Yummy Garlic Parmesan Chicken & Potatoes for Easy Weeknight Dinners

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There are some recipes that just feel like home, and this Garlic Parmesan Chicken & Potatoes is definitely one of them.

It’s the kind of dish that fills your whole house with the smell of garlic – you know, the one that makes everyone ask “What’s cooking?” before they’ve even taken their shoes off.

I first stumbled upon this recipe during a particularly busy season when I was craving something comforting but didn’t want to spend hours in the kitchen.

Now it’s become one of those reliable favorites that never fails to bring smiles around the dinner table.

The best part? It all comes together in one skillet (hello, easier cleanup!), and it’s basically impossible to mess up.

Let me tell you, there’s something magical about the combination of crispy potatoes, tender chicken, and that velvety garlic parmesan sauce.

It’s like all your favourite comfort foods decided to have a party together, and everyone’s invited!

It’s also really good for those who are trying to up their protein intake and incorporate more whole foods into their regimen.

Garlic Parmesan Chicken & Potatoes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 1½ pounds chicken breast or thighs cut into bite-sized pieces (thighs for extra juiciness)
• 1 pound baby red potatoes halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 3 tablespoons butter
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried parsley
• ½ teaspoon red chili flakes optional, for a little kick
• 1 cup shredded mozzarella cheese

Instructions

 

• Preheat the oven to 400°F (200°C). Toss the baby potatoes with olive oil, smoked paprika, garlic powder, Italian seasoning, salt, and pepper. Place the potatoes in the oven and roast for 20 minutes, ensuring they’re tender and golden.
• While the potatoes are roasting, season and cook the chicken pieces in a pan. Cook for 6-8 minutes, until golden and fully cooked. Set the chicken aside once done.
• In the same pan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring to combine. Add Parmesan cheese and stir until the sauce thickens and becomes smooth. Stir in the parsley and red chili flakes, if using.
• Add the cooked chicken and roasted potatoes to the sauce, stirring to combine. Sprinkle the shredded mozzarella cheese over the top. Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Kitchen Wisdom

• Don’t rush the sauce – let it thicken naturally for the best texture
• If you’re feeling fancy, toss in some mushrooms with the chicken
• Fresh garlic is non-negotiable here – the pre-minced stuff just isn’t the same
• Want to make it ahead? Prep everything up to the final bake, then refrigerate and finish when you’re ready

Make It Your Own

This recipe is wonderfully flexible. Some of my favourite variations:

• Add a handful of spinach at the end for some colour and nutrition
• Toss in some sun-dried tomatoes for a punch of flavour
• Switch up the herbs – fresh thyme or rosemary are gorgeous here
• Make it lighter with half-and-half instead of cream (though I won’t tell if you stick with the cream!)