CHEESY SKILLET GARLIC PARMESAN CHICKEN & POTATOES

Name: CHEESY SKILLET GARLIC PARMESAN CHICKEN & POTATOES
Prep time: 13 min
Cook time: 40 min
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 pound small potatoes, quartered or halved if larger; 4 cloves garlic, minced; ½ cup chicken broth; ¼ cup grated Parmesan cheese, plus more for topping; ¼ cup heavy cream (optional, for a creamier sauce); 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme); salt and pepper to taste; 1 cup shredded mozzarella cheese (or a blend of mozzarella and provolone); Fresh parsley, chopped (for garnish)

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Prep Time
13 mins
Cook Time
13 mins
Servings
6 people
Calories
400 kcal
Course
Main Course
Cuisine
American

CHEESY SKILLET GARLIC PARMESAN CHICKEN & POTATOES

Iris Warren

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This Cheesy Skillet Garlic Parmesan Chicken & Potatoes is a flavorful and easy one-pan meal. Tender chicken and potatoes are cooked in a delicious garlic Parmesan sauce, then topped with melted cheese for a satisfying and comforting dish. Perfect for a weeknight dinner!

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Ingredients

Servings

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 pound small potatoes, quartered or halved if larger
4 cloves garlic, minced
½ cup chicken broth
¼ cup grated Parmesan cheese, plus more for topping
¼ cup heavy cream (optional, for a creamier sauce)
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
salt and pepper to taste
1 cup shredded mozzarella cheese (or a blend of mozzarella and provolone)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven (optional): If using an oven-safe skillet, preheat oven to 400°F (200°C). This step is optional, but finishing the dish in the oven can help the cheese melt evenly and get bubbly.
Cook chicken and potatoes: Heat the olive oil in a large skillet (preferably oven-safe) over medium-high heat. Add the chicken and potatoes and cook, stirring occasionally, until the chicken is browned and the potatoes are slightly tender, about 10-15 minutes.
Add garlic and broth: Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Pour in the chicken broth and bring to a simmer.
Add Parmesan and cream (optional): Stir in the Parmesan cheese and heavy cream (if using). Season with Italian herbs, salt, and pepper to taste. Cook for 5-7 minutes, or until the sauce has thickened slightly.
Top with cheese: Sprinkle the shredded mozzarella cheese over the chicken and potatoes.
Bake (optional): If using an oven-safe skillet, transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Garnish with chopped fresh parsley. Serve hot.

Notes

Chicken: You can use chicken thighs or breasts for this recipe. Thighs tend to be more flavorful and moist.
Potatoes: Small potatoes, such as Yukon Gold or red potatoes, are ideal for this skillet. You can leave the skin on for added nutrients and texture.
Cheese: Mozzarella cheese is a classic choice, but you can use other cheeses that melt well, such as provolone, Monterey Jack, or a blend of cheeses.
Herbs: You can use fresh herbs instead of dried herbs.
Spice Level: Add a pinch of red pepper flakes to the skillet for a little heat.