One Pan Creamy Garlic Chicken and Potatoes

There’s nothing quite like a meal that checks all the boxes: easy to make, minimal cleanup, and packed with flavor. This One-Pan Creamy Garlic Chicken and Potatoes delivers on all fronts. With golden, crispy potatoes, tender chicken, and a rich, cheesy garlic sauce, this dish is perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.

As a mom with little time to spare, I love recipes that are quick, flavorful, and don’t leave me with a sink full of dishes. This creamy garlic chicken is my go-to for nights when I want comfort food with minimal effort. Plus, my family can’t get enough of it—even the picky eaters come back for seconds!

Ever find yourself staring at a fridge full of ingredients and no clue what to make? This one-pan wonder is here to save the day! Packed with crispy potatoes, tender chicken, and a cheesy garlic sauce that’s broiled to perfection, it’s everything you crave in comfort food.

What makes this recipe even better is the quick broil at the end, giving the top that irresistible golden-brown finish. It’s a dinner your whole family will love and one you’ll want to add to your regular rotation. Bonus? It all comes together in a single skillet, keeping the cleanup stress-free.

Let’s dive in!

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One-Pan Creamy Garlic Chicken and Potatoes

Yield 3-4

Author Kim Alexander

Prep time

10 Min

Cook time

37 Min

Total time

47 Min

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Ingredients

For the potatoes:

• 2 large russet potatoes (about 1.5 lbs), diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste

For the chicken:

• 2 chicken breasts (about 1 lb), diced
• 1 tablespoon all-purpose seasoning
• Salt and pepper, to taste
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 3/4 cups chicken stock
• 1/2 cup heavy cream
• 3/4 cup shredded cheese (a mix of cheddar, mozzarella, and provolone)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 425°F.
2. Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking tray lined with parchment paper and bake for 15–20 minutes, until golden and crispy.
4. Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat.
5. Season the chicken with all-purpose seasoning, salt, and pepper. Add to the skillet and sear for about 5–6 minutes until browned. Remove and set aside.
6. In the same skillet, add the garlic and sauté for 1 minute.
7. Sprinkle in the flour, stir, and cook for 30 seconds.
8. Gradually pour in the chicken stock while stirring to avoid lumps. Stir in the heavy cream and simmer until thickened.
9. Add the shredded cheese, stirring until melted and smooth. Return the chicken and the roasted potatoes to the skillet, mixing everything together.
10. Sprinkle an extra layer of cheese on top. Transfer the skillet to the oven and broil on high for 2–3 minutes, until the top is bubbly and golden brown.
11. Garnish with fresh parsley and serve straight from the skillet. Enjoy!

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