Chicken and Potatoes with Garlic Parmesan Cream Sauce

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🍗 Chicken and Potatoes with Garlic Parmesan Cream Sauce

A creamy, savory, one-pan wonder packed with juicy chicken, tender potatoes, and a silky garlic parmesan cream sauce. Easy enough for a weeknight, fancy enough for guests.

⏱️ Prep Time: 15 minutes

🔥 Cook Time: 35–45 minutes

🍽️ Serves: 4

🧾 Ingredients

For the chicken & potatoes:

  • 4 boneless, skinless chicken thighs (or breasts)

  • 1½ lbs baby potatoes, halved

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp Italian seasoning

  • Salt & pepper to taste

For the garlic parmesan cream sauce:

  • 2 tbsp butter

  • 5 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 1½ cups chicken broth

  • 1 cup heavy cream (or half-and-half for lighter)

  • ½ cup freshly grated Parmesan cheese

  • Salt & black pepper, to taste

  • ½ tsp garlic powder (optional, for extra punch)

  • 1 tbsp chopped parsley (for garnish)

👩‍🍳 Instructions

1️⃣ Preheat & Prep

  • Preheat oven to 400°F (200°C).

  • Lightly grease a large oven-safe skillet or baking dish.

2️⃣ Season Chicken & Potatoes

  • Toss the chicken and halved potatoes with:

    • Olive oil

    • Paprika

    • Italian seasoning

    • Salt & pepper

  • Arrange chicken and potatoes in the skillet.

3️⃣ Bake

  • Bake uncovered for 25–30 minutes, or until the chicken is nearly cooked through and potatoes are tender.

  • While baking, make the cream sauce.

4️⃣ Make the Garlic Parmesan Cream Sauce

  1. In a saucepan over medium heat, melt butter.

  2. Add garlic and sauté 30 seconds until fragrant.

  3. Stir in flour and cook 1 minute, whisking constantly (this is your roux).

  4. Slowly whisk in chicken broth, then cream. Cook until slightly thickened (3–4 minutes).

  5. Stir in Parmesan, and season with salt, pepper, and garlic powder if using.

  6. Simmer gently until creamy and smooth.

5️⃣ Combine & Finish

  • Remove skillet from oven.

  • Pour the sauce evenly over chicken and potatoes.

  • Return to oven and bake another 10–15 minutes, until chicken reaches 165°F (74°C) and sauce is bubbling.

6️⃣ Serve

  • Garnish with chopped parsley.

  • Serve hot, with crusty bread or a green salad if desired.

🧄🍽️ Serving Ideas

  • Crusty garlic bread to mop up the sauce

  • Steamed green beans or sautéed spinach

  • A crisp garden salad with lemon vinaigrette

❓ Q&A – Chicken and Potatoes with Garlic Parmesan Cream Sauce

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Just make sure they’re not too thick — pound them to even thickness for best results and check they don’t overcook.

Q: What if I don’t have heavy cream?

A: You can use half-and-half, or even a mix of milk + a little cream cheese or butter to mimic the richness.

Q: Can I make this ahead of time?

A: Yes. Assemble everything up to the final bake, cover and refrigerate. When ready to serve, bake covered for 20 minutes, then uncovered until bubbly and heated through.

Q: Can I add veggies to the dish?

A: Definitely! Add:

  • Broccoli, green beans, or spinach in the last 10 minutes of baking

  • Or roast carrots and Brussels sprouts alongside the potatoes

Q: How do I make the sauce thicker/thinner?

A:

  • For thicker, let it simmer longer or add a bit more cheese.

  • For thinner, stir in more broth or cream until desired consistency is reached.

Q: Can I make this low-carb?

A: Swap potatoes with cauliflower florets or zucchini, and make sure your broth and cheese are low in added starches.

Q: What cheese can I substitute for Parmesan?

A: Try:

  • Pecorino Romano (saltier, sharper)

  • Grana Padano

  • Or even Asiago or white cheddar for a twist.

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