Crispy Garlic Parmesan Chicken and Potatoes
Crispy Garlic Parmesan Chicken and Potatoes — Better than takeout! After making this many times, I’ve perfected the crispy chicken and tender potatoes in a creamy garlic Parmesan sauce. The trick I discovered is using a mix of baking powder and baking soda for the ultimate crispy chicken skin. The fresh, golden chicken and potatoes will make your kitchen smell amazing. Try it with my Million Dollar Lasagna for a perfect meal. If you love recipes like this, you’ll also enjoy Million Dollar Lasagna and Honey Mustard BLT Chicken Sliders.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Golden, crispy chicken skin
- Tender, flavorful potatoes
- Creamy garlic Parmesan sauce
- Easy, one-pan cooking
- Better than takeout taste
What You'll Need for Crispy Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes
- 4 cloves garlic
- 1 cup grated Parmesan cheese
- 1 tsp baking powder
- 1 tsp baking soda
- Salt
- Pepper
- Paprika
- Italian seasoning
- Olive oil
- Butter
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: Cut larger potatoes in half or quarters to ensure even cooking.
🛒 Tools & Equipment I Recommend
- KitchenAid Food Processor — Saves time and effort in mincing garlic and potatoes. → See on Amazon
- Cuisinart MultiClad Pro Stainless 12-Inch Skillet — Even heat distribution for perfectly cooked chicken and potatoes. → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Prepare the chicken: Mix baking powder, baking soda, salt, and pepper. Coat chicken breasts evenly. Let sit for 30 minutes.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and cooked through. Remove and set aside.
- Cook the potatoes: In the same skillet, add potatoes and cook until tender and golden. Remove and set aside.
- Make the sauce: In the skillet, melt butter and sauté minced garlic. Add heavy cream, Parmesan, salt, pepper, and Italian seasoning. Stir until smooth.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in the sauce. Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken and potatoes. Cook in batches if necessary to maintain crispiness.
- Time-saving tip: Prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook.
- Flavor boost: Add a pinch of red pepper flakes to the sauce for a little heat.
- Make-ahead tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Storing & Reheating Crispy Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes separately for up to 2 months. Thaw and reheat in the oven or microwave.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F (74°C).
- Best substitution: Substitute heavy cream with Greek yogurt for a lighter sauce.
- Make-ahead: Prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or milk.
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Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes
- 4 cloves garlic
- 1 cup grated Parmesan cheese
- 1 tsp baking powder
- 1 tsp baking soda
Seasonings
- Salt
- Pepper
- Paprika
- Italian seasoning
- Olive oil
- Butter
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Prepare the chicken: Mix baking powder, baking soda, salt, and pepper. Coat chicken breasts evenly. Let sit for 30 minutes.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until crispy and cooked through. Remove and set aside.
- Cook the potatoes: In the same skillet, add potatoes and cook until tender and golden. Remove and set aside.
- Make the sauce: In the skillet, melt butter and sauté minced garlic. Add heavy cream, Parmesan, salt, pepper, and Italian seasoning. Stir until smooth.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in the sauce. Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
- Chef tip: Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F (74°C).
- Best substitution: Substitute heavy cream with Greek yogurt for a lighter sauce.
- Make-ahead: Prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw and reheat in the oven or microwave.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: Prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 650
- Protein: 50g
- Fat: 35g
- Carbs: 45g
- Fiber: 4g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 145mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, you can prepare the chicken and potatoes ahead of time. Store separately in the fridge until ready to cook. However, the crispiness of the chicken may not be as good if cooked ahead of time.
Overcooking is the most common reason for dry chicken and potatoes. Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) and the potatoes are tender but not mushy.
Yes, you can cook the chicken and potatoes in the air fryer at 400°F (200°C) for 15-20 minutes or until cooked through and crispy. However, you may need to cook in batches depending on the size of your air fryer.
Greek yogurt is a good substitute for heavy cream in this recipe. It will make the sauce a little lighter and tangier.
Yes, you can freeze cooked chicken and potatoes separately for up to 2 months. Thaw and reheat in the oven or microwave. However, the texture of the potatoes may change slightly after freezing.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
