Description

This Garlic Parmesan Chicken and Potatoes recipe combines crispy chicken thighs with roasted potatoes in a creamy Parmesan sauce. A simple, flavorful dinner idea!

Ingredients

1.5 lb chicken thighs (bone-in, skin-on)
4 tsp Italian seasoning
Kosher salt + black pepper, to taste
2 tablespoons unsalted butter
2 pounds potatoes, chopped into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced (or 1 tablespoon)
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves (for garnish)

Instructions

Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Toss the chopped potatoes with olive oil, a pinch of Kosher salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they start to turn golden and crispy on the edges.
Season the Chicken:
While the potatoes are roasting, season the chicken thighs on both sides with Italian seasoning, Kosher salt, and black pepper.
Sear the Chicken:
Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once melted, add the chicken thighs and sear for 4-5 minutes per side until browned. Remove the chicken from the skillet and set aside.
Prepare the Garlic Parmesan Sauce:
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Parmesan cheese and stir until the cheese starts to melt and the sauce becomes creamy.
Combine Chicken and Potatoes:
Once the potatoes are ready, remove them from the oven and add them to the skillet with the garlic Parmesan sauce. Place the seared chicken thighs on top, spooning some sauce over the chicken.
Finish Cooking in the Oven:
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
Garnish and Serve:
Once cooked, remove from the oven and sprinkle with fresh parsley for a burst of color and freshness. Serve immediately and enjoy!

Notes

Skin-On Chicken Thighs: The skin helps keep the chicken moist during cooking, but you can use boneless, skinless chicken thighs if you prefer. Keep an eye on the cook time as boneless thighs cook faster.

Potato Varieties: Any type of potato works for this recipe, but Yukon Gold potatoes are particularly great for roasting, as they get crispy on the outside while staying soft and creamy on the inside.

Adjusting Parmesan: If you like a stronger cheese flavor, feel free to increase the amount of Parmesan used in the sauce or sprinkle extra on top before serving.