Chicken and Potatoes with Garlic Parmesan Cream Sauce
Ingredients:
For the Chicken and Potatoes:
4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
For the Garlic Parmesan Cream Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken and Potatoes:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the olive oil, paprika, garlic powder, thyme, rosemary, salt, and pepper. Add the chicken breasts and baby potatoes to the bowl and toss to coat them evenly with the seasoning mixture.
Transfer the chicken and potatoes to a large baking dish or sheet pan, arranging them in a single layer.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
Prepare the Garlic Parmesan Cream Sauce:
While the chicken and potatoes are baking, melt the butter in a medium saucepan over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the heavy cream, Parmesan cheese, thyme, and basil. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
Combine and Serve:
Once the chicken and potatoes are done, remove them from the oven and pour the garlic Parmesan cream sauce over the top.
Garnish with chopped parsley and serve immediately.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 500 kcal per serving | Servings: 4 servings
