Description
Garlic Parmesan Chicken and Potatoes combine crispy textures with savory seasoning. This simple oven-baked meal feels balanced, hearty, and comforting.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 1.5 pounds (680 grams) baby potatoes, halved
- 6 cloves garlic, minced
- ¾ cup grated parmesan cheese
Seasonings and Spices:
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Sauce Ingredients:
- 3 tablespoons unsalted butter
- 1.5 cups heavy cream
- ¼ cup fresh parsley (optional, for garnish)
Instructions
- Pat 4 chicken breasts dry with paper towels. Sprinkle ½ teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and pepper evenly across both sides of the meat.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown. Transfer to a clean plate.
- Halve 1 ½ pounds baby potatoes lengthwise. Arrange potatoes cut-side down in the same skillet. Transfer skillet to a 400°F oven and roast for 20 minutes until edges turn crispy.
- Melt 3 tablespoons butter in a separate saucepan over medium heat. Add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant.
- Pour 1 ½ cups heavy cream into the garlic butter. Stir in ¾ cup grated parmesan cheese, ½ teaspoon Italian seasoning, salt, and pepper.
- Simmer sauce for 3-4 minutes until it thickens and coats the back of a spoon. Reduce heat to lowest setting to keep warm.
- Return seared chicken to the potato-filled skillet. Pour entire cream sauce evenly over chicken and potatoes.
- Return skillet to 400°F oven and bake for 10-12 minutes until chicken internal temperature reaches 165°F.
- Remove from oven and let rest for 3 minutes. Sprinkle ¼ cup chopped fresh parsley over the dish before serving.
Notes
- Sear chicken thoroughly to develop a golden-brown crust that locks in moisture and flavor.
- Use a cast-iron skillet for even heat distribution and better browning of both chicken and potatoes.
- Cut potatoes uniformly to ensure they roast evenly and cook at the same rate.
- For a lighter version, substitute heavy cream with half-and-half or milk and reduce the butter quantity.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes - 1 hour 25 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 488 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg