Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Potatoes with Garlic Parmesan Cream Sauce


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1.5 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions

Preparation:

Step 1:

Preheat your oven to 400°F (200°C). This step ensures your oven is ready when it’s time to bake, cutting down waiting time once everything is prepared.

Step 2:

Season the 4 boneless, skinless chicken breasts with salt, pepper, 1 tsp dried thyme, and 1 tsp dried oregano. Rub the seasoning into the chicken breasts evenly, ensuring all sides are well-coated with the aromatic herbs.

Step 3:

Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Once the oil is hot but not smoking, carefully add the chicken breasts. Sear the chicken for 3-4 minutes per side, or until both sides are golden brown. Once browned, remove the chicken from the skillet and set aside. This step helps to lock in the chicken’s juices, ensuring tender meat after baking.

Step 4:

In the same skillet (without cleaning it to retain the flavors), add the 4 minced garlic cloves. Sauté the garlic for about 1 minute, or until it becomes fragrant and golden. Be careful not to burn the garlic, as it can become bitter.

Step 5:

Pour in 1 cup heavy cream into the skillet and bring it to a gentle simmer. Once simmering, stir in 1/2 cup grated Parmesan cheese, allowing it to melt and blend with the cream, forming a luscious, thick sauce. Stir constantly to ensure a smooth consistency, cooking for about 2-3 minutes until the sauce thickens.

Step 6:

Add the halved baby potatoes to the skillet. Toss them gently in the garlic Parmesan cream sauce, making sure all the potatoes are coated evenly. The potatoes will absorb the flavors of the sauce while they bake.

Step 7:

Place the seared chicken breasts back on top of the potatoes in the skillet. Spoon some of the sauce over the chicken to infuse even more flavor. This ensures that both the chicken and potatoes are fully immersed in the rich garlic and Parmesan flavors.

Step 8:

Transfer the entire skillet to the preheated oven. Bake the chicken and potatoes for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F), and the potatoes are fork-tender.

Step 9:

Once baked, garnish the dish with freshly chopped parsley for a burst of color and freshness.

Notes

Cooking Note:

  • For a crispy, golden-brown finish, you can broil the dish for the last 2-3 minutes of baking. This step adds a delightful texture to the chicken and slightly caramelizes the Parmesan on top.
  • Use an oven-safe skillet to make this a one-pan meal, reducing the need for extra dishes.
  • Feel free to swap baby potatoes for Yukon gold or red potatoes, depending on your preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 550 kcal per serving
  • Sodium: 800mg (depending on the salt content in Parmesan cheese)
  • Protein: 45g