One-Pan Garlic Parmesan Chicken and Potatoes (Ready in 45 Min!)

• Crispy outside, juicy inside – Secret technique for perfect chicken every time
• One-pan wonder – Clean-up takes seconds, not minutes
• Budget-friendly meal – Feeds a family of 4 for under $15
• Make-ahead option – Prep now, cook later (meal prep miracle!)

The Perfect Weeknight Dinner Solution

Tired of boring chicken dinners that leave your family picking at their plates? This Garlic Parmesan Chicken and Potatoes recipe is your answer to the eternal “what’s for dinner?” question.

This dish combines golden-brown chicken thighs with crispy potatoes, all coated in a savory garlic parmesan sauce that makes your kitchen smell like heaven. The best part? It all comes together in one pan.

The Garlic Parmesan Chicken and Potatoes recipe uses simple ingredients but creates complex flavors that will make your family think you spent hours in the kitchen. Truth is, you’ll have this on the table in under 45 minutes.

Whether you’re a cooking beginner or just busy, this recipe is foolproof. No more juggling multiple dishes or timing nightmares – just toss everything together and let your oven do the hard work.

Nutrition Information (Per Serving)

Nutrient	Amount	% Daily Value
Calories	520	–
Protein	38g	76%
Carbohydrates	32g	11%
Fat	28g	36%
Fiber	3g	11%
Sodium	680mg	30%
Sugar	2g	4%

Based on a 2,000 calorie diet

What You’ll Need

Ingredients (Serves 4)

Ingredient	Amount	Notes
Bone-in, skin-on chicken thighs	8 (about 2 lbs)	Pat dry before using
Baby potatoes	1.5 lbs	Halved if larger than 1 inch
Olive oil	3 tablespoons	Divided
Butter	4 tablespoons	Unsalted
Garlic	6 cloves	Minced
Fresh rosemary	2 sprigs	Chopped (about 2 tsp)
Fresh thyme	4 sprigs	Leaves only (about 1 tsp)
Grated parmesan cheese	1/2 cup + 2 tbsp for garnish	Freshly grated works best
Lemon	1	Cut into wedges
Salt	1.5 teaspoons	Kosher salt preferred
Black pepper	1 teaspoon	Freshly ground
Paprika	1/2 teaspoon	Regular or smoked
Red pepper flakes	1/4 teaspoon	Optional, for heat
Fresh parsley	2 tablespoons	Chopped, for garnish

Kitchen Tools

Tool	Purpose
12-inch cast iron skillet or oven-safe pan	Main cooking vessel
Paper towels	For drying chicken
Cutting board	For prep work
Sharp knife	For cutting vegetables
Measuring spoons and cups	For accurate measurements
Tongs	For flipping chicken
Meat thermometer	To check doneness
Small bowl	For mixing seasonings
Aluminum foil	Optional, for covering

Possible Substitutions

• Chicken thighs: Boneless chicken breasts (reduce cooking time by 5-7 minutes)
• Fresh herbs: 1 tsp dried rosemary and 1/2 tsp dried thyme
• Baby potatoes: Russet potatoes cut into 1-inch cubes
• Parmesan: Pecorino Romano or Asiago cheese
• Butter: Ghee or additional olive oil for dairy reduction

Looking for another crowd-pleasing chicken recipe? Try my Honey Garlic Chicken Recipe for a sweet and sticky alternative!

Beginner-Friendly Step-by-Step Instructions

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Preparation Phase

1. Preheat your oven to 425°F (220°C).
   • Turn on your oven and set it to 425°F (220°C).
   • Position the rack in the middle of the oven – not too high or too low.
   • Allow at least 15 minutes for your oven to reach full temperature before baking.
   • TIP: Many ovens beep or light up when preheated, but giving it extra time ensures even heating.
2. Prepare the chicken:
   • Remove chicken thighs from packaging and place on a clean cutting board.
   • Using paper towels, pat each chicken thigh completely dry on both sides.
   • IMPORTANT: This step is crucial! Dry chicken = crispy skin. Don’t skip this!
   • Sprinkle 1 teaspoon of salt evenly across all thighs (front and back).
   • Sprinkle 1/2 teaspoon of black pepper evenly across all thighs (front and back).
   • Let the seasoned chicken sit at room temperature for 10 minutes.
   • TIP: This rest time helps the chicken cook more evenly.
   • SAFETY NOTE: Don’t leave raw chicken out for more than 30 minutes total.
3. Prepare the potatoes:
   • Place potatoes in a colander and rinse under cold running water.
   • Scrub gently with your hands to remove any dirt from the skins.
   • Inspect each potato and cut away any eyes or damaged spots.
   • Place cleaned potatoes on a cutting board.
   • Cut any potatoes larger than 1 inch in diameter in half.
   • TIP: Even sizing ensures they cook at the same rate.
   • Transfer cut potatoes to a medium bowl.
   • Add 1 tablespoon olive oil and toss to coat all surfaces.
   • Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
   • Mix with a spoon or your hands until evenly coated.
4. Prepare the garlic:
   • Place garlic cloves on cutting board.
   • Using the flat side of your knife, press down firmly on each clove to crush it.
   • The skin should now easily peel off – discard all skin.
   • Finely chop the peeled garlic into tiny pieces.
   • TIP: The smaller you chop, the more flavor will infuse into your Garlic Parmesan Chicken and Potatoes.
5. Prepare the herbs:
   • Rinse rosemary and thyme sprigs under cold water.
   • Pat dry with paper towels.
   • For rosemary: Hold the top of the sprig and pull your fingers downward to remove leaves.
   • Discard the woody stems.
   • Finely chop the rosemary leaves.
   • For thyme: Gently pull leaves from stems using your fingers.
   • Discard the woody stems.
   • The thyme leaves are small enough to use whole.
6. Make the garlic parmesan mixture:
   • In a small bowl, combine all of the following:
     • The minced garlic you prepared
     • The chopped rosemary leaves
     • The thyme leaves
     • 1/2 cup grated parmesan cheese
     • 1/2 teaspoon paprika
     • 1/4 teaspoon red pepper flakes (if using)
   • Mix thoroughly with a spoon until well combined.
   • Set this mixture aside – you’ll use it shortly.

Cooking Phase

7. Prepare your skillet:
   • Place your 12-inch cast iron skillet or oven-safe pan on the stovetop.
   • Turn heat to medium-high.
   • Add 2 tablespoons olive oil to the pan.
   • Allow the pan to heat for 2-3 minutes until the oil is shimmering but not smoking.
   • TIP: If oil starts smoking, your pan is too hot – remove from heat briefly.
8. Sear the chicken:
   • Using tongs, carefully place each chicken thigh skin-side DOWN in the hot oil.
   • CAUTION: Oil may splatter – stand back and place chicken away from you.
   • Arrange thighs in a single layer, not touching if possible.
   • Don’t move the chicken for 5-7 minutes – this ensures properly crispy skin.
   • Check one thigh by lifting with tongs – the skin should be golden brown.
   • Once skin is golden, flip each piece using tongs.
   • Cook on the second side for 3 minutes.
   • TIP: The chicken is NOT fully cooked yet – we’ll finish it in the oven.
   • Using tongs, transfer chicken to a clean plate temporarily.
   • NOTE: Keep all the flavorful oil and drippings in the pan!
9. Cook the potatoes:
   • Using the same skillet with all the chicken drippings, keep heat at medium-high.
   • Add the seasoned potatoes to the hot pan, cut-side down when possible.
   • Spread in a single layer for maximum browning.
   • Let potatoes cook undisturbed for 2 minutes to start browning.
   • Using a wooden spoon or spatula, stir potatoes gently.
   • Continue cooking for another 2 minutes, stirring occasionally.
   • The potatoes should start to develop a light golden color on some sides.
   • TIP: Like the chicken, these aren’t fully cooked yet – they’ll finish in the oven.
10. Add the garlic butter mixture:
    • Reduce heat to medium to prevent burning the garlic.
    • Add 4 tablespoons butter to the skillet with the potatoes.
    • Allow butter to melt completely, about 30 seconds.
    • Add the prepared garlic-parmesan mixture from step 6.
    • Stir continuously for 30 seconds to prevent garlic from burning.
    • CAUTION: Garlic burns easily and becomes bitter – watch carefully!
    • The mixture should become fragrant and slightly bubbly.
    • Using a wooden spoon, toss the potatoes in this mixture until evenly coated.
    • The mixture should coat the potatoes with a glistening layer.
11. Combine and bake:
    • Adjust potatoes to create small spaces for the chicken pieces.
    • Using tongs, place the seared chicken thighs SKIN-SIDE UP on top of the potatoes.
    • Any juices that collected on the plate – pour these back into the skillet.
    • Using a spoon, drizzle some of the garlic butter mixture from the pan over each piece of chicken.
    • Ensure chicken skin is exposed (not submerged) to get crispy in the oven.
    • Place entire skillet in the preheated oven.
    • Set timer for 20 minutes.
    • After 20 minutes, check chicken temperature by inserting meat thermometer into thickest part (avoid touching bone).
    • Chicken is ready when it reaches 165°F (74°C).
    • Test potatoes by piercing with a fork – they should be tender.
    • If needed, bake for additional 3-5 minutes.
12. Finish with broiler (optional but recommended for extra crispy Garlic Parmesan Chicken and Potatoes):
    • Switch oven from bake to broil setting (high).
    • Position skillet about 6 inches from broiler element.
    • Broil for 2-3 minutes until chicken skin turns deeper golden and crispy.
    • IMPORTANT: Watch constantly – broiling can burn food quickly!
    • When skin is crispy and golden, remove from oven.
    • CAUTION: The skillet handle will be EXTREMELY hot – use thick oven mitts.

Serving Phase

13. Rest and garnish:
    • Place hot skillet on stovetop or heat-safe surface.
    • Let the Garlic Parmesan Chicken and Potatoes rest for 5 minutes.
    • This resting time allows juices to redistribute in the chicken.
    • While resting, cut lemon into 4-6 wedges.
    • Finely chop fresh parsley if you haven’t already.
    • After resting, sprinkle remaining 2 tablespoons of parmesan cheese evenly over the entire dish.
    • Sprinkle chopped parsley over everything.
    • Squeeze juice from 1-2 lemon wedges over the entire dish.
    • Reserve remaining lemon wedges for serving.
14. Serve:
    • For each serving, use tongs to place 2 chicken thighs on a plate.
    • Use a spoon to scoop a generous portion of potatoes alongside the chicken.
    • Spoon extra pan sauce over both chicken and potatoes.
    • Place a lemon wedge on each plate.
    • Serve immediately while hot.
    • TIP: This Garlic Parmesan Chicken and Potatoes dish pairs wonderfully with a simple green salad.

Troubleshooting Common Issues

Chicken Skin Not Crispy

• Problem: The chicken skin remains soft or rubbery.
• Solution: Make sure to pat the chicken completely dry before cooking. Don’t skip the initial searing step. If needed, finish with 2-3 minutes under the broiler.

Potatoes Not Cooking Through

• Problem: Potatoes remain hard in the center.
• Solution: Cut potatoes into smaller, uniform pieces. You can also parboil them for 5 minutes before adding to the skillet.

Garlic Burning

• Problem: Garlic turns bitter and dark brown.
• Solution: Add garlic later in the cooking process and keep the heat at medium. Stir constantly when garlic is in the pan.

Dry Chicken

• Problem: Chicken comes out overdone and dry.
• Solution: Use a meat thermometer and remove chicken once it reaches 165°F. Allow chicken to rest before cutting.

Sauce Too Greasy

• Problem: Too much oil pools in the pan.
• Solution: Pour off excess oil after searing the chicken, leaving just enough to cook the potatoes.

Variations & Substitutions

Want to mix things up? Here are some easy ways to customize this Garlic Parmesan Chicken and Potatoes recipe:

Mediterranean Version

Add 1 cup cherry tomatoes and 1/2 cup pitted kalamata olives before baking. Finish with crumbled feta instead of extra parmesan.

Herb Lovers’ Version

Double all herbs and add 1 tablespoon of fresh oregano. Mix 1 tablespoon of herbs into the garlic butter and sprinkle the rest on top before serving.

Spicy Version

Add 1 teaspoon of cajun seasoning to the chicken rub and increase red pepper flakes to 1/2 teaspoon.

Vegetable Boost

Add 1 sliced bell pepper and 1 sliced zucchini during the last 10 minutes of baking.

If you love flavor-packed chicken recipes, you might also enjoy my Sweet and Savory Pineapple Chicken and Rice Recipe for a tropical twist!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Garlic Parmesan Chicken and Potatoes in an airtight container for up to 3 days.
• Keep chicken and potatoes together to maintain flavor.
• Let cool completely before refrigerating (within 2 hours of cooking).

Freezer Storage

• While possible to freeze, the texture of potatoes will change slightly.
• Freeze in freezer-safe containers for up to 2 months.
• Label container with date and contents.
• Thaw overnight in refrigerator before reheating.

Reheating Methods

Oven Method (Best for maintaining crispy skin):

1. Preheat oven to 350°F (175°C).
2. Place leftovers in an oven-safe dish.
3. Add 2 tablespoons of chicken broth or water to maintain moisture.
4. Cover with foil and heat for 10-15 minutes.
5. Remove foil and heat for additional 5 minutes to re-crisp skin.
6. Check that internal temperature reaches 165°F (74°C).

Microwave Method (Quickest but skin won’t be crispy):

1. Place portion on microwave-safe plate.
2. Cover with damp paper towel to maintain moisture.
3. Heat on 70% power for 2 minutes.
4. Check temperature and heat in additional 30-second increments if needed.
5. Let stand for 1 minute before serving.

Skillet Method (Good compromise):

1. Heat 1 tablespoon oil in skillet over medium heat.
2. Add leftover Garlic Parmesan Chicken and Potatoes.
3. Cover with lid to create steam.
4. Heat for 5-7 minutes, stirring occasionally.
5. Add 2 tablespoons water if mixture seems dry.
6. Ensure food reaches 165°F (74°C) before serving.

Safety Notes & Tips

Food Safety

• Chicken must reach 165°F (74°C) internal temperature to be safe.
• Don’t leave cooked chicken at room temperature for more than 2 hours.
• Always wash hands with soap for 20 seconds after handling raw chicken.
• Use separate cutting boards for meat and vegetables.
• Sanitize all surfaces that come into contact with raw chicken.

Cooking Tips for Perfect Garlic Parmesan Chicken and Potatoes

• For extra flavor: Marinate chicken in 2 tablespoons of olive oil, 2 cloves minced garlic, and 1 teaspoon Italian seasoning for 30 minutes before starting recipe.
• For juicier chicken: Try brining thighs in 4 cups water mixed with 1/4 cup salt for 1-2 hours before cooking. Rinse and pat dry before proceeding.
• For crispier potatoes: Soak cut potatoes in cold water for 30 minutes, then dry thoroughly before cooking. This removes excess starch.
• Make-ahead tip: Prepare the garlic-parmesan mixture up to 24 hours ahead and refrigerate in an airtight container.
• Temperature tip: Let chicken sit at room temperature for 15 minutes before cooking for more even results.
• Cleanup tip: Line your oven rack with foil to catch any drips from the skillet.

Looking for a Japanese-inspired chicken dish? Check out my Chicken Nanban Recipe for a sweet and tangy alternative!