Description
Creamy Garlic Parmesan Chicken and Potatoes is a decadent, cozy all-in-one dinner featuring tender chicken breasts, crispy smashed baby potatoes, and vibrant broccoli all smothered in a rich, garlicky parmesan cream sauce. Baked to bubbly perfection with melted Monterey Jack cheese topping, this comforting dish is perfect for a hearty weeknight meal.
Ingredients
For the Chicken and Veggies:
- 1.5 lbs chicken breasts, diced
- 16 oz baby Dutch potatoes (gold or red)
- 2 cups broccoli florets
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 white onion, diced
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp Cajun seasoning (for chicken)
- 1 tbsp Montreal steak seasoning (for potatoes)
- Olive oil (about 1/4 cup plus 2 tbsp for cooking)
For the Creamy Garlic Parmesan Sauce:
- 4 tbsp butter
- 1 heaping tbsp garlic, minced
- 2 cups heavy cream (or half & half for thinner sauce)
- 2/3 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prepare for baking the chicken and vegetables.
- Boil & Bake Potatoes: Boil the baby Dutch potatoes in a pot of water until they are fork-tender. Using a slotted spoon, transfer the potatoes to a baking pan to cool slightly. In the same boiling water, blanch the broccoli florets for 2 minutes, then drain and pat dry. Drizzle the potatoes with 1/4 cup olive oil and gently smash each potato using the bottom of a measuring cup. Sprinkle the smashed potatoes with Montreal steak seasoning and bake them in the oven for 40–45 minutes until they become crispy.
- Cook Chicken: Heat 2 tbsp olive oil in a skillet over medium-low heat. Add the diced chicken breasts seasoned with Cajun seasoning and cook for about 4 minutes, flipping once. Reduce the heat to low, then add butter, diced onion, and minced garlic to the skillet. Sauté until the chicken is cooked through and onions are translucent, about 4–5 more minutes. Transfer the cooked chicken and onions to the prepared baking dish.
- Make Creamy Garlic Parmesan Sauce: In the same skillet, melt 4 tbsp butter over medium heat. Add the minced garlic and sauté until fragrant. Pour in the heavy cream and bring the mixture to a low boil. Simmer the sauce for 5–7 minutes until it thickens slightly. Remove from heat and whisk in the grated Parmesan cheese. Season with salt and pepper carefully, considering the pre-seasoned chicken and potatoes.
- Assemble & Bake: Add the baked crispy potatoes and blanched broccoli to the baking dish with the cooked chicken. Stir gently to combine the ingredients evenly. Pour the creamy garlic Parmesan sauce over everything, then sprinkle shredded Monterey Jack cheese on top. Bake uncovered in the oven for 15 minutes, or until warmed through and the cheese on top has melted beautifully.
Notes
- If you prefer a lighter sauce, substitute heavy cream with half & half.
- Feel free to swap the broccoli with other vegetables like green beans or asparagus.
- You can adjust the seasoning amounts to your taste or use your favorite spice blends.
- Use a sturdy measuring cup or bottom of a glass to smash potatoes without breaking them apart completely.
- For crispier potatoes, make sure they are spread out evenly on the baking pan before roasting.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dinner
- Method: Baking
- Cuisine: American
