Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Crispy Garlic Parmesan Chicken and Potatoes – The best homemade version that’s better than takeout! After making this recipe dozens of times, I’ve discovered the trick to getting perfectly crispy chicken and tender potatoes every time. The golden, crispy chicken and creamy garlic parmesan sauce will make your kitchen smell amazing. Keep reading for my tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Samoa Truffles – Heart Healthy Greek and Fried Potatoes, Onions, and Smoked Polish Sausage.
Why This Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout Is Pure Comfort
- Perfectly crispy chicken with a tender, juicy interior
- Creamy garlic parmesan sauce that's rich and flavorful
- One-pan meal that's easy to clean up
- Better than takeout taste at home
What You'll Need for Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes
- 4 cloves garlic
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Red pepper flakes
- Heavy cream
- Optional: Fresh parsley
- Optional: Red pepper flakes
- Optional: Lemon wedges
📝 Ingredient Notes
- Chicken breasts: Thinly slice the chicken breasts horizontally to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and cooking → See on Amazon
- Kitchen tongs — Easy and safe handling of chicken and potatoes → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Prepare the chicken: Season both sides of the chicken breasts with salt, black pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the potatoes: Add the baby potatoes to the skillet and cook until tender and golden brown, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
- Make the sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the heavy cream, red pepper flakes, and grated parmesan cheese. Stir until the sauce thickens, about 2-3 minutes.
- Combine and serve: Return the chicken and potatoes to the skillet and coat them in the sauce. Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken and potatoes. Cook them in batches if necessary to ensure even cooking and crispiness.
- Pro tip: Use a meat mallet to pound the chicken breasts to an even thickness before seasoning and cooking.
- Pro tip: For extra crispy chicken, dust the seasoned chicken with a light coating of flour before cooking.
- Pro tip: To make this recipe ahead, cook the chicken and potatoes separately, then reheat and combine with the sauce before serving.
Storing & Reheating Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The chicken and potatoes can be cooked ahead of time and reheated with the sauce before serving.
Freezing Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Add a splash of water to the skillet to prevent the sauce from drying out.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute the heavy cream with Greek yogurt for a lighter, tangier sauce.
- Make-ahead: The chicken and potatoes can be cooked ahead of time and reheated with the sauce before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a splash of chicken broth or milk.
Want to level up this recipe?
High-quality garlic press — Makes mincing garlic quick and easy, ensuring even distribution in the sauce → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes
- 4 cloves garlic
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
Seasonings
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Red pepper flakes
- Heavy cream
Optional Toppings
- Fresh parsley
- Red pepper flakes
- Lemon wedges
Instructions
- Prepare the chicken: Season both sides of the chicken breasts with salt, black pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the potatoes: Add the baby potatoes to the skillet and cook until tender and golden brown, about 10-12 minutes. Remove the potatoes from the skillet and set aside.
- Make the sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the heavy cream, red pepper flakes, and grated parmesan cheese. Stir until the sauce thickens, about 2-3 minutes.
- Combine and serve: Return the chicken and potatoes to the skillet and coat them in the sauce. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute the heavy cream with Greek yogurt for a lighter, tangier sauce.
- Make-ahead: The chicken and potatoes can be cooked ahead of time and reheated with the sauce before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a splash of chicken broth or milk.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Add a splash of water to the skillet to prevent the sauce from drying out.
- Make ahead: The chicken and potatoes can be cooked ahead of time and reheated with the sauce before serving.
Nutrition Per Serving
- Calories: 520
- Protein: 40g
- Fat: 32g
- Carbs: 20g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout FAQs
Overcooking is the most common reason for dry chicken. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) before removing it from the skillet.
Yes, you can cook the chicken and potatoes ahead of time and reheat them with the sauce before serving. However, the crispiness of the chicken may be affected.
Greek yogurt, milk, or chicken broth can be used as a substitute for heavy cream in this recipe.
Omit the red pepper flakes or substitute them with a pinch of paprika for a milder sauce. You can also serve the chicken and potatoes with a side of steamed vegetables or a simple green salad.
Yes, you can cook the chicken and potatoes in the air fryer at 400°F (200°C) for 10-12 minutes or until cooked through and crispy. However, the cooking time may vary depending on the size and model of your air fryer.
A Warm Final Note
I can’t wait for you to try Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout 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!
