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–+ servings

Garlic-Parmesan Chicken and Potatoes Skillet

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A comforting one-pan meal featuring seared chicken and tender baby potatoes in a silky garlic-Parmesan cream sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts cook faster.
  • 1.5 pounds baby potatoes, halved or quartered Cut size depending on uniformity.
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced Use more if you love garlic.
  • 1 cup heavy cream Can be substituted with half-and-half for a lighter sauce.
  • 1 cup grated Parmesan cheese Freshly grated melts best.
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
  3. 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.
  4. Reduce heat to medium. Add the minced garlic to the skillet and cook for 30–45 seconds until fragrant, scraping up browned bits.
  5. 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.
  6. Add the halved baby potatoes to the sauce. Stir to coat so the potatoes begin absorbing the cream.
  7. Nest the seared chicken pieces on top of the potatoes. Spoon some sauce over the chicken.
  8. 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.
  9. Remove from oven, let rest for 5 minutes, then garnish with chopped fresh parsley and serve.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 36gProtein: 40gFat: 30gSaturated Fat: 16gSodium: 800mgFiber: 4gSugar: 2g

Notes

Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Freeze the cooked chicken and potatoes in a freezer-safe container for up to 2 months.
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