Crispy golden potatoes, tender chicken thighs, and a rich garlic parmesan sauce come together in this comforting one-pan dish that’s perfect for weeknights or cozy family dinners. Garlic Parmesan Chicken and Potatoes is hearty, satisfying, and layered with simple flavors that feel indulgent without being complicated.
Whether you’re meal prepping for the week or putting together a quick dinner that everyone will devour, this recipe hits the sweet spot of comfort food and easy prep. Each bite delivers the savory depth of roasted garlic and the nutty richness of parmesan over caramelized potatoes and juicy chicken—a combination that never fails to satisfy.
Ingredients for this Garlic Parmesan Chicken and Potatoes
- 6 boneless, skinless chicken thighs
- 1.5 lbs baby yellow potatoes, halved
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, melted
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and freshly cracked black pepper, to taste
- Fresh chopped parsley (for garnish)
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or oven-safe skillet. Pat the chicken thighs dry with paper towels to help them sear better and absorb more flavor.
Step 2: Season and Sear
In a large skillet over medium heat, warm the olive oil. Add the chicken thighs, seasoning both sides with salt, pepper, oregano, and parsley. Sear for about 3-4 minutes per side until golden brown but not cooked through. Remove and set aside.
Step 3: Potatoes and Garlic Butter
In the same skillet, add the halved baby potatoes. Sauté for about 5 minutes until lightly browned. Stir in the minced garlic and melted butter. Let cook for 1 minute until fragrant.
Step 4: Combine and Bake
Arrange the seared chicken over the potatoes in the skillet or baking dish. Sprinkle the Parmesan cheese evenly over everything. Transfer to the oven and bake uncovered for 25–30 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Step 5: Garnish and Serve
Remove from oven and let it rest for 5 minutes. Garnish with fresh chopped parsley before serving. Pair with a side salad or steamed vegetables for a complete meal.
Frequently Asked Questions
How can I make this dish spicier?
Add red pepper flakes or a dash of cayenne pepper to the seasoning mix for some extra heat.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may cook faster and can dry out more easily. Keep an eye on cooking time and adjust as needed.
What other vegetables can I include?
Carrots, Brussels sprouts, or green beans make excellent additions. Just cut them into similar sizes for even cooking.
Is it okay to prep this ahead of time?
Absolutely. You can sear the chicken and potatoes a day ahead and assemble them in the baking dish. Just cover and refrigerate, then bake when ready.
What’s the best way to make this dairy-free?
Substitute the butter with a plant-based version and skip or use dairy-free Parmesan alternatives.
Do I need to peel the potatoes?
No need to peel baby potatoes; their skin adds texture and holds up well during roasting.
Garlic Parmesan Chicken and Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
This Garlic Parmesan Chicken and Potatoes is a quick dinner idea that brings serious comfort to the table. Juicy chicken thighs and baby potatoes are pan-seared, then roasted to golden perfection in a savory garlic butter sauce, and finished with a blanket of melted Parmesan. It’s a wholesome and satisfying meal made in just one skillet—perfect for busy weeknights or when you want hearty food ideas without much cleanup. With its rich, roasted flavors and creamy, cheesy bite, this dish hits the mark for anyone craving easy recipes that don’t sacrifice taste.
Ingredients
6 boneless, skinless chicken thighs
1.5 lbs baby yellow potatoes, halved
4 cloves garlic, minced
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt and freshly cracked black pepper, to taste
Fresh chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish.
- Pat chicken thighs dry, season with salt, pepper, oregano, and parsley.
- Sear chicken in olive oil over medium heat for 3-4 minutes per side; remove and set aside.
- In the same skillet, sauté halved baby potatoes for 5 minutes.
- Add garlic and melted butter, cook until fragrant (about 1 minute).
- Arrange seared chicken on top of potatoes, sprinkle with Parmesan.
- Bake uncovered for 25-30 minutes until chicken is cooked through and potatoes are tender.
- Rest 5 minutes, garnish with chopped parsley, and serve.