Creamy Garlic Parmesan Chicken and Potatoes
on Jan 30, 2022, Updated Apr 16, 2023
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Complete and total one pot comfort food.
This is creamy chicken and potatoes dish a one-dish wonder, a complete meal in one skillet, with a lush 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, but it tastes and feels like full on comfort food.
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: 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.
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.
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.
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.
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.
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 the 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.
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.
- Roasted Cauliflower
- Roasted Carrots
- How to Cook Perfect Grains
- Fresh Green Beans
- Chili Crunch Brussels Sprouts
Other One Skillet Chicken Recipes:
- Garlic Butter Chicken Thighs
- Easy General Tso’s Chicken
- Cilantro Lime Chicken
- Parmesan Garlic Mushroom Chicken
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Creamy Garlic Parmesan Chicken and Potatoes
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
Instructions
- 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.
