One-Pan Creamy Garlic Chicken and Potatoes (Easy Dinner)

ByChelsea
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This One-Pan Creamy Garlic Chicken and Potatoes is the kind of cozy dinner that makes a busy weeknight feel a little easier. Tender chicken and buttery potatoes simmer in a rich garlic Parmesan sauce for a simple, comforting meal the whole family will love.

Creamy Garlic Chicken in a cast-iron pan on a cutting board with a plaid napkin and a dish of parmesan

This is that recipe that brings all the flavor and I love it. The garlic sauce is so creamy and delicious and I just want to soak it all up. One-pan meals are a game changer in my house and I am loving them more and more everyday. This one is a full meal in a cast-iron skillet. Chicken pieces, potatoes, spinach, and that creamy garlic sauce will make you want to add this one to your meal plan constantly. I love the simplicity without losing the flavor. You are definitely going to love this one.

Why You’ll Love This Creamy Garlic Chicken

  • Minimal effort. All the delicious flavors come together in one-pan.
  • Easy meal prep. Chicken, potatoes, spinach, and a creamy sauce that is easy to portion out and reheat.
  • Simple to customize. Add in some other veggies and your favorite potatoes.
  • Real Ingredients. Nothing artificial, just real ingredients you probably already have on hand.

Ingredients You’ll Need

a flat lay of the ingredients need to make creamy garlic chicken
  • Chicken: The hearty protein and base of this easy one-pan dinner.
  • Baby potatoes: Creamy, buttery, and perfect for soaking up all that sauce.
  • Olive oil & butter: Help brown the chicken and potatoes while adding flavor.
  • Garlic: The star of the sauce! Fresh garlic gives it that cozy, savory flavor.
  • Seasonings: Salt, pepper, garlic powder, and Italian seasoning keep everything simple but flavorful.
  • Chicken broth: Cooks the potatoes and creates the base for the sauce.
  • Heavy cream: Makes the sauce rich and creamy.
  • Parmesan: Adds salty, cheesy flavor and naturally helps thicken the sauce.
  • Baby spinach: Adds a little freshness, color, and an easy veggie right in the skillet.

How To Make One-Pan Creamy Garlic Chicken

Please see the recipe card at the bottom of this post for the full recipe details.

  • Browning the chicken in a cast-iron pan with a wooden spoon
  • roasting the baby potatoes in a cast-iron pan with a wooden spoon
  • adding the chicken broth to the potatoes in a cast-iron pan with a wooden spoon
  • adding the heavy cream and parmesan to the potatoes in a cast-iron pan with a wooden spoon
  • adding the chicken back into the cast-iron pan with a wooden spoon with the potatoes and creamy garlic mixture
  • adding the spinach to the cast-iron pan with all the other ingredients with a wooden spoon

  1. Season the chicken. Pat the chicken dry, then season it with salt, pepper, garlic powder, and Italian seasoning.
  2. Sear the chicken. Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes on each side until golden, then transfer it to a plate.
  3. Brown the potatoes. Add the remaining olive oil and the quartered baby potatoes to the same skillet. Cook for about 5 minutes, stirring occasionally.
  4. Add the garlic. Stir in the butter and fresh garlic and cook for about 30 seconds, just until fragrant.
  5. Simmer the potatoes. Pour in the chicken broth and scrape up any flavorful browned bits from the bottom of the pan. Let the potatoes simmer uncovered until almost fork-tender for about 15-18 minutes.
  6. Make the creamy sauce. Reduce the heat and stir in the heavy cream and Parmesan until smooth and creamy.
  7. Finish the chicken. Return the chicken to the skillet and simmer until the chicken is cooked through and reaches 165°F around 5-8 minutes.
  8. Add the spinach. Stir in the fresh spinach and cook just until wilted 1-2 minutes.
  9. Let it rest. Remove the skillet from the heat and let it sit for a few minutes so the sauce can thicken before serving.

Recipe Tips

Cut the potatoes small. Quartering the baby potatoes helps them cook quickly and evenly without needing to cover the skillet.

Don’t overcook the chicken. Sear it just until golden, then let it finish cooking in the creamy sauce until it reaches 165°F.

Use freshly grated Parmesan. It melts much better than pre-shredded cheese and gives you a smoother, creamier sauce.

Keep the heat low once you add the cream. A gentle simmer keeps the sauce smooth and prevents it from separating.

Give the sauce a few minutes to rest. It may look a little thin at first, but the Parmesan cream sauce will thicken as it cools.

Taste before serving. Parmesan and chicken broth both add salt, so give everything a quick taste before adding more.

How to Store and Reheat

To store: Let the chicken and potatoes cool, then transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.

To reheat: Warm leftovers gently in a pan over medium-low heat or microwave in short intervals until heated through. Add a small splash of chicken broth or cream if the sauce has thickened too much in the refrigerator.

the creamy garlic chicken plated on a white plate with a silver form with the rest of the meal in the cast-iron skillet behind on a wooden cutting board and a plaid napkin and dish of parmesan

Frequently Asked Questions

Yes! This recipe is naturally gluten-free with no flour or other thickener needed. If needed, double-check that your chicken broth, Parmesan, and seasonings are labeled gluten-free.

No. This recipe is designed to cook completely uncovered. Just make sure to quarter the baby potatoes so they cook through while simmering in the broth.

Yes. Boneless, skinless chicken thighs are a great substitute and will make the dish especially tender and flavorful. Cooking time may vary slightly, so cook the chicken to an internal temperature of 165°F.

You shouldn’t need any flour or cornstarch. The heavy cream reduces as it cooks, while the Parmesan helps create a naturally rich and creamy sauce. Letting the finished dish rest for a few minutes will also help the sauce thicken.

Definitely. You can leave the spinach out completely or substitute another quick-cooking vegetable, such as chopped kale.

More One-Pan Recipes You’ll Love

One-Pan Creamy Garlic Chicken in a cast-iron pan with a plaid napkin around it with a small dish of parm

One-Pan Creamy Garlic Chicken and Potatoes

Tender chicken and baby gold potatoes simmered in a creamy garlic Parmesan sauce with fresh spinach. This easy one-pan chicken and potatoes dinner is family-friendly and perfect for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: creamy garlic chicken and potatoes, one pan chicken and potatoes
Servings: 5 Servings

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts cut into large pieces
  • 1 ½ pounds baby potatoes quartered
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 5 cloves garlic minced
  • 1 ½ cups chicken broth
  • ¾ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach

Instructions

  1. Pat the chicken dry. Season with ½ teaspoon salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Add the chicken and cook for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked at this point. Transfer to a plate.
  3. Add the remaining tablespoon of olive oil to the skillet. Add the quartered baby potatoes and remaining ½ teaspoon salt. Cook for about 5 minutes, stirring occasionally, until lightly golden.
  4. Add the butter and minced garlic. Cook for about 30 seconds, stirring frequently, until fragrant.
  5. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Bring to a steady simmer and cook uncovered for 15–18 minutes, stirring occasionally, until the potatoes are almost fork-tender. Add an additional splash of broth if the liquid reduces too quickly.
  6. Reduce the heat to medium-low. Stir in the heavy cream and freshly grated Parmesan until the cheese has melted and the sauce is creamy.
  7. Return the chicken and any juices from the plate to the skillet. Simmer uncovered for 5–8 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  8. Stir in the fresh spinach and cook for 1–2 minutes, just until wilted.
  9. Remove the skillet from the heat and let it rest for 3–5 minutes. The creamy garlic Parmesan sauce will continue to thicken as it sits. Taste and adjust the salt and pepper before serving.

Notes

  • Quarter the baby potatoes rather than simply halving them. The smaller pieces cook more quickly since this recipe is made without covering the skillet.
  • Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded Parmesan.
  • The sauce will thicken as it cooks and rests, so no flour or cornstarch is necessary.
  • This recipe is naturally gluten-free. If necessary, check your chicken broth, Parmesan, and seasonings to ensure they are labeled gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, adding a splash of broth or cream to loosen the sauce if needed.

Did you make this recipe?

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