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Garlic Parmesan Chicken and Potatoes Skillet

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This Garlic Parmesan Chicken and Potatoes Skillet is a comforting one-pan dinner featuring tender, seasoned chicken, golden potatoes, and plenty of savory garlic flavor. Butter, Italian seasoning, and freshly grated Parmesan bring everything together for an easy weeknight meal with minimal cleanup.

Ingredients

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized cubes
  • 4–5 small or medium potatoes, cut into cubes
  • 2 tablespoons olive oil, or as needed for tossing the potatoes
  • Salt, to taste, for the potatoes
  • Black pepper, to taste, for the potatoes
  • Garlic powder, to taste, for the potatoes
  • Paprika, to taste, for the potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt, for the chicken
  • ½ teaspoon black pepper, for the chicken
  • 1 teaspoon paprika, for the chicken
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons minced garlic
  • ½ cup freshly grated Parmesan cheese (suggested addition)
  • 2 tablespoons chopped fresh parsley, optional

Instructions

Instructions

  1. Prepare the potatoes: Cut the potatoes into evenly sized cubes. Toss them with olive oil, salt, black pepper, garlic powder, and paprika until well coated.
  2. Cook the potatoes: Heat a large skillet over medium heat. Add the seasoned potatoes in a single layer and cook for 12–18 minutes, stirring occasionally, until golden and nearly fork-tender. Add a splash of water and cover briefly if the potatoes need help softening. Transfer to a plate.
  3. Season the chicken: In a bowl, combine the cubed chicken with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, onion powder, and Italian seasoning. Toss to coat evenly.
  4. Cook the chicken: Add the butter to the same skillet. Once melted, add the seasoned chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until browned and almost cooked through.
  5. Add the garlic: Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant. Avoid letting the garlic burn.
  6. Combine everything: Return the potatoes to the skillet and toss with the chicken and garlic butter. Continue cooking for another 3–5 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
  7. Add the Parmesan: Sprinkle the Parmesan cheese over the chicken and potatoes. Stir gently until the cheese melts and coats the ingredients. Add a small splash of water if the skillet seems too dry.
  8. Garnish and serve: Sprinkle with fresh parsley, if desired. Serve hot straight from the skillet.

Notes

Notes

  • Cut evenly: Keep the potato cubes similar in size so they cook at the same rate.
  • Don’t overcrowd the skillet: If necessary, cook the chicken in batches to help it brown instead of steam.
  • Parmesan: Freshly grated Parmesan melts smoothly. The cheese amount is a suggested addition because it was not listed in the supplied ingredients.
  • Adjust the seasoning: Add more garlic powder, paprika, salt, or pepper to suit your taste.
  • Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat thoroughly before serving.
  • Nutrition: Nutrition values are estimates and will vary with potato size, oil quantity, and the amount of Parmesan used.

Find it online: https://ayoubrecipe.com/garlic-parmesan-chicken-and-potatoes-skillet/