Description
Creamy Garlic Parmesan Chicken with Crispy Potatoes features golden-seared chicken simmered in a rich garlic Parmesan cream sauce, served alongside perfectly roasted baby potatoes. This comforting, restaurant-style dinner is easy enough for weeknights yet impressive enough for guests.
Ingredients
Scale
- 1 1/2 lbs baby Yukon Gold or red potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread potatoes cut-side down on a baking sheet and roast 30–35 minutes, turning once, until golden and crispy.
- Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat and sear chicken 5–6 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
- Reduce heat to medium and add butter and minced garlic to the same skillet. Cook 1 minute until fragrant.
- Whisk in flour and cook 1 minute to remove raw flour taste.
- Slowly whisk in chicken broth, then add heavy cream. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and smooth. Simmer 3–5 minutes until sauce thickens.
- Return chicken to skillet and spoon sauce over the top. Simmer 5 minutes to meld flavors.
- Garnish with fresh parsley and serve alongside crispy roasted potatoes.
Notes
- Soak potatoes in cold water for 20 minutes before roasting for extra crispiness, then dry thoroughly.
- Chicken thighs can be substituted for juicier results.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Add spinach or sautéed mushrooms to the sauce for extra flavor and nutrition.
- Store leftovers in the refrigerator up to 3 days and reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 620
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg