Tender Garlic Parmesan Chicken & Velvety Scalloped Potatoes

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Description

This cozy dish combines juicy, golden-baked chicken breasts coated in a rich garlic Parmesan sauce with creamy, melt-in-your-mouth scalloped potatoes layered in a velvety cream. Perfect for family dinners, holidays, or any comforting meal, it’s a show-stopping main and side in one dish. The savory garlic, nutty Parmesan, and smooth potatoes balance beautifully for the ultimate comfort food.

 Ingredients For Tender Garlic Parmesan Chicken & Velvety Scalloped Potatoes

For the Garlic Parmesan Chicken:

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil (or butter)

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • ½ cup chicken broth

  • 1 cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

For the Velvety Scalloped Potatoes:

  • 4 medium Yukon gold or russet potatoes, thinly sliced

  • 2 tbsp butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 ½ cups heavy cream (or half-and-half for lighter)

  • 1 cup shredded mozzarella (or Gruyère for extra creaminess)

  • ½ cup grated Parmesan

  • Salt & pepper, to taste

  • Fresh thyme (optional, for aroma)

 Instructions

Prepare the Scalloped Potatoes:

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

  2. In a saucepan, melt butter and sauté onion until soft. Add garlic and cook 1 minute.

  3. Stir in cream, salt, pepper, and thyme. Simmer lightly (do not boil).

  4. Layer half the sliced potatoes in the dish. Pour half the cream mixture over them and sprinkle mozzarella + Parmesan.

  5. Repeat with remaining potatoes and cream mixture. Cover with foil and bake 30 minutes.

Prepare the Garlic Parmesan Chicken:

  1. Season chicken with paprika, salt, pepper, and Italian seasoning.

  2. Heat olive oil in a skillet, sear chicken until golden (3–4 mins each side). Remove and set aside.

  3. In the same skillet, sauté garlic, then stir in cream and broth. Add Parmesan until smooth.

  4. Return chicken to skillet, spoon sauce over, and simmer 10 minutes until cooked through.

Combine & Finish:

  1. After potatoes bake for 30 minutes, uncover, place chicken on top (or side by side), drizzle with sauce, sprinkle with extra cheese, and bake uncovered 20 more minutes until bubbly and golden.

  2. Garnish with parsley and serve hot.

 Notes

  • Slice potatoes thinly (use a mandolin if possible) for even cooking.

  • Chicken thighs may be used for juicier results.

  • Add spinach or mushrooms to the sauce for extra nutrition.

  • Can be made ahead: assemble potatoes, refrigerate, then bake with chicken when ready.

 Tips

  • Let the dish rest for 5 minutes before serving—sauce thickens as it cools.

  • Use freshly grated Parmesan for best melting and flavor.

  • If you like extra crispy top, broil for 2–3 minutes at the end.

  • Double the sauce if you want extra creamy potatoes + more for drizzling.

 Servings

  • Serves 4–6 people

  • Prep Time: 20 minutes

  • Cook Time: 50 minutes

  • Total Time: ~1 hour 10 minutes

Nutritional Info (per serving, 1/6 of recipe)

  • Calories: ~520 kcal

  • Protein: 36g

  • Carbs: 28g

  • Fat: 28g

  • Fiber: 3g

  • Sodium: ~640mg

  • Calcium: 280mg

(Values approximate, depend on ingredients used)

Benefits

  • Protein-rich from chicken for muscle support.

  • Calcium boost from cheese and cream, good for bones.

  • Comfort food with balanced carbs + protein for lasting energy.

  • Family-friendly one-dish meal that pairs flavors seamlessly.

 Q & A

Q: Can I make this dish ahead of time?
A: Yes! Assemble scalloped potatoes, refrigerate, then add chicken and bake before serving.

Q: Can I freeze leftovers?
A: Yes, store in airtight container up to 2 months. Reheat in oven for best texture.

Q: Can I make it lighter?
A: Use half-and-half instead of cream and reduced-fat cheese. Swap chicken breasts for lean thighs.

Q: What pairs well with this dish?
A: A crisp green salad or roasted vegetables for freshness.

Q: How do I prevent potatoes from curdling in cream?
A: Keep sauce at a gentle simmer, not a hard boil, before pouring over potatoes.

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