Chicken and potatoes are a classic comfort meal combination, and when paired with a rich garlic Parmesan cream sauce, it becomes a dish that is both hearty and flavorful. This recipe brings together tender, juicy chicken breasts and creamy baby potatoes, all baked to perfection in one skillet. The garlic Parmesan sauce elevates the flavors, making it perfect for a cozy family dinner or even for meal prep. Whether you’re looking to impress guests or just enjoy a delicious meal, this Chicken and Potatoes with Garlic Parmesan Cream Sauce will surely hit the spot.
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
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.
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.
Serving Suggestions:
- Serve this dish alongside a fresh green salad or sautéed vegetables to complement the rich, creamy flavors of the sauce.
- A crusty loaf of bread on the side is perfect for soaking up any extra garlic Parmesan sauce left in the skillet.
- For a heartier meal, pair with steamed broccoli or green beans, which balance the richness with their earthy taste.
Tips:
- To ensure the chicken remains moist and tender, be careful not to overcook it. Use a meat thermometer to check for doneness at 165°F.
- You can prepare the garlic Parmesan sauce ahead of time and store it in the fridge for up to 2 days. Simply reheat and add the potatoes and chicken when ready to bake.
- For an extra cheesy flavor, sprinkle additional Parmesan over the chicken before baking.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
- Calories: 550 kcal per serving
- Protein: 45g
- Sodium: 800mg (depending on the salt content in Parmesan cheese)
FAQs:
Can I use bone-in chicken breasts instead?
Yes, bone-in chicken breasts can be used, but they may require additional cooking time. Keep an eye on the internal temperature to ensure they reach 165°F.
Can I substitute the heavy cream?
If you prefer a lighter sauce, you can use half-and-half or even a mixture of milk and cornstarch. However, keep in mind that the sauce may not be as rich and thick as with heavy cream.
Can I add vegetables to this dish?
Absolutely! Vegetables like broccoli, carrots, or spinach can be added during the baking process. Just make sure they are evenly coated in the sauce to absorb all the flavors.
Can I freeze leftovers?
This dish can be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended as the cream sauce may separate when thawed.
Conclusion:
This Chicken and Potatoes with Garlic Parmesan Cream Sauce is the perfect one-pan dish for any occasion, whether it’s a weeknight dinner or a special gathering. The combination of juicy, flavorful chicken, creamy Parmesan sauce, and tender potatoes is a winner every time. With minimal prep and cleanup, it’s an easy yet delicious meal that everyone will love. Enjoy the comforting flavors and feel free to make this recipe your own by adding in your favorite herbs or vegetables!
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Chicken and Potatoes with Garlic Parmesan Cream Sauce
- Total Time: 45 minutes
Ingredients
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