Description
Crispy potatoes and juicy chicken baked together in a rich garlic‑Parmesan sauce. A comforting one‑pan dinner that delivers big flavor with minimal fuss.
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
Instructions
- Peel and cube potatoes; cube chicken.
- In a bowl, whisk together flour, salt, pepper, paprika, garlic powder, onion powder. Toss chicken with part of this mixture; lightly toss potatoes with some of it too.
- In a large oven‑safe skillet, heat olive oil over medium‑high heat. Brown chicken in batches for 5‑7 minutes per side until golden and cooked through. Remove chicken.
- In the same skillet, melt butter and sauté garlic ~30 seconds until fragrant.
- Add potatoes; cook for 8‑10 minutes, stirring occasionally, until browned & slightly softened.
- Pour in chicken broth, scraping up browned bits. Return chicken to skillet. Cover and simmer 5‑7 minutes until potatoes are tender and sauce thickens slightly.
- Stir in Parmesan. Garnish with fresh parsley. Serve hot.
Notes
- Don’t overcrowd the skillet when browning chicken so it gets good color.
- If potatoes are getting too soft before chicken is done, cover and lower heat.
- Butter adds richness; you can reduce it or substitute part with olive oil if you want lighter.
- Parmesan should be freshly grated for better melt and flavor.
- Add vegetables (like broccoli, bell peppers) toward end if you want more color & nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet + Simmer
- Cuisine: American / Comfort
Nutrition
- Serving Size: 1 of 6 servings
- Calories: ≈550‑650 kcal
- Sugar: 1‑2 g
- Sodium: ≈550‑800 mg
- Fat: 25‑35 g
- Saturated Fat: 8‑12 g
- Unsaturated Fat: 12‑20 g
- Trans Fat: 0‑1 g
- Carbohydrates: 40‑50 g
- Fiber: 4‑6 g
- Protein: 40‑45 g
- Cholesterol: 100‑160 mg
