Creamy Garlic Parmesan Chicken & Bacon Potato Bake

• servings: Servings: 6
• total time: 1 hour 56 minutes

Ingredients

For the Potatoes

2 lbs baby potatoes, quartered

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

½ tsp Italian seasoning

Salt and black pepper

For the Chicken

1½ lbs boneless, skinless chicken thighs, cut into chunks

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

Salt and black pepper

For the Garlic Parmesan Sauce

3 tbsp butter

5 garlic cloves, minced

1 cup heavy cream

¾ cup chicken broth

1 cup freshly grated Parmesan

½ tsp Italian seasoning

¼ tsp red pepper flakes

For the Topping

1½ cups shredded mozzarella

½ cup shredded cheddar

6 slices bacon, cooked and crumbled

Fresh parsley

Directions

Preheat the oven to 425°F (220°C).

Toss the potatoes with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper.

Roast for 25–30 minutes until golden and crispy.

Season the chicken with garlic powder, paprika, onion powder, salt, and pepper.

Heat olive oil in a skillet and sear the chicken for 5–7 minutes until golden. Remove and set aside.

Reduce the heat and melt the butter in the same skillet.

Add garlic and cook for about 30 seconds.

Pour in the chicken broth and heavy cream.

Add Parmesan, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until creamy.

Add the roasted potatoes and chicken to a baking dish.

Pour the garlic-Parmesan sauce evenly over everything.

Top with mozzarella, cheddar, and crispy bacon.

Bake at 400°F (200°C) for 12–15 minutes, until bubbling and golden.

Finish with fresh parsley and extra Parmesan.

Prep Time: 20 minutes

Cook Time: 45 minutes