Crispy Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes — Crispy chicken skin, golden potatoes, and a garlic-butter sauce that’s better than takeout. After making this many times, I discovered the trick to perfectly crispy chicken every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Butter One-Pan Meatballs and Potatoes Easy Recipe for Perfect Dinner and Homemade Oatmeal Cream Pies.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Crispy chicken skin with a tender interior
- Golden, buttery potatoes
- Garlic-butter sauce that's better than takeout
- Easy, one-pan cooking
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
- red pepper flakes
- butter
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on works best.
- potatoes: Baby potatoes or cut larger ones in half.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for crispy chicken skin. → See on Amazon
- Kitchen tongs — Safely flip chicken and potatoes without breaking them. → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare chicken: Pat chicken thighs dry, season with salt, pepper, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy, about 5 minutes. Flip and cook for another 2 minutes. Remove chicken and set aside.
- Cook potatoes: Add potatoes to the skillet, cut-side down. Cook until golden, about 5 minutes. Flip and cook for another 2 minutes. Remove potatoes and set aside.
- Make garlic butter: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in parmesan cheese until melted.
- Bake: Return chicken and potatoes to the skillet, skin-side up. Spoon garlic butter over chicken and potatoes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or 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. Cook chicken and potatoes in batches if needed to ensure crispy skin and even cooking.
- Substitution: No cast iron skillet? Use a heavy-bottomed oven-safe pan.
- Make-ahead: Prepare ingredients ahead of time. Store in the fridge until ready to cook.
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 for up to 3 days. Make-ahead tip: Prepare ingredients ahead of time. Store in the fridge until ready to cook.
Freezing Crispy Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes separately for up to 2 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 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
Recipe Notes
- Chef tip: Use a cast iron skillet for even heat distribution and crispy skin.
- Best substitution: No parmesan cheese? Use grated pecorino Romano.
- Make-ahead: Prepare ingredients ahead of time. Store in the fridge until ready to cook.
- Scaling: This recipe is easily doubled or halved.
- Troubleshooting: If chicken skin isn't crispy, broil for 2-3 minutes after baking.
Want to level up this recipe?
Digital meat thermometer — Ensures perfectly cooked chicken every time. → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- chicken thighs
- potatoes
- garlic
- parmesan cheese
Seasonings
- olive oil
- salt
- black pepper
- red pepper flakes
- butter
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare chicken: Pat chicken thighs dry, season with salt, pepper, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy, about 5 minutes. Flip and cook for another 2 minutes. Remove chicken and set aside.
- Cook potatoes: Add potatoes to the skillet, cut-side down. Cook until golden, about 5 minutes. Flip and cook for another 2 minutes. Remove potatoes and set aside.
- Make garlic butter: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in parmesan cheese until melted.
- Bake: Return chicken and potatoes to the skillet, skin-side up. Spoon garlic butter over chicken and potatoes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: Use a cast iron skillet for even heat distribution and crispy skin.
- Best substitution: No parmesan cheese? Use grated pecorino Romano.
- Make-ahead: Prepare ingredients ahead of time. Store in the fridge until ready to cook.
- Scaling: This recipe is easily doubled or halved.
- Troubleshooting: If chicken skin isn't crispy, broil for 2-3 minutes after baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
- Make ahead: Prepare ingredients ahead of time. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 570
- Protein: 36g
- Fat: 32g
- Carbs: 32g
- Fiber: 4g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 140mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Overcooking is the most common reason. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
Yes, prepare ingredients ahead of time. Store in the fridge until ready to cook. Reheat in the oven after baking.
A simple green salad or steamed vegetables complement this dish nicely.
Yes, cook chicken at 400°F (200°C) for 20-25 minutes and potatoes at 375°F (190°C) for 15-20 minutes.
Ensure chicken is dry before seasoning. Don't overcrowd the skillet. Broil for 2-3 minutes after baking if needed.
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!
