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Garlic Parmesan Chicken Potatoes, a delicious and easy dinner, are showcased in this mouthwatering featured image.

Garlic Parmesan Chicken and Potatoes

This easy recipe combines tender chicken and perfectly roasted potatoes in a rich, savory garlic parmesan sauce. It's a complete meal that's simple to prepare and guaranteed to be a family favorite, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed chicken and potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  3. Spread the chicken and potatoes in a single layer on the prepared baking sheet.
  4. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and golden brown.
  5. While the chicken and potatoes are roasting, prepare the sauce. In a medium saucepan, melt the butter over medium heat.
  6. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
  7. Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
  8. Remove the saucepan from the heat and stir in the grated Parmesan cheese and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
  9. Once the chicken and potatoes are done roasting, pour the garlic parmesan sauce over them. Toss gently to coat everything evenly.
  10. Garnish with fresh chopped parsley and serve immediately.

Notes

For extra juicy chicken, pat it dry before seasoning. Yukon Gold or red potatoes work best to avoid sogginess. To store leftovers, keep in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or microwave. Add a splash of broth when reheating to prevent drying.