Chicken and Potatoes Garlic Parmesan (Printable)
Tender chicken and golden potatoes baked in rich garlic Parmesan cream sauce for a comforting weeknight dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil
→ Potatoes
06 - 1.5 lbs baby gold potatoes, halved
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Garlic Parmesan Cream Sauce
10 - 2 tablespoons unsalted butter
11 - 5 cloves garlic, minced
12 - 1 tablespoon all-purpose flour
13 - 1 cup chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup freshly grated Parmesan cheese
16 - 1/2 teaspoon dried Italian herbs
17 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
18 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish or ovenproof skillet with cooking spray or a small amount of oil.
02 - In a large bowl, toss halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated. Arrange potatoes in a single layer on one side of the prepared baking dish.
03 - Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika on both sides. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Transfer to the baking dish alongside the potatoes.
04 - In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute, stirring constantly to create a roux.
05 - Gradually whisk in chicken broth and heavy cream, ensuring no lumps form. Bring to a gentle simmer, then add Parmesan cheese, dried herbs, and red pepper flakes. Whisk until cheese is completely melted and sauce thickens slightly, about 2-3 minutes. Season with additional salt and pepper to taste.
06 - Pour the cream sauce evenly over the chicken and potatoes in the baking dish. Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
07 - Remove from oven and let the dish rest for 5 minutes to allow sauces to settle. Sprinkle with chopped fresh parsley before serving hot.
# Expert Hints:
01 -
- Everything cooks in one dish so you spend less time cleaning and more time actually eating
- The sauce thickens in the oven while infusing the chicken and potatoes with flavor
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Searing the chicken first creates a flavor foundation that baking alone can't achieve
- The sauce will seem thin going into the oven but thickens beautifully as it bakes
- Broil for 2-3 minutes at the end if you want extra golden color on top
03 -
- Pound your chicken to even thickness so no piece dries out while another finishes cooking
- Room temperature cream incorporates more smoothly into the sauce than cold cream