Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Crispy Garlic Parmesan Chicken and Potatoes – The ultimate comfort food that’s way better than takeout! After making this many times, I’ve discovered the trick to getting that perfect crispy chicken skin and tender potatoes every time. The golden, crispy chicken and soft, fluffy potatoes in a rich, garlicky Parmesan sauce will make your whole family beg for seconds. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Garlic Shrimp and Honey Peach Cream Cheese Cupcakes – Sweet & Soft.
Why This Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout Is Pure Comfort
- Golden, crispy chicken skin
- Tender, fluffy potatoes
- Rich, garlicky Parmesan sauce
- Easy to make and way 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.
- boneless, skin-on chicken thighs
- baby potatoes
- garlic
- Parmesan cheese
- olive oil
- salt
- black pepper
- red pepper flakes
- dried oregano
- chicken broth
- Optional: fresh parsley
- Optional: red pepper flakes
📝 Ingredient Notes
- chicken thighs: Bone-in, skin-on chicken thighs can also be used.
- potatoes: Baby Yukon Gold or red potatoes work best.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and crispy skin. → See on Amazon
- Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Prepare the chicken: Pat chicken dry, season with salt, pepper, and oregano. Let it sit for 15 minutes.
- Cook the chicken: Heat oil in cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy, then flip and cook until done. Remove chicken and set aside.
- Cook the potatoes: Add potatoes to skillet, cook until tender. Remove and set aside.
- Make the sauce: In the same skillet, sauté garlic, add chicken broth, bring to a boil. Stir in Parmesan until melted. Add chicken and potatoes back to skillet, toss to coat.
- Serve: Garnish with fresh parsley and red pepper flakes. Serve hot and enjoy!
Cook's Tips for Perfect Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
- Common mistake and fix: Don't overcrowd the pan when searing the chicken. Cook in batches if needed to prevent steaming.
- Pro tip: Use a digital meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Pro tip: For extra crispy skin, place the skillet under the broiler for a few minutes after searing the chicken.
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: Potatoes can be boiled ahead of time. Reheat in the skillet before serving.
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 spicy version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Boneless, skinless chicken breasts can be used instead of thighs.
- Make-ahead: Potatoes can be boiled ahead of time. Reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
Want to level up this recipe?
High-quality olive oil — Imparts a rich, fruity flavor to the dish. → Check price on Amazon
Crispy Garlic Parmesan Chicken and Potatoes – Better Than Takeout
Ingredients
Main Ingredients
- boneless, skin-on chicken thighs
- baby potatoes
- garlic
- Parmesan cheese
Seasonings
- olive oil
- salt
- black pepper
- red pepper flakes
- dried oregano
- chicken broth
Optional Toppings
- fresh parsley
- red pepper flakes
Instructions
- Prepare the chicken: Pat chicken dry, season with salt, pepper, and oregano. Let it sit for 15 minutes.
- Cook the chicken: Heat oil in cast iron skillet over medium-high heat. Sear chicken skin-side down until crispy, then flip and cook until done. Remove chicken and set aside.
- Cook the potatoes: Add potatoes to skillet, cook until tender. Remove and set aside.
- Make the sauce: In the same skillet, sauté garlic, add chicken broth, bring to a boil. Stir in Parmesan until melted. Add chicken and potatoes back to skillet, toss to coat.
- Serve: Garnish with fresh parsley and red pepper flakes. Serve hot and enjoy!
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the sauce.
- Best substitution: Boneless, skinless chicken breasts can be used instead of thighs.
- Make-ahead: Potatoes can be boiled ahead of time. Reheat in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth or water.
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: Potatoes can be boiled ahead of time. Reheat in the skillet before serving.
Nutrition Per Serving
- Calories: 580
- Protein: 38g
- Fat: 35g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 850mg
- Cholesterol: 145mg
- 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
Yes, you can prepare the chicken and potatoes ahead of time. Reheat in the skillet before serving.
Ensure the chicken is dry before seasoning and searing. Don't overcrowd the pan and cook until the skin is golden brown.
Yes, cook the chicken at 400°F (200°C) for 20-25 minutes, then finish in the oven to ensure crispy skin.
Water or vegetable broth can be used as a substitute.
Yes, this recipe is naturally gluten-free.
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!
