Skillet Garlic Parmesan Chicken & Potatoes: Weeknight Win (Print Version)

Whip up a savory Garlic Parmesan Chicken and Potatoes Skillet. This easy, flavorful one-pan meal is perfect for busy weeknights and a total family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Chicken & Potatoes

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 1.5 lbs baby potatoes, quartered
03 - 1 yellow onion, sliced

→ Flavor Makers

04 - 4 cloves garlic, minced
05 - 1/2 cup chicken broth
06 - 1/4 cup fresh parsley, chopped

→ Dairy & Finishing

07 - 1/2 cup grated Parmesan cheese, divided
08 - 2 tbsp unsalted butter

→ Oil & Seasoning

09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 1 tsp smoked paprika
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those chicken thighs ready. Pat them really, really dry – this is crucial for crispy skin, hon. Season them generously with salt, pepper, paprika, and oregano. Then, chop your baby potatoes into bite-sized pieces; I usually quarter them. Slice up that onion and mince the garlic. This step, honestly, makes the rest of the cooking a breeze, no frantic chopping mid-sizzle. It smells good already!
02 - Heat a good glug of olive oil in your trusty large oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs skin-side down. Let them sear for about 6-8 minutes, undisturbed, until that skin is golden brown and crispy. I used to poke at them too much, but resist! Flip them and sear for another 2-3 minutes. Remove the chicken to a plate for now, don't worry, it'll be back!
03 - In the same skillet, you'll find all those delicious chicken drippings. Add the butter and let it melt. Toss in the chopped potatoes and onions, stirring to coat them in all that goodness. Cook them for about 5-7 minutes, stirring occasionally, until the onions soften and the potatoes start to get a little color. This is where the magic starts to happen, smelling amazing! Don't rush this part, it builds flavor.
04 - Now, stir in that minced garlic. Cook for just about a minute until fragrant – don't let it burn, that's a mistake I made once and it was bitter! Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold, don't leave them behind! It’s like deglazing, but easier. The smell is absolutely intoxicating.
05 - Nest the seared chicken thighs back into the skillet, skin-side up, among the potatoes and onions. Sprinkle about half of the Parmesan cheese over everything. Transfer the skillet to your preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. My kitchen always smells incredible at this point!
06 - Once it's out of the oven, sprinkle the remaining Parmesan cheese and a generous handful of fresh chopped parsley over the whole beautiful Garlic Parmesan Chicken and Potatoes Skillet. Let it rest for a few minutes before serving. The aromas are just incredible, and seeing that golden-brown chicken and tender potatoes? Pure joy, honestly. Dig in!

# Notes:

01 - Always pat chicken skin dry before searing for maximum crispiness; it's a game-changer.
02 - Leftovers are great for 3-4 days in the fridge; reheat in a skillet or oven to restore crispness.
03 - Swap in boneless chicken thighs, but reduce cooking time to prevent drying out.
04 - Serve with a simple green salad and a crisp white wine for a complete, comforting meal.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - measuring cups

# Nutrition (Per Serving):

Calories: 650
Total Fat: 42g
Total Carbohydrate: 30g
Protein: 38g

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