There is something truly magical about the combination of bright, zesty lemon with aromatic garlic, and when paired with tender chicken and a luxurious Parmesan Herb Sauce, it becomes a meal worth savoring. This Lemon Garlic Chicken with Parmesan Herb Sauce Recipe is an absolute favorite that balances tangy, creamy, and herbaceous flavors perfectly. With simple ingredients coming together to make an elegant yet comforting dish, it’s sure to impress weeknight diners and guests alike.
Ingredients You’ll Need
What’s so wonderful about this Lemon Garlic Chicken with Parmesan Herb Sauce Recipe is how straightforward and accessible the ingredients are, yet each one plays a vital role in building a melody of flavor, color, and texture. From the juicy chicken thighs to the fresh herbs and creamy Parmesan sauce, every element contributes to the dish’s delicious harmony.
- 1 ½ – 2 pounds boneless skinless chicken thighs: These provide tenderness and rich flavor throughout the dish.
- 1 pound baby Dutch potatoes, quartered or halved: Adds comforting starch and a subtly sweet earthiness to the meal.
- 3 cups broccoli florets: Bright green and crisp-tender, they bring freshness and nutrition.
- 1/3 cup olive oil: The perfect base for the marinade to coat and keep the chicken moist.
- 3 cloves garlic, minced: Intense, fragrant, and essential to that signature garlic punch.
- 3 tablespoons freshly squeezed lemon juice: A burst of citrus brightness that lightens the palate.
- 2 teaspoons lemon zest: Adds a concentrated lemon aroma enhancing every bite.
- 1 tablespoon Dijon mustard: Provides a subtle tang and depth within the marinade.
- 1 teaspoon each salt, pepper, dried basil, dried oregano, onion powder: These seasonings create a balanced and savory flavor foundation.
- 1/2 teaspoon paprika, ground cumin, dried thyme, sugar: Introduce warmth, smokiness, complexity, and a touch of sweetness.
- 1 cup Greek yogurt or sour cream: Makes the Parmesan Herb Sauce luxuriously creamy and slightly tangy.
- 1/4 cup finely grated Parmesan: Brings nutty, savory richness to the sauce.
- 1/4 cup chopped parsley: Freshness and a pop of inviting green color.
- 1 tablespoon lemon juice: Incorporated into the sauce to keep that essential lemon flavor front and center.
- 1 tablespoon chopped chives (optional): Adds a delicate onion note and texture.
- 1 tablespoon minced dill (optional): Offers a subtle herbaceous lift to the sauce.
- 1/4 teaspoon salt, ground cumin: Perfect background seasoning to round out the sauce.
- 1/8 teaspoon pepper: Gently heats the sauce without overpowering.
How to Make Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Step 1: Preheat and Prepare the Marinade
Begin by setting your oven to 400 degrees Fahrenheit to get it ready for roasting. Combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, basil, oregano, onion powder, paprika, cumin, thyme, and sugar in a resealable bag. This simple yet flavorful marinade is going to infuse the chicken with incredible bright, savory notes that dazzle the taste buds.
Step 2: Marinate the Chicken
Drop your chicken thighs into the bag with the marinade and make sure every piece is thoroughly coated. Let it rest for 20 minutes. This brief marinade time is enough to ensure the chicken remains juicy and packed with a vibrant taste, without needing to wait hours.
Step 3: Prepare the Potatoes
Line a large sheet pan with foil for easy cleanup. Toss the quartered baby Dutch potatoes with the marinade that’s been reserved from the bag, sprinkling a bit more salt over them. Pop the potatoes in the oven, and bake for 15 minutes until they start to soften and develop a golden crust. This step allows the potatoes to get a head start on cooking so everything finishes perfectly together.
Step 4: Add Chicken and Broccoli
After the potatoes have baked, add the broccoli florets and marinated chicken thighs to the same sheet pan. This one-pan approach maximizes flavor mingling and makes cleanup a breeze. Return the pan to the oven and roast everything for an additional 17 to 22 minutes, or until the chicken reaches a safe internal temperature and the broccoli is tender yet still vibrant.
Step 5: Make the Parmesan Herb Sauce
While the chicken and vegetables roast, prepare your luscious sauce. Combine the Greek yogurt or sour cream with finely grated Parmesan, chopped parsley, lemon juice, and optional chives and dill. Season with salt, cumin, and pepper, blending everything until smooth and creamy. This sauce is the star accompaniment, bringing a tangy, herbaceous creaminess that perfectly complements the warm, roasted components.
How to Serve Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
Garnishes
Fresh garnish can elevate the dish instantly. Sprinkle chopped parsley or dill over the finished meal for a vibrant herbal touch. A final zesting of lemon will add an aromatic sparkle that brings the dish alive right at serving.
Side Dishes
This recipe is wonderfully complete on its own, but if you want to pair it with something else, light options like a crisp green salad or a simple quinoa pilaf work beautifully. They keep the meal balanced and add textural contrast without overshadowing the chicken and sauce.
Creative Ways to Present
For a stylish presentation, serve the chicken thighs sliced atop the roasted potatoes and broccoli, drizzling the Parmesan Herb Sauce generously over the top. Alternatively, offer the sauce in a small bowl on the side for dipping, allowing guests to control how much creamy indulgence they prefer.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken, potatoes, broccoli, and sauce in airtight containers and refrigerate for up to 3 days. This dish retains its flavors beautifully, allowing you to enjoy the magic of this recipe again with minimal effort.
Freezing
If you want to freeze the components separately, the chicken freezes well up to 2 months, and the sauce can be frozen too, though it’s best to thaw and give it a good stir before serving. Potatoes and broccoli might lose some texture after freezing, so consider eating those fresh.
Reheating
Reheat the chicken and vegetables gently in the oven at 350 degrees Fahrenheit until warmed through, ensuring the chicken stays moist. Warm the sauce separately in the microwave or on the stovetop, stirring occasionally to restore its creamy consistency.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat—just be mindful they may cook faster and can dry out if overcooked. Keep a close eye during roasting to maintain juiciness.
Is Greek yogurt necessary for the sauce?
Greek yogurt gives the sauce a thick, creamy texture and tanginess that balances the lemon and Parmesan beautifully. Sour cream is a great alternative if you prefer a milder flavor.
Can I make this recipe gluten-free?
Yes! All the ingredients in this Lemon Garlic Chicken with Parmesan Herb Sauce Recipe are naturally gluten-free, but double-check your Dijon mustard and spices to ensure they do not contain any gluten.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the yellow part of the lemon peel, avoiding the bitter white pith underneath. Fresh zest adds vibrant aromas that can’t be beaten.
Can I add other vegetables?
Definitely! Feel free to toss in sliced bell peppers, asparagus, or green beans alongside the broccoli for more variety and color to your dish.
Final Thoughts
This Lemon Garlic Chicken with Parmesan Herb Sauce Recipe is truly a joy to make and share. Its bright, fresh flavors combined with the creamy, herb-packed sauce create a comforting yet elegant meal that’s sure to become a favorite in your home. Whip it up for any occasion and watch it bring smiles all around the table.
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Lemon Garlic Chicken with Parmesan Herb Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour 2 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 and comforting one-pan meal featuring tender marinated chicken thighs, roasted baby Dutch potatoes, and broccoli florets. The dish is elevated with a tangy and creamy Greek yogurt sauce blended with Parmesan cheese and fresh herbs, delivering a delightful balance of zest, creaminess, and herbs perfect for a family dinner.
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 prepare for roasting the chicken and vegetables.
- Make the Marinade and Marinate Chicken: In a freezer-size sealable bag, combine olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, pepper, dried basil, oregano, onion powder, paprika, cumin, thyme, and sugar. Add the boneless skinless chicken thighs to the bag, seal it, and massage to coat. Refrigerate and marinate for 20 minutes.
- Prepare Baking Sheet: Line a large sheet pan with foil for easy cleanup and even roasting.
- Roast Potatoes: Toss the quartered baby Dutch potatoes with some of the reserved marinade and a pinch of salt on the sheet pan. Spread them out evenly and bake in the oven for 15 minutes to start roasting.
- Add Broccoli and Chicken: After the potatoes have roasted for 15 minutes, add the broccoli florets and marinated chicken thighs to the pan, arranging everything in a single layer.
- Roast All Together: Return the pan to the oven and bake for an additional 17 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through, and broccoli and potatoes are tender and lightly browned.
- Prepare Yogurt Parmesan Herb Sauce: While the roast finishes, combine Greek yogurt or sour cream with finely grated Parmesan, chopped parsley, lemon juice, chopped chives, minced dill, salt, ground cumin, and pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
- Serve: Plate the roasted chicken, potatoes, and broccoli, and drizzle or serve with the prepared Parmesan herb sauce on the side for dipping or topping.
Notes
- Marinate chicken for at least 20 minutes but up to 2 hours for deeper flavor.
- If you prefer, substitute chicken breasts for thighs; baking time may vary.
- Use fresh herbs in the sauce if available for the best flavor.
- Chives and dill are optional but add lovely freshness to the sauce.
- Ensure even chicken cooking by flattening thighs slightly if needed or cutting larger pieces to uniform size.
- Use a meat thermometer to check for doneness (165°F internal temperature recommended for chicken).
- Leftovers keep well refrigerated for 2-3 days; reheat gently.
