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Garlic Parmesan Chicken with Creamy Mashed Potatoes - Ultimate Comfort Food Dinner

Garlic Parmesan Chicken with Creamy Mashed Potatoes

 

This Garlic Parmesan Chicken with Creamy Mashed Potatoes is the ultimate comfort food dinner that delivers restaurant-quality results in just 45 minutes. Tender chicken breasts are coated in a crispy, golden Parmesan-panko crust infused with aromatic garlic and Italian herbs, then pan-fried to perfection. The chicken is served over cloud-like, buttery mashed potatoes made with Yukon Golds, sour cream, and Parmesan cheese, then finished with a luxurious garlic-Parmesan cream sauce. With 42g of protein per serving and a perfect balance of crispy, creamy, and savory flavors, this classic American-Italian fusion dish is perfect for family dinners, special occasions, or any time you’re craving homemade comfort food that outshines any restaurant version.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Garlic Parmesan Chicken:

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 cup freshly grated Parmesan cheese (divided: 3/4 cup for coating, 1/4 cup for sauce)
  • 6 cloves garlic, minced (plus 2 whole cloves for sauce)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or regular breadcrumbs)
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken stock
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Fresh parsley, chopped (for garnish)
  • Sea salt and freshly cracked black pepper to taste
  • Juice of 1/2 lemon
 

For the Creamy Mashed Potatoes:

  • 2.5 lbs Yukon Gold potatoes (or Russets for fluffier texture)
  • 1/2 cup whole milk, warmed
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup sour cream (or Greek yogurt)
  • 3 cloves garlic, roasted or minced (optional)
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons sea salt (adjust to taste)
  • 1/2 teaspoon white pepper (or black pepper)
  • 2 tablespoons fresh chives, chopped

Instructions

  1. Start the creamy mashed potatoes: Peel and cut Yukon Gold potatoes into evenly-sized 1.5-inch chunks. Place in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon salt to the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-18 minutes until fork-tender with zero resistance.
  1. Set up breading station: While potatoes cook, prepare three shallow dishes: (1) Combine flour, garlic powder, onion powder, Italian seasoning, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. (2) Beat eggs with 1 tablespoon water until uniform. (3) Mix panko breadcrumbs with 3/4 cup grated Parmesan, minced garlic, and a pinch of salt.
  1. Prepare the chicken: Place chicken breasts between plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound to even 1/2-inch thickness throughout. Season both sides lightly with salt and pepper. Let sit at room temperature for 10-15 minutes for more even cooking.
  1. Bread the chicken perfectly: Pat chicken completely dry with paper towels. Dredge each breast in flour mixture, shaking off excess. Dip in egg wash, allowing excess to drip off. Press firmly into Parmesan-panko mixture, coating both sides completely and pressing to adhere. Place on a clean plate and let rest 5-10 minutes to set the coating.
  1. Cook the Garlic Parmesan Chicken: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When butter foam subsides and pan is hot, add chicken breasts. Cook undisturbed for 5-6 minutes until deeply golden brown and coating releases easily from the pan. Flip carefully and cook another 5-6 minutes until second side is golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil to rest.
  1. Make the luxurious pan sauce: In the same skillet over medium heat (don’t wash it), add remaining 2 tablespoons butter and 2 smashed whole garlic cloves. Sauté for 30 seconds until fragrant. Pour in chicken stock and scrape up all browned bits from pan bottom with a wooden spoon. Add heavy cream and remaining 1/4 cup Parmesan. Simmer for 3-4 minutes until slightly thickened. Add lemon juice, taste, and adjust seasoning. Remove garlic cloves.
  1. Finish the mashed potatoes: Drain cooked potatoes thoroughly and return to the hot pot for 1 minute to evaporate remaining moisture. Warm milk in microwave for 45 seconds. Mash potatoes using a potato masher or ricer until mostly smooth. Fold in warm milk, room-temperature butter, sour cream, Parmesan, salt, and white pepper. Mash just until smooth with slight texture remaining. Fold in fresh chives.
 
  1. Plate and serve beautifully: Create a generous bed of creamy mashed potatoes on each plate. Slice Garlic Parmesan Chicken on a diagonal to show the juicy interior. Arrange slices over or beside the potatoes. Drizzle the luscious garlic-Parmesan pan sauce over chicken and potatoes. Garnish with fresh parsley, a sprinkle of Parmesan, and cracked black pepper. Serve immediately while hot.

Notes

Substitutions & Variations:

  • Protein options: Use boneless, skinless chicken thighs for richer, more forgiving meat (add 3-5 minutes cooking time)
  • Gluten-free: Replace flour with almond flour or cornstarch; use gluten-free panko breadcrumbs
  • Dairy-free: Replace butter with ghee or olive oil; use nutritional yeast instead of Parmesan; substitute coconut cream for heavy cream
  • Baked version: Skip pan-frying and bake breaded chicken on a wire rack at 400°F for 20-25 minutes for less oil
  • Lower calorie: Use half-and-half instead of heavy cream; reduce butter to 3 tablespoons total; bake instead of fry
  • Keto/Low-carb: Replace mashed potatoes with mashed cauliflower; use almond flour for breading

Make-Ahead & Meal Prep:

  • Bread chicken up to 24 hours ahead and refrigerate on a wire rack
  • Make mashed potatoes up to 2 days ahead; store covered and reheat with warm milk
  • On serving day: cook chicken fresh (12 minutes), reheat potatoes (5 minutes), make sauce (3 minutes)
  • Cooked chicken stores for 4 days; mashed potatoes store for 5 days in airtight containers

Pro Cooking Tips:

  • Always use freshly grated Parmesan from a block – pre-grated contains anti-caking agents that prevent melting
  • Don’t skip pounding chicken – even thickness ensures uniform cooking and reduces cooking time by 40%
  • Let breaded chicken rest 5-10 minutes before cooking to help coating adhere
  • Never move chicken until bottom releases naturally – this prevents coating from tearing
  • Add cold dairy to potatoes and they’ll become gluey – always use warm milk and room-temperature butter
  • Don’t over-mash potatoes or they’ll become pasty – mash just until smooth with some texture
  • Use instant-read thermometer for perfect 165°F doneness every time

Texture Troubleshooting:

  • Coating falling off? Pat chicken completely dry and let breaded chicken rest before cooking
  • Gluey potatoes? Don’t over-mash, don’t use food processor, and always add warm (not cold) dairy
  • Dry chicken? Remove at exactly 165°F and let rest 5 minutes before slicing
  • Thin sauce? Simmer longer to reduce, or add 1 tablespoon flour mixed with cream

Serving Suggestions: Pair with roasted asparagus, Caesar salad, garlic bread, buttered corn, or honey-glazed carrots.

Find it online: https://juicymeatrecipes.com/garlic-parmesan-chicken/