Ingredients
- Boneless, skinless chicken breasts (1.5 lbs)
- Small yellow or red potatoes (1.5 lbs)
- Heavy cream (1 cup)
- Garlic, minced (4 cloves)
- Olive oil (2 tablespoons)
- Parmesan cheese, grated (1/2 cup)
- Chicken broth (1/4 cup)
- Salt and black pepper (to taste)
Instructions
- Step 1: Pat chicken dry, season with salt and pepper, and sear in 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat for 3 minutes per side until golden brown. Remove chicken and set aside.
- Step 2: Cut potatoes into 1-inch pieces. Toss potatoes in the remaining olive oil, salt, and pepper, then add them to the same skillet. Place the skillet in a preheated oven at 400°F (200°C) and roast the potatoes for 15 minutes.
- Step 3: Remove the skillet from the oven and reduce the stovetop heat to medium. Add the minced garlic to the skillet and sauté for 60 seconds until fragrant. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
- Step 4: Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste the sauce and adjust seasonings if necessary, ensuring a creamy, savory flavor.
- Step 5: Nestle the seared chicken back into the skillet among the partially roasted potatoes, ensuring the chicken is coated in the creamy sauce.
- Step 6: Return the skillet to the oven and bake for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fully fork-tender.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, as the dairy content limits long-term freshness.
- To prevent the cream sauce from splitting, reheat individual portions slowly in a covered skillet over low heat, adding a splash of extra chicken broth if the sauce seems too thick.
- Balance the richness of the creamy sauce by serving this dish alongside a bright, fresh side salad tossed with a vinaigrette or a quick steam of buttered green beans.
- When sautéing the garlic in Step 3, keep the heat low and sauté for exactly 60 seconds; burnt garlic turns bitter quickly and will ruin the delicate flavor of the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Chicken Breast half with Potatoes and Cream Sauce (Approx 350g)
- Calories: 553
- Sodium: 683mg
- Fat: 34g
- Saturated Fat: 16g
- Trans Fat: 0.5g
- Protein: 4g