Garlic Parmesan Chicken and Potatoes

This is a one-dish wonder, a complete chicken and potatoes meal in one skillet, with a lush creamy sauce that pulls it all together.  There isn’t a lot of cream in this dish, just enough to give the sauce a rich texture and lots of flavor.

Creamy Garlic Parmesan Chicken and Potatoes

If you want to peel and cube the potatoes ahead of time, keep them in a bowl of cold water until you are ready to cook them so they don’t start to discolor.  Searing the potatoes on three sides adds the flavor and texture of caramelization, but it’s not necessary to brown all of the sides, which would take more time.  They will finish cooking in the sauce with the chicken.

Don’t forget to pass some extra Parmesan on the side.  

Creamy Garlic Parmesan Chicken and Potatoes

Creamy Garlic Parmesan Chicken and Potatoes: Complete and total one pot comfort food.

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How to Make Creamy Garlic Parmesan Chicken

In a very large skillet, heat 2 tablespoons of olive oil over medium high heat.  When the oil is hot, add the potatoes, season with salt and pepper, and leave the potatoes alone for about 4 minutes, until the underside is browned.  

Potatoes in cast iron skillet

Flip the potatoes and let sit for another 4 minutes, until the second underside is browned.  Flip once more so that another uncooked side of the potatoes browns, another 4 minutes; the other sides of the potato cubes will not be browned, which is ok. 

Creamy Garlic Parmesan Chicken and Potatoes

Remove the potatoes with a slotted spoon or tongs to a plate.

Meanwhile, combine the flour, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.  Dredge the chicken cutlets in the flour mixture. 

Flouring chicken breasts

Heat the remaining oil in the same skillet over medium high heat.  Once the oil is hot, cook the cutlets in the pan for about 3 minutes until they are golden brown on the bottom.

Creamy Garlic Parmesan Chicken and Potatoes

Flip the chicken and cook for another 3 minutes until the second side is browned but the chicken is not cooked through.  

Transfer the cutlets to a large plate when they are browned.  

Turn the heat down to medium and add the onions.  Cook, stirring frequently, for about 2 minutes, until the onions are slightly tender and golden.  Stir in the garlic for 1 minute, until you can smell the garlic.  

Creamy Garlic Parmesan Chicken and Potatoes

Add the chicken broth, bring to a simmer and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.  

Creamy Garlic Parmesan Chicken and Potatoes

Stir in the spinach.

Creamy Garlic Parmesan Chicken and Potatoes

Then add the cream.

Creamy Garlic Parmesan Chicken and Potatoes

And the Parmesan.  

Creamy Garlic Parmesan Chicken and Potatoes

Bring to a simmer and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes.  

Add the potatoes back to the pan and tuck the chicken back into the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce.  Cook for about 6 to 8 more minutes until the chicken and potatoes are cooked through.

Creamy Garlic Parmesan Chicken and Potatoes

Sprinkle with the parsley, and serve hot in shallow bowls with the extra Parmesan passed on the side.

What to Serve with Chicken and Potatoes with Garlic Parmesan Cream Sauce: 

A side dish isn’t necessary, but you may feel like adding one.

Creamy Garlic Parmesan Chicken and Potatoes

Other One Skillet Chicken Recipes:

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Creamy Garlic Parmesan Chicken and Potatoes

Complete and total one pot comfort food.
Yield: 4 People

Ingredients

  • 4 tablespoons olive oil , divided
  • 1 pound Idaho russet potatoes , peeled and cut into 1-inch cubes
  • Kosher salt and freshly ground pepper to taste
  • ½ cup all-purpose flour
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 onion , chopped
  • 1 tablespoon finely minced garlic
  • 1 ½ cups less-sodium chicken broth
  • 5 ounces (1 clamshell) baby spinach , roughly chopped
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese , plus more to serve
  • ¼ cup chopped fresh parsley

Directions

  • In a very large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the potatoes, season with salt and pepper, and leave the potatoes alone for about 4 minutes, until the underside is browned. Flip the potatoes and let side for another 4 minutes, until the second underside is browned. Flip once more so that another uncooked side of the potatoes brown, another 4 minutes; the other sides of the potato cubes will not be browned, which is ok. Remove the potatoes with a slotted spoon or tongs to a plate.
  • Meanwhile, combine the flour, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.
  • Heat the remaining 2 tablespoons in the same skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and but not cooked through (still pink in the center). Transfer the cutlets to a large plate when they are browned.
  • Turn the heat down to medium and add the onions. Cook, stirring frequently, for about 2 minutes, until the onions are slightly tender and golden. Stir in the garlic for 1 minute, until you can smell the garlic. Add the chicken broth, bring to a simmer and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the spinach, then add the cream, and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes.
  • Add the potatoes back to the pan and tuck the chicken back into the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for about 6 to 8 more minutes until the chicken and potatoes are cooked through.
  • Sprinkle with the parsley, and serve hot in shallow bowls with the extra Parmesan passed on the side.

Nutrition Information

Calories: 648kcal | Carbohydrates: 39g | Protein: 48g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 786mg | Potassium: 1449mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4237IU | Vitamin C: 26mg | Calcium: 237mg | Iron: 4mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Posted Jan 30, 2022

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