Garlic Parmesan Chicken and Potatoes
A mouthwatering comfort food dish featuring tender chicken thighs and crispy baby potatoes enveloped in a rich garlic and Parmesan sauce.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts Juicy pieces of chicken that soak up the flavors.
- 1.5 pounds baby potatoes, cut into chunks Crisp up beautifully in the oven.
- 4 cloves garlic, minced Adds depth and richness.
- 1/2 cup grated Parmesan cheese Brings a delightful umami flavor.
- 2 tablespoons olive oil Helps to achieve a golden, crispy exterior.
- 2 tablespoons melted butter Melds flavors together.
- 1 lemon, juiced Bright acidity balances the richness.
- 1 tablespoon Italian seasoning Infuses the dish with aromatic flavors.
- 2 tablespoons chopped fresh parsley Enhances flavor and adds color.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Provides a gentle kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry and season both the chicken and potatoes with salt, pepper, and Italian seasoning.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken and brown it on both sides for about 3-4 minutes per side.
- Add the potatoes and minced garlic to the skillet, tossing all ingredients to coat them in the oil and chicken juices.
- Pour melted butter evenly over the chicken and potatoes, then sprinkle grated Parmesan cheese on top.
- Squeeze lemon juice over everything. Then, transfer the skillet to the oven and roast for 25-30 minutes or until the chicken is cooked through and the potatoes are fork-tender.
- For added crunch, broil the dish for an additional 2-3 minutes.
- Once out of the oven, garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
Prep ahead by chopping the vegetables and garlic beforehand. Ensure the chicken reaches an internal temperature of 165°F (75°C). Feel free to swap out chicken thighs for breasts or add vegetables like carrots or green beans.