Garlic Parmesan Chicken and Potatoes Skillet

This Garlic Parmesan Chicken and Potatoes Skillet is one of those easy, one-pan meals I turn to when I want a hearty dinner with minimal cleanup. With juicy chicken, golden potatoes, and a garlicky Parmesan crust, everything cooks together in one skillet for a satisfying and flavorful meal.

Why You’ll Love This Recipe

I love how this dish delivers bold garlic-Parmesan flavor in such a simple format. The chicken gets golden and crispy, the potatoes are perfectly tender on the inside, and everything is tossed in a buttery garlic sauce with a generous sprinkle of Parmesan. It’s comforting, quick to make, and a real crowd-pleaser in my house.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes, halved or quartered

• Olive oil

• Butter

• Garlic cloves, minced

• Grated Parmesan cheese

• Italian seasoning

• Paprika (optional)

• Salt

• Black pepper

• Fresh parsley (optional, for garnish)

directions

1. I start by seasoning the chicken with salt, pepper, and Italian seasoning. I also sprinkle on a little paprika for color and extra flavor.

2. I heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through—about 5–6 minutes per side, depending on thickness. I transfer it to a plate and cover it to keep warm.

3. In the same skillet, I add a little more oil or butter and sauté the potatoes with a pinch of salt and pepper. I cook them for 10–12 minutes, stirring occasionally, until they’re golden and tender.

4. I stir in the minced garlic and cook it for about 30 seconds until fragrant.

5. I reduce the heat, return the chicken to the skillet, and add butter and Parmesan. I let everything cook together for another 2–3 minutes, spooning the garlicky butter over the top.

6. I sprinkle with fresh parsley and serve it hot, right from the skillet.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25–30 minutes to cook, so I have it ready in under 40 minutes.

Variations

Sometimes I use sweet potatoes or a mix of root vegetables for a twist. I also like adding green beans or broccoli near the end of cooking to make it more of a one-pan meal. For even more flavor, I marinate the chicken in garlic, olive oil, and lemon juice ahead of time. I’ve also used boneless chicken thighs for a richer, juicier version.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of broth or water to loosen the sauce and keep everything moist. The microwave works too, but I prefer the skillet for keeping the texture nice and crisp.

FAQs

Can I use bone-in chicken?

Yes, I can, but it takes longer to cook. I just make sure to sear and then finish cooking it through on lower heat or in the oven if needed.

Do I need to boil the potatoes first?

No, I don’t. As long as I cut them small enough, they cook perfectly in the skillet with just oil and time.

Can I make this ahead?

Yes, I cook everything and store it in the fridge, then reheat it when I’m ready to serve. It holds up really well.

What’s the best kind of potato for this recipe?

I like using baby Yukon golds or red potatoes because they’re tender and hold their shape, but russets work too if I cut them smaller.

Can I add other cheeses?

Absolutely. While I love Parmesan for its salty bite, I’ve also added mozzarella or a sprinkle of sharp cheddar for a melty twist.

Conclusion

This Garlic Parmesan Chicken and Potatoes Skillet is one of those dishes I can always count on. It’s simple, hearty, and packed with flavor—everything I want in a quick weeknight dinner. Whether I’m cooking for the family or meal prepping for a few days, this skillet always hits the spot.