Crispy Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes — Crispy chicken, golden potatoes, and a garlic Parmesan kick that’ll make your taste buds dance. After making this many times, I’ve discovered the secret to perfectly crispy chicken every time. The trick is to not overcrowd the pan. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Ravioli and Garlic Butter Steak Bites with Pasta and Parmesan Cream.
Why This Crispy Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Crispy chicken skin that's impossible to resist
- Golden potatoes that are tender on the inside
- A garlic Parmesan kick that's out of this world
- Easy to make and better than takeout
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.
- Boneless, skinless chicken thighs
- Baby potatoes
- Garlic
- Parmesan cheese
- Olive oil
- Salt
- Black pepper
- Paprika
- Red pepper flakes
- Italian seasoning
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken thighs: You can also use chicken breasts, but thighs are more flavorful and less likely to dry out.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy chicken → See on Amazon
- Kitchen tongs — Easy flipping and turning for even cooking → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes
- Step 1: Preheat your oven to 425°F (220°C). Toss potatoes in olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet and roast for 20 minutes.
- Step 2: While potatoes are roasting, pat chicken thighs dry and season both sides with salt, pepper, paprika, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crispy and golden, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook until fragrant. Add roasted potatoes to the skillet, tossing to coat in garlic oil. Return chicken to the skillet, skin-side up. Sprinkle Parmesan cheese over the chicken and potatoes. Broil for 2-3 minutes, until cheese is melted and bubbly. 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 pan when cooking the chicken. If your pan isn't big enough, cook the chicken in batches to ensure crispy skin.
- Pro tip: For extra crispy skin, make sure your chicken is dry before seasoning and cooking.
- Pro tip: To make ahead, cook the chicken and potatoes separately, then reheat in the oven before serving.
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 in the fridge for up to 3 days. Make-ahead tip: You can roast the potatoes and cook the chicken ahead of time. Assemble and broil just before serving.
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, until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, until warmed through. (Microwaving can make the chicken soggy.)
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the seasoning mix.
- Best substitution: You can substitute the chicken thighs with chicken breasts, but thighs are more flavorful and less likely to dry out.
- Make-ahead: You can roast the potatoes and cook the chicken ahead of time. Assemble and broil just before serving.
- Scaling: This recipe serves 4. To serve more, simply increase the ingredients proportionally.
- Troubleshooting: If your chicken is not cooking evenly, try using a meat thermometer to ensure it's cooked to 165°F (74°C).
Want to level up this recipe?
Garlic press — Easy mincing for perfect garlic flavor → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken thighs
- Baby potatoes
- Garlic
- Parmesan cheese
- Olive oil
Seasonings
- Salt
- Black pepper
- Paprika
- Red pepper flakes
- Italian seasoning
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Toss potatoes in olive oil, salt, pepper, and Italian seasoning. Spread them on a baking sheet and roast for 20 minutes.
- Step 2: While potatoes are roasting, pat chicken thighs dry and season both sides with salt, pepper, paprika, and red pepper flakes. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until crispy and golden, about 5-7 minutes. Flip and cook for another 2-3 minutes. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add minced garlic and cook until fragrant. Add roasted potatoes to the skillet, tossing to coat in garlic oil. Return chicken to the skillet, skin-side up. Sprinkle Parmesan cheese over the chicken and potatoes. Broil for 2-3 minutes, until cheese is melted and bubbly. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the seasoning mix.
- Best substitution: You can substitute the chicken thighs with chicken breasts, but thighs are more flavorful and less likely to dry out.
- Make-ahead: You can roast the potatoes and cook the chicken ahead of time. Assemble and broil just before serving.
- Scaling: This recipe serves 4. To serve more, simply increase the ingredients proportionally.
- Troubleshooting: If your chicken is not cooking evenly, try using a meat thermometer to ensure it's cooked to 165°F (74°C).
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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, until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through. (Microwaving can make the chicken soggy.)
- Make ahead: You can roast the potatoes and cook the chicken ahead of time. Assemble and broil just before serving.
Nutrition Per Serving
- Calories: 570
- Protein: 35g
- Fat: 32g
- Carbs: 35g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes FAQs
Yes, you can roast the potatoes and cook the chicken ahead of time. Assemble and broil just before serving.
The #1 reason your chicken is not crispy is overcrowding the pan. Make sure your pan is big enough and cook the chicken in batches if necessary.
Yes, you can substitute the chicken thighs with chicken breasts, but thighs are more flavorful and less likely to dry out.
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze cooked chicken and potatoes separately for up to 2 months.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-15 minutes, until cooked through and crispy. Roast the potatoes in the oven as instructed in the recipe.
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!
