If you’re craving a dish that’s bursting with fresh, zesty flavors and creamy, comforting textures, you are going to love this Lemon Garlic Chicken with Parmesan Herb Sauce Recipe. Tender, juicy chicken thighs marinate in a vibrant lemon garlic blend, then bake alongside crispy baby potatoes and tender broccoli for a well-rounded meal. The crowning glory is a luscious homemade Parmesan herb sauce that elevates every bite with its tangy, herbaceous richness. This recipe is perfect for weeknight dinners or entertaining guests when you want something impressive yet effortless.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each one plays a key role in building the perfect balance of tangy, savory, and fresh flavors. From the aromatic herbs to the creamy sauce components, get ready to enjoy a dish that tastes like a restaurant favorite made right in your kitchen.
- 1 ½ – 2 pounds boneless skinless chicken thighs: These provide juicy, flavorful protein that stays tender when baked.
- 1 pound baby Dutch potatoes, quartered: Their creamy insides and golden crisp edges bring hearty texture to the dish.
- 3 cups broccoli florets: Adds vibrant color and a healthy crunch for a balanced meal.
- 1/3 cup olive oil: The base for the marinade, enriching the chicken with smoothness and helping with roasting.
- 3 cloves garlic, minced: Garlic infuses a delicious pungent aroma, enhancing the chicken’s flavor.
- 3 tablespoons freshly squeezed lemon juice: Brings brightness and acidity that wakes up the palate beautifully.
- 2 teaspoons lemon zest: Offers an intense lemon essence without extra liquid, for maximum freshness.
- 1 tablespoon Dijon mustard: Adds a subtle tang and depth to the marinade.
- 1 teaspoon salt, pepper, dried basil, dried oregano, onion powder: Essential seasonings that round out the flavor profile perfectly.
- 1/2 teaspoon paprika, ground cumin, dried thyme, sugar: These spices balance smokiness, earthiness, and a hint of sweetness for complexity.
- 1 cup Greek yogurt or sour cream: The creamy base for the Parmesan herb sauce, adding a cool contrast to the warm chicken.
- 1/4 cup finely grated Parmesan: Adds a sharp, nutty flavor that makes the sauce irresistibly savory.
- 1/4 cup chopped parsley: Fresh herbs that brighten and add color to the sauce.
- 1 tablespoon lemon juice: Gives the sauce a final pop of citrusy zing.
- 1 tablespoon chopped chives (optional): Adds a mild onion flavor and extra freshness.
- 1 tablespoon minced dill (optional): Offers a delicate herbal note that pairs perfectly with lemon and Parmesan.
- 1/4 teaspoon salt, ground cumin: To season the sauce just right.
- 1/8 teaspoon pepper: Adds a gentle kick to balance creaminess.
How to Make Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Step 1: Marinate the Chicken
Combine olive oil, garlic, lemon juice, lemon zest, Dijon mustard, and the blend of spices in a large sealable bag. Add the chicken thighs and seal the bag, making sure the chicken is fully coated. Marinate for about 20 minutes to let all those bright, savory flavors soak in and tenderize the meat.
Step 2: Prepare the Potatoes
Preheat your oven to 400 degrees Fahrenheit. Place the quartered baby Dutch potatoes on a foil-lined baking sheet and toss them with a bit of the reserved marinade and a pinch of salt. Pop them in the oven for 15 minutes to start crisping up the edges while keeping the insides soft and flavorful.
Step 3: Add Broccoli and Chicken to the Pan
After the potatoes have roasted a bit, add the broccoli florets and marinated chicken thighs directly onto the same baking sheet. Spread everything out evenly so it all roasts beautifully together. Return the pan to the oven and bake for another 17 to 22 minutes until the chicken reaches the perfect internal temperature and the vegetables are tender-crisp.
Step 4: Make the Parmesan Herb Sauce
While the chicken and veggies roast, whisk together the Greek yogurt or sour cream, finely grated Parmesan, chopped parsley, lemon juice, chives, dill, and a pinch of salt and pepper until smooth and creamy. This luscious sauce is the ultimate complement to the tangy, garlicky chicken and roasted vegetables.
Step 5: Chill the Sauce
Place the sauce in the refrigerator to chill until you’re ready to serve. Keeping it cold allows the flavors to meld and the texture to thicken, making every bite luxurious.
How to Serve Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Garnishes
Sprinkle freshly chopped parsley, a little extra lemon zest, or a few shavings of Parmesan on top right before serving to add freshness and eye-catching details. These simple touches take your presentation and flavor to the next level without much extra effort.
Side Dishes
This dish is already pretty balanced with potatoes and broccoli, but you can add a crisp green salad or crusty bread to soak up the wonderful Parmesan herb sauce. Rice or quinoa also pair nicely if you want to stretch the meal further.
Creative Ways to Present
Consider plating the chicken thigh on a bed of roasted potatoes and broccoli, then drizzling the Parmesan herb sauce generously over the top or serving it on the side. Using shallow bowls to capture every sauce drip makes the experience cozy and comforting. For a dinner party, serve the sauce in small ramekins so guests can customize each bite.
Make Ahead and Storage
Storing Leftovers
Once cool, place any leftover chicken, vegetables, and sauce into airtight containers and store them in the refrigerator. They will stay fresh for up to 3 days, making for quick lunches or dinners when time is tight.
Freezing
Though best enjoyed fresh, you can freeze cooked chicken and vegetables separately from the sauce. Freeze in freezer-safe containers or bags for up to 2 months. When thawing, do so overnight in the fridge and keep the sauce chilled until ready to serve to maintain its creamy texture.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven until warmed through. Avoid microwaving the sauce directly; instead, stir it into the warm chicken after reheating to keep it smooth and flavorful.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep a close eye while baking as they tend to cook faster and can dry out if overcooked. Marinating well helps retain moisture.
Is Greek yogurt necessary for the sauce?
You can substitute sour cream if you prefer a milder tang. Greek yogurt adds extra creaminess and protein, but both work wonderfully to create that rich Parmesan herb sauce.
Can I prepare this recipe gluten-free?
Yes, the Lemon Garlic Chicken with Parmesan Herb Sauce Recipe is naturally gluten-free as it uses whole foods without any wheat-containing ingredients. Just make sure your Dijon mustard and any seasonings don’t have added gluten.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer. Chicken thighs should reach an internal temperature of 165 degrees Fahrenheit for safe consumption and optimal juiciness.
Can I make the sauce ahead of time?
Definitely! Making the Parmesan herb sauce a day ahead allows the flavors to deepen even more. Just keep it refrigerated in a sealed container and give it a good stir before serving.
Final Thoughts
Give this Lemon Garlic Chicken with Parmesan Herb Sauce Recipe a try, and I promise it will become your new favorite go-to meal. It’s bursting with flavor, feels special but is so easy to make, and is perfect for sharing with those you love. Once you taste that creamy, zesty sauce paired with tender roasted chicken and veggies, you’ll wonder why you didn’t start cooking it sooner!
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Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Garlic Chicken with Parmesan Herb Sauce is a flavorful, wholesome dish perfect for a balanced dinner. Tender boneless, skinless chicken thighs are marinated in a zesty lemon garlic mixture, then baked alongside baby Dutch potatoes and fresh broccoli. The meal is complemented with a creamy, tangy yogurt Parmesan herb sauce, making it vibrant and satisfying.
Ingredients
Chicken and Vegetables
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered (halved if super small)
- 3 cups broccoli florets
Lemon Garlic Marinade
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar
Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced dill (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for roasting the chicken and vegetables.
- Marinate Chicken: In a large freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, dried oregano, onion powder, paprika, ground cumin, dried thyme, and sugar to create the lemon garlic marinade. Add the boneless skinless chicken thighs to the bag, seal, and marinate for 20 minutes to infuse the flavors.
- Prepare Baking Sheet: Line a large sheet pan with aluminum foil for easy cleanup and to prevent sticking.
- Cook Potatoes: Toss the quartered baby Dutch potatoes with the reserved marinade from the bag and an added pinch of salt. Spread them evenly on the foil-lined sheet pan and bake for 15 minutes until they start to soften and brown.
- Add Broccoli and Chicken: After potatoes have partially cooked, add the broccoli florets and marinated chicken thighs to the sheet pan, arranging everything in a single layer for even cooking.
- Bake Until Done: Return the sheet pan to the oven and bake for an additional 17 to 22 minutes until the chicken is cooked through and reaches the proper internal temperature (165°F/74°C).
- Prepare Yogurt Parmesan Herb Sauce: While the chicken and vegetables bake, combine Greek yogurt (or sour cream), finely grated Parmesan, chopped parsley, lemon juice, optional chives and dill, salt, ground cumin, and pepper in a bowl. Mix well to create a creamy and flavorful sauce.
- Serve: Once the chicken and vegetables are done, remove from oven and let rest briefly. Serve the chicken and roasted vegetables topped or accompanied by the chilled Parmesan herb sauce.
Notes
- Marinate the chicken for at least 20 minutes for best flavor, but you can also marinate up to 2 hours for deeper flavor.
- If you prefer, substitute Greek yogurt with sour cream in the herb sauce.
- You can add or omit optional herbs like chives and dill based on your preference.
- Check chicken internal temperature with a meat thermometer to ensure safety and juiciness.
- Feel free to substitute baby potatoes with fingerlings or small red potatoes.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
