If you’re craving a dish that’s bursting with bright, zesty flavors and cozy comfort all in one, then you’re in for a real treat with this Lemon Garlic Chicken with Parmesan Herb Sauce Recipe. Tender, juicy chicken thighs bathed in a vibrant lemon garlic marinade, paired perfectly with roasted baby potatoes and crisp broccoli, all crowned with a luxuriously creamy Parmesan herb sauce that adds an irresistible tang and depth. This dish is a celebration of fresh ingredients and simple techniques that come together to create an unforgettable meal your family and friends will rave about each time you make it.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your dish turns out just right. Each component in this recipe is carefully chosen not only for flavor but for how it builds texture, color, and that trademark brightness that makes this chicken dish so special.
- Boneless skinless chicken thighs: Their rich flavor and tenderness make them perfect for soaking up the lemon garlic marinade.
- Baby Dutch potatoes: Small potatoes roast beautifully, becoming crisp on the outside and fluffy inside, adding hearty texture.
- Broccoli florets: These add a lovely green color and a fresh, slightly crunchy contrast to the roasted components.
- Olive oil: Essential for roasting, it helps caramelize the potatoes and vegetables while keeping the chicken juicy.
- Garlic cloves, minced: Garlic infuses the marinade with its warm, pungent aroma and depth.
- Freshly squeezed lemon juice and zest: These provide the bright, tangy notes that bring the whole dish to life.
- Dijon mustard: Adds a subtle sharpness and emulsifies the marinade for even flavor coating.
- Salt, pepper, and dried herbs (basil, oregano, thyme): These seasonings layer complexity and earthiness into the dish.
- Paprika and ground cumin: Offer subtle smoky and warm undertones without overpowering the freshness.
- Greek yogurt or sour cream: Forms the creamy base of the Parmesan herb sauce, lending tang and richness.
- Finely grated Parmesan: Brings nutty, savory depth to the sauce that perfectly complements the lemon and herbs.
- Fresh parsley, chives, and dill (optional): Fresh herbs brighten the sauce with vivid color and aromatic freshness.
How to Make Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Step 1: Prepare the Marinade and Marinate the Chicken
Start by mixing olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, and all the dried herbs and spices in a large sealable bag. This marinade is where all the magic begins, infusing the chicken with vibrant, fresh flavors that will develop beautifully as it sits. Pop in the boneless skinless chicken thighs and let them soak for at least 20 minutes so every bite bursts with that zesty, garlicky goodness.
Step 2: Roast the Potatoes
While the chicken marinates, preheat your oven to 400 degrees F and get your baby Dutch potatoes ready. Toss them with the reserved marinade and a pinch of salt, ensuring each piece is coated well. Spread them out on a foil-lined sheet pan and bake for about 15 minutes. This initial roasting jump-starts their crispy, golden exterior while keeping the centers soft and creamy, setting the stage for the full bake with the chicken and veggies.
Step 3: Add Broccoli and Chicken to the Pan
After the potatoes have had their head start, add the broccoli florets and marinated chicken thighs to the pan. Distribute everything evenly so the broccoli can steam and roast alongside the other ingredients. Return the sheet pan to the oven and bake for another 17 to 22 minutes. The chicken will cook through to juicy perfection, and the broccoli will turn tender yet retain a fresh snap—making the entire combo irresistible.
Step 4: Prepare the Parmesan Herb Sauce
While the chicken finishes roasting, get ready to whip up the creamy sauce that takes this dish to the next level. Combine Greek yogurt or sour cream with finely grated Parmesan, chopped parsley, a bit of lemon juice, and the optional herbs like chives and dill for an extra herbal punch. Season gently with salt, ground cumin, and pepper, then chill in the fridge until it’s time to serve. This sauce offers a luscious tangy creaminess that beautifully balances the roasted flavors.
How to Serve Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Garnishes
Sprinkle fresh parsley, lemon zest, or even a few thinly sliced chives over the plated chicken and vegetables for a vibrant, fresh finish. A final squeeze of lemon juice just before serving adds an exciting pop of brightness that enlivens every bite.
Side Dishes
This meal is hearty on its own, but if you want to round it out, consider a crisp green salad with a light vinaigrette or some warm crusty bread to soak up any extra sauce. A simple quinoa or rice pilaf could also complement the dish nicely without overpowering the flavors.
Creative Ways to Present
For a fun twist, serve the chicken and vegetables on rustic wooden boards or in individual mini cast-iron skillets. Drizzle extra Parmesan herb sauce over the top and garnish with edible flowers or microgreens to impress guests with a restaurant-quality presentation.
Make Ahead and Storage
Storing Leftovers
Place any remaining chicken, potatoes, broccoli, and sauce in airtight containers and refrigerate. The flavors actually deepen after a day, making leftovers just as delicious as the fresh meal.
Freezing
This dish freezes well if you separate the components. Freeze the cooked chicken and vegetables in one container and the Parmesan herb sauce in another. This prevents the sauce from breaking or becoming watery when thawed.
Reheating
Reheat the chicken and veggies gently in the oven at 350 degrees F until warmed through to maintain crisp textures. Warm the sauce on low in a saucepan or microwave until just heated, then give it a stir before serving to keep it creamy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they tend to be leaner and may dry out more easily. Marinating them a bit longer and watching the bake time closely will help keep them juicy.
What can I substitute for Greek yogurt in the sauce?
If you don’t have Greek yogurt or sour cream, you can use crème fraîche or a thick, plain cultured buttermilk. Just make sure it’s thick enough to create that creamy texture in the sauce.
Is it possible to make this dish gluten-free?
This recipe is naturally gluten-free as long as you double-check that your mustard and Parmesan cheese are free from gluten additives. Always best to verify the labels.
Can I prepare the sauce ahead of time?
Definitely! The Parmesan herb sauce benefits from resting in the refrigerator for a few hours or overnight to let the flavors meld beautifully, making your mealtime even easier.
How can I make the potatoes crispier?
Try spreading the potatoes in a single layer with space between each piece and using a bit more olive oil. Also, giving them a quick parboil before roasting can enhance crispness when they hit the oven.
Final Thoughts
This Lemon Garlic Chicken with Parmesan Herb Sauce Recipe is truly one of those recipes you’ll want to make again and again. It’s simple enough for a weeknight yet special enough to impress company, and the balance of lemon, garlic, herbs, and creamy parmesan sauce creates a memorable flavor that’s hard to beat. Give it a try, and enjoy the warmth and brightness it brings to your table.
Print
Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A flavorful Lemon Garlic Chicken with Parmesan Herb Sauce recipe featuring tender chicken thighs marinated in a zesty lemon garlic mixture, roasted alongside baby Dutch potatoes and broccoli for a complete, delicious meal. The dish is finished with a creamy Greek yogurt and Parmesan herb sauce that adds a tangy, fresh twist perfect for a healthy, satisfying dinner.
Ingredients
For the Chicken and Vegetables
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 1 pound baby Dutch potatoes, quartered or halved if very small
- 3 cups broccoli florets
- 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 black 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
For the Yogurt Parmesan Herb Sauce
- 1 cup Greek yogurt or sour cream
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (optional)
- 1 tablespoon minced fresh dill (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground cumin
Instructions
- Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit to get it ready for baking the chicken and vegetables.
- Prepare Lemon Garlic Marinade: 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. Mix well to create the marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade bag, seal tightly, and refrigerate for 20 minutes to let the flavors meld and tenderize the chicken.
- Prepare the Baking Sheet: Line a large sheet pan with aluminum foil for easy cleanup and to prevent sticking.
- Roast the Potatoes: Toss the quartered baby Dutch potatoes with some of the reserved marinade and a pinch of salt, spread them evenly on the sheet pan, and bake for 15 minutes to start softening and crisping them up.
- Add Broccoli and Chicken: Remove the pan from the oven, add the broccoli florets and marinated chicken thighs to the sheet pan with the partially cooked potatoes, arranging everything in a single layer for even cooking.
- Finish Baking: Return the pan to the oven and bake for an additional 17-22 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and roasted.
- Make Yogurt Parmesan Herb Sauce: While the chicken and vegetables finish cooking, combine the Greek yogurt or sour cream, finely grated Parmesan, chopped parsley, lemon juice, optional chives, optional dill, salt, pepper, and ground cumin in a bowl. Mix until smooth and refrigerate until ready to serve.
- Serve: Plate the roasted chicken with the potatoes and broccoli, spoon the chilled Parmesan herb sauce on the side or over the chicken, and enjoy this vibrant, wholesome meal.
Notes
- Marinating the chicken for at least 20 minutes intensifies the lemon garlic flavor and helps tenderize the meat.
- If preferred, substitute Greek yogurt with sour cream for a slightly different tangy flavor and creaminess.
- Adjust seasoning to taste, particularly salt and pepper, to suit your preferences.
- Adding fresh herbs like chives and dill to the sauce is optional but enhances freshness and complexity.
- This recipe works well for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
