Garlic Parmesan Chicken & Potatoes Skillet
A quick and easy weeknight dinner featuring juicy garlic Parmesan chicken and tender baby potatoes, all cooked in one skillet in just 35 minutes.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs or breasts Thighs are more forgiving and juicier.
- 1.25 lb baby potatoes, halved Yukon gold or red; small fingerlings work too.
- 3 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 4 cloves garlic, minced More if you love garlic.
- 1/2 cup grated Parmesan cheese Freshly grated preferred.
- 1/2 cup low-sodium chicken broth Or white wine.
- 1 tsp dried oregano
- 1/2 tsp smoked paprika Optional, for color and depth.
- Salt and freshly ground black pepper, to taste
- 1 lemon zest and juice
- 2 tbsp chopped fresh parsley For finishing.
Instructions
Preparation
- Pat chicken dry, season both sides with salt, pepper, oregano, and paprika. If breasts are thick, pound to about 1/2–3/4 inch.
- Halve baby potatoes; toss with 1 tbsp olive oil, a pinch of salt, and pepper.
- Grate the Parmesan and mince the garlic so everything is ready because the skillet moves quickly.
- Preheat a heavy skillet (cast iron works best) over medium-high heat.
Cooking
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken, searing 3–4 minutes per side until golden (it will finish cooking later). Transfer chicken to a plate.
- Reduce heat to medium. Add 1 tbsp olive oil and the butter to the skillet. When butter melts, add the potatoes cut-side down. Cook 8–10 minutes, stirring once, until golden and almost tender.
- Push potatoes to the edge. Add minced garlic and cook 30–45 seconds until fragrant (don’t burn).
- Pour in chicken broth to deglaze, scraping up brown bits. Let the liquid reduce 1–2 minutes.
- Return chicken to the skillet, nestling it among the potatoes. Sprinkle evenly with grated Parmesan.
- Cover and cook 4–6 minutes more, or place skillet under a preheated broiler 2–3 minutes to brown the cheese (watch closely).
- Finish with lemon zest, a squeeze of lemon juice, and chopped parsley. Check chicken reaches 165°F (74°C) internal temperature before serving.
Notes
For best results, use a heavy-bottomed skillet (cast iron) for the best sear and even heat. Store leftovers in an airtight container for up to 3–4 days. Can freeze for 2–3 months.