Garlic Parmesan Chicken Potato Bake 🧄🧀🍗🥔

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hour
Servings: 6

Ingredients

For the Chicken & Potatoes

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 lbs baby Yukon Gold potatoes, halved (or russet potatoes, cubed)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Parmesan Topping

• 1½ cups freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried parsley (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. Season the Chicken and Potatoes

In a large bowl, combine the chicken and potatoes.

Add the olive oil, melted butter, minced garlic, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.

Toss until everything is evenly coated.

3. Assemble the Bake

Spread the chicken and potatoes into the prepared baking dish in an even layer.

Cover tightly with aluminum foil.

4. Bake

Bake for 30 minutes.

Remove the foil and carefully stir the chicken and potatoes.

Sprinkle the Parmesan cheese and mozzarella evenly over the top.

Return the dish to the oven, uncovered, and bake for another 12–15 minutes, or until the potatoes are tender, the chicken reaches 165°F (74°C), and the cheese is melted and golden.

For an extra crispy, golden cheese topping, broil for 2–3 minutes at the end.

5. Garnish and Serve

Remove from the oven and let rest for 5 minutes.

Sprinkle with fresh parsley before serving.

Serve with roasted broccoli, green beans, asparagus, or a crisp garden salad.

Tips for the Best Garlic Parmesan Chicken Potato Bake

• Baby Yukon Gold potatoes become creamy inside while developing crisp edges.
• Freshly grated Parmesan melts and browns better than pre-shredded cheese.
• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• For extra garlic flavor, roast a whole head of garlic and stir it into the melted butter.
• Add broccoli, mushrooms, or spinach during the last 15 minutes of baking for extra vegetables.
• Let the casserole rest for 5 minutes before serving to help the juices settle.

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a great substitute and stay especially juicy.

Q: Can I prepare this dish ahead of time?
Yes. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Q: What potatoes work best?
Baby Yukon Gold potatoes are ideal, but red potatoes or cubed russet potatoes also work well.

Q: Can I add vegetables?
Absolutely! Broccoli, Brussels sprouts, mushrooms, zucchini, or bell peppers are delicious additions.

Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this recipe?
Yes. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate per serving:

• Calories: 590
• Protein: 46g
• Carbohydrates: 29g
• Fat: 32g
• Fiber: 3g

Nutrition information is an estimate and may vary depending on ingredients and portion sizes.

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