This dish beautifully marries tender, juicy chicken with perfectly roasted potatoes, all enveloped in a velvety garlic parmesan cream sauce that is both indulgent and comforting. The rich creaminess of the sauce, enhanced by the sharp nuttiness of Parmesan and the warmth of garlic, creates a perfect harmony of flavors. Every bite is a delightful combination of crispy golden potatoes, succulent chicken, and the luxurious sauce, making it a dish that is as satisfying to eat as it is simple to prepare. Whether for a family dinner or a special occasion, this recipe is sure to impress!
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:
- Prepare the Chicken and Potatoes:
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, garlic powder, paprika, and oregano. Toss the halved baby potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper in a bowl to coat evenly. - Cook the Chicken and Potatoes:
Heat 2 tbsp of butter in a large ovenproof skillet over medium-high heat. Sear the chicken on both sides for 2-3 minutes until golden brown. Remove and set aside. Add the seasoned potatoes to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned. - Make the Garlic Parmesan Cream Sauce:
In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chicken broth and heavy cream, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes. - Incorporate Parmesan and Seasonings:
Gradually whisk in the grated Parmesan cheese, ensuring it melts smoothly into the sauce. Add Italian seasoning, red pepper flakes (if desired), and adjust the salt and pepper to taste. Let the sauce thicken slightly, about 3 minutes. - Combine and Bake:
Return the seared chicken breasts to the skillet, nestling them among the potatoes. Spoon some of the sauce over the chicken and potatoes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the potatoes are tender. - Garnish and Serve:
Remove the skillet from the oven and garnish the dish with fresh parsley. Serve the chicken and potatoes hot, drizzled with the luscious garlic parmesan cream sauce.
