Amazing 1-Pan Garlic Parmesan Chicken and Potatoes

If you are tired of juggling three pans and scrubbing pots after dinner, then I have a solution for you! Today we are diving into the absolute best Garlic Parmesan Chicken and Potatoes recipe you will ever make. Seriously, this dish is magic because everything cooks together in one spot, giving you incredible flavor with minimal cleanup.

Hi everyone, I’m Anna, and I’m just a passionate food lover who wants to share simple, flavorful chicken recipes to make your everyday cooking easier and a whole lot more joyful. Forget complicated steps; this creamy, savory bake is proof that comfort food doesn’t have to take all night. Get ready for your new weeknight champion!

Why You Will Love This Garlic Parmesan Chicken and Potatoes Recipe

This is the kind of dinner that feels fancy but takes almost no effort, which is why I keep coming back to it. If you need a satisfying meal that delivers huge flavor without dirtying half your kitchen, this is it. Honestly, I can’t imagine a better weeknight solution than these Garlic Parmesan Chicken and Potatoes.

• Quick Preparation Time

  You only need about 15 minutes to get everything seasoned, seared, and into the oven. That’s less time than it takes to decide what takeout you want!

• Flavorful Results

  The combination of crispy-skinned chicken nestled in those soft, tender potatoes, all swimming in that rich, creamy garlic sauce? It’s just heavenly, trust me.

• Simple Cleanup

  Because we are using an oven-safe skillet and a single baking dish, cleanup is shockingly fast. You get the full experience of a big, cozy dinner with minimal scrubbing afterward.

Essential Ingredients for Perfect Garlic Parmesan Chicken and Potatoes

Getting the right ingredients is the first major step toward nailing this dish. With a good sauce, you really don’t need a million components, but the few things we do use need to be prepped correctly. For the best Garlic Parmesan Chicken and Potatoes, pay close attention to the type of chicken and how you handle the dairy!

Protein and Produce for Garlic Parmesan Chicken and Potatoes

We are using six bone-in, skin-on chicken thighs here. Don’t skip the skin—that’s where all the flavor and crispiness come from! Make sure you pat them really dry before seasoning them generously with Italian seasoning, salt, and pepper. For the potatoes, grab about a pound of baby gold or red potatoes and make sure they are halved so they cook evenly alongside the chicken.

Building the Creamy Garlic Parmesan Sauce

The sauce starts with four tablespoons of butter, split between searing and making the roux. You’ll need two tablespoons of flour to thicken things up. For the liquid base, we use one cup of low-sodium chicken broth and a half-cup of half-and-half for that luxurious creaminess. The absolute non-negotiable ingredient here is the cheese: you must use a half-cup of freshly grated Parmesan. Pre-shredded stuff just doesn’t melt correctly into the sauce.

Flavor Boosters and Finishing Touches

Four cloves of garlic, minced, are the heart of this flavor profile, so don’t skimp! For herbs, we use a half-teaspoon of dried thyme and a quarter-teaspoon of dried basil—if you have fresh on hand, use about a teaspoon of each instead. Finally, we need three cups of baby spinach, roughly chopped, and two tablespoons of fresh parsley for sprinkling right at the end. That fresh parsley really brightens everything up!

Necessary Equipment for Making Garlic Parmesan Chicken and Potatoes

Before you even start chopping, having the right tools out on the counter makes the whole process smoother. Since this is a one-pan meal, we aren’t relying on a mountain of pots and pans, but we do need two specific oven-safe vessels to make sure everything cooks perfectly together.

Cookware Selection

You absolutely need a large, oven-safe skillet—one that can handle going from the stovetop right into the oven without issue. That’s where we sear the chicken and build the sauce. You also need a sturdy 9×13-inch baking dish where the potatoes will roast and the whole meal will finish baking.

Temperature and Measurement Tools

For safety and perfect results, a reliable meat thermometer is non-negotiable. We have to make sure that chicken hits 165 degrees Fahrenheit internally! Also, having standard measuring cups and spoons is important, especially when dealing with the flour and broth for the sauce thickening just right.

Step-by-Step Instructions for Garlic Parmesan Chicken and Potatoes

Now for the fun part! Getting this amazing Garlic Parmesan Chicken and Potatoes into the oven is easier than you think, but the order of operations really matters for that perfect sear and creamy finish.

Preparing the Chicken and Oven

First things first: crank that oven up to 400°F. While it heats, lightly oil your 9×13-inch baking dish. Take your chicken thighs and pat them down really well with paper towels—dry skin equals crispy skin, remember? Then, take your Italian seasoning, salt, and pepper and rub it all over both sides of the chicken thighs. Don’t be shy; give them a good coating!

Searing the Chicken and Wilting Spinach

Grab that oven-safe skillet and melt two tablespoons of butter over medium-high heat. Once it’s shimmering, place the chicken in, skin-side down. We only need a quick sear here—about two to three minutes per side—just until they have a lovely golden crust. Pop the chicken out onto a plate. Now, toss the three cups of spinach right into that same hot skillet. It will wilt down in maybe a minute or two. Scoop that wilted spinach out and set it aside with the chicken.

Creating the Creamy Garlic Parmesan Sauce Base

Turn the heat down to medium. Melt the remaining two tablespoons of butter into the skillet. Add your four cloves of minced garlic and cook it for just one minute until it smells amazing—watch it closely so it doesn’t burn! Next, whisk in the two tablespoons of flour. You’re making a quick roux, so cook that mixture for about a minute until it looks slightly golden. Now, slowly start whisking in that cup of chicken broth, along with the dried thyme and basil. Let this simmer for about two or three minutes until the sauce starts clinging slightly to the back of a spoon.

Finishing the Sauce Consistency

Whisk in the half-cup of half-and-half until everything is smooth. Then, stream in that half-cup of freshly grated Parmesan cheese, whisking until the sauce is silky and creamy. Give it a taste test now and add a pinch more salt and pepper if you think it needs it.

Assembly and Baking the Garlic Parmesan Chicken and Potatoes

Time to assemble! Layer your halved baby potatoes evenly in the prepared 9×13 dish. Ladle just a few spoonfuls of that creamy sauce over the potatoes. Place the seared chicken thighs right on top of the potatoes. Pour the rest of that gorgeous sauce evenly over the chicken and the exposed potatoes around it. Pop the whole thing, uncovered, into the 400°F oven for 25 to 30 minutes.

Final Cooking and Resting

During the last five minutes of baking, go ahead and stir that wilted spinach back into the dish, tucking it in around the chicken and potatoes. This is critical for food safety: use your meat thermometer to check that the thickest part of the chicken registers 165°F internally. Once it hits that temperature and those potatoes are fork-tender, pull the dish out. Let the Garlic Parmesan Chicken and Potatoes rest on the counter for five minutes before serving. Sprinkle generously with that chopped fresh parsley right before you bring it to the table!

Tips for Perfect Garlic Parmesan Chicken and Potatoes

We’ve built a solid foundation for a fantastic dinner, but these little tweaks can take your dish from great to absolutely unforgettable. These tips come from years of tweaking recipes until they fit perfectly into my busy weeknight schedule.

Achieving Crispy Skin

If you followed the searing step, your skin is already golden, but if you want that restaurant-level crunch, you need the broiler trick. Once the chicken has hit 165°F and the potatoes are done, switch your oven to broil—high, if you have the option. Watch it constantly! Broil it for just two or three minutes until the top of the chicken skin is deeply golden and the sauce around the edges is bubbling madly. Seriously, don’t walk away; broilers work fast!

Sauce Thickness Management

Sometimes the sauce thickens up too much while it’s sitting on the counter waiting for the potatoes to cook. If your sauce seems too thick when you go to pour it over the potatoes, don’t panic. Just whisk in another splash or two of chicken broth or even a tiny bit of milk until it loosens up to that perfect pourable consistency. If it ends up too thin after baking, don’t worry—the cheese and flour will continue to set up as it rests.

Ingredient Notes and Substitutions for Your Garlic Parmesan Chicken and Potatoes

Even though this Garlic Parmesan Chicken and Potatoes recipe is pretty straightforward, knowing why I chose certain ingredients helps you make smart swaps when you need to. Remember, flexibility in the kitchen is key, as long as you keep the core flavor profile in mind!

Potato Selection Guidance

I love using baby gold or red potatoes because they are small enough to halve and cook through at the same rate as the chicken, and they hold their shape nicely in the sauce. If you can’t find the tiny ones, don’t stress! Just grab some small Yukon Golds and cut them into uniform 1-inch chunks. The key is uniformity so every piece finishes cooking at the same time.

Dairy Alternatives

The half-and-half is what gives us that perfect balance—it’s creamy but not as heavy as straight heavy cream. If you are out of half-and-half, you can swap it with whole milk, but you might want to add an extra teaspoon of flour when making the roux just to ensure it thickens properly. You could also use light cream, but honestly, whole milk works just fine if you’re watching the richness!

Storing and Reheating Leftover Garlic Parmesan Chicken and Potatoes

I always hope there are leftovers because this dish tastes even better the next day once those flavors have really married together! Storing and reheating correctly is important so you don’t end up with dry chicken or mushy potatoes.

Storage Guidelines

Once the dish has cooled down a bit, transfer any leftovers into a shallow, airtight container. You should be able to keep your Garlic Parmesan Chicken and Potatoes safely in the refrigerator for about three to four days.

Reheating Methods

The best way to reheat this while keeping the chicken juicy is definitely in the oven or air fryer at a lower temperature. If you use the microwave, cover the dish loosely with a damp paper towel to trap some moisture in.

Method	Temperature/Setting	Notes
Oven	350°F (175°C)	Cover loosely with foil until heated through.
Microwave	Medium Power	Cover with damp paper towel to prevent drying.

Frequently Asked Questions About Garlic Parmesan Chicken and Potatoes

I get so many questions about this recipe because everyone wants to make sure their one-pan dinner turns out perfect! Here are the things I hear most often from fellow busy cooks.

Can I use boneless, skinless chicken for this recipe?

You absolutely can, but you need to adjust your timing because boneless cuts cook much faster and you lose that beautiful fat cap from the skin. Since the recipe calls for searing and then baking until 165°F, you should sear them for just a minute per side, and then your baking time will likely drop down to about 18 to 22 minutes total. Always check that internal temperature, though! If you are interested in cooking boneless chicken thighs baked at 400°F, check out my guide!

What kind of cheese works best besides Parmesan?

If you run out of Parmesan, you need another hard, salty Italian cheese that grates finely. Pecorino Romano is a fantastic substitute, though it is a bit sharper in flavor, so maybe use just a little less. You could also try grating some Asiago cheese; it melts beautifully and has a nice nutty taste that complements the garlic wonderfully.

Can I make this a complete meal without adding more sides?

Honestly, yes! This is why I love it so much. We have the protein from the chicken, lots of starch and fiber from the potatoes, and we sneak in those greens with the spinach. Unless you are feeding a huge crowd or have someone who needs a massive serving of vegetables, this one-pan meal stands completely on its own. It’s balanced enough for a regular weeknight! For more easy weeknight ideas, see my delicious one-pan dinner collection.

Share Your Garlic Parmesan Chicken and Potatoes Experience

I truly hope this recipe makes your weeknights a little easier and a lot tastier! Once you try this Garlic Parmesan Chicken and Potatoes, please come back and let me know how it went. Drop a comment below with your star rating, or share a picture if you made it. I love seeing how this dish comes to life in your kitchens! You can also find more inspiration on my Pinterest page.

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