Best Garlic Parmesan Chicken and Potatoes
This recipe delivers tender, juicy chicken and perfectly roasted potatoes coated in a rich, savory garlic parmesan sauce. It's an incredibly flavorful and surprisingly easy all-in-one meal, perfect for a comforting weeknight dinner.
Equipment
- Large bowl
- Measuring spoons
- Measuring cups
- Large baking sheet
- Medium saucepan
- Stirring spoon or whisk
- Garlic press or knife
- Meat thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 4 tablespoons butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken and potatoes with olive oil, salt, pepper, Italian seasoning, and paprika.
- Spread the chicken and potatoes in a single layer on a large baking sheet. Avoid overcrowding the pan, and use two baking sheets if needed.
- Bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and slightly golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- While the chicken and potatoes are baking, prepare the sauce. In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat and let it simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove the saucepan from the heat and stir in the Parmesan cheese and red pepper flakes (if using). Stir until the Parmesan cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
- Once the chicken and potatoes are done, pour the Garlic Parmesan sauce over them on the baking sheet. Toss gently to coat.
- Garnish with fresh parsley and serve immediately.
Notes
Ensure chicken and potatoes are cut into even sizes for uniform cooking. Freshly grated Parmesan melts better than pre-shredded. To prevent burning the garlic, monitor it closely while cooking. For a thicker sauce, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Customize by adding vegetables like broccoli, carrots, or bell peppers. Store leftovers in an airtight container in the refrigerator for up to 3 days.