Description
Creamy garlic parmesan chicken and potatoes baked with broccoli in a cheesy sauce for a cozy, protein-packed dinner.
Ingredients
- 1.5 lbs chicken breasts, diced
- 16 oz baby dutch potatoes (gold or red)
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 white onion, diced
- 1 cup Monterey jack cheese, shredded
- 1 tablespoon Cajun seasoning (or preferred chicken seasoning)
- 1 tablespoon Montreal steak seasoning (or preferred potato seasoning)
- Olive oil
- 4 tablespoons butter
- 1 heaping tablespoon garlic, minced
- 1/2 cup white wine (or chicken stock with lemon juice)
- 2 cups heavy cream (or half & half for lighter)
- 2/3 cup parmesan cheese, grated
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F and spray a 9×13 baking dish with nonstick spray.
2. Boil potatoes until fork tender, smash lightly, season, and bake for 40–45 minutes.
3. Blanch broccoli for 2 minutes, drain, and pat dry.
4. Cook seasoned chicken in a skillet with olive oil, butter, onion, and garlic until done. Transfer to baking dish.
5. Make sauce: sauté garlic in butter, deglaze with wine, reduce, then add cream and parmesan until thickened.
6. Add potatoes and broccoli to chicken in baking dish, pour sauce over, top with Monterey jack cheese.
7. Bake uncovered for 15 minutes until bubbly and melted.
8. Serve warm with fresh parsley or chives.
Notes
Substitute white wine with chicken stock and lemon juice if preferred.
Half & half can be used instead of heavy cream, though sauce will be lighter.
Chicken thighs can replace chicken breasts for juicier results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Casserole, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 941
- Sugar: 6g
- Sodium: 720mg
- Fat: 46g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 160mg