This is the kind of dinner that silences the table with its very first bite. Juicy, herb-seasoned steak and garlic butter chicken are oven-roasted to perfection, then nestled beside creamy, cheese-loaded mashed potatoes topped with crispy bacon and chives. It’s hearty, indulgent, and surprisingly easy to pull off—like your favorite steakhouse platter, but all made in one pan at home.
The magic lies in layering flavors: roasted garlic, Parmesan crusts, melted cheese, savory meats, and buttery potatoes that soak it all up. Whether you’re feeding a hungry family or hosting guests, this garlic Parmesan bake delivers high-end flavor without the fuss.
Ingredients
For the Garlic Parmesan Chicken & Steak:
- 2 boneless skinless chicken breasts, halved horizontally
- 2 sirloin steaks (about 1 inch thick)
- 4 tablespoons olive oil
- 2 tablespoons melted butter
- 5 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes for heat
For the Cheesy Loaded Mashed Potatoes:
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- ½ cup sour cream
- ½ cup whole milk or cream (warmed)
- 4 tablespoons butter
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ¼ cup chopped chives or green onions
- Salt and pepper to taste
Equipment Needed:
- Large sheet pan or baking dish
- Saucepan and potato masher or mixer
- Meat thermometer (optional but recommended)
- Parchment paper or foil (for easy cleanup)
Instructions
- Make the Mashed Potatoes
Boil the cubed potatoes in salted water until fork tender (about 15–20 minutes). Drain well, then mash with butter, sour cream, and warm milk. Stir in cheddar cheese and season with salt and pepper. Set aside. - Season the Chicken & Steak
Preheat oven to 400°F (200°C). In a bowl, mix olive oil, melted butter, garlic, Parmesan, paprika, herbs, and seasonings. Rub half the mixture onto the chicken and the other half onto the steak. Let marinate while potatoes cook. - Assemble the Bake
On a large parchment-lined sheet pan, arrange the seasoned chicken and steak. In a separate corner or baking dish, spoon in the mashed potatoes, smoothing the top. Sprinkle with extra cheese, bacon, and chives. - Bake Everything Together
Roast in the oven for 20–25 minutes or until the chicken reaches 165°F and the steak reaches desired doneness (130°F for medium-rare, 140°F for medium). Broil for 2–3 minutes at the end for extra crisp on the cheese and garlic crust. - Rest and Serve
Let the meats rest 5 minutes before slicing. Plate with generous scoops of the loaded mashed potatoes. Garnish with more chives and a drizzle of garlic butter from the pan if desired.
Recipe Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Calories: ~650 per serving (varies with steak cut and cheese used)
The Secret Is the Garlic Parmesan Crust
This isn’t your average baked chicken and steak. The buttery Parmesan crust forms a golden, savory layer that locks in moisture and adds irresistible depth. Roasting both meats together not only saves time—it lets the juices mingle with the garlic butter for built-in pan sauce.
Use freshly grated Parmesan for best results, and don’t be afraid to broil at the end for a final crisp.
Steak and Chicken Harmony
Combining two proteins makes this dinner feel special, like a surf-and-turf alternative with more substance. Sirloin strikes a balance between tenderness and affordability, while chicken brings lightness and soak-up-the-sauce potential. Slicing both before serving gives each plate variety without extra work.
The Loaded Mashed Potatoes Everyone Will Fight For
Let’s be honest—the cheesy, bacon-topped mashed potatoes might steal the show. Creamy, buttery, and ultra-rich, they serve as both side dish and comfort blanket for the protein.
Warming the milk and butter before mixing helps keep the texture smooth. For fluffier potatoes, mash by hand; for creamier results, use a hand mixer.
Make-Ahead and Storage Tips
- Make Ahead: You can prepare the mashed potatoes a day in advance and store them in the fridge. Reheat before baking or add a little cream and warm them during the bake.
- Leftovers: Store meat and potatoes separately in airtight containers for up to 3 days. Reheat in oven or microwave with a splash of broth or cream.
Variations and Additions
- Swap Steak: Use ribeye, New York strip, or even sliced beef tenderloin.
- Add Veggies: Toss asparagus, broccoli, or Brussels sprouts in olive oil and roast on the same tray.
- Spicy Version: Add cayenne or crushed red pepper to the garlic butter.
- Extra Crunch: Top the mashed potatoes with breadcrumbs before baking.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, just increase bake time by 10–15 minutes or until fully cooked.
What if I don’t eat steak?
You can double the chicken or add pork chops instead—season the same way.
Can I use instant mashed potatoes?
It works in a pinch, but homemade gives better texture and richness.
Serving Suggestions
Serve this with:
- Roasted green beans or asparagus
- A crisp Caesar or arugula salad
- Garlic bread for even more indulgence
- A glass of bold red wine or iced tea
Final Thoughts
Garlic Parmesan Chicken & Steak Bake with Cheesy Loaded Mashed Potatoes isn’t just dinner—it’s a feast that satisfies every craving. Rich, savory, and layered with textures, it’s perfect for Sunday suppers, holidays, or weeknights when you want something special without a culinary marathon.
This is the kind of meal that gets requested again and again. One pan, double the protein, triple the comfort—what more could you ask for?