Chicken and Potatoes with Garlic Parmesan Cream Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 4 cups baby potatoes, halved (or quartered if large)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning (optional)

For the Cream Sauce:

• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

1. Prepare the Chicken and Potatoes:

• In a large bowl, toss the halved potatoes with olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning. Spread them out in a single layer on a baking sheet.
• Season the chicken breasts with salt, pepper, and any remaining seasonings.

1. Bake:

• Place the chicken breasts on the same baking sheet as the potatoes (if there’s room) or on a separate one. Bake for about 25-30 minutes, or until the chicken is cooked through (165°F/74°C) and the potatoes are tender and golden.

1. Make the Cream Sauce:

• In a saucepan, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Stir in the heavy cream, chicken broth, and Italian seasoning. Bring to a simmer, then gradually whisk in the Parmesan cheese until smooth. Season with salt and pepper to taste.

1. Combine:

• Once the chicken and potatoes are done, remove them from the oven. Drizzle the garlic Parmesan cream sauce over the chicken and potatoes, and return to the oven for an additional 5 minutes.

1. Serve:

• Garnish with fresh parsley before serving. Enjoy your creamy, flavorful dish!

Tips

• You can add vegetables like broccoli or green beans to the baking sheet for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for a few days.

Enjoy your Chicken and Potatoes with Garlic Parmesan Cream Sauce!