts with the remaining olive oil and garlic. Sprinkle with salt, pepper, and ¼ cup of parmesan cheese.
- Place the chicken: Lay the chicken on the other side of the baking dish or sheet pan.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
- Broil for extra crispness: For a crispy top, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.
- Garnish and serve: Remove from the oven and sprinkle with fresh parsley if desired. Serve hot and enjoy!
Serving and Storage Tips
- Serving: Serve Garlic Parmesan Chicken and Potatoes warm with a side of steamed vegetables or a fresh green salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also reheat in a microwave, though the potatoes may lose some crispness.
- Freezing: For longer storage, freeze the cooked chicken and potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken can be used, but you may need to increase the cooking time to ensure it’s fully cooked. Use a meat thermometer to check the internal temperature.
2. What type of potatoes work best?
Yukon gold or red potatoes are ideal for this recipe as they hold their shape well and develop a creamy texture when cooked.
3. Can I add vegetables to this dish?
Absolutely! Vegetables like carrots, broccoli, or green beans can be added alongside the potatoes. Just ensure they’re cut to a similar size for even cooking.
4. Can I make this dish ahead of time?
Yes, you can prepare the chicken and potatoes up to a day in advance. Store them in the refrigerator, then bake them just before serving.
PrintGarlic Parmesan Chicken and Potatoes
This one-skillet meal combines tender chicken and crispy potatoes tossed in a rich garlic Parmesan sauce, topped with melted mozzarella cheese.
Ingredients
Scale
- Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Potatoes:
- 4–5 small to medium-sized potatoes, washed, peeled, and cut into small cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Sauce and Toppings:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup Buffalo Wild Wings Garlic Parmesan Sauce (or similar)
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes:
- In a bowl, toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Air Fryer Method: Preheat the air fryer to 400°F (200°C). Cook the potatoes for about 20 minutes, shaking the basket halfway through for even cooking.
- Oven Method: Preheat the oven to 400°F (200°C). Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
- Season the Chicken:
- In a separate bowl, season the chicken pieces with salt, pepper, paprika, onion powder, and Italian seasoning. Toss to ensure even coating.
- Cook the Chicken:
- In a large skillet over medium-high heat, melt the butter.
- Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add Garlic and Sauce:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the Garlic Parmesan sauce, stirring to coat the chicken evenly. Let it simmer for 2-3 minutes.
- Combine Potatoes and Chicken:
- Once the potatoes are done, add them to the skillet with the chicken and sauce. Toss gently to combine and ensure everything is well coated.
- Add Cheese and Melt:
- Sprinkle the shredded mozzarella over the top of the chicken and potatoes.
- Stovetop Method: Cover the skillet with a lid and let it sit on low heat for about 5 minutes until the cheese melts.
- Oven Method: Place the skillet under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with freshly chopped parsley. Serve hot and enjoy!
Notes
- For extra crispiness, place the potatoes flesh-side down when cooking.
- Adjust the amount of Garlic Parmesan sauce to your taste preference.
- If you don’t have an air fryer, the oven method works just as well for the potatoes.