Garlic Parmesan Chicken and Potatoes Chicken Sausage Recipes
There’s something deeply comforting about a skillet filled with golden chicken, roasted potatoes, and that unmistakable garlic-parmesan aroma that makes everyone wander into the kitchen asking, “When’s dinner ready?” I’ve been there, still whisking sauce with one hand and shooing hungry faces with the other. The mix of crispy potatoes and tender chicken is the kind of meal that doesn’t just fill your stomach—it hugs your soul.
This recipe hits all the right notes for a weeknight meal. It’s simple, hearty, and bursting with that savory, garlicky flavor we all love. The blend of juicy chicken, parmesan sauce, and perfectly browned sausage slices gives it a little Italian flair. It’s one of those sausage and chicken recipes you’ll come back to again and again because it works. Whether you use sweet potatoes or regular ones, it’s just as cozy.
If you’ve been hunting for chicken garlic parmesan recipes or italian chicken sausage recipes that make you feel like a pro in your own kitchen, this one’s for you. It’s rich without being heavy, simple without being boring, and tastes even better the next day (if there are leftovers, which is rare). So, grab your pan, your favorite sausage, and get ready to make magic happen.
Servings: 4 servings
Ingredients
- 4 boneless chicken thighs or breasts
- 2 cups baby potatoes, halved
- 1 cup Italian chicken sausage, sliced
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium heat and add the olive oil.
- Season the chicken with salt, pepper, and Italian seasoning. Sear it in the skillet for 3–4 minutes per side until golden, then remove it from the pan.
- Add butter to the same skillet. Toss in garlic and sausage slices, stirring until fragrant and slightly browned.
- Add the baby potatoes and cook for 5–6 minutes, stirring occasionally until they start to soften.
- Pour in the heavy cream and sprinkle in half of the Parmesan cheese. Stir until the sauce thickens a bit.
- Return the chicken to the pan, coat everything evenly, and top with the remaining Parmesan cheese.
- Transfer the skillet to the oven and bake for 20 minutes, or until the potatoes are tender and the chicken is fully cooked.
- Remove from the oven, sprinkle with fresh parsley, and serve hot.