Chicken and Potatoes Garlic Parmesan (Printable)

Tender chicken and golden 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 (use gluten-free flour if needed)
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 (optional)
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.
02 - In a large bowl, toss halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange potatoes in a single layer on one side of the baking dish.
03 - Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden. 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 another minute.
05 - Gradually whisk in chicken broth and heavy cream. Bring to a simmer, then add Parmesan, dried herbs, and red pepper flakes. Whisk until cheese is melted and sauce thickens slightly, 2–3 minutes. Season with salt and pepper to taste.
06 - Pour the cream sauce evenly over the chicken and potatoes. Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F) and potatoes are fork-tender.
07 - Remove from oven and rest for 5 minutes. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The sauce does double duty as both cooking liquid and serving sauce, meaning less cleanup and more flavor
  • Everything cooks on one pan so you can pour a glass of wine and actually relax while dinner happens
  • The leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
  • Searing the chicken first creates flavor compounds that dissolve into the sauce, so do not skip this step even when you are tired
  • The sauce will look thin when you pour it over the raw chicken, but it thickens beautifully as it bakes and the starch from the potatoes helps
  • If your garlic burns even a little bit, start over—bitter garlic ruins the whole dish and there is no fixing it
03 -
  • Pat your chicken really dry before seasoning it or it will not get that nice golden sear
  • Space everything out in the pan so the sauce can circulate and the chicken can cook evenly
  • Let the dish rest before serving, otherwise all that creamy sauce runs right off the chicken

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