Chicken and Potatoes with Garlic Parmesan Cream Sauce
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I first made this saucy chicken-and-potato skillet on a busy weeknight and it instantly became a go-to: one pan, comforting cream sauce, and tender potatoes that soak up all the garlic-Parmesan goodness. It’s a simple, family-friendly meal that looks and tastes like you spent hours cooking — without the fuss. If you like dishes that pair rich, silky sauce with crispy-seared chicken and fork-tender potatoes, this will be on repeat. For a slightly different creamy dinner idea, I sometimes refer to a similar seafood-and-potatoes pairing here: a cajun shrimp and salmon with garlic cream sauce recipe.
Why you’ll love this dish
This recipe balances comfort and convenience. The seared chicken develops a golden crust that contrasts beautifully with the silky garlic-Parmesan cream. Baby potatoes roast through in the sauce, absorbing flavor so every bite is rich and satisfying. It’s perfect for weeknights when you want something special but quick, and it scales easily for guests.
“Creamy, garlicky, and ridiculously easy — the potatoes steal the show by soaking up the sauce.” — a dinner-guest review
Why this works:
- One-skillet finish keeps cleanup minimal.
- Uses pantry staples (olive oil, garlic, Parmesan).
- Kid-friendly flavors but easy to elevate with fresh herbs or a squeeze of lemon.
- Suitable for meal prep: leftovers reheat well.
How this recipe comes together
Start by searing the chicken to lock in juices and create a fond (those browned bits) in the pan. Remove the chicken, then quickly cook the garlic in the same skillet to pick up that fond. Add cream and Parmesan to make the sauce; simmer until silky. Toss the halved baby potatoes into the sauce so they begin to soften and flavor. Nest the chicken on top of the potatoes and finish in the oven until the chicken reaches a safe internal temperature and the potatoes are tender. The total active time is about 20–30 minutes before baking, with a 25–30 minute roast in a 400°F oven.
For a heartier poultry-and-starch combo, you can compare techniques in this roasted chicken-and-wild-rice guide: chicken and wild rice with roasted sweet potatoes.
What you’ll need
- 4 boneless, skinless chicken thighs or breasts (thighs stay juicier; breasts cook faster)
- 1.5 pounds baby potatoes, halved or quartered depending on size
- 2 tbsp olive oil
- 4 cloves garlic, minced (use more if you love garlic)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated melts best)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Substitutions/notes:
- Swap half-and-half for heavy cream for a lighter sauce, though it will be thinner.
- Use Pecorino Romano for a sharper finish, or a mix of Parmesan + Gruyère for extra richness.
- If potatoes are large, cut into similar-sized pieces so they cook evenly.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
- Season the chicken with salt and pepper. Place in the hot skillet and sear until golden, about 5–7 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add the minced garlic to the skillet and cook 30–45 seconds until fragrant, scraping up browned bits.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup grated Parmesan until the sauce is smooth and thickened. Taste and season with salt and pepper.
- Add the halved baby potatoes to the sauce. Stir to coat so the potatoes begin absorbing the cream.
- Nest the seared chicken pieces on top of the potatoes. Spoon some sauce over the chicken.
- Transfer the skillet to the preheated oven and bake 25–30 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are tender when pierced.
- Remove from oven, let rest 5 minutes, then garnish with chopped fresh parsley and serve.
Quick safety tip: always check chicken doneness with an instant-read thermometer for reliable results.
Best ways to enjoy it
- Plate family-style straight from the skillet for a rustic presentation.
- Pair with a crisp green salad or sautéed green beans to cut through the richness.
- Serve with crusty bread to mop up the sauce, or over steamed rice for a heartier meal.
- For wine pairing, try a unoaked Chardonnay or a light Pinot Noir — both balance the cream and garlic.
Storage and reheating tips
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating, but don’t leave at room temperature longer than 2 hours.
Reheating: Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce, stirring frequently. Microwaving works for single portions — cover and reheat in 30-second intervals, stirring between each.
Freezing: You can freeze the cooked chicken and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can separate after freezing; stirring in a little extra cream while reheating usually recombines the texture.
Pro chef tips
- Sear properly: don’t crowd the pan. A hot, unobstructed skillet gives the best golden crust.
- Build flavor: scrape the fond after searing the chicken — that caramelized residue is key to a savory sauce.
- Cheese timing: add Parmesan off the heat or on low to prevent graininess. Freshly grated melts smoother than pre-grated.
- Potato test: pierce the largest potato piece with a skewer before removing from oven to ensure tenderness.
- Shortcut: halve baby potatoes in the microwave for 3–4 minutes to speed oven time if pressed for time. For another creamy, pan-seared chicken idea with a little kick, see this variation: spicy creamy garlic-Parmesan chicken fillet.
Creative twists
- Lemon-Parsley: Finish with lemon zest and extra parsley for brightness.
- Mushroom & Thyme: Sauté sliced mushrooms with the garlic and add fresh thyme for earthiness.
- Low-carb: Swap potatoes for cauliflower florets; roast until tender in the sauce.
- Dairy-free: Use canned coconut milk and nutritional yeast for a creamy, cheesy-like finish (flavor will vary).
- Add heat: Stir in red pepper flakes or a spoonful of harissa for a spicy kick.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook faster and can dry out if overbaked. Pound thicker breasts to an even thickness and check internal temp at 165°F (74°C).
Q: Can I make this ahead?
A: Partially. You can sear the chicken and par-cook the potatoes, then assemble and refrigerate. Bake from chilled, adding a few extra minutes to oven time. Avoid fully cooking and refrigerating if you plan to freeze.
Q: Why did my sauce separate?
A: Overheating or boiling the cream after adding cheese can cause separation. Keep the sauce at a gentle simmer, add cheese gradually, and remove from high heat once smooth. Stir in a teaspoon of cornstarch slurry if needed to stabilize.
Q: Is it safe to freeze cream-based dishes?
A: Yes, but the texture may change. Freeze only up to 2 months, thaw in the fridge, and reheat gently with a little added cream or milk to restore creaminess.
Conclusion
This garlic-Parmesan chicken and potatoes skillet is a weeknight hero: flavorful, straightforward, and forgiving. If you’d like a version with a slightly different spice profile, check the tried-and-true inspiration at Chicken and Potatoes with Garlic Parmesan Cream Sauce. For another take on creamy chicken and potatoes with a homey presentation, see Creamy Garlic Parmesan Chicken & Potatoes – The Kitchen Magpie. And for regional variations and extra serving ideas, browse Garlic Parmesan Chicken and Potatoes – Cooking in the Midwest.
Garlic-Parmesan Chicken and Potatoes Skillet
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
- Season the chicken with salt and pepper. Place in the hot skillet and sear until golden, about 5–7 minutes per side. Remove chicken and set aside.
- Reduce heat to medium. Add the minced garlic to the skillet and cook for 30–45 seconds until fragrant, scraping up browned bits.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1 cup grated Parmesan until the sauce is smooth and thickened. Taste and season with salt and pepper.
- Add the halved baby potatoes to the sauce. Stir to coat so the potatoes begin absorbing the cream.
- Nest the seared chicken pieces on top of the potatoes. Spoon some sauce over the chicken.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are tender when pierced.
- Remove from oven, let rest for 5 minutes, then garnish with chopped fresh parsley and serve.
