Name: Garlic Parmesan Chicken Potatoes: A Simple Weeknight Dinner Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American / Comfort
Ingredients: 2 lbs Yukon Gold potatoes, peeled & cut into 1‑inch cubes; 1.5 lbs boneless skinless chicken breasts, cut into 1‑inch cubes; ½ cup all‑purpose flour; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika; ¼ tsp garlic powder; ¼ tsp onion powder; ½ cup grated Parmesan cheese; ¼ cup olive oil; 4 cloves garlic, minced; ½ cup chicken broth; ¼ cup chopped fresh parsley (for garnish); 2 Tbsp butter

Jump to Recipe·Leave a Review

Crispy potatoes, juicy chicken, and a rich garlic Parmesan sauce come together in this hearty one-pan meal. I love how simple this dish is to prepare, yet it always feels like comfort food at its finest.

Garlic Parmesan Chicken Potatoes: A Simple Weeknight Dinner Recipe

Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance between flavor and convenience. The potatoes get those irresistible golden-brown edges, while the chicken stays tender and juicy. The Parmesan cheese melts right into the sauce, coating everything with a savory, cheesy finish. And the garlic? It fills my kitchen with the kind of aroma that makes everyone drift toward the stove, ready to dig in.
What I also enjoy is how little cleanup it requires—just one skillet for everything. It’s a weeknight lifesaver, but it also works well for casual get-togethers when I want to serve something satisfying without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup grated Parmesan cheese
1/4 cup olive oil
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup chopped fresh parsley (for garnish)
2 tbsp butter

Directions

I start by peeling and cubing the potatoes into even 1-inch pieces, then do the same with the chicken breasts.
In a large bowl, I whisk together flour, salt, pepper, paprika, garlic powder, and onion powder. I coat the chicken pieces in the mixture, then lightly toss the potatoes with a couple tablespoons of the seasoned flour.
In a large oven-safe skillet, I heat olive oil over medium-high heat. I brown the chicken in batches for 5–7 minutes per side until golden and cooked through (165°F internal temperature), then remove and set aside.
In the same skillet, I melt the butter and sauté the garlic for about 30 seconds until fragrant. I add the potatoes and cook them for 8–10 minutes, stirring occasionally, until browned and slightly softened.
I pour in the chicken broth, scraping up the browned bits from the bottom. Then I return the chicken to the skillet, cover, and let everything simmer on low for 5–7 minutes, until the potatoes are tender and the sauce thickens slightly.
I stir in the Parmesan and garnish with parsley before serving hot.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 45–50 minutes

Variations

I like switching things up by using different cheeses such as Romano or Asiago. For a little heat, I add red pepper flakes, or for a fresh pop of flavor, a squeeze of lemon juice at the end. Sometimes I toss in vegetables like broccoli, asparagus, or bell peppers for a heartier, colorful version. And when I’m in the mood to experiment, I swap the chicken with sausage or shrimp.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over medium heat with a splash of broth or water to keep the potatoes from drying out. The microwave also works for quick reheating, though the potatoes won’t be quite as crispy.

FAQs

How can I make the potatoes extra crispy?

I make sure not to overcrowd the skillet, and I let the potatoes cook undisturbed for a few minutes at a time so they develop that golden crust.

Can I use chicken thighs instead of chicken breasts?

Yes, I often use boneless, skinless thighs for extra juiciness. They cook beautifully in this recipe.

What can I serve with Garlic Parmesan Chicken Potatoes?

I like pairing it with a fresh green salad or some crusty bread to soak up the sauce. It’s also delicious with roasted vegetables.

Can I make this dish ahead of time?

I prefer it fresh for the best texture, but I can prep the potatoes and chicken earlier in the day and store them in the fridge until I’m ready to cook.

Can I freeze leftovers?

I don’t recommend freezing this dish because the potatoes tend to get mushy when thawed. It’s best enjoyed fresh or from the fridge within a few days.

Conclusion

Garlic Parmesan Chicken Potatoes is one of those dishes that never lets me down. It’s easy to make, loaded with flavor, and always satisfies whether I’m cooking for myself, my family, or guests. I love how flexible it is—I can keep it simple as a one-pan meal or dress it up with extra vegetables and sides. Every bite of crispy potato, tender chicken, and garlicky Parmesan sauce reminds me why I keep coming back to this recipe.