Creamy One-Pan Chicken and Potatoes – The Ultimate Comfort Food Dinner with Tender Chicken, Golden Potatoes, and Rich Garlic Parmesan Sauce
Creamy One-Pan Chicken and Potatoes features juicy chicken breasts or thighs, golden baby potatoes, and a rich garlic Parmesan cream sauce, all cooked in a single skillet. This comforting recipe is easy to prepare, making it ideal for busy weeknights while still being impressive enough for guests. The potatoes become tender as they soak up the flavorful sauce, while the chicken stays moist and perfectly seasoned. With minimal cleanup and maximum flavor, this dish is destined to become a regular family favorite.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Potatoes
- 1½ pounds baby potatoes, halved
- 1 tablespoon butter
- 3 garlic cloves, minced
For the Cream Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken with salt, pepper, paprika, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
- Add the butter to the same skillet, followed by the baby potatoes. Cook for 8–10 minutes, stirring occasionally until lightly browned.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the heavy cream, Parmesan cheese, Dijon mustard, and onion powder. Stir until the cheese melts and the sauce becomes smooth.
- Return the chicken to the skillet, nestling it among the potatoes.
- Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Chicken thighs provide extra juiciness and flavor.
- Baby potatoes cook more evenly than large potatoes.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Avoid boiling the cream sauce to prevent curdling.
- Let the chicken rest for a few minutes before serving.
- Add spinach or mushrooms for extra vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently over low heat to maintain the creamy texture.