Pin This One-Pan Creamy Garlic Parmesan Chicken is my go-to for busy nights when I want something comforting yet elegant. It brings together golden crispy chicken thighs, a luscious garlic Parmesan sauce, and vibrant veggies all in a single skillet. Whether you are craving restaurant-style indulgence or simply need a family-friendly weeknight dinner, this dish is always a winner thanks to its flavor-packed sauce and minimal cleanup.
When I first made this for my family on a rainy Sunday, no one could stop raving about the sauce. Now it is my top pick when friends pop by unexpectedly.
Ingredients
- Chicken thighs with skin and bone: provide juiciness and deepen the pan sauce flavor Choose plump, pink thighs with no odors
- Olive oil: for crispy golden skin Pick an extra-virgin variety for a more peppery taste
- Garlic powder and Italian seasoning: add earthy backbone Opt for a blend with oregano rosemary and basil for true Italian character
- Salt and freshly ground black pepper: to balance and enhance each bite
- Unsalted butter: brings richness without overpowering the other flavors Look for butter with a creamy yellow color
- Fresh garlic: infuses deep aromatics Use fat firm cloves for best flavor
- Heavy cream: delivers silkiness and body Full-fat cream thickens the sauce quickly
- Parmesan cheese: gives sharp nutty depth Always grate from a block for the freshest flavor
- Lemon juice: lifts the sauce with lively tang Choose a firm heavy lemon for juicing
- Dried thyme and red pepper flakes: layer in subtle warmth
- Baby potatoes: provide tender texture So choose potatoes with smooth skin and no sprouting
- Cherry tomatoes: burst with sweetness Use ripe deeply colored ones for juiciness
- Fresh spinach: wilts beautifully into the sauce Choose crisp vivid green leaves
- Chopped fresh parsley and extra Parmesan: for garnish and a final touch
Instructions
- Season the Chicken:
- Pat chicken thighs dry and season generously with garlic powder Italian seasoning salt and pepper This builds flavor right at the start
- Sear the Chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat Arrange chicken skin side down and let it sear undisturbed for 5 to 6 minutes until deeply golden Flip and cook the other side for 3 more minutes Remove the chicken and keep it warm
- Brown the Potatoes:
- Add the halved baby potatoes cut side down into the same skillet Let them cook for 8 to 10 minutes Stir occasionally until they are golden on the outside and tender inside
- Make the Creamy Sauce:
- Lower the heat to medium Add the butter followed by minced garlic Stir continuously for about 30 seconds or until the garlic is fragrant Pour in heavy cream Stir to lift up any flavorful brown bits Add Parmesan cheese lemon juice dried thyme and red pepper flakes Let simmer for 2 to 3 minutes until slightly thickened
- Combine Chicken and Vegetables:
- Nestle the browned chicken thighs back in among the potatoes Pour any collected juices over Add cherry tomatoes Tuck everything in so flavors meld Simmer gently for 5 to 7 minutes until the chicken is cooked through and tomatoes start to pop
- Add the Spinach and Finish:
- Stir in fresh spinach letting it wilt for about one minute Taste and adjust with extra salt and pepper if needed Sprinkle with plenty of parsley and a generous dusting of extra Parmesan Serve straight from the skillet
Pin My favorite part has always been the way the garlic and Parmesan come together in the simmering cream sometimes the kitchen smells so good that my kids wander in just to sneak a taste of the sauce while it bubbles I always sneak them a little bite over a crusty heel of bread
Storage Tips
Store leftovers in an airtight container in the refrigerator up to three days When reheating cover and warm in a 350°F oven so the sauce stays silky If you are freezing portion the cooled chicken and sauce into freezer-safe bags for up to two months Thaw overnight in the fridge and reheat gently
Ingredient Substitutions
You can swap chicken breasts for thighs for a leaner meal though they may need a little less time in the final simmer Swap kale or Swiss chard for spinach if you want heartier greens For a dairy-free version coconut cream and nutritional yeast add flavor in place of cream and cheese
Serving Suggestions
Pair with a crisp green salad or roasted asparagus for balance The potatoes make it hearty enough to stand alone but a hunk of crusty bread is perfect for mopping up every bit of sauce For a weeknight twist spoon the creamy chicken over fluffy rice
Cultural and Seasonal Notes
This dish takes cues from Italian-American comfort classics with its creamy sauce and layered aromatics In summer switch up the add-ins with zucchini or sweet bell peppers In autumn try adding roasted Brussels sprouts for an earthier twist
Seasonal Adaptations
Swap baby potatoes with butternut squash cubes in fall for sweetness Add fresh peas or asparagus tips in spring for pop and color Use sun-dried tomatoes in winter for a richer tomato note
Success Stories
Friends have texted me photos of their own pans of this chicken after I shared the recipe It has become a dinner party favorite thanks to how show-stopping it looks right out of the oven My aunt uses the leftovers in her work lunches with rave reviews
Freezer Meal Conversion
Fully cool the cooked chicken sauce and vegetables before freezing Defrost overnight in the refrigerator and reheat covered in the oven with a splash of extra cream if needed
Pin This one-pan chicken lets you enjoy creamy comfort food with minimal effort and rave results. Leftovers (if you have any) are just as delicious the next day.
Recipe FAQ
- → How do I ensure the chicken thighs stay juicy?
Use bone-in, skin-on thighs and sear them well before adding the sauce. This locks in juices for tender meat.
- → Can I substitute the heavy cream?
Yes, for a lighter option, swap half-and-half or stir in Greek yogurt at the end for creaminess.
- → Are there gluten-free adaptations?
The dish is naturally gluten-free as prepared. Just confirm all packaged ingredients used are certified gluten-free.
- → What vegetables work well in this dish?
Baby potatoes, cherry tomatoes, and spinach are recommended, though zucchini or kale can be added for variety.
- → How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for about 15 minutes to maintain best texture, avoiding the microwave if possible.
- → Is this dish suitable for meal prep?
Yes, it stores well in the fridge and reheats nicely, making it perfect for preparing ahead.