Garlic Parmesan Chicken and Potatoes Skillet: A One-Pan Weeknight Hit

Garlic parmesan chicken and potatoes is the viral skillet dinner that gives you protein, a hearty side, and a rich sauce in a single pan. Golden chicken bites and crisp-tender potatoes are tossed in a buttery, cheesy sauce.

This garlic parmesan chicken and potato skillet is an easy one pan garlic parmesan chicken and potatoes recipe with a creamy garlic parmesan chicken skillet sauce. It’s comfort food that is ready in about 45 minutes.

Recipe at a Glance

Why You’ll Love This Garlic Parmesan Chicken and Potato Skillet

• Complete dinner in one pan with minimal cleanup
• Crispy potatoes and juicy chicken in every bite
• A rich, creamy Parmesan sauce that coats everything
• Easy to make with pantry staples
• Great for meal prep and picky eaters

Ingredients You’ll Need

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 pound baby potatoes, cut into ½-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon each salt, garlic powder, paprika, and Italian seasoning
• 4 cloves garlic, minced, and 3 tablespoons butter
• ½ cup low-sodium chicken broth and ½ cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• Chopped fresh parsley, for garnish

How to Make One-Pan Garlic Parmesan Chicken and Potatoes

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the potatoes with ½ teaspoon of salt for 12 to 15 minutes, stirring occasionally, until golden and tender. Remove to a plate.
2. Toss the chicken with the remaining salt, garlic powder, paprika, and Italian seasoning.
3. Add the remaining oil to the skillet and cook the chicken for 6 to 7 minutes until browned and cooked through.
4. Lower the heat, add the butter and garlic, and stir for 30 seconds until fragrant.
5. Pour in the broth and cream, simmer for 3 minutes, then stir in the Parmesan until smooth.
6. Return the potatoes to the pan, toss to coat, and garnish with parsley before serving.

Tips for the Best Creamy Garlic Parmesan Chicken Skillet

• Cut the potatoes small so they cook through at the same pace as the chicken.
• Use freshly grated Parmesan for the smoothest sauce.
• Do not crowd the pan; cook in batches if needed for better browning.
• Pat the chicken dry before seasoning for a golden sear.
• Add a squeeze of lemon at the end to cut through the richness.

Variations to Try: Garlic Parmesan Skillet Ideas

• Add baby spinach or broccoli florets for a green boost.
• Use sweet potatoes instead of baby potatoes.
• Stir in sun-dried tomatoes for extra tang.
• Top with crispy bacon for a loaded version.

How to Store It

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth or milk to loosen the sauce. Freezing is not recommended due to the cream sauce and potatoes.

Frequently Asked Questions

Can I make garlic parmesan chicken and potatoes in the oven?

Yes. Roast the chicken and potatoes on a sheet pan at 425°F for 25 to 30 minutes, then toss with the garlic Parmesan sauce.

Why did my Parmesan sauce turn grainy?

Pre-shredded cheese and high heat can cause graininess. Use freshly grated Parmesan and add it off the boil.

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless thighs are juicier and more forgiving. Cook them 7 to 8 minutes.

What can I serve with garlic parmesan chicken and potatoes?

A simple green salad, steamed broccoli, or roasted green beans pair perfectly.

Garlic Parmesan Chicken and Potato Skillet

Golden chicken bites and crisp-tender potatoes tossed in a creamy garlic Parmesan sauce, all in one skillet.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1 pound baby potatoes cut into ½-inch pieces
• 2 tablespoons olive oil divided
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 4 cloves garlic minced
• 3 tablespoons butter
• ½ cup low-sodium chicken broth
• ½ cup heavy cream
• ¾ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Equipment

• 12-inch skillet
• Sharp knife and cutting board
• Wooden spoon
• Microplane or box grater (for the Parmesan)

Method

 

1. Step 1: Cook the potatoes in 1 tablespoon oil for 12 to 15 minutes until golden and tender, then set aside.
2. Tip: Cut them small so they cook evenly.
3. Step 2: Season the chicken with the salt, garlic powder, paprika, and Italian seasoning.
4. Step 3: Cook the chicken in the remaining oil for 6 to 7 minutes until browned and cooked through.
5. Tip: Chicken should reach 165°F.
6. Step 4: Add the butter and garlic and cook for 30 seconds.
7. Step 5: Pour in the broth and cream, simmer 3 minutes, then stir in the Parmesan.
8. Tip: Keep the heat low so the cheese melts smoothly.
9. Step 6: Return the potatoes to the pan, toss, and garnish with parsley.

Notes

Calories are an estimate per serving.
Use chicken thighs for a juicier, more forgiving skillet.