A one-pan wonder that’ll make your kitchen smell like heaven and your belly real happy.
Okay, so let me just say this upfront—this recipe might be the reason your neighbors suddenly “drop by” right around dinner time. I mean, who can resist the smell of garlic, butter, and parmesan filling up the house?
Honestly, I wasn’t even planning to make anything fancy that night. It was one of those “What do I have in the fridge?” kinda days. I had some chicken thighs, baby potatoes, and a block of parmesan that was giving me the side-eye. A quick brainstorm (and one very loud stomach growl later), this creamy garlic parmesan chicken and potatoes dish was born.
And y’all…it slapped. Like, in the best way.
Why You’re Gonna Love This
- It’s one pan. So yeah, fewer dishes. Amen to that.
- Super easy ingredients you probably already have.
- The sauce is rich, garlicky, cheesy, and straight-up addictive.
- It’s got protein, carbs, and flavor for days.
Let’s be real: this isn’t a “light” recipe. This is comfort food with a capital C. Cream, butter, cheese…we’re going all in. But hey, sometimes you just need that warm, saucy, soul-hugging kind of meal, ya know?
Ingredients (Serves 4)
For the chicken and potatoes:
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the garlic parmesan cream sauce:
- 2 tablespoons unsalted butter
- 5 cloves garlic, minced (yes, FIVE. don’t be scared)
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- ½ cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish (optional but pretty)
Step-by-Step: Let’s Do This
1. Preheat That Oven
Crank it to 400°F. Trust me, you want it nice and hot to get those crispy edges on the potatoes and chicken.
2. Season Everything
Pat the chicken dry with paper towels—this helps it get that crispy skin. Toss your chicken thighs and halved baby potatoes in olive oil, smoked paprika, garlic powder, salt, and black pepper. Just throw it all in a big bowl and mix it up with your hands. No shame in getting a little messy.
3. Sear the Chicken
In a large oven-safe skillet (cast iron is king here), heat a bit of oil over medium-high heat. Place the chicken skin-side down and let it cook undisturbed for about 4-5 minutes. You’re not cooking it through yet—just getting that golden crust.
Flip it and cook for 2 more minutes. Then remove the chicken and set it aside.
4. Sauté the Garlic
In that same skillet (don’t clean it—hello flavor!), drop in your butter. Once it melts, toss in the garlic and cook for about 30 seconds. Don’t walk away—it burns fast.
5. Make That Sauce
Sprinkle in the flour and whisk it for a minute to cook off that raw taste. Slowly pour in the cream, whisking the whole time so it stays smooth. Add in the parmesan and Italian seasoning. Keep whisking until the sauce thickens up a bit—about 3-5 minutes.
Taste it. Adjust salt and pepper if you want. I always do.
6. Bring It All Together
Add the potatoes into the skillet, toss them gently in the sauce, then nestle the chicken back in—skin-side up.
7. Bake and Chill (Not You, The Chicken)
Pop the whole skillet in your preheated oven and bake for 30-35 minutes, or until the chicken hits 165°F and the potatoes are fork-tender.
If you want the skin a little crispier (I mean…who doesn’t?), broil it for the last 2-3 minutes. Just don’t walk away—stuff burns fast under that broiler.
How to Serve It
Scoop it all up into shallow bowls and spoon that garlicky parmesan sauce over the top. I love it with a big handful of fresh parsley just to add a little green and freshness. You could even squeeze a bit of lemon over it if you like a tangy kick.
Crusty bread on the side? Not required, but highly encouraged for mopping up that sauce.
Shortcuts and Swaps
Look, I’m not here to judge your pantry. Life happens.
- No chicken thighs? You can totally use boneless breasts, but they’ll cook faster—keep an eye on ‘em.
- Out of cream? Half and half works too. Just skip the flour if it’s already thick enough.
- Feeling lazy? Grab a jar of alfredo sauce and stir in extra garlic and parmesan. It’s not the same, but hey—it’s still tasty.
- Low on fresh garlic? Garlic powder is fine in a pinch. But promise me you’ll try it fresh next time, okay?
Leftovers? Lucky You.
This reheats like a dream. Toss leftovers in a container and heat them up the next day with a splash of broth or cream to loosen the sauce. You could even shred the chicken and throw it in a wrap with some spinach and mozzarella. Boom—lunch.
Final Thoughts (a.k.a. the “I told ya so” moment)
If you’re a garlic lover, a cheese freak, or just someone who likes big flavor without a big mess, this Chicken and Potatoes with Garlic Parmesan Cream Sauce is gonna be your new favorite. It’s hearty, it’s rich, and it tastes like something you’d get at one of those fancy date-night spots—except, you made it in your own kitchen. In your pajamas. With no reservations.
Try it once and you’ll see. This is the kind of recipe that ends up printed, laminated, and splattered with sauce over time.
Now go grab a fork and thank yourself later. 🍗🥔🧄🧀
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