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Garlic Butter Parmesan Chicken and Potatoes Skillet

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Ingredients

For the Chicken and Potatoes

  • 2 large boneless skinless chicken breasts, cut into halves
  • 1.5 lbs 700g baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

For the Garlic Parmesan Butter Sauce

  • 4 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • ½ teaspoon red pepper flakes optional, for spice
  • ½ cup 50g grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped (for garnish)

Instructions

  • Preheat oven to 400°F and grease a large baking sheet with olive oil or non-stick spray.
  • Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, paprika, oregano, thyme, and garlic powder. Spread on baking sheet.
  • Coat halved chicken breasts with remaining 1 tbsp olive oil, salt, pepper, and paprika. Place next to potatoes on the sheet.
  • Mix melted butter, minced garlic, and red pepper flakes. Drizzle half over chicken and potatoes.
  • Bake for 20 minutes. Flip potatoes, drizzle remaining garlic butter, and sprinkle with Parmesan. Bake another 10–15 minutes, until chicken is 165°F and potatoes are golden.
  • Let rest 5 minutes, garnish with chopped parsley, and serve warm.