Chicken Parmesan Potatoes Recipes

BAKED GARLIC PARMESAN CHICKEN AND POTATO

Baked Garlic Parmesan Chicken and potato image

Baked chicken and potatoes in a butter garlic herb sauce, crispy garlic parmesan crusted chicken is a delicious one-pan dinner. Watch the step by step recipe video above.

Provided by Subhasmita

Number Of Ingredients 12

Ingredients

6 Bone Chicken Thighs (Bone-in, Skin-on (See note 1))
200 grams Potato (Quartered (See note 2))
1 teaspoon oil
2 tablespoon Butter
1 tablespoon Garlic (minced)
1/2 teaspoon Paprika
1/2 teaspoon Pepper Powder
1 tablespoon fresh rosemary (Finely Minced)
1/2 tablespoon Parsely (Finely Minced)
1 teaspoon Salt ((adjust as per taste))
1/2 cup White Wine (Or Low Sodium Chicken Stock)
3/4 cup Parmesan

Steps:

Pre-heat oven to 200-degrees Celcius. (400 F )
In a bowl add melted butter, minced garlic, paprika, pepper, herbs and salt. Mix well and keep aside.
In a heavy cast iron pan add oil. Once hot, place chicken skin side down. season it with salt and pepper. Sear chicken for 3-4 minutes on medium-high heat until the skin turns golden brown.
Turn the chicken skin side up. Add potatoes.
Stir in the butter garlic herb mixer made in the first step. Mix well until everything is coated well with the garlic herb mixture.
Add wine to the pan.
Sprinkle Parmesan on the top.
Transfer the pan to the oven and bake at 200-degree Celcius(400 F) for 20-25 minutes.

Nutrition Facts : ServingSize 100 g, Calories 666 kcal, Carbohydrate 9 g, Protein 43 g, Fat 48 g, SaturatedFat 16 g, Cholesterol 240 mg, Sodium 1106 mg, Fiber 1 g, Sugar 1 g

CHICKEN-PARMESAN POTATOES

Chicken-Parmesan Potatoes image

Need an easy one-skillet meal? This one includes family favorites: chicken, potatoes, green beans and cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 6

Ingredients

1 box (4.7 ounces) Betty Crocker™ au gratin potatoes
3 cups cut-up cooked chicken or turkey (1 pound)
2 1/4 cups hot water
2/3 cup milk
3 cups frozen cut green beans
1/2 cup grated Parmesan cheese

Steps:

Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally.
Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Let stand 5 minutes.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Cholesterol 80 mg, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g

PARMESAN CHICKEN AND POTATO BAKE

Parmesan Chicken and Potato Bake image

I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!

Provided by Jaime in Winnipeg

Categories Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 whole chicken legs
4 large potatoes
1/3 cup Italian dressing (I used Italian Dressing Seasoning Dry Mix)
1/3 cup parmesan cheese

Steps:

Pre heat oven to 400 degrees.
Cut potatoes into wedges.
Place potatoes and chicken into 9 by 13 pan.
Pour dressing over chicken and potatoes.
Sprinkle parmesan cheese over chicken and potatoes.
Bake for 1 hour, or until chicken is cooked through.

Nutrition Facts : Calories 689.2, Fat 28.5, SaturatedFat 8.1, Cholesterol 145.9, Sodium 480.5, Carbohydrate 66.8, Fiber 8.1, Sugar 4.6, Protein 41

PARMESAN RANCH CHICKEN AND POTATO BAKE

Parmesan Ranch Chicken and Potato Bake image

Buttermilk ranch dressing serves as both a marinade and savory sauce in this easy-to-make chicken and potato bake.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Buttermilk Ranch Dressing, divided
4 bone-in chicken breasts (1-1/2 lb.)
1-1/2 lb. baking potato (about 5), cut into thin wedges
1 large red pepper, cut into strips
1/2 tsp. thyme
1/2 cup frozen peas
1/4 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

Nutrition Facts : Calories 470, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g

SLOW COOKER PARMESAN CHICKEN THIGHS AND POTATOES

Slow Cooker Parmesan Chicken Thighs and Potatoes image

Easy to make and perfect for a weeknight dinner, these slow cooker Parmesan chicken thighs and potatoes will appeal to the whole family.

Provided by kimmi

Categories Slow Cooker Chicken Main Dishes

Time 7h20m

Yield 8

Number Of Ingredients 12

Ingredients

8 (5 ounce) bone-in, skin-on chicken thighs
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried rosemary
kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon dried thyme
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Season chicken with basil, oregano, rosemary, salt, and pepper.
Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 19.2 g, Cholesterol 96.1 mg, Fat 23.3 g, Fiber 2.1 g, Protein 28.2 g, SaturatedFat 8 g, Sodium 228.4 mg, Sugar 1.3 g

BBQ ROASTED CHICKEN WITH PARMESAN POTATOES

BBQ Roasted Chicken with Parmesan Potatoes image

Enjoy BBQ roasted chicken in just under an hour. This tasty BBQ Roasted Chicken with Parmesan Potatoes has great BBQ flavor without firing up the grill.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 lb. small red potatoes (about 8), quartered
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1-1/2 tsp. chili powder, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400ºF.
Toss potatoes with dressing in 13x9-inch nonstick pan; sprinkle with 1/2 tsp. chili powder. Bake 25 min.
Stir potatoes; push to sides of pan. Place chicken in single layer in center of pan; sprinkle with remaining chili powder. Drizzle with barbecue sauce.
Bake 20 min. or until chicken is done (165ºF) and potatoes are tender. Transfer chicken to platter. Stir potatoes to evenly coat with pan drippings. Spoon around chicken on platter; top with Parmesan.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

CHICKEN PARMESAN-POTATOES

Chicken Parmesan-Potatoes image

Need an easy one-skillet meal? This one includes family favorites: chicken, potatoes, green beans and cheese. Variation: Want extra Italian flavor? Stir in 1 teaspoon Italian seasoning with the Sauce Mix. True Parmesan lovers will appreciate extra cheese passed at the table. Variation: Ham it up! Use about 1 pound chopped ham (3 cups) for the chicken. Serve With: Make a tossed green salad to go with this chicken and potatoes dish. Simplify: If you're not the type to cut up leftover chicken, buy frozen diced cooked chicken at the grocery store.

Provided by Recipezaar BCP

Categories Chicken

Time 35m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 (5 ounce) package Betty Crocker au gratin potatoes
3 cups cut-up cooked chicken (1 pound) or 3 cups cooked turkey (1 pound)
2 1/4 cups hot water
2/3 cup milk
2 cups Green Giant frozen cut green beans
1/2 cup grated parmesan cheese

Steps:

Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally.
Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Let stand 5 minutes.
High Altitude (3500-6500 ft) No changes.

Nutrition Facts : Calories 307.8, Fat 10.8, SaturatedFat 4.7, Cholesterol 76.4, Sodium 817.5, Carbohydrate 26.3, Fiber 2.5, Sugar 0.1, Protein 29.3

LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES

Lemon, Parsley, and Parmesan plus Chicken and Potatoes image

Your roast chicken will reach new heights with this simple sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h40m

Number Of Ingredients 13

Ingredients

1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1 lemon, halved
1 pound fingerling potatoes, halved or cut into thirds if large
2 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
1/2 cup grated Parmesan cheese
1/2 teaspoon coarse salt
Pinch of red-pepper flakes

Steps:

Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

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