Description
A one-pan meal featuring juicy chicken, crispy potatoes, and a buttery garlic-Parmesan sauce. Perfect for busy weeknights or comforting dinners.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 1 lb baby potatoes, halved or quartered
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth (or white wine)
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Pat chicken dry with paper towels. Season both sides with salt, pepper, and half the Italian seasoning.
- Heat a large skillet over medium-high. Add the olive oil and 1 tablespoon of butter. When shimmering, add the chicken. Sear for 3–4 minutes per side until golden brown. Transfer chicken to a plate.
- Add the remaining butter to the pan. Arrange potatoes cut-side down in a single layer. Season with salt, pepper, and the remaining Italian seasoning. Let them brown undisturbed for 4–6 minutes.
- Stir the potatoes, push them slightly to the side, then add the minced garlic and cook 30–45 seconds until fragrant.
- Pour in the chicken broth (or white wine). Bring to a gentle simmer and scrape up the browned bits from the bottom of the pan.
- Nestle the seared chicken back among the potatoes. Sprinkle the Parmesan over the top. Cover and reduce heat to medium-low. Simmer for 8–10 minutes.
- Remove from heat and let rest for 3–5 minutes. Finish with chopped parsley and a squeeze of lemon before serving.
Notes
Use boneless thighs for richer flavor. Yukon gold or fingerling potatoes are best. For a saucier finish, add cream for a creamy garlic Parmesan variation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian