Description
Garlic Parmesan Chicken and Potatoes is a one-pan wonder featuring juicy, golden-seared chicken thighs and crispy baby potatoes bathed in a rich garlic-Parmesan sauce. It’s an easy, comforting meal that’s perfect for both weeknights and entertaining — ready in about 35 minutes and bursting with flavor.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 lb (450 g) baby potatoes, halved or quartered
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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Pat chicken thighs dry and season both sides with salt and pepper.
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Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
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Sear chicken thighs for 4–5 minutes per side, until golden brown. Remove and set aside.
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Add remaining olive oil and minced garlic to the skillet. Sauté for about 1 minute.
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Pour in chicken broth, scraping up any browned bits from the pan.
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Stir in Parmesan cheese and butter. Simmer for 1–2 minutes.
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Arrange potatoes in the skillet, cut side down. Nestle chicken thighs on top.
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Transfer to the oven and bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
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Garnish with fresh parsley and serve hot.