Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the quartered potatoes with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.1.5 pounds baby potatoes or Yukon Gold potatoes, quartered, 2 tablespoons olive oil, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, salt and freshly ground black pepper
- Spread the seasoned potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and starting to brown.1.5 pounds baby potatoes or Yukon Gold potatoes, quartered
- While the potatoes are roasting, pat the chicken pieces dry with paper towels. Season them generously with salt and pepper.1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, salt and freshly ground black pepper
- In a large skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Add the seasoned chicken pieces to the hot skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.2 tablespoons olive oil, 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, salt and freshly ground black pepper
- Reduce the skillet heat to medium. Add the butter and minced garlic to the skillet. Cook for about 1 minute until the garlic is fragrant, being careful not to burn it.2 tablespoons unsalted butter, 4 cloves garlic, minced
- Pour in the heavy cream and stir to combine with the garlic and butter. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.1/4 cup heavy cream, 2 tablespoons unsalted butter, 4 cloves garlic, minced, 1/2 cup grated Parmesan cheese, plus more for garnish
- Add the cooked chicken pieces back into the skillet with the garlic parmesan sauce. Stir to coat the chicken evenly. If using, stir in the pinch of red pepper flakes.1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces, 1 pinch red pepper flakes
- Once the potatoes are tender and roasted, remove them from the oven. Arrange the roasted potatoes on a serving platter or individual plates. Spoon the garlic parmesan chicken and sauce generously over the potatoes.1.5 pounds baby potatoes or Yukon Gold potatoes, quartered
- Garnish the Garlic Parmesan Chicken Potatoes with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy this delightful one-pan wonder!2 tablespoons chopped fresh parsley, for garnish, 1/2 cup grated Parmesan cheese, plus more for garnish
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, in the oven, or microwave.
