Chicken and Potatoes with Garlic Parmesan Cream Sauce is a rich and indulgent dish that combines succulent chicken breasts or thighs with tender, roasted potatoes in a luscious, garlicky Parmesan cream sauce. This hearty meal offers a satisfying balance of flavors, with the creamy sauce adding depth to the savory chicken and crispy potatoes. Perfect for a cozy dinner or when you’re entertaining guests, this dish is sure to become a family favorite. The combination of garlic, Parmesan, and cream creates an irresistible sauce that brings everything together beautifully.

Ingredients:

For the Chicken and Potatoes:

  • 4 boneless, skinless chicken breasts (or thighs for a juicier option)
  • 1 lb baby potatoes, halved or quartered
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp dried thyme (optional)
  • 1 tsp dried rosemary (optional)

For the Garlic Parmesan Cream Sauce:

  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/2 tsp dried Italian seasoning
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and optional dried thyme and rosemary. Spread the potatoes out in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until golden and tender, flipping halfway through.
  2. Cook the Chicken: While the potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and any additional spices you prefer. Cook the chicken for 6-7 minutes per side (depending on thickness) until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
  3. 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. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the heavy cream and Italian seasoning. Let the sauce simmer for 4-5 minutes, allowing it to thicken slightly.
  4. Add Parmesan: Stir in the grated Parmesan cheese, and cook for another 2-3 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning with salt and pepper as needed.
  5. Combine the Chicken, Potatoes, and Sauce: Return the cooked chicken to the skillet, and spoon some of the sauce over the top. Add the roasted potatoes to the skillet as well, tossing gently to coat everything in the creamy sauce. Let it all cook together for another 2-3 minutes until everything is heated through.
  6. Serve: Transfer the chicken and potatoes to serving plates, spooning extra garlic Parmesan sauce over the top. Garnish with freshly chopped parsley before serving.

Nutrition (per serving, assuming 4 servings):

  • Calories: ~450-500 kcal
  • Protein: ~35-40 g
  • Fat: ~25-30 g
  • Carbohydrates: ~30-35 g
  • Fiber: ~3-4 g
  • Sugars: ~3-5 g
  • Sodium: ~600-800 mg (depending on broth and seasoning)
  • Vitamin A: ~15% of the Daily Value (from butter and cream)
  • Vitamin C: ~10% of the Daily Value (from potatoes and parsley)

Notes:

  • You can use bone-in chicken pieces if you prefer, but cooking time may vary.
  • For a lighter version, substitute half-and-half or milk for the heavy cream, and reduce the amount of cheese.
  • Add steamed or sautéed vegetables like spinach, broccoli, or green beans for an extra pop of color and nutrition.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the sauce may thicken a bit more upon chilling.

Enjoy the rich, creamy flavors of Chicken and Potatoes with Garlic Parmesan Cream Sauce