Description
Cheesy Garlic Parmesan Chicken and Potatoes is a comforting one-pan meal featuring tender baby potatoes, juicy chicken, fragrant garlic, and a rich blend of Parmesan and melted mozzarella cheese. Perfect for busy weeknights, this hearty dish delivers bold flavor with minimal cleanup.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 ½ lbs baby potatoes, halved
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Heat a large skillet over medium heat. Melt the butter, then add the minced garlic and sauté for 1–2 minutes until fragrant.
- Add the halved baby potatoes to the skillet. Cook for 15–20 minutes, stirring occasionally, until tender inside and lightly golden on the outside.
- Stir in the cooked chicken. Season with Italian seasoning, salt, and pepper. Cook for 3–4 minutes until the chicken is heated through.
- Sprinkle the grated Parmesan evenly over the mixture, then top with shredded mozzarella.
- Cover the skillet and cook for 3–5 minutes, or until the cheese is melted and bubbly.
- Remove from heat, garnish with parsley if desired, and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- Yukon Gold or red potatoes can be substituted for baby potatoes.
- Add vegetables like broccoli, bell peppers, or spinach for extra nutrition.
- For a spicy kick, add red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
