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Garlic parmesan chicken and potatoes hits that awesome spot where you need dinner fast and cozy Everybody crowds around for these juicy potatoes and chicken all smothered in creamy parmesan garlic sauce I love grabbing my big skillet on those chilly nights when dishes are the last thing I wanna deal with
I first whipped this up on some tired Friday and my husband just couldn’t get enough Now it’s our go-to when company drops by or we’re totally pressed for time
Delicious Ingredients
- Fresh parsley: Finish off with this bright leafy herb for a pop of green and flavor Always go for lively looking bunches
- Salt and pepper: Toss these in as you cook and taste as you go to get just the right balance
- Paprika: Layers in a gentle warmth and some pretty color Grab a new jar if yours is old – fresh is best
- Italian seasoning: This herby blend (usually some oregano, thyme, basil) really amps up the aromas
- Parmesan cheese: Freshly grated packs so much more salty kick and melts perfectly
- Heavy cream: Thickens the whole thing into the creamiest texture Make sure your cream smells fresh!
- Chicken broth: Hit this with low-sodium broth for deep, savory background that won’t get too salty
- Fresh garlic: Go with fat cloves and chop them up fresh, not that pre-minced stuff, for tons of flavor
- Olive oil: Use extra virgin for a full-on aroma and that lovely golden sear
- Baby potatoes: Pick small, firm ones so they get extra tender and soak up all the sauce
- Boneless chicken thighs or breasts: Either works for lean, tender protein – but thighs are always juicier and tastier
Simple Step-by-Step
- Garnish and Dish Up:
- Sprinkle parsley everywhere on top then serve big spoonfuls right away while it's hot and saucy
- Finish with Chicken:
- Slide the browned chicken and all its juices back into your skillet Stir everything so the chicken’s covered in sauce Let it cook just a little longer to blend flavors Taste one last time and add more salt or pepper if it needs a boost
- Add Cream and Cheese:
- Pour in your cream, add parmesan, and toss in Italian herbs Let this bubble on low for a few minutes – you’ll see it thicken and turn glossy
- Simmer with Broth:
- Now add the broth and cover the pan Turn the heat down medium and let it cook for around 10 minutes Stir here and there so nothing sticks and the potatoes go nice and soft
- Sauté Potatoes and Garlic:
- Dump your potatoes and minced garlic in the same skillet Let them sizzle for 2–3 minutes till you smell that garlic (but don’t let it brown) Catch every potato in the leftover oil
- Sear the Chicken:
- Crank up the heat and pour in your oil Lay the chicken out flat in the pan with space for every piece Get it golden on both sides, about 4 minutes each Remove it while it’s just cooked – a slotted spoon keeps it juicy
- Season the Chicken:
- Chop your chicken into bite-size pieces Mix it with paprika, salt, and pepper so every bit is coated
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There’s something about shaving fresh parmesan that brings back childhood for me I used to help my dad grate it at dinner and the smell meant something amazing was cooking That’s what I think of every time I make this classic meal
Leftover Storage
Pop extras in a sealed container – they’ll hold up for three days The flavors even get stronger overnight Warm up gently on the stove with a dash of cream or broth to keep it smooth and creamy
Easy Swaps
Chicken breasts instead of thighs? Totally fine if you want lighter bites For dairy-free, coconut cream and nutritional yeast work great Or shake it up with sweet potatoes in place of those baby potatoes for a whole new taste
Tasty Serving Ideas
This is really nice next to a crispy green salad to freshen things up Or, scoop it with steamed broccoli so there’s a veggie hit too Some days, I pour it over buttery noodles to soak up all that luscious sauce
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Fun Backstory
Garlic parmesan chicken and potatoes takes its cue from old-school Italian home cooking Tossing everything in one pan with lots of parmesan and garlic brings out that family-style comfort but speeds things up for a busy night
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Totally! You can use breasts or thighs—just keep an eye out so breasts don't dry out, as they need a little less time to cook.
- → How do I make the potatoes extra crispy?
Once everything's cooked, pop the pan under your broiler for a few minutes. That'll help those potatoes get nice and golden on top.
- → What can I substitute for heavy cream?
If you want it lighter, try plain Greek yogurt. It still makes everything creamy, just with less fat.
- → Can I add more vegetables?
Sure thing! Toss in mushrooms or baby spinach during the last bit of cooking for extra flavor and nutrition.
- → Is it possible to make this dairy-free?
Yup, you can grab non-dairy cheese and a plant-based cream to keep things creamy without any milk products.