Print

Garlic Parmesan Chicken and Potatoes: A One-Pan Wonder for Easy Weeknight Dinners

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Garlic Parmesan Chicken and Potatoes recipe is a quick and easy one-pan meal perfect for busy weeknights. Tender chicken and roasted potatoes are coated in a creamy garlic parmesan sauce and topped with melted mozzarella cheese. It’s a flavorful and satisfying dinner the whole family will love!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound chicken tenderloins or breasts, cut into bite-sized pieces
  • 1 pound baby potatoes, halved
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup garlic parmesan wing sauce
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat and Prep: Preheat your oven to 400°F (200°C). Set out a baking sheet. Trim any excess fat off the chicken and cut it into bite-sized pieces if you’re using breasts. Place the cut chicken in a large bowl. Halve the baby potatoes and place them in another large bowl. Beginner Note: Using two bowls makes it easier to season the chicken and potatoes separately.
  • Season Chicken and Potatoes: In a small bowl, mix together the paprika, poultry seasoning, and black pepper. Sprinkle half of the seasoning mixture evenly over the chicken and the other half over the potatoes. Toss to combine, ensuring that both the chicken and potatoes are well coated with the seasonings. Beginner Note: You can use your hands to toss the chicken and potatoes, or use a spoon or spatula.
  • Roast Potatoes: Pour the seasoned potatoes onto the baking sheet and roast them in the preheated oven for 20 minutes. Beginner Note: Roasting the potatoes first gives them a head start since they typically take longer to cook than the chicken.
  • Cook Chicken: While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 7-10 minutes, or until it is browned and fully cooked. Beginner Note: Cook the chicken in batches if necessary to avoid overcrowding the skillet. Overcrowding can cause the chicken to steam instead of sear, which will result in less flavor and less browning.
  • Add Butter and Garlic: Add the butter and minced garlic to the skillet with the cooked chicken and stir to combine. Cook for about 1 minute, until the garlic is fragrant. Beginner Note: Be careful not to burn the garlic, as it can become bitter.
  • Combine Chicken and Potatoes: Add the roasted potatoes to the skillet with the chicken, tossing to combine everything. Turn off the heat. Beginner Note: Using a large skillet is important for this recipe, as it needs to hold both the chicken and the potatoes comfortably.
  • Add Sauce and Cheese: Add the garlic parmesan wing sauce to the skillet and toss to combine, ensuring that the chicken and potatoes are evenly coated with the sauce. Sprinkle the shredded mozzarella cheese evenly over the chicken and potatoes. Cover the skillet with a lid to allow the cheese to melt, approximately 5 minutes. Beginner Note: If you don’t have a lid for your skillet, you can use a large plate or a sheet of aluminum foil to cover it.
  • Serve: Once the cheese is melted and bubbly, your Garlic Parmesan Chicken and Potatoes are ready to serve.

Notes

  • Don’t overcrowd the skillet when cooking the chicken.
  • Cut potatoes into even sizes for consistent cooking.
  • Adjust seasonings to your preference.

Find it online: https://susanrecipes.com/garlic-parmesan-chicken-and-potatoes-a-one-pan-wonder-for-easy-weeknight-dinners/