Recipe for Chicken and Potatoes with Garlic Parmesan Cream Sauce:
Ingredients:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For the Garlic Parmesan Cream Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Chicken and Potatoes:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear on both sides until golden brown (about 3-4 minutes per side).
- Remove the chicken from the skillet and set aside.
- In the same skillet, add halved baby potatoes. Season with salt and pepper. Cook for about 5 minutes, allowing the potatoes to brown slightly.
- Bake in the Oven:
- Place the seared chicken breasts on top of the potatoes in the skillet.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Prepare the Garlic Parmesan Cream Sauce:
- In a separate saucepan, sauté minced garlic in a bit of olive oil until fragrant.
- Add chicken broth and bring to a simmer.
- Lower the heat and add heavy cream, Parmesan cheese, salt, and pepper. Stir continuously until the cheese is melted and the sauce is smooth and creamy.
- Combine and Serve:
- Once the chicken and potatoes are done baking, pour the garlic Parmesan cream sauce over them.
- Garnish with fresh parsley.
- Serve hot and enjoy your delicious Chicken and Potatoes with Garlic Parmesan Cream Sauce!
Feel free to adjust the seasonings and quantities according to your taste preferences. Enjoy your meal!
