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Creamy garlic parmesan sauce is smothered over chicken, broccoli and potatoes then topped with cheese before getting baked to bubbly perfection. The result is a decadent pan of creamy Garlic Parmesan Chicken and Potatoes that are a cozy complete dinner-in-one that you can easily scoop and serve.
If you are a garlic lover, you’ve got to try some of my most popular recipes; Garlic Parmesan Chicken Skewers (made in the air fryer!) and my Garlic Parmesan Chicken and Rice.
Unlike most of my recipes, this garlic parmesan chicken and potatoes is not a quick and easy dinner you can make in 30 minutes. This dinner is a bit more involved, better for a Sunday dinner when time is on your side. It took me about 1 hour and 20 minutes to make from start to finish.
That said, there are tons of tips I list below on what can be made ahead and how you can take some shortcuts.
Key Ingredients
This creamy garlic parmesan chicken ad potato bake is a complete meal in one! Here is what you need to make this yummy meal!
Chicken – I use diced chicken breasts, tenderloins or thighs can be substituted.
Potatoes – I made crispy smashed baby potatoes but if you want to save a few steps, substitute this for frozen and baked diced potatoes.
Broccoli – you can also use green beans or just omit a green vegetable. I like adding a veggie so this can all be combined in one pan.
Cream – this is the base of our creamy garlic parmesan sauce. You can substitute for milk or half and half, just keep in mind the consistency will be thinner.
Garlic – fresh garlic is important so you get than strong garlicky flavor. The pre-minced garlic is jars doesn’t provide the same flavor.
Onion – the addition of onions adds even more flavor into this chicken and potato bake.
Parmesan – freshly grated by hand is optimal but you can use to pre-grated, just choose a quality brand with no fillers or binders (the only ingredient should be parmesan cheese). Boar’s head makes a great one!
White wine – select a dry white wine like chardonnay or sauvignon blanc and be sure it’s a good enough quality to cook with. You can swap this out for chicken stock + lemon if you don’t have wine on hand or prefer not to cook with wine.
Butter – used for sautéing and also for flavor in the cream sauce.
Cheese – I used shredded monterey jack cheese. You can also use pepper jack or mozzarella.
Seasonings – I used a cajun seasoning for the chicken, a Montreal steak seasoning on the potatoes and then just salt and pepper in the cream sauce. You can really season the chicken and potatoes to your liking, it’s a pretty versatile recipe.
How to Make Creamy Garlic Parmesan Chicken and Potatoes
There are a few different steps to making this decadent creamy garlic parmesan chicken and potatoes. To save time, you can make the chicken, garlic parmesan sauce and boil the potatoes a day ahead.
You can also swap out the homemade smashed baby potatoes with a frozen diced potatoes instead if you’re looking to save time.
Since the potatoes take the longest to cook, we’ll get those going first and make the rest of the dish while the potatoes are baking.
Bake the potatoes
Preheat oven to 400 degrees. Spray a 9×13 nonstick baking dish with nonstick cooking spray.
Bring a pot of water to a boil and boil the potatoes until they are fork tender. Scoop out potatoes with a slotted spoon and set aside to cool on a baking pan. Into the same boiling water, add the broccoli and boil for 2 minutes. Drain broccoli and pat dry.
Drizzle potatoes with 1/4 cup olive oil and toss them to coat on all sides. Use the underside of a measuring cup to smash potatoes. Sprinkle on the seasoning and bake for 40-45 minutes or until crispy. Leave the oven on.
While potatoes are baking make the chicken:
Use a skillet over medium-low, add 2 tablespoons olive oil and add the seasoned chicken. Cook about 4 minutes, flip once, reduce heat to low and add butter, onion and garlic. Saute until chicken is cooked through, about 4-5 minutes. Transfer to chicken and onions into a 9×13 baking dish.
Make the creamy garlic parmesan sauce:
In the same skillet over medium, add the butter and minced garlic. Saute until fragrant then add in the white wine (or chicken stock + lemon juice if substituting, see recipe notes).
Bring mixture to a low boil and simmer until the wine reduces by half.
Add in heavy cream and bring to a low boil. Simmer until it thickens, about 5-7 minutes. Remove from the heat and add the pepper, parmesan and whisk until incorporated. Taste and add salt if needed – remember the potatoes and chicken also have salt, so don’t overdo it.
Assemble and bake:
In a 9×13 baking dish (or you can use the same skillet if it’s oven safe), add in the chicken, potatoes and broccoli. Stir to evenly distribute and combine. Top with cheese and pour over the creamy garlic parmesan sauce. Bake uncovered for 15 minutes or until warmed through and cheese is melted.
Looking for More Garlic Parmesan Recipes?
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Garlic Parmesan Chicken Skewers
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Lemon Garlic Parmesan Chicken & Rice
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Easy Creamy Garlic Chicken
Time Saving Tips
- Instead of making crispy smashed potatoes (AMAZING!) you can easily save time and bake up a sheet pan of frozen diced potatoes. Just cook them according to the package instructions.
- Use rotisserie chicken instead of dicing and cooking up chicken. If you skip this step, just saute up the onions and garlic in some butter and set aside with the chicken. Then make the cream sauce in the same pan.
- Make-ahead: you can cook and refrigerate the chicken, broccoli and creamy garlic parmesan sauce the day ahead. I don’t recommend making the potatoes ahead and they will lose crispiness, but you can boil them until they are fork tender the day ahead. Then smash and bake when you’re ready.
I hope you enjoyed this recipe for garlic parmesan chicken and potatoes! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Creamy Garlic Parmesan Chicken and Potatoes
Ingredients
- 1.5 lbs chicken breasts diced
- 16 oz baby dutch potatoes gold or red
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 white onion diced
- 1 cup Monterey jack cheese shredded
- 1 tablespoon cajun seasoning* for chicken or use your favorite
- 1 tablespoon Montreal steak seasoning for potatoes or use your favorite
- Olive oil
Creamy Garlic Parmesan Sauce
- 4 tablespoons butter
- 1 heaping tablespoon garlic minced
- 1/2 cup white wine* see notes for substitution
- 2 cups heavy cream half & half can be substituted but will be thinner
- 2/3 cup parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Spray a 9×13 nonstick baking dish with nonstick cooking spray.
Boil & Bake Potatoes
- Bring a pot of water to a boil and cook the potatoes until they are fork tender. Scoop out potatoes with a slotted spoon and set aside to cool on a baking pan.
- Into the same boiling water, add the broccoli and boil for 2 minutes to blanch. Drain broccoli and pat dry.
- Drizzle potatoes with 1/4 cup olive oil and toss them to coat. Use the underside of a measuring cup to smash potatoes. Sprinkle on the seasoning and bake for 40-45 minutes or until crispy. Leave the oven on.
While Potatoes Bake:
- In a skillet over medium-low, add 2 tablespoons olive oil and add the seasoned chicken. Cook about 4 minutes, flip once, reduce heat to low and add butter, onion and garlic. Saute until chicken is cooked through, about 4-5 minutes. Transfer to chicken and onions into a 9×13 baking dish.
Make Cream Sauce
- In the same skillet over medium, add the butter and minced garlic. Saute until fragrant then add in the white wine. Bring mixture to a low boil and simmer until the wine reduces by half.
- Add in heavy cream and bring to a low boil. Simmer until it thickens, about 5-7 minutes. Remove from the heat and add the pepper, parmesan and whisk until incorporated. Taste and add salt if needed – remember the potatoes and chicken also have salt, so don’t overdo it.
Assemble and bake:
- To the chicken, add in potatoes and broccoli into the 9×13 baking dish. Stir to evenly distribute ingredients. Top with cheese and pour over the creamy garlic parmesan sauce. Bake uncovered for 15 minutes or until warmed through and cheese is melted.
Notes
- 2 tablespoons smoked paprika or regular
- 2 teaspoons cayenne pepper, adjust to your heat preference
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe last night, it was SO delicious! I did not use the cheese on top as ai thought it was already pretty rich, still sooo good. I thought we would have leftovers but everyone had more than one serving. It can also double as a good meal for children, I just cooked plain chicken and served the potatoes and broccoli to them prior to adding to the casserole and they were very happy with it! Great meal!
Thank you so much for the feedback Jamie! So glad ya’ll loved it 🙂
This dish is absolutely delicious, l didnt put the roasted flattened potatoes in the sauce though, just served them alongside! Tk u
Thank you so much for this recipe! It is absolutely delicious.