Treat your family to this Creamy Herb Chicken Bake featuring juicy golden chicken, crispy roasted potato rounds, a rich garlic Parmesan cream sauce, sweet roasted cherry tomatoes, and a fresh parsley finish. This comforting one-pan dinner is packed with flavor, easy to prepare, and perfect for both busy weeknights and cozy family meals.
β±οΈ Prep Time: 20 minutes
π₯ Cook Time: 45 minutes
π½οΈ Servings: 4
π₯ Calories: Approximately 730 kcal per serving
Ingredients π
π₯ 800 g medium waxy potatoes, scrubbed and sliced into 8β10 mm rounds
π« 2 tbsp olive oil, divided
π§ 1Β½ tsp salt, divided
β« ΒΎ tsp black pepper, divided
πΏ 1 tsp dried thyme, divided
π 650 g boneless, skinless chicken breast, cut into large bite-sized chunks
πΆοΈ Β½ tsp sweet paprika or smoked paprika
π§ 2 tbsp butter
π§ 5 garlic cloves, finely minced
π₯£ 180 ml chicken stock
π₯ 250 ml heavy cream
π§ 60 g finely grated Parmesan cheese
π 250 g cherry tomatoes
πΏ 3 tbsp freshly chopped parsley
Instructions π©βπ³
1οΈβ£ Roast the Potato Rounds
Preheat the oven to 220Β°C (425Β°F) or 200Β°C (fan-forced).
Toss the sliced potatoes with 1 tablespoon olive oil, Β½ teaspoon salt, ΒΌ teaspoon black pepper, and Β½ teaspoon dried thyme. Arrange the slices in slightly overlapping layers around the edges of a large baking dish, leaving the center open for the chicken. Roast for 15 minutes to give the potatoes a head start.
2οΈβ£ Season the Chicken
Pat the chicken pieces dry with paper towels. Toss with the remaining olive oil, Β½ teaspoon salt, ΒΌ teaspoon black pepper, paprika, and the remaining dried thyme until evenly coated.
3οΈβ£ Sear Until Golden
Heat a large skillet over medium-high heat. Cook the chicken for 5β7 minutes, turning occasionally until nicely browned on multiple sides. The chicken doesn’t need to be fully cooked at this stage.
Transfer the browned chicken to the center of the baking dish, surrounded by the partially roasted potatoes.
4οΈβ£ Make the Garlic Parmesan Sauce
Reduce the skillet to medium heat and melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken stock and scrape up all the flavorful browned bits from the bottom of the pan. Simmer for 2 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for 2β3 minutes, stirring gently until the sauce becomes smooth and slightly thickened. Season with the remaining salt and black pepper.
5οΈβ£ Assemble the Bake
Pour the creamy garlic Parmesan sauce over and around the chicken, allowing most of the potato tops to remain exposed so they stay crispy.
Scatter the whole cherry tomatoes throughout the open spaces between the chicken and potatoes.
6οΈβ£ Bake Until Perfect
Return the baking dish to the oven and bake for 20β25 minutes, or until:
β The potatoes are tender with crispy golden edges.
β The sauce is gently bubbling.
β The chicken reaches an internal temperature of 74Β°C (165Β°F).
7οΈβ£ Garnish and Serve
Let the bake rest for 5 minutes before serving. Sprinkle generously with freshly chopped parsley and serve while the potatoes are crisp and the creamy herb sauce is warm and velvety.
Helpful Tips & Variations π‘
β Slice the potatoes evenly to ensure they roast at the same rate.
β Keep most of the cream sauce away from the tops of the potatoes for maximum crispiness.
β Boneless chicken thighs can easily replace chicken breasts; simply cook according to their size and internal temperature.
β Add a splash of chicken stock when reheating leftovers to restore the creamy consistency of the sauce.
β For even more flavor, garnish with extra Parmesan cheese and freshly cracked black pepper just before serving.
