Crispy Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes — Crispy chicken, tender potatoes, and a creamy garlic parmesan sauce that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken every time. If you love recipes like this, you’ll also enjoy Easy BBQ Chicken Flatbread Recipe and Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Crispy chicken skin
- Creamy garlic parmesan sauce
- Tender, golden potatoes
- Better than takeout taste
- Easy 20-minute weeknight dinner
What You'll Need for Crispy Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Baby potatoes
- Garlic
- Parmesan cheese
- Butter
- Heavy cream
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Grated parmesan cheese
📝 Ingredient Notes
- Baby potatoes: Cut larger potatoes in half.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy chicken skin. → See on Amazon
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, black pepper, paprika, and Italian seasoning. Heat a cast iron skillet over medium-high heat and add butter.
- Step 2: Add chicken breasts to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add potatoes and cook for 10-12 minutes or until golden brown and tender. Stir occasionally.
- Step 4: Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes. Stir in heavy cream, parmesan cheese, salt, and red pepper flakes. Cook for 2-3 minutes or until the sauce has thickened.
- Step 5: Slice chicken breasts and serve over potatoes. Drizzle garlic parmesan sauce over the top. Garnish with fresh parsley and grated parmesan cheese if desired.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes
- Pro tip: Use a meat mallet to pound the chicken breasts to an even thickness for even cooking.
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to prevent steaming.
- Pro tip: For extra crispy chicken skin, pat the chicken dry with a paper towel before seasoning and cooking.
- Pro tip: To make ahead, cook chicken and potatoes separately. Store in the refrigerator and reheat in the oven when ready to serve.
Storing & Reheating Crispy Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Chicken and potatoes can be cooked up to 2 days ahead. Store separately in the refrigerator and reheat in the oven when ready to serve.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes separately for up to 2 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture may be slightly different.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños to the skillet with the potatoes.
- Best substitution: Substitute boneless, skinless chicken thighs for the chicken breasts.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of milk.
Want to level up this recipe?
High-quality chef's knife — Makes prep work faster and easier. → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Baby potatoes
- Garlic
- Parmesan cheese
- Butter
- Heavy cream
Seasonings
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Grated parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, black pepper, paprika, and Italian seasoning. Heat a cast iron skillet over medium-high heat and add butter.
- Step 2: Add chicken breasts to the skillet and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add potatoes and cook for 10-12 minutes or until golden brown and tender. Stir occasionally.
- Step 4: Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1-2 minutes. Stir in heavy cream, parmesan cheese, salt, and red pepper flakes. Cook for 2-3 minutes or until the sauce has thickened.
- Step 5: Slice chicken breasts and serve over potatoes. Drizzle garlic parmesan sauce over the top. Garnish with fresh parsley and grated parmesan cheese if desired.
Notes
- Chef tip: For a spicy version, add diced jalapeños to the skillet with the potatoes.
- Best substitution: Substitute boneless, skinless chicken thighs for the chicken breasts.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little bit of milk.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture may be slightly different.
- Make ahead: Chicken and potatoes can be cooked up to 2 days ahead. Store separately in the refrigerator and reheat in the oven when ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 35g
- Carbs: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 155mg
- Sat. Fat: 19g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, see storage notes for make-ahead instructions.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken is cooked to a safe temperature but not overcooked.
Yes, cook chicken at 400°F for 15-20 minutes and potatoes at 400°F for 15-20 minutes or until tender.
Half and half or milk can be used as a substitute for heavy cream. The sauce may not be as thick.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
