🍗 Chicken and Potatoes with Garlic Parmesan Cream Sauce
🛒 Ingredients:
For the main dish:
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4 boneless, skinless chicken thighs or breasts
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3–4 medium potatoes, cubed (Yukon Gold or red potatoes work great)
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2 tbsp olive oil
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Salt & black pepper, to taste
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1 tsp paprika
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1 tsp Italian seasoning
For the garlic Parmesan cream sauce:
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3 tbsp butter
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4 cloves garlic, minced
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2 tbsp flour (or almond flour for low-carb)
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1½ cups chicken broth
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1 cup heavy cream
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¾ cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: chopped parsley for garnish
👩🍳 Instructions:
1. Sear the Chicken
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Season chicken with salt, pepper, paprika, and Italian seasoning.
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In a large skillet or oven-safe pan, heat olive oil over medium-high heat.
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Sear the chicken for 3–4 minutes per side, until golden (doesn’t need to be fully cooked through). Remove and set aside.
2. Cook the Potatoes
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In the same skillet, add a bit more oil if needed.
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Add diced potatoes, season with a little salt and pepper, and sauté for about 8–10 minutes, until they start to soften and turn golden. Remove and set aside.
3. Make the Garlic Parmesan Cream Sauce
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In the same skillet, melt butter and add garlic. Sauté for 30 seconds, until fragrant.
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Whisk in flour and cook for 1 minute to make a roux.
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Gradually whisk in chicken broth and cream. Bring to a simmer.
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Stir in Parmesan cheese, and season with salt and pepper to taste.
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Let simmer for a few minutes until slightly thickened.
4. Combine & Bake
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Add potatoes back into the pan, nestle the chicken on top, and spoon sauce over everything.
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Transfer skillet to the oven (or move to a casserole dish).
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Bake at 400°F (200°C) for 20–25 minutes, or until chicken is cooked through and potatoes are tender.
5. Garnish & Serve
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Sprinkle with fresh parsley or extra Parmesan.
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Serve hot with crusty bread, green salad, or steamed broccoli.
✅ Tips:
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Use skin-on, bone-in chicken for extra flavor (increase bake time slightly).
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Want extra crisp on top? Broil for 2–3 minutes at the end.
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Make it spicy with a pinch of red pepper flakes in the sauce.
Would you like a one-pan sheet version, a low-carb twist, or a slow cooker adaptation of this recipe?