Go Back
–+ servings
Garlic Parmesan Chicken & Potatoes

Garlic Parmesan Chicken & Potatoes: Your Cozy Dinner Solution

This cozy Garlic Parmesan Chicken & Potatoes recipe combines tender chicken and buttery potatoes for a simple, crowd-pleasing dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Cheese Melting Time 20 minutes
Total Time 5 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 2 pounds Boneless Skinless Chicken Breasts Can substitute with thighs for added tenderness.
  • 2 cups Potatoes Cut into 1-inch chunks for even cooking.
  • 1 medium Onion Can substitute with shallots for a milder taste.
  • 4 cloves Minced Garlic Adjust quantity to taste for garlic lovers.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
For the Sauce
  • 1/2 cup Butter Use dairy-free butter for a lactose-free version.
  • 1 cup Chicken Stock Use low-sodium stock for less salt content.
  • 1 tablespoon Garlic Powder Essential for convenience.
  • 1 teaspoon Onion Powder Adds depth without slicing onions.
  • 1 teaspoon Paprika Smoked paprika can enhance it further.
  • 1 teaspoon Kosher Salt Adjust to taste for dietary needs.
  • 1/2 teaspoon Ground Black Pepper Adds subtle heat.
For the Cheesy Topping
  • 1 cup Shredded Mozzarella Cheese Optional for a dairy-free version.
  • 1/2 cup Parmesan Cheese Optional for a lighter version.
  • 1/4 cup Fresh Parsley Optional garnish for freshness.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Peel and cut the potatoes into 1-inch chunks and chop the onion. Toss with olive oil, kosher salt, black pepper, and paprika in a slow cooker.
  2. Layer boneless skinless chicken breasts over the seasoned potatoes and onions, and sprinkle with kosher salt and black pepper.
  3. Whisk together melted butter, Parmesan cheese, garlic powder, onion powder, black pepper, and chicken stock. Pour evenly over the chicken and vegetables.
  4. Cover and cook on High for 4.5 hours or Low for 6 hours until chicken is tender and reaches 165°F.
  5. In the last 20 minutes, sprinkle shredded mozzarella and optional Parmesan cheese on top and cover to melt.
  6. Garnish with freshly chopped parsley and serve hot.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Consider stirring in a splash of heavy cream before serving for added creaminess. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently to retain moisture.

Tried this recipe?

Let us know how it was!