Name: Creamy Chicken Potato Bake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Cuisine: American
Ingredients: 1.5 pounds chicken breasts, cut into cubes.; 16 ounces baby Dutch potatoes (gold or red).; 2 cups fresh broccoli florets.; 2 tablespoons butter.; 2 garlic cloves, minced.; 1/2 white onion, diced.; 1 cup Monterey jack cheese, shredded.; 1 tablespoon Cajun seasoning for chicken.; 1 tablespoon Montreal steak seasoning for potatoes.; 4 tablespoons butter for sauce.; 1 tablespoon minced garlic for sauce.; 1/2 cup white wine.; 2 cups heavy cream.; 2/3 cup grated parmesan.; Salt and black pepper to taste.; Olive oil for cooking.

A close-up view of baked chicken thighs with creamy sauce, potatoes, and broccoli in a roasting pan. | tasteofcook.com

I created this Creamy Garlic Parmesan Chicken and Potatoes recipe during a chilly Sunday afternoon when my family was craving pure comfort food. The combination of juicy chicken, crispy potatoes and tender broccoli swimming in that rich garlic Parmesan sauce has become our favorite weekend dinner. Every time I make it the kitchen fills with the most amazing aroma.

The Magic in Every Bite

This dish just hits different. The sauce brings everything together in the most delicious way. I love how the crispy potatoes soak up all that creamy goodness while the chicken stays perfectly tender. Plus having protein veggies and potatoes all in one pan makes cleanup so much easier.

What You'll Need from the Store

Chicken: I usually grab chicken breasts but thighs work beautifully too
Baby Potatoes: These crisp up perfectly and look so pretty when smashed
Fresh Broccoli: Adds such nice color and nutrients
Heavy Cream: Don't skimp here it makes the sauce amazing
Fresh Garlic: I always use more than called for
Sweet Onion: Adds such lovely depth to the sauce
Real Parmesan: Get the good stuff and grate it yourself
White Wine: I use chardonnay or stock works too
Good Butter: Makes everything taste better
Melty Cheese: Monterey jack is my favorite here
Seasonings: My special combo for maximum flavor

Let's Get Cooking

Start with Those Potatoes: Boil them until tender then smash and season them up before they hit the oven to get nice and crispy
Cook Your Chicken: Season it well then cook it in batches so it browns beautifully Add the onions and garlic at the end
Create That Amazing Sauce: Let the wine reduce then add cream and let it bubble into silky perfection Finish with lots of Parmesan
Bring It All Together: Layer everything in your baking dish pour over that gorgeous sauce top with cheese and let it get bubbly in the oven

My Time Saving Tricks

On busy days I grab frozen potatoes or rotisserie chicken to speed things up. You can prep most components ahead too just save the final bake until dinner time. The sauce reheats beautifully if you make it early.

Perfect Weekend Cooking

This has become my go to Sunday dinner recipe. The extra time spent in the kitchen feels like therapy and the result is worth every minute. Nothing beats gathering around the table with this bubbling dish in the center.

Saving Some for Later

Leftovers keep wonderfully in the fridge for about 4 days. Just warm them gently adding a splash of cream if needed. The flavors actually get even better the next day.

What Makes This Special

There's something magical about how the garlic and Parmesan meld into that velvety sauce. Every bite gives you tender chicken crispy potatoes and just enough vegetables to make it feel balanced. It's pure comfort food that somehow feels fancy too.

Make It Your Way

Sometimes I swap in different vegetables depending on what's in season. Green beans are lovely and asparagus works beautifully too. The cheese can be whatever melty kind you love and a pinch of red pepper flakes adds such nice warmth.

My Kitchen Secrets

Getting those potatoes super crispy is all about drying them well before they go in the oven. Spring for the good Parmesan it really makes a difference. And watch your chicken closely you want it juicy not dry.

Serving Suggestions

We love this with a simple green salad on the side. Some crusty bread for soaking up extra sauce never hurts either. Pour a glass of white wine and suddenly your kitchen feels like a cozy restaurant.

Planning Ahead

You can do most of the prep work a day early. Just save those potatoes for last they're best fresh from the oven. Having everything ready makes assembly quick and easy when you're ready to eat.

A Labor of Love

This isn't your average weeknight dinner and that's exactly what makes it special. The time spent creating those layers of flavor shows in every bite. It's become my signature dish for family gatherings and special occasions.

A close-up of chicken thighs cooked in a creamy sauce, surrounded by broccoli and diced onions. | tasteofcook.com

Frequently Asked Questions

→ Can I make this ahead of time?: You can prep the components ahead of time. Cook the potatoes, chicken, and sauce separately, then assemble and bake when ready to serve. The sauce may need extra liquid when reheating.
→ What can I use instead of white wine?: Replace the wine with 1/2 cup chicken stock plus 1 tablespoon fresh lemon juice. This gives similar acidity and flavor depth to the sauce.
→ Can I use different vegetables?: Yes, you can swap broccoli for cauliflower, green beans, or carrots. Just blanch them briefly like the broccoli to ensure proper cooking.
→ What type of potatoes work best?: Baby Dutch, gold, or red potatoes work best as they hold their shape well. They should be similar in size for even cooking.
→ Can I use chicken thighs instead?: Yes, boneless chicken thighs work great in this recipe. They may need an extra minute or two of cooking time but will stay more tender.

Creamy Chicken Potato Bake