Description
Garlic Parmesan Chicken Potatoes bring comfort straight from your kitchen to the dinner table, letting you savor a hearty meal that feels like a warm hug. Crispy, cheesy, and packed with flavor, this dish turns simple ingredients into something your family will devour with smiles.
Ingredients
Scale
Main Protein:
- 2 large boneless, skinless chicken breasts
Potatoes and Vegetables:
- 1.5 pounds Yukon Gold potatoes
- 2 cloves garlic
- 4 cloves garlic
Seasonings and Liquids:
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian herbs
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- Salt
- Freshly ground black pepper
- 4 tablespoons butter
- ½ cup chicken broth
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Pat chicken breasts dry and slice horizontally if very thick. This helps create even cooking and tender meat.
- Mix garlic powder, onion powder, Italian herbs, paprika, salt, and pepper in a small bowl. Coat both sides of the chicken breasts generously with this seasoning blend.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2-3 minutes. Carefully place seasoned chicken breasts in the hot skillet, ensuring they do not touch each other.
- Sear chicken for 5-7 minutes per side until golden brown. Check internal temperature reaches 165F using a meat thermometer for safe cooking.
- Transfer cooked chicken to a plate and loosely cover with foil. Allow chicken to rest for 5-10 minutes while preparing other components.
- Preheat oven to 400F. Wash and cube 1.5 pounds Yukon Gold potatoes into 1-inch pieces.
- Toss potato cubes with 2 tablespoons olive oil, 2 minced garlic cloves, dried rosemary, red pepper flakes, salt, and pepper in a large bowl.
- Spread seasoned potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure crispy roasting.
- Roast potatoes for 25-30 minutes, flipping halfway through. Aim for golden brown exterior and tender interior.
- Melt 4 tablespoons butter in the same skillet over medium heat. Add 4 minced garlic cloves and saute for 1-2 minutes until fragrant.
- Pour ½ cup chicken broth and ¼ cup heavy cream into the skillet. Bring mixture to a gentle simmer.
- Reduce heat to low and stir in ½ cup grated Parmesan cheese until sauce becomes smooth and creamy.
- Slice rested chicken breasts into thin strips or bite-sized pieces.
- Add sliced chicken and roasted potatoes to the sauce. Gently toss to coat everything evenly.
- Simmer combined ingredients for 2-3 minutes to blend flavors thoroughly.
- Garnish with 1 tablespoon chopped fresh parsley and extra Parmesan cheese. Serve immediately while hot.
Notes
- Always pat chicken dry before seasoning to help create a perfect golden-brown crust that seals in moisture.
- Cut potatoes into uniform cubes for even roasting, ensuring each piece cooks at the same rate and gets crispy edges.
- Use a meat thermometer to check chicken doneness, preventing overcooking and keeping the meat tender and juicy.
- For a lighter version, swap heavy cream with Greek yogurt or half-and-half, and use less butter to reduce calories without losing flavor.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg