Description
An easy one-pan meal that combines tender chicken and baby potatoes in a garlicky, cheesy sauce, perfect for busy weeknights or family 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
- 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 and season both sides with salt, pepper, and half the Italian seasoning.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
- Add the chicken and sear for 3–4 minutes per side until golden brown. Remove chicken to a plate.
- Reduce heat slightly and add the remaining butter.
- Arrange potatoes cut-side down and let them brown undisturbed for 4–6 minutes. Season with salt, pepper, and remaining Italian seasoning.
- Push potatoes to the side, stir in minced garlic, and cook for 30–45 seconds.
- Pour in chicken broth and deglaze the pan by scraping the bottom.
- Nestle the seared chicken back among the potatoes and sprinkle Parmesan over.
- Cover and simmer gently for 8–10 minutes, or until chicken reaches 165°F and potatoes are tender.
- Remove from heat and let rest for 3–5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
For a richer sauce, swap Greek yogurt or cream in at the end. To crisp potatoes when reheating, use a hot skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian