Description
A simple and flavorful one-skillet dinner featuring tender chicken and crispy potatoes in a garlicky Parmesan sauce.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs)
- 1 lb baby potatoes, halved or quartered
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning or 1 tbsp chopped fresh herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and half the Italian seasoning.
- Heat a large oven-safe or heavy skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
- Add chicken. Sear 3–4 minutes per side until golden brown. Transfer chicken to a plate.
- Add the remaining butter to the pan. Arrange potatoes cut-side down in a single layer.
- Season with a pinch of salt and pepper and the remaining Italian seasoning. Let them brown undisturbed for 4–6 minutes.
- Stir the potatoes, then add minced garlic. Cook 30–45 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pan.
- Bring to a gentle simmer and nestle the seared chicken back among the potatoes. Sprinkle Parmesan evenly over the top.
- Cover the skillet and reduce heat to medium-low. Simmer 8–10 minutes, or until potatoes are tender and chicken’s internal temperature reaches 165°F.
- Remove from heat and let rest 3–5 minutes. Finish with chopped parsley and a squeeze of lemon before serving.
Notes
For a spicier kick, stir in red pepper flakes with the garlic. For a creamy version, stir in heavy cream after deglazing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American