Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Crispy Garlic Parmesan Chicken and Potatoes – Better than takeout! After making this many times, I’ve perfected the crispy chicken and tender potatoes in a creamy garlic Parmesan sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy The Best Buttery Soft Pretzel Bites and Garlic Parmesan Roasted Zucchini.
Why This Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout Is Pure Comfort
- Crispy golden chicken skin
- Tender, flavorful potatoes
- Creamy garlic Parmesan sauce
- Easy, better than takeout
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.
- chicken thighs
- potatoes
- garlic
- Parmesan cheese
- olive oil
- salt
- black pepper
- dried oregano
- red pepper flakes
- heavy cream
- Optional: fresh parsley
- Optional: red pepper flakes
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on works best.
- potatoes: Baby red or Yukon Gold potatoes are ideal.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy skin → See on Amazon
- Digital meat thermometer — Ensures perfectly cooked chicken → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Prepare the chicken: Pat dry, season with salt, pepper, oregano, and red pepper flakes. Let sit for 15 minutes.
- Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy. Flip, cook until internal temperature reaches 165°F (74°C). Remove from skillet.
- Cook the potatoes: In the same skillet, add potatoes, cook until tender and golden. Remove from skillet.
- Make the sauce: In the skillet, sauté minced garlic. Add heavy cream, simmer until thickened. Stir in Parmesan cheese until melted.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in sauce. Garnish with fresh parsley and serve.
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- : Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to maintain a hot temperature and crispy skin.
- : For a spicier dish, add more red pepper flakes or serve with hot sauce.
- : To make this dish gluten-free, ensure your heavy cream and Parmesan cheese are certified gluten-free.
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 fridge for up to 3 days. Make-ahead tip: The chicken can be seasoned and the potatoes can be cut up to a day ahead. Store in the fridge until ready to cook.
Freezing Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a one-pan meal, you can cook the potatoes in the oven while the chicken is searing on the stove. Toss them with olive oil, salt, and pepper, and roast at 425°F (220°C) for 20-25 minutes.
- Best substitution: Boneless, skinless chicken breasts can be used, but they won't be as flavorful or crispy.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the chicken isn't crispy, it may not have been patted dry enough or the skillet wasn't hot enough. Ensure the chicken is dry and the skillet is hot before adding the chicken.
Want to level up this recipe?
High-quality olive oil — Enhances the flavor of the dish and helps achieve crispy skin → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Ingredients
Main Ingredients
- chicken thighs
- potatoes
- garlic
- Parmesan cheese
- olive oil
Seasonings
- salt
- black pepper
- dried oregano
- red pepper flakes
- heavy cream
Optional Toppings
- fresh parsley
- red pepper flakes
Instructions
- Prepare the chicken: Pat dry, season with salt, pepper, oregano, and red pepper flakes. Let sit for 15 minutes.
- Cook the chicken: Heat oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy. Flip, cook until internal temperature reaches 165°F (74°C). Remove from skillet.
- Cook the potatoes: In the same skillet, add potatoes, cook until tender and golden. Remove from skillet.
- Make the sauce: In the skillet, sauté minced garlic. Add heavy cream, simmer until thickened. Stir in Parmesan cheese until melted.
- Combine and serve: Return chicken and potatoes to the skillet. Toss to coat in sauce. Garnish with fresh parsley and serve.
Notes
- Chef tip: For a one-pan meal, you can cook the potatoes in the oven while the chicken is searing on the stove. Toss them with olive oil, salt, and pepper, and roast at 425°F (220°C) for 20-25 minutes.
- Best substitution: Boneless, skinless chicken breasts can be used, but they won't be as flavorful or crispy.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the chicken isn't crispy, it may not have been patted dry enough or the skillet wasn't hot enough. Ensure the chicken is dry and the skillet is hot before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The chicken can be seasoned and the potatoes can be cut up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 670
- Protein: 38g
- Fat: 42g
- Carbs: 35g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg
- Cholesterol: 140mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout FAQs
Yes, see the storage notes for make-ahead tips.
Ensure the chicken is dry and the skillet is hot before adding the chicken. Don't overcrowd the skillet.
Yes, cook the chicken at 400°F (200°C) for 20-25 minutes and the potatoes at 400°F (200°C) for 15-20 minutes.
You can substitute half-and-half or milk, but the sauce may not be as thick.
Yes, but they won't be as flavorful or crispy.
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!
