Chicken and Potatoes Garlic Parmesan (Printable)
Golden chicken and potatoes baked in rich garlic Parmesan cream sauce
# 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
18 - Salt and pepper to taste
→ Garnish
19 - 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, then transfer to the baking dish next to 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 until smooth. Bring to a simmer, then add Parmesan cheese, dried herbs, and red pepper flakes. Whisk until cheese is melted and sauce thickens slightly, about 2–3 minutes. Season with 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, or 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 the sauce to thicken slightly. Sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- The creamy sauce clings to everything, making each bite feel like a hug
- It comes together quickly but tastes like it simmered all afternoon
02 -
- Searing the chicken first creates a flavor base that you cannot get from baking alone, so do not skip this step
- The sauce will look thin going into the oven but thickens beautifully as it bakes
03 -
- Grate your Parmesan from a wedge rather than using pre-grated cheese for the smoothest sauce texture
- Letting the dish rest before serving gives the sauce time to thicken slightly and cling to everything