Chicken Potatoes Garlic Parmesan Cream (Printer-friendly)
Tender chicken and golden potatoes in rich garlic Parmesan cream sauce
# What You 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 (or a mix of basil, oregano, thyme)
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 -
- Everything bakes together in one dish so cleanup is practically nonexistent
- The sauce transforms into something restaurant worthy while you barely lift a finger
02 -
- Searing the chicken first creates a fond that adds depth to the final sauce
- The sauce will thicken as it bakes so don't worry if it seems thin going in
03 -
- Broil for the last 2 to 3 minutes if you want that golden cheese crust on top
- Use cornstarch instead of flour to keep it gluten free without changing the texture