Chicken and Potatoes with Garlic Parmesan Cream
Ingredients:
For the Chicken and Potatoes:
4 boneless, skinless chicken breasts (or thighs)
1 lb baby potatoes, halved or quartered
2 tbsp olive oil
Salt and pepper, to taste
1 tsp dried thyme (optional)
1 tsp paprika (optional)
Fresh parsley, chopped (for garnish)
For the Garlic Parmesan Cream:
1 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
1 tbsp fresh parsley or basil, chopped (optional for garnish)
Instructions:
Prepare the Potatoes:
Preheat your oven to 400°F (200°C). Grease or line a large baking sheet with parchment paper.
Toss the halved or quartered baby potatoes in olive oil, salt, pepper, thyme, and paprika. Spread them out on the prepared baking sheet in a single layer.
Cook the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat a bit of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
Make the Garlic Parmesan Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, garlic powder, onion powder, salt, and pepper. Stir to combine and let the cream simmer for 3-4 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese and cook for an additional 2-3 minutes, until the sauce is creamy and smooth. Adjust the seasoning to taste.
Bake the Potatoes:
While the chicken is cooking, place the potatoes in the oven and roast for 20-25 minutes, or until they are golden and fork-tender, stirring once halfway through.
Assemble the Dish:
Once the potatoes are done, remove them from the oven and arrange them on a serving platter.
Place the cooked chicken on top of the potatoes and pour the garlic Parmesan cream sauce over the chicken and potatoes.
Serve:
Garnish with freshly chopped parsley and serve immediately.