Description
This Skillet Garlic Parmesan Chicken with Crispy Potatoes is a comforting one-pan meal featuring tender, golden chicken breasts or thighs paired with perfectly crisped waxy potatoes. The dish is enhanced with a savory garlic butter sauce, freshly grated Parmesan cheese, and Italian herbs, delivering a rich and flavorful dinner that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken
- 1 pound Boneless skinless chicken breasts or thighs, patted dry (pounded to even thickness)
- Salt, to taste (for seasoning chicken)
- Black pepper, to taste (for seasoning chicken)
- 1 teaspoon Paprika
Potatoes
- 1 pound Small waxy potatoes (baby gold or red), sliced into half-inch rounds
- Salt, to taste (for seasoning potatoes)
Garlic Butter and Seasoning
- 4 cloves Fresh garlic, finely minced
- 1 cup Grated Parmesan cheese (plus extra for finishing)
- 2 tablespoons Butter (for flavor and searing)
- 2 tablespoons Olive oil (for searing chicken and potatoes, plus extra if needed)
- 1 teaspoon Italian seasoning
Garnish and Serving
- Fresh parsley or chives, chopped, to taste
- 1 lemon, cut into wedges for serving
Instructions
- Preparation: Pound the chicken breasts or thighs to an even thickness to ensure uniform cooking. Season both sides of the chicken with salt, black pepper, and paprika. Let the chicken rest for 10 minutes to absorb the flavors.
- Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil and butter. Allow the butter to melt and the mixture to heat until shimmering.
- Cook the Potatoes: Add the sliced potatoes in a single layer to avoid overcrowding, which helps achieve crispiness. Cook them without stirring for 4 to 5 minutes until the bottoms are golden and crisp. Flip the potatoes and cook for another 4 minutes until golden on the other side.
- Remove and Season Potatoes: Take the potatoes out of the skillet and place them on a plate. Season with salt to taste while they’re still hot.
- Cook the Chicken: Add more olive oil to the skillet if needed. Lay the seasoned chicken pieces in the skillet and cook on medium-high heat until golden brown, about 4 to 6 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest.
- Make Garlic Butter: Reduce the heat to low and add butter and the finely minced garlic to the skillet. Stir continuously for about 30 seconds to infuse the butter without letting the garlic brown.
- Combine Potatoes and Cheese: Return the potatoes to the skillet and toss gently with the garlic butter. Sprinkle in most of the grated Parmesan and a pinch of Italian seasoning. Stir gently to coat the potatoes evenly with the sauce and cheese.
- Finish the Dish: Slice the rested chicken into strips and add it back to the skillet. Toss lightly with the potatoes and garlic butter to combine the flavors. Top with the remaining Parmesan cheese and freshly chopped parsley or chives for garnish.
- Serve: Plate the chicken and potatoes, and serve immediately with lemon wedges to add a fresh, bright finish to the dish.
Notes
- For best crispiness, do not overcrowd the skillet when cooking potatoes; cook in batches if necessary.
- Pounding the chicken ensures even cooking and tenderness.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F.
- Freshly grated Parmesan gives better melt and flavor than pre-grated cheese.
- Lemon wedges add a fresh acidity that balances the richness of the garlic butter and cheese.
- Waxy potatoes such as baby gold or red potatoes hold their shape well when cooked and crisp nicely.
