This creamy garlic parmesan chicken & potatoes recipe checks every box: comforting, rich, and almost zero effort. Just throw everything in the dish, let the oven do its magic, and you’ve got a one-pan meal that feels like a Sunday dinner—on a Tuesday night.
Table of Contents
Why I Love This Recipe
I’ve always loved a good slow-roasted meal, but let’s be honest—weeknights don’t come with extra hours. When I created this dump-and-go style creamy garlic parmesan chicken & potatoes, it wasn’t just to make dinner easier. It was to bring those slow-cooked flavors to life with as little fuss as possible.
My kids love anything creamy, especially if potatoes are involved. And parmesan? It’s the one ingredient that always gets everyone to the table. This recipe quickly became a go-to, right alongside our creamy ranch chicken and the crock pot creamy chicken parmesan soup, both favorites for good reason.
I tested this recipe with bone-in and boneless chicken thighs, and both work beautifully. The sauce thickens naturally while it bakes, coating the chicken and potatoes in rich, cheesy goodness.
Why This Recipe Works (And What You’ll Need)
Dump-and-Go Simplicity
There’s no browning, no separate sauce pan—just layer and bake:
- Chicken thighs or breasts
- Yukon gold or baby potatoes
- Heavy cream or half-and-half
- Fresh garlic, minced
- Grated parmesan cheese
- Italian seasoning, salt, pepper
- Optional: spinach, mushrooms, or sun-dried tomatoes
The oven handles the heavy lifting. And if you’re into cozy, hearty meals like our easy crockpot beef and potatoes, this one delivers the same comfort with a fraction of the prep.
Parmesan + Garlic: The Secret Combo
Parmesan brings saltiness and umami. Garlic adds depth. Together in cream? It’s cozy, indulgent, and totally irresistible. As the chicken bakes, it releases juices that meld with the cream and parmesan to make the perfect natural sauce.
I use freshly shredded parmesan for melt quality, but pre-grated works if you’re in a rush. Just don’t skip the garlic—it’s the backbone of this recipe’s flavor.
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Creamy Garlic Parmesan Chicken & Potatoes (Dump-and-Go Style)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
Description
This creamy garlic parmesan chicken & potatoes is a rich, dump-and-go dinner baked in one dish. Perfect comfort food with minimal prep.
Ingredients
- 1.5 lbs chicken thighs or breasts
- 1 lb baby potatoes, halved
- 1 cup heavy cream
- 4 cloves garlic, minced
- ¾ cup grated parmesan
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: 1 cup baby spinach or sliced mushrooms
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Place potatoes and chicken in the dish. Season with salt, pepper, and Italian seasoning.
- In a bowl, whisk cream, garlic, and half the parmesan. Pour over chicken and potatoes.
- Top with remaining cheese. Cover loosely with foil.
- Bake 40–45 minutes. Uncover and bake 10 more minutes to brown the top.
- Let rest 5 minutes before serving. Spoon sauce over each portion.
Notes
Add spinach in the last 10 minutes of baking. For crispier potatoes, par-cook before adding. Pairs well with salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 470mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: creamy garlic parmesan chicken, dump and go chicken dinner, chicken and potatoes bake
Serving Tips, Add-ins & Storage
How to Serve It
Scoop chicken and potatoes onto a plate and spoon extra sauce over the top. I love pairing it with:
- Steamed broccoli
- Garlic bread
- A crisp green salad
It’s also the perfect dish to feature in a cozy roundup like our 15 cozy cold weather dinners. It holds up beautifully for leftovers and reheats without drying out.
Want to stretch the meal? Add pasta or rice beneath everything to catch that extra sauce.
Add-ins and Storage
Customize it easily:
- Add spinach or kale during the last 10 minutes
- Stir in frozen peas right before serving
- Mix in mushrooms for earthy depth
- Swap cream for evaporated milk if needed
Storage:
- Fridge: 3–4 days in airtight container
- Freezer: Up to 2 months (without potatoes is best for texture)
To reheat, cover and warm in a low oven or microwave in 30-second bursts.
FAQ Section
Can I use frozen chicken?
It’s best to thaw first. If using frozen, increase bake time and ensure internal temp reaches 165°F.
Will the cream curdle?
Not if you use heavy cream. Avoid skim milk—it doesn’t hold up.
Can I prep this the night before?
Yes. Assemble and refrigerate, then bake fresh the next day.
Does this work in a slow cooker?
Yes, but reduce the cream slightly and cook on low 5–6 hours.
Can I add rice or noodles directly to the dish?
It’s better to cook them separately. They absorb too much liquid and affect texture.