Garlic Parmesan Chicken Potatoes (Print Version)
# Ingredients:
01 -
680 g boneless chicken thighs or breasts, cut into chunks
02 -
450 g baby potatoes, halved
03 -
2 tablespoons olive oil
04 -
4 garlic cloves, minced
05 -
120 ml chicken broth
06 -
120 ml heavy cream
07 -
35 g grated Parmesan cheese
08 -
1 teaspoon Italian seasoning
09 -
0.5 teaspoon paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Season chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown, about 4 to 5 minutes per side. Remove chicken from skillet and set aside.
02 -
In the same skillet, add baby potatoes and minced garlic. Sauté for 2 to 3 minutes until fragrant.
03 -
Pour in chicken broth, cover, and simmer over medium heat for 10 to 12 minutes, or until potatoes are tender.
04 -
Stir in heavy cream, grated Parmesan, and Italian seasoning. Simmer for 3 to 4 minutes until the sauce begins to thicken slightly.
05 -
Return the seared chicken to the skillet. Simmer all ingredients together for an additional 5 minutes, adjusting seasoning with salt and pepper to taste.
06 -
Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
For a crispier finish, briefly place under a broiler for 2 to 3 minutes.
02 -
Enhance nutritional value by adding spinach or mushrooms.
03 -
Replace heavy cream with Greek yogurt for a lighter cream sauce.