Chicken and Potatoes with Garlic Parmesan Cream Sauce

 

Ingredients:

For the chicken and potatoes:

2 boneless, skinless chicken breasts (sliced in half lengthwise)

1 lb (450g) baby potatoes, halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried oregano

Salt and pepper to taste

2 tbsp unsalted butter

For the garlic parmesan cream sauce:

4 cloves garlic, minced

2 tbsp unsalted butter

1 cup heavy cream (or half-and-half)

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the chicken and potatoes:

Preheat oven to 400°F (200°C).

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Heat 2 tbsp of butter in a large oven-safe skillet over medium heat.

Add the chicken breasts, season with salt and pepper, and sear for 3-4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add the seasoned potatoes and cook for about 5 minutes until they start to brown.

2. Make the garlic parmesan sauce:

In the same skillet, melt 2 tbsp of butter and sauté the minced garlic until fragrant (about 1 minute).

Stir in the chicken broth and scrape up any browned bits from the pan.

Pour in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and bake:

Return the chicken to the skillet, nestling it among the potatoes.

Spoon some sauce over the chicken, then transfer the skillet to the preheated oven.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and potatoes are tender.

4. Serve:

Garnish with chopped parsley and extra Parmesan if desired.

Serve warm and enjoy!

Let me know if you try it out!