Garlic Parmesan Chicken And Potatoes Recipe

There’s something so comforting about a dish that brings together two absolute favorites: garlic parmesan chicken and potatoes. It’s a one-pan wonder that doesn’t just fill your kitchen with the most incredible aroma but also comes together with minimal fuss—perfect for those busy weeknights or lazy weekends when all you want is something delicious without the hassle.

Now, let me tell you how I fell in love with this recipe. I first whipped it up on a rainy evening when I was craving something hearty but simple. My pantry was looking a little bare, but I did have some chicken tenderloins and baby potatoes, and that’s when inspiration struck. The combination of crispy, seasoned chicken with golden roasted potatoes, smothered in a rich garlic parmesan sauce, felt like pure magic. Plus, the kids were obsessed (which doesn’t happen often!). This dish has since become a go-to, especially when I need a crowd-pleaser that doesn’t require hours in the kitchen.

Garlic Parmesan Chicken And Potatoes Recipe

🍗 Why garlic parmesan chicken and potatoes is a weeknight game-changer

What I love about this recipe is how incredibly satisfying it is despite how easy it is to prepare. The chicken turns out tender, the potatoes are crispy on the outside and fluffy on the inside, and the whole dish is infused with the garlicky, cheesy goodness that garlic parmesan sauce brings. It’s a recipe that looks like you spent way more time than you actually did—and let’s be honest, who doesn’t love that?

Plus, it’s super adaptable. You can change the seasoning to suit your taste, swap out ingredients based on what’s in your fridge, and it’s all cooked in just two pans, making cleanup a breeze. If you’ve been hunting for a meal that delivers big on flavor without requiring culinary wizardry, this is it.

My first attempt (and the slight chaos that followed!)

The first time I tried this recipe, I wasn’t quite sure what to expect. I had picked up some garlic parmesan wing sauce on a whim, and it had been sitting in my fridge untouched. I figured, “Why not give it a shot?” I tossed the chicken and potatoes in the seasonings, popped the potatoes in the oven, and then…I may have gotten a little distracted (anyone else guilty of getting lost in a TV show mid-cook?). The result was a slightly crispier batch of potatoes than intended, but here’s the thing—it worked! Those extra crispy edges were actually a hit, adding a great texture to the final dish. So, pro tip: if your potatoes get a little over-roasted, don’t panic! They’ll still be delicious.

The real winner, though, was the way the garlic parmesan sauce brought everything together. It was rich without being too heavy, and the mozzarella melted over the top gave it that gooey, comforting finish. After the first bite, I knew this recipe was going into my regular rotation.

A bit about the origins of garlic parmesan goodness

Garlic and parmesan are a match made in flavor heaven, wouldn’t you agree? This pairing has long been a favorite in Italian cooking, whether in pasta dishes, over roasted vegetables, or as a sauce for chicken wings. The combination of garlic’s bold flavor with the nutty, salty goodness of parmesan cheese is simply irresistible. While garlic parmesan chicken wings are often the star at sports bars, transforming that sauce into a full meal with potatoes makes it both heartier and more family-friendly. It’s a modern twist on a classic that doesn’t compromise on taste.

Let’s talk ingredients: the stars of the show

Now, onto the ingredients!

  • Chicken tenderloins or breasts: You’ll want to use bite-sized pieces for quicker cooking. I’ve made this recipe with both tenderloins and breasts, and honestly, tenderloins tend to be juicier and cook more evenly. But if you’ve only got breasts on hand, that works too. Just be sure to trim any fat and keep the pieces fairly uniform so they cook at the same rate.
  • Baby potatoes: These little guys roast up beautifully, getting crispy edges while staying soft inside. If you don’t have baby potatoes, Yukon Golds or red potatoes work just as well. Just make sure you cut them small enough so they roast quickly.
  • Garlic parmesan wing sauce: This is the secret weapon in the dish! If you can’t find it, you can make your own version by mixing melted butter, grated parmesan, and minced garlic, but trust me—getting a good bottle of pre-made sauce will save you time and taste incredible.
  • Mozzarella: The cheese melts over everything, bringing a gooey, stretchy element that ties the dish together. Feel free to swap in other melty cheeses like provolone or even a sharp cheddar for a bit more bite.
Garlic Parmesan Chicken And Potatoes Recipe

Kitchen gear: What you need (and what you can totally skip)

You don’t need much in terms of kitchen tools for this dish, which is one of the things I love about it. Here’s the essentials:

  • Baking sheet: This is for roasting the potatoes. I like to line mine with parchment paper to make cleanup easier (because who wants to scrub a baking sheet after dinner?).
  • Large skillet: You’ll need this to cook the chicken and then toss everything together. A non-stick skillet works great, but if you’re using stainless steel, just make sure to add enough oil or butter to prevent sticking.
  • A sharp knife: For cutting up the chicken and potatoes. If you’re working with a dull knife, it’ll slow you down and make the chopping process frustrating, so make sure yours is nice and sharp.

Step-by-step: Let’s get cooking!

Alright, let’s dive into the cooking process. This dish is pretty straightforward, but I’ve got a few tips to make sure everything turns out perfectly.

  1. Prep the chicken and potatoes: Start by cutting your chicken into bite-sized pieces and halving your baby potatoes. I like to do this first so that everything is ready to go.
  2. Season them up: Divide the seasoning mix between the chicken and potatoes. If you’re feeling extra fancy, you can even sprinkle a little extra paprika on top for more color and flavor.
  3. Roast the potatoes: Get those potatoes onto the baking sheet and roast them for about 20 minutes at 400°F. This step is key because it gets the potatoes nice and crispy before they join the chicken.
  4. Cook the chicken: While the potatoes are roasting, cook the chicken in your skillet. It should only take about 7-10 minutes for the chicken to brown and cook through. Just make sure you’re stirring occasionally so the chicken gets an even sear.
  5. Garlic butter magic: Once the chicken is cooked, add the butter and garlic to the pan. This step is crucial—it’s where the flavor really starts to build.
  6. Combine and sauce it up: Add the roasted potatoes to the skillet, pour in the garlic parmesan sauce, and toss everything together until it’s coated and delicious.
  7. Cheese, please!: Sprinkle the shredded mozzarella over the top, then cover the skillet for a few minutes to let the cheese melt into gooey perfection.
Garlic Parmesan Chicken And Potatoes Recipe

Variations: Make it your own

This recipe is perfect as-is, but I’ve also played around with a few variations that turned out great. If you’re feeling adventurous, here are some ideas:

  • Gluten-free: Just make sure your garlic parmesan sauce is gluten-free (most are, but it’s always good to check the label).
  • Vegan version: Swap out the chicken for chickpeas or tofu, and use a dairy-free garlic parmesan sauce and mozzarella substitute. I’ve tried this, and while it’s a little different, it’s still super tasty.
  • Add veggies: Throw in some roasted broccoli or green beans alongside the potatoes for a bit more color and nutrition.
  • Spice it up: If you like a bit of heat, toss in some red pepper flakes or drizzle a little hot sauce on top before serving.

Serving suggestions: Make it a feast

When it comes to serving, I like to keep things simple. You can plate this dish family-style, straight from the skillet, or divide it into individual servings with a sprinkle of fresh parsley on top for a pop of color.

To make it a full meal, serve it alongside a crisp green salad or some steamed veggies. Garlic bread on the side wouldn’t be a bad idea either (because who can resist more garlic?).

Drink pairings: What to sip

For drink pairings, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the garlicky richness beautifully. If you’re more of a beer person, go for a light lager or a hoppy IPA to balance the flavors.

Storage and reheating tips

This dish stores well in the fridge for about 3-4 days. Just pop any leftovers into an airtight container. To reheat, I recommend using the oven or stovetop to preserve the crispiness of the potatoes. Microwaving works in a pinch, but the potatoes might lose their crunch.

Scaling the recipe: Feed a crowd (or just yourself)

If you’re cooking for more people, simply double the recipe. One thing to note: if you’re doubling, make sure to use two baking sheets for the potatoes so they don’t overcrowd and get soggy. On the flip side, if you’re cooking for one, this dish scales down easily—just halve the ingredients.

Garlic Parmesan Chicken And Potatoes Recipe

Common questions

  1. Can I use boneless chicken thighs? Yes, thighs work great in this recipe! They’re juicy and flavorful.
  2. Can I prep this ahead of time? You can! Prep the chicken and potatoes and keep them in the fridge until you’re ready to cook.
  3. What if I don’t have garlic parmesan sauce? Make your own by mixing butter, minced garlic, and grated parmesan.
  4. Can I make this dish in an air fryer? Absolutely! Cook the chicken and potatoes separately, then combine with the sauce and cheese at the end.
  5. Is there a lower-carb option? You can swap out the potatoes for cauliflower florets for a lower-carb version.
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Garlic Parmesan Chicken And Potatoes Recipe

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Crispy, cheesy, and loaded with flavor, this garlic parmesan chicken and potatoes dish is a perfect one-pan meal for busy nights!

  • Total Time: 45 minutes
  • Yield: 4

Ingredients

2 tablespoons olive oil

1 pound chicken tenderloins or breasts cut into bite size pieces

1 pound baby potatoes halved

1 ½ teaspoons paprika

1 ½ teaspoons poultry seasoning

1 teaspoon black pepper

2 tablespoons butter

2 cloves garlic minced

½ cup garlic parmesan wing sauce

1 cup shredded mozzarella

Instructions

  • Prep the chicken and potatoes: Start by cutting your chicken into bite-sized pieces and halving your baby potatoes. I like to do this first so that everything is ready to go.
  • Season them up: Divide the seasoning mix between the chicken and potatoes. If you’re feeling extra fancy, you can even sprinkle a little extra paprika on top for more color and flavor.
  • Roast the potatoes: Get those potatoes onto the baking sheet and roast them for about 20 minutes at 400°F. This step is key because it gets the potatoes nice and crispy before they join the chicken.
  • Cook the chicken: While the potatoes are roasting, cook the chicken in your skillet. It should only take about 7-10 minutes for the chicken to brown and cook through. Just make sure you’re stirring occasionally so the chicken gets an even sear.
  • Garlic butter magic: Once the chicken is cooked, add the butter and garlic to the pan. This step is crucial—it’s where the flavor really starts to build.
  • Combine and sauce it up: Add the roasted potatoes to the skillet, pour in the garlic parmesan sauce, and toss everything together until it’s coated and delicious.
  • Cheese, please!: Sprinkle the shredded mozzarella over the top, then cover the skillet for a few minutes to let the cheese melt into gooey perfection.

Notes

Serving suggestions: Make it a feast

When it comes to serving, I like to keep things simple. You can plate this dish family-style, straight from the skillet, or divide it into individual servings with a sprinkle of fresh parsley on top for a pop of color.

To make it a full meal, serve it alongside a crisp green salad or some steamed veggies. Garlic bread on the side wouldn’t be a bad idea either (because who can resist more garlic?).

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

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