Crispy Garlic Parmesan Chicken and Potatoes
Crispy Garlic Parmesan Chicken and Potatoes is a family favorite that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken every time. The golden, crispy skin and tender, juicy chicken will make your whole family happy. 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, juicy chicken
- Rich garlic parmesan sauce
- One-pan easy cleanup
- Family-friendly and budget-friendly
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.
- chicken thighs
- potatoes
- garlic
- parmesan cheese
- olive oil
- salt
- black pepper
- dried thyme
- dried oregano
- red pepper flakes
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on thighs work best for crispy skin.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for crispy chicken skin → See on Amazon
- Garlic Press — Easy mincing for smooth garlic paste → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Preheat: Preheat your oven to 425°F (220°C).
- Prepare Chicken: Pat chicken thighs dry. Season with salt, black pepper, dried thyme, dried oregano, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken, skin-side down, until crispy. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.
- Cook Potatoes: In the same skillet, add potatoes. Cook until golden brown and tender. Remove from heat.
- Make Sauce: Mince garlic and mix with parmesan cheese, lemon juice, and olive oil. Season with salt and black pepper.
- Assemble: Return chicken to skillet. Spoon garlic parmesan sauce over chicken and potatoes. Bake in preheated oven for 20-25 minutes, until chicken is cooked through and potatoes are tender.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Don't overcrowd the skillet when searing chicken. Cook in batches if necessary to ensure crispy skin.
- Pro tip: Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Pro tip: For extra crispy skin, place the skillet under the broiler for 2-3 minutes after removing from the oven.
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 chicken and potatoes ahead of time. Assemble and bake just before serving.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes separately for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pan meal, cook the potatoes in the same skillet after searing the chicken. Remove the chicken, then cook the potatoes in the rendered chicken fat.
- Best substitution: Substitute chicken thighs for chicken breasts, but be careful not to overcook.
- Make-ahead: Prepare the garlic parmesan sauce ahead of time and store in the fridge. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken skin is not crispy, broil it for 2-3 minutes after removing from the oven. If the potatoes are not tender, cook them for a few more minutes on the stove before assembling the dish.
Want to level up this recipe?
Meat Thermometer — Ensures chicken is cooked to a safe temperature → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- chicken thighs
- potatoes
- garlic
- parmesan cheese
- olive oil
Seasonings
- salt
- black pepper
- dried thyme
- dried oregano
- red pepper flakes
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat: Preheat your oven to 425°F (220°C).
- Prepare Chicken: Pat chicken thighs dry. Season with salt, black pepper, dried thyme, dried oregano, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken, skin-side down, until crispy. Flip and cook for another 5 minutes. Remove chicken from skillet and set aside.
- Cook Potatoes: In the same skillet, add potatoes. Cook until golden brown and tender. Remove from heat.
- Make Sauce: Mince garlic and mix with parmesan cheese, lemon juice, and olive oil. Season with salt and black pepper.
- Assemble: Return chicken to skillet. Spoon garlic parmesan sauce over chicken and potatoes. Bake in preheated oven for 20-25 minutes, until chicken is cooked through and potatoes are tender.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a one-pan meal, cook the potatoes in the same skillet after searing the chicken. Remove the chicken, then cook the potatoes in the rendered chicken fat.
- Best substitution: Substitute chicken thighs for chicken breasts, but be careful not to overcook.
- Make-ahead: Prepare the garlic parmesan sauce ahead of time and store in the fridge. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken skin is not crispy, broil it for 2-3 minutes after removing from the oven. If the potatoes are not tender, cook them for a few more minutes on the stove before assembling the dish.
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 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then crisp under the broiler for 1-2 minutes.
- Make ahead: Prepare chicken and potatoes ahead of time. Assemble and bake just before serving.
Nutrition Per Serving
- Calories: 500
- Protein: 35g
- Fat: 25g
- Carbs: 30g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, cook chicken at 400°F (200°C) for 20-25 minutes, then cook potatoes at 400°F (200°C) for 15-20 minutes. Assemble and bake the sauce separately.
Ensure the skillet is hot enough and do not overcrowd the chicken. Cook in batches if necessary.
Yes, prepare chicken and potatoes ahead of time. Assemble and bake just before serving.
Serve with a side salad or steamed vegetables for a complete meal.
Yes, but be careful not to overcook the chicken breasts as they can dry out easily.
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!
