Crispy Garlic Parmesan Chicken and Potatoes
Crispy Garlic Parmesan Chicken and Potatoes — Better than takeout! After making this dozens of times, I’ve perfected the crispy, golden crust and tender potatoes. The secret? High heat and a simple garlic-herb coating. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Chicken Pot Pie and Rhubarb Bars with Cream Cheese.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Crispy, golden chicken skin
- Tender, perfectly seasoned potatoes
- One-pan, easy cleanup
- Better than takeout taste
What You'll Need for Crispy Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken thighs
- Baby potatoes
- Garlic cloves
- Parmesan cheese
- Olive oil
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Paprika
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken thighs: Bone-in, skin-on thighs work too.
- Potatoes: Baby Yukon Golds or red potatoes work best.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect crispiness → See on Amazon
- Kitchen tongs — Easy flipping and turning → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Prepare the chicken: Pat chicken dry, season with salt, pepper, thyme, rosemary, and paprika. Let sit 10 minutes.
- Cook the chicken: Heat oil in cast iron skillet over medium-high heat. Add chicken, cook 5-7 minutes per side until crispy and cooked through. Remove from skillet.
- Cook the potatoes: Add potatoes to skillet, cook 10-12 minutes until tender and golden. Flip occasionally.
- Finish the dish: Return chicken to skillet, top with minced garlic, chopped parsley, and grated Parmesan. Serve with lemon wedges.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Don't overcrowd the skillet. Cook chicken in batches if needed to maintain high heat.
- Pro tip: Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Pro tip: For extra crispy skin, pat chicken dry with paper towels before seasoning.
Storing & Reheating Crispy Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container up to 3 days. Make-ahead tip: Prepare chicken and potatoes ahead of time. Cook just before serving.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes separately up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven until warmed through, about 15 minutes. Microwave: Reheat in the microwave until warmed through, about 2 minutes.
Recipe Notes
- Chef tip: For a quicker cooking time, cut potatoes in half.
- Best substitution: Substitute chicken thighs with chicken breasts, but adjust cooking time.
- Make-ahead: Cooked chicken and potatoes can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not tender, add a little chicken broth to the skillet and cover with a lid to steam.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked safely and perfectly → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken thighs
- Baby potatoes
- Garlic cloves
- Parmesan cheese
- Olive oil
Seasonings
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Paprika
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the chicken: Pat chicken dry, season with salt, pepper, thyme, rosemary, and paprika. Let sit 10 minutes.
- Cook the chicken: Heat oil in cast iron skillet over medium-high heat. Add chicken, cook 5-7 minutes per side until crispy and cooked through. Remove from skillet.
- Cook the potatoes: Add potatoes to skillet, cook 10-12 minutes until tender and golden. Flip occasionally.
- Finish the dish: Return chicken to skillet, top with minced garlic, chopped parsley, and grated Parmesan. Serve with lemon wedges.
Notes
- Chef tip: For a quicker cooking time, cut potatoes in half.
- Best substitution: Substitute chicken thighs with chicken breasts, but adjust cooking time.
- Make-ahead: Cooked chicken and potatoes can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not tender, add a little chicken broth to the skillet and cover with a lid to steam.
Storage
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately up to 2 months.
- Oven reheat: Reheat in a 350°F (180°C) oven until warmed through, about 15 minutes.
- Microwave reheat: Reheat in the microwave until warmed through, about 2 minutes.
- Make ahead: Prepare chicken and potatoes ahead of time. Cook just before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 38g
- Fat: 32g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, cook chicken and potatoes ahead. Reheat just before serving.
Make sure potatoes are cut small and cook them long enough. Add a little chicken broth and steam if needed.
Yes, but adjust cooking time and ensure they don't overcook.
Make sure your skillet is hot enough and don't move the chicken until it's crispy.
Yes, cook at 425°F (220°C) for 20-25 minutes, flipping halfway.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
