Creamy Garlic Parmesan Chicken & Potatoes is the kind of easy comfort meal that brings everything together in one dish. Juicy golden chicken, tender roasted baby potatoes, and a rich garlic Parmesan sauce make every bite creamy, savory, and satisfying.

For this recipe, you’ll need 1½ pounds boneless skinless chicken thighs, 1½ pounds baby potatoes cut in half, 2 tablespoons butter, 4 minced garlic cloves, 1 cup heavy cream, ¾ cup freshly grated Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon paprika, salt and black pepper to taste, 1 tablespoon olive oil, and fresh parsley for garnish.

Preheat the oven to 400°F (200°C). Toss the potatoes with olive oil, paprika, salt, and pepper, then roast them for about 20 minutes. Meanwhile, season the chicken with salt, pepper, and Italian seasoning. Sear the chicken in a hot skillet for 3–4 minutes per side until beautifully golden. It doesn’t need to be completely cooked through yet because it will finish cooking in the oven.

For the sauce, melt the butter in the same skillet and cook the garlic for about 30 seconds. Pour in the heavy cream and gently simmer, then gradually stir in the Parmesan until the sauce becomes smooth and creamy. Place the chicken and partially roasted potatoes in a baking dish and pour the garlic Parmesan sauce over everything.

Bake for another 20–25 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are tender. Spoon some of the hot creamy sauce over the chicken and potatoes, finish with fresh parsley and a little extra Parmesan, and serve immediately while everything is hot and creamy.