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.