Garlic Parmesan Chicken and Potatoes
Garlic Parmesan Chicken and Potatoes is the ultimate comfort food—crispy, golden potatoes, juicy chicken, and a rich, creamy garlic parmesan sauce. This one-pan dish is perfect for family dinners, meal prep, or any night when you need a hearty, indulgent meal.
Ingredients
- For the Chicken:
- 2 lbs boneless skinless chicken breasts (or thighs), cut into chunks
- 1 ½ tsp Cajun seasoning or seasoning of choice
- ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion diced
- 4 cloves garlic minced
- For the Potatoes:
- 1.5 lbs baby potatoes
- ¼ cup olive oil
- 1 ½ tsp Montreal steak seasoning or salt & pepper
- For the Creamy Garlic Parmesan Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth + 1 tbsp lemon juice
- 1 ½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- ½ tsp black pepper
- Salt to taste
- For Assembly:
- 2 cups broccoli florets steamed
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and Prepare Potatoes:
- Preheat oven to 400°F.
- Boil baby potatoes in salted water until fork-tender (about 10-15 minutes). Drain and let cool slightly.
- Place potatoes on a baking sheet and use the bottom of a glass to smash them. Drizzle with olive oil, season, and bake for 40 minutes until crispy.
- Cook the Chicken:
- While the potatoes bake, season the chicken with Cajun seasoning and salt.
- Heat olive oil in a skillet over medium heat and sear the chicken until golden brown (about 4 minutes per side).
- Reduce heat, add butter, onions, and garlic, and cook until fragrant and softened. Transfer to a 9×13 baking dish.
- Make the Creamy Garlic Parmesan Sauce:
- In the same skillet, melt butter and sauté minced garlic until fragrant (about 1 minute).
- Pour in white wine (or broth & lemon juice) and simmer until reduced by half.
- Stir in heavy cream and let simmer for 5 minutes until thickened.
- Whisk in parmesan cheese, black pepper, and salt to taste. Remove from heat.
- Assemble & Bake:
- Add the crispy potatoes and steamed broccoli to the baking dish with the chicken.
- Pour the creamy garlic parmesan sauce over everything.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
- Let Rest & Serve:
- Remove from oven and let the dish rest for 5 minutes before serving.
- Enjoy with garlic bread or a crisp salad on the side!
Notes
- Make Ahead: You can boil the potatoes and cook the chicken a day ahead to save time.
- Shortcuts: Swap fresh potatoes for frozen diced potatoes and use pre-minced garlic.
- Substitutions: Use half-and-half instead of heavy cream for a lighter version.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Reheating Tip: Add a splash of cream before reheating to keep the sauce creamy.