Crispy Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes is a crispy, comforting one-pan meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken and tender potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Blueberry Cottage Cheese Pancake Bites and Ritz Cracker Chicken Casserole.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Perfectly crispy chicken skin
- Tender, flavorful potatoes
- Creamy, garlicky parmesan sauce
- Easy one-pan cleanup
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.
- 2 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes
- 4 cloves garlic
- 1 cup grated parmesan cheese
- Salt
- Pepper
- Paprika
- Oregano
- Red pepper flakes
- Olive oil
- Butter
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: Cut larger potatoes in half to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispy skin. → See on Amazon
- Kitchen tongs — Easy flipping and handling of chicken and potatoes. → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Prepare chicken and potatoes: Season chicken with salt, pepper, paprika, and oregano. Toss potatoes with olive oil, salt, and pepper.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and cooked through. Remove from skillet and set aside.
- Cook potatoes: Add potatoes to the same skillet and cook until tender and golden. Remove from skillet and set aside.
- Make garlic parmesan sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour, then gradually add milk. Cook until sauce thickens. Stir in parmesan cheese until melted and smooth.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in sauce. Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes
- : Use a cast iron skillet for even heat distribution and perfect crispy skin.
- Common mistake and fix: Don't overcrowd the skillet. Cook chicken and potatoes in batches if necessary to ensure even cooking and crispy skin.
- : For extra flavor, add a pinch of red pepper flakes to the sauce.
- : Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or on the stove to maintain crispiness.
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 fridge for up to 3 days. Make-ahead tip: Potatoes can be cooked ahead of time and reheated in the oven before serving.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Crispiness may be lost.
Recipe Notes
- Chef tip: Use bone-in, skin-on chicken thighs for even more flavor and crispiness.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Potatoes can be cooked ahead of time and reheated in the oven before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If sauce is too thick, thin it out with a little more milk. If sauce is too thin, cook it longer to reduce and thicken.
Want to level up this recipe?
High-quality measuring spoons — Accurate measurements ensure perfect results every time. → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes
- 4 cloves garlic
- 1 cup grated parmesan cheese
Seasonings
- Salt
- Pepper
- Paprika
- Oregano
- Red pepper flakes
- Olive oil
- Butter
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Prepare chicken and potatoes: Season chicken with salt, pepper, paprika, and oregano. Toss potatoes with olive oil, salt, and pepper.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and cooked through. Remove from skillet and set aside.
- Cook potatoes: Add potatoes to the same skillet and cook until tender and golden. Remove from skillet and set aside.
- Make garlic parmesan sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in flour, then gradually add milk. Cook until sauce thickens. Stir in parmesan cheese until melted and smooth.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in sauce. Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
- Chef tip: Use bone-in, skin-on chicken thighs for even more flavor and crispiness.
- Best substitution: Substitute chicken breasts with chicken thighs for a more flavorful dish.
- Make-ahead: Potatoes can be cooked ahead of time and reheated in the oven before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If sauce is too thick, thin it out with a little more milk. If sauce is too thin, cook it longer to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Crispiness may be lost.
- Make ahead: Potatoes can be cooked ahead of time and reheated in the oven before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 32g
- Carbs: 45g
- Fiber: 4g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 110mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, you can cook the potatoes ahead of time and reheat them in the oven before serving. However, the chicken is best cooked fresh for the crispiest skin.
Overcrowding the skillet can lead to steamed, rather than crispy, chicken. Make sure not to overcrowd the skillet and cook in batches if necessary.
Yes, cook chicken and potatoes separately in the air fryer at 400°F for 20-25 minutes or until cooked through and crispy.
Romano cheese can be used as a substitute for parmesan cheese.
Yes, this homemade version is crispier, fresher, and more flavorful than takeout. Plus, it's more affordable!
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!
