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Top-down view of Garlic Parmesan Chicken and Potatoes tightly packed in a cast iron skillet, topped with grated parmesan and fresh green parsley.

The Ultimate Garlic Parmesan Chicken and Potatoes Skillet

Master this one-pan Garlic Parmesan Chicken and Potatoes recipe! Featuring golden-brown seared chicken chunks, crispy roasted baby yellow potatoes, and a glossy garlic butter sauce, this cast-iron skillet meal is the perfect savory weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs boneless skinless chicken breasts Cut into 1-inch (2.5cm) chunks
  • 1.5 lbs baby yellow potatoes Washed, dried, and diced
  • 2 tbsp olive oil Divided use for searing
  • 3 tbsp unsalted butter For the glossy emulsion
  • 4 cloves fresh garlic Finely minced
  • 1 tsp dried Italian herbs To be bloomed in butter
  • 1/4 cup grated parmesan cheese Freshly grated is best
  • 2 tbsp fresh green parsley Finely chopped
  • 1 tsp kosher salt Divided use
  • 1/2 tsp black pepper Freshly cracked, divided use

Equipment

  • 1 Heavy-Duty Cast Iron Skillet Essential for achieving crispy potato edges and golden-brown chicken searing.
  • 1 Chef's knife Required for evenly dicing the baby yellow potatoes and chunking the chicken.

Instructions
 

Cooking Instructions
  1. Heat 1 tbsp (15ml) of olive oil in a cast iron skillet over medium-high heat. Add the diced baby yellow potatoes, season with half the salt and pepper, and pan-roast for 12-15 minutes until fork-tender with crispy charred edges. Remove potatoes and set aside.
  2. Pat the chicken breast chunks dry and season with the remaining salt and pepper. Add the remaining 1 tbsp (15ml) of olive oil to the hot skillet. Sear the chicken for 6-8 minutes until cooked through and a deep golden-brown crust forms. Reduce heat to medium-low.
  3. Push the chicken to the side of the pan. Add the unsalted butter, minced garlic, and dried Italian herbs. Cook for 60 seconds to bloom the spices, scraping up any browned bits from the bottom.
  4. Toss the chicken in the glossy garlic butter sauce. Return the crispy potatoes to the skillet and toss to coat. Remove from heat, top with a dusting of melted grated parmesan cheese, and garnish with chopped fresh parsley before serving.

Notes

Tip 1: Ensure all ingredients are thoroughly patted dry before cooking to guarantee a perfect golden-brown sear.
Tip 2: Never add the parmesan cheese while the skillet is over a high flame, as the direct heat will cause the dairy to separate and become greasy.
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