Here’s a rich, comforting Chicken and Potatoes with Garlic Parmesan Cream Sauce — perfect for a cozy dinner and easy enough for a weeknight 🍗🥔
🍗 Chicken & Potatoes with Garlic Parmesan Cream Sauce
🛒 Ingredients
- 1½ lb chicken (thighs or breasts, cut into chunks)
- 1½ lb baby potatoes, halved
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
Garlic Parmesan Cream Sauce
- 3 tbsp butter
- 5 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- Optional: pinch of red pepper flakes
- Fresh parsley, chopped (for garnish)
🔪 Instructions
- Prep potatoes
- Boil potatoes in salted water for 8–10 minutes until just fork-tender. Drain.
- Season chicken
- Toss chicken with salt, pepper, paprika, and Italian seasoning.
- Sear chicken
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until golden and mostly cooked through. Remove and set aside.
- Crisp potatoes
- In the same skillet, add potatoes cut-side down. Cook until golden and crispy.
- Make sauce
- Reduce heat to medium. Add butter and garlic; sauté 30 seconds.
- Stir in cream, garlic powder, and red pepper flakes. Simmer 2–3 minutes.
- Add Parmesan
- Whisk in Parmesan until smooth and thickened.
- Combine
- Return chicken to skillet. Spoon sauce over everything.
- Simmer 3–5 minutes until chicken is cooked through and sauce coats well.
- Garnish & serve
- Sprinkle with parsley and extra Parmesan.
🌟 Tips & Variations
- Extra crispy: Roast potatoes at 425°F first instead of boiling
- Lighter version: Use half-and-half instead of heavy cream
- Veggie add-ins: Spinach, mushrooms, or broccoli work beautifully
- One-pan bake: Transfer to oven at 400°F for 10 minutes to finish
If you want, I can also give you:
- A one-sheet-pan version
- An Instant Pot or slow cooker version
- A low-carb / keto tweak
Just tell me 😄
